This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls...
Author: Martha Stewart
Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way to start the day or end a meal. Giving diced Granny...
Author: Martha Stewart
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Author: Martha Stewart
This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.
Author: Martha Stewart
Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the...
Author: Shira Bocar
Barbecue sauces range from mild and sweet to fiery hot. For this recipe, a mild variety works best. Try these with our savory Corn Fritters.
Author: Martha Stewart
Author: Martha Stewart
Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.
Author: Martha Stewart
The red Easter eggs that make this traditional bread so special are for decorative purposes only. Do not eat them.
Author: Martha Stewart
This rich chocolate wine cake recipe, provided by Margot Murdock Murphy, uses a Nordic Ware Fleur De Lis Bundt Pan.
Author: Martha Stewart
The sweet spiciness of the crystallized ginger in these cookies complements the richness of the dark chocolate.
Author: Martha Stewart
These stuffed mushrooms make great bite-size appetizers.
Author: Martha Stewart
Serve a scoop of Spice Ice Cream alongside this upside-down cake for a delicious fall dessert.
Author: Martha Stewart
Serve these peaches with a scoop of vanilla ice cream and your favorite shortbread cookie.
Author: Martha Stewart
This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your...
Author: Martha Stewart
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Author: Martha Stewart
Use this delicious recipe in chef Mourad Lahlou's Couscous with Prunes and Toasted Almonds dish from "Mourad: New Moroccan."
Author: Martha Stewart
To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.
Author: Martha Stewart
Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe...
Author: Martha Stewart
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Author: Martha Stewart
These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.
Author: Martha Stewart
Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.
Author: Martha Stewart
Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish)...
Author: Martha Stewart
The irresistible flavors of fig and blue cheese combine in this simple to make hors d'oeuvre. Also try:Feta Cheese Bites, Goat Cheese Bites
Author: Martha Stewart
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Author: Martha Stewart
This gratin is a savory and sweet side dish for chicken or pork.
Author: Martha Stewart
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful...
Author: Martha Stewart
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen...
Author: Martha Stewart
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled...
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha...
Author: Martha Stewart
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Author: Martha Stewart
Parsley-flecked sauteed shrimp and orzo makes for a quick, tasty meal.
Author: Martha Stewart
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
Author: Martha Stewart
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo...
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our...
Author: Martha Stewart
Author: Martha Stewart
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Spread this smoky Southwestern-style chipotle mayonnaise on a whole-wheat bun when making our Turkey-Pork Burgers.
Author: Martha Stewart
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart