Use this rich vanilla custard to fill our Boston Cream Donuts, Classic Cream Puffs, or Star Tart.
Author: Martha Stewart
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Author: Martha Stewart
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Author: Martha Stewart
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Author: Martha Stewart
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.
Author: Martha Stewart
This reinterpretation of meatballs combines breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.
Author: Martha Stewart
Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.
Author: Martha Stewart
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Author: Martha Stewart
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Author: Martha Stewart
Author: Martha Stewart
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Author: Martha Stewart
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before...
Author: Martha Stewart
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from...
Author: Martha Stewart
We love this recipe when made with pecans, but any firm nuts, such as cashews or walnuts, will work well.
Author: Martha Stewart
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping...
Author: Martha Stewart
Rediscover homemade pudding's comforting simplicity, then see how versatile it can be. Choose one or the other, or make them both! Use this basic recipe to create the following flavor variations and desserts:...
Author: Martha Stewart
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Author: Martha Stewart
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Author: Martha Stewart
Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite.
Author: Martha Stewart
Oysters take very little time to cook. Our pan-broiled hors d'oeuvre, which consists of oysters tossed with herbs and showered with olive oil and Parmesan, spends just minutes in the oven; serve with crusty...
Author: Martha Stewart
The crust on this apple pie is full of white cheddar cheese, a classic mate for apples.
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Author: Martha Stewart
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Author: Martha Stewart
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Author: Martha Stewart
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
Author: Martha Stewart
Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet...
Author: Martha Stewart
This dense cake offers an intense chocolate experience, complete with fudgy frosting.
Author: Martha Stewart
Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.
Author: Martha Stewart
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
Red gooseberries produce a deep-crimson jam, while green ones create a paler shade.
Author: Martha Stewart
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Author: Martha Stewart
This side pairs well with, short ribs, or roast chicken.
Author: Martha Stewart
Author: Martha Stewart
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Author: Martha Stewart
Whipped egg whites are the secret behind this airy, moist cake. Decorate each layer with our Chocolate Frosting for a spectacular birthday or special-occasion dessert.
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients...
Author: Martha Stewart
The cylindrical shape of the roly-poly recalls the days when puddings were cooked in cloths instead of bowls. The pudding is a sheet of dough that has been slathered with jam or marmalade, rolled up, and...
Author: Martha Stewart
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas...
Author: Martha Stewart
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Author: Martha Stewart
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream...
Author: Martha Stewart
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne Willan has drawn on her own family's techniques...
Author: Martha Stewart
Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.
Author: Martha Stewart
Here, beets are boiled and dressed with cider vinaigrette.
Author: Martha Stewart
Author: Martha Stewart