Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
Author: Martha Stewart
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Author: Martha Stewart
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Author: Martha Stewart
This is a quick and healthy side dish to any Sunday dinner.
Author: Martha Stewart
This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of parsley, rosemary, sage, thyme, and garlic.
Author: Martha Stewart
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Author: Martha Stewart
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Author: Martha Stewart
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Author: Martha Stewart
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Author: Martha Stewart
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Author: Martha Stewart
This recipe for cherry scones is from Lauren Bank Deen's "Kitchen Playdates" cookbook.
Author: Martha Stewart
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
Author: Martha Stewart
This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.
Author: Martha Stewart
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Author: Martha Stewart
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
Author: Martha Stewart
Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's the perfect recipe for entertaining or an extra-special...
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji,...
Author: Martha Stewart
Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey recipe.
Author: Martha Stewart
This chocolate bread pudding can be served warm, room temperature, or cold. To chill, let the dessert cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
A New England staple, this wholesome bread uses three different kinds of flour and is baked in a can. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
Lemon zest and vanilla extract give the tangy buttermilk filling incredible depth of flavor. Martha made this recipe on "Martha Bakes" episode 712.
Author: Martha Stewart
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Author: Martha Stewart
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate...
Author: Shira Bocar
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Author: Martha Stewart
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Author: Martha Stewart
A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous use of dairy as compared to the more traditional...
Author: Martha Stewart
Author: Martha Stewart
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato...
Author: Martha Stewart
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Author: Martha Stewart
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese...
Author: Sarah Carey
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Author: Martha Stewart
Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.
Author: Martha Stewart
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry...
Author: Martha Stewart
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations...
Author: Riley Wofford
The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier...
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.
Author: Martha Stewart
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Author: Martha Stewart
Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.
Author: Martha Stewart
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Author: Martha Stewart
Add chocolate to everything from cupcakes to brownies with this handy chocolate frosting recipe. Fudgy frosting is the ideal accompaniment to Martha's Ultimate Chocolate Cake. With only five ingredients,...
Author: Martha Stewart
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
Foods with a high sugar content, such as peanut brittle, tend to draw moisture from the air, so try to make this candy when the weather is sunny and dry rather than humid or rainy.
Author: Martha Stewart