Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Author: Martha Stewart
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
Hot-chocolate mix is a wintertime staple. A homemade version is delicious and natural-containing only cocoa, sugar, and salt-and especially economical compared with store-bought mixes.
Author: Martha Stewart
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Author: Martha Stewart
Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.
Author: Martha Stewart
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Author: Martha Stewart
Want to learn how to make macarons? We've taken the guesswork out of making these patisserie beauties, so you can prepare them at home. Our foolproof macarons recipe calls for making your own almond flour...
Author: Martha Stewart
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Author: Martha Stewart
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before...
Author: Martha Stewart
Author: Martha Stewart
Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.
Author: Martha Stewart
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables. This family-friendly brunch recipe delivers all three.
Author: Martha Stewart
Fresh peaches and blueberries are baked beneath a fluffy layer of vanilla-cream biscuits. The tops are brushed with heavy cream and sprinkled with sanding sugar for a crispy-sweet crunch. When Martha made...
Author: Martha Stewart
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Author: Martha Stewart
Use this recipe for rye bread as the base for any one of our delicious sandwiches.
Author: Martha Stewart
Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.
Author: Martha Stewart
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
Author: Martha Stewart
Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Author: Martha Stewart
Pork chops can be substituted for the veal.
Author: Martha Stewart
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Author: Martha Stewart
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Author: Martha Stewart
Fast and easy pickled red onions instantly upgrade just about any dish. We love them on Martha's favorite Hake Burgers, but try adding them to eggs, tacos, grilled meats, and salads.
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the...
Author: Martha Stewart
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Author: Martha Stewart
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies...
Author: Martha Stewart
This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.
Author: Martha Stewart
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Author: Martha Stewart
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives...
Author: Martha Stewart
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
Author: Martha Stewart
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Author: Martha Stewart
Don't wait until the holidays to enjoy the honeyed flavor and velvety texture of this colorful root vegetable. Serve mashed sweet potatoes as a side dish to your favorite main dish, and you'll have them...
Author: Martha Stewart
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Author: Martha Stewart
Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.
Author: Riley Wofford
Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.
Author: Martha Stewart
Put flatbread on the grill while cooking other meats and veggies.
Author: Martha Stewart
Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
Author: Martha Stewart
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Author: Martha Stewart
Open ajar of this sweet and sour condiment when the cool weather setsin and its aroma will transport you back to late summer. Serve it as a condimentwith a cheese plate,spread it on a sandwich, oruse it...
Author: Martha Stewart
Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut...
Author: Martha Stewart
This easy dessert is perfect in the winter, when pineapples are plentiful.
Author: Martha Stewart
Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Author: Martha Stewart
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers,...
Author: Martha Stewart
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Author: Martha Stewart
No forks are needed for these. The dough is pressed into muffin tins to make kid-friendly sizes.
Author: Martha Stewart
We used lemon sole, a flaky, mild-tasting white fish. At the market, look for flat fish such as sole or flounder; Pacific-caught are the most sustainable. Tilapia works well, too. Serve it with steamed...
Author: Martha Stewart