Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
Making pizza dough from scratch is no doubt a labor of love-but that doesn't mean it can't be fast and easy too. Just 30 minutes after forming and resting the dough, you can use it as the base for this...
Author: Greg Lofts
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Author: Martha Stewart
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Author: Martha Stewart
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Author: Martha Stewart
Give homemade beef stock a chance to shine in this classic, comforting soup recipe.
Author: Martha Stewart
This is the most basic recipe for a slightly thick pancake. It's just as easy to make a quick homemade batter as it is to open a box mix, which needs ingredients added to it anyway. And using organic ingredients...
Author: Martha Stewart
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a...
Author: Martha Stewart
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you...
Author: Martha Stewart
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe...
Author: Martha Stewart
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Author: Martha Stewart
The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions...
Author: Martha Stewart
This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
Author: Martha Stewart
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Author: Martha Stewart
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Author: Martha Stewart
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Author: Martha Stewart
Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep...
Author: Martha Stewart
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Author: Martha Stewart
A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.
Author: Martha Stewart
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Author: Martha Stewart
A buttery crust is always a winner, but when it comes to potpie, it's what's inside that counts. Try this classic version; then explore these fresh filling ideas: Curried Chicken; Mushroom-Marjoram Chicken;...
Author: Martha Stewart
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Author: Martha Stewart
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites.
Author: Martha Stewart
Author: Martha Stewart
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Author: Martha Stewart
This dough is perfect for Brandied Fruit Tartlets or Salted Chocolate Tartlets.
Author: Martha Stewart
Whip up this three-ingredient healthy smoothie recipe with just three ingredients-nonfat plain yogurt, banana, and frozen blueberries. Feel free to substitute the blueberries with any other frozen fruit...
Author: Martha Stewart
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Author: Martha Stewart
This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.
Author: Martha Stewart
You can also serve this Asian dish over Chinese noodles or steamed rice.
Author: Martha Stewart
Apricot jam, honey, and Dijon mustard give these chicken thighs a sweet and tangy flavor, a fast weeknight dinner the family will love.
Author: Martha Stewart
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Author: Martha Stewart
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Author: Martha Stewart
Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve...
Author: Martha Stewart
This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with...
Author: Martha Stewart
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.Baking...
Author: Martha Stewart
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped...
Author: Martha Stewart
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Author: Martha Stewart
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for...
Author: Martha Stewart
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Author: Martha Stewart
This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.
Author: Martha Stewart
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Author: Martha Stewart
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Author: Martha Stewart
This homemade pizza crust comes together quickly-give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie and have an at-home pizza night.
Author: Martha Stewart