Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Author: Martha Stewart
This easy recipe results in rich, creamy fudge with a minimum of fuss.
Author: Martha Stewart
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Fresh, ripe raspberries nestled in a custard pie may be the ultimate summer dessert.
Author: Martha Stewart
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
Author: Martha Stewart
Try your hand at a homemade version of the classic breakfast pastry -- buttery dough filled with sweetened farmer's cheese and raisins. Martha made this recipe on Martha Bakes episode 502.
Author: Martha Stewart
Thanksgiving leftovers can be enjoyed all at once when combined in this delicious and creative take on a classic shepherd's pie.
Author: Martha Stewart
Next time you're hosting a few friends, make some magic: Put out a plate of these simple hors d'oeuvres--at once salty and sweet, creamy and crunchy--and watch them disappear.
Author: Martha Stewart
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Author: Martha Stewart
This recipe for a delicious Italian simple supper is courtesy of actor Joe Pantoliano.
Author: Martha Stewart
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Author: Martha Stewart
This white chocolate mousse is a key component of the impressive Birch de Noel cake.
Author: Martha Stewart
Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between....
Author: Martha Stewart
Make crowd-pleasing fried chicken fast with this recipe from chef Carla Hall. Keep the skin on the chicken thighs to allow the flavor of the sweet paprika and spicy cayenne in the batter to sink in for...
Author: Martha Stewart
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Author: Martha Stewart
Take Christmas to the next level with this highly detailed Yule log cake, complete with wood-grain pattern and chocolate pinecones.
Author: Martha Stewart
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
Pair this garlicky shrimp recipe with Corn Pancakes for a satisfying, easy-to-make meal.
Author: Martha Stewart
Minute steaks with caramelized onions are delicious on a toasted baguette.
Author: Martha Stewart
This traditional blueberry jam recipe would be just as delicious atop our Simple Crepes, as spread over a crisp piece of toast.
Author: Martha Stewart
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
Author: Martha Stewart
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Author: Martha Stewart
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
Use this basic bechamel sauce to make our Rich Chicken and Squash Lasagna, Rich Beef and Eggplant Lasagna, Rich Artichoke and Mushroom Lasagna, or our Rich Spinach and Leek Lasagna.
Author: Martha Stewart
Long ago, a Scottish baker turned elemental ingredients into shortbread. For the modern cook, the master recipe is open to endless variations.
Author: Martha Stewart
Author: Martha Stewart
Italian meringue's unwavering stability allows the resulting desserts to be finished in the oven, frozen, or torched to dramatic effect. Use this to make our Lemon Meringue Semifreddi and Neapolitan Baked...
Author: Martha Stewart
Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.
Author: Martha Stewart
Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.
Author: Riley Wofford
The cookies can be stored at room temperature for up to a week.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Author: Martha Stewart
This recipe for caramel frosting, which goes with Dr. Maya Angelou's caramel cake, can be found in her new cookbook, "Hallelujah."
Author: Martha Stewart
Baby artichokes fry up quickly; as the outer leaves crisp, the center becomes meltingly tender.
Author: Martha Stewart
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Author: Martha Stewart
These flavorful carrots go well with roasted chicken, pork, or fish.
Author: Martha Stewart
Grilling gives lettuce charred edges that add extra flavor while keeping the inside nice and crunchy.
Author: Martha Stewart
Sweet corn is enveloped in a creamy Parmesan sauce.
Author: Martha Stewart
Instead of the usual ground beef or red meat blend, this meatloaf recipe is made with ground turkey. It gets plenty of flavor from minced chipotle chiles, Worcestershire sauce, and adobo sauce. Serve alongside...
Author: Martha Stewart
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Author: Martha Stewart
Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich, nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.
Author: Martha Stewart
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Author: Martha Stewart
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
Author: Martha Stewart
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
Host an inviting lunch with this family-style main dish from Provence.
Author: Martha Stewart
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes,...
Author: Martha Stewart
These English muffins are made with a mix of whole-wheat and white flours, along with rolled oats and a sprinkling of flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and...
Author: Martha Stewart