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Easy Roasted Chicken Thighs

This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for...

Author: Martha Stewart

Easy Fruit Juice Gelatin

Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.

Author: Martha Stewart

Classic Meatloaf

Not your average blue-plate special, this meatloaf recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime...

Author: Martha Stewart

Chicken and Dumplings

This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in...

Author: Martha Stewart

Mint Jelly

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

Author: Martha Stewart

Sauteed Romaine Lettuce

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Author: Martha Stewart

Classic French Toast

Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.

Author: Martha Stewart

Simple Lemon Cake

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...

Author: Martha Stewart

Roasted Spaghetti Squash

Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.

Author: Martha Stewart

Wild Rice with Balsamic Mushrooms

Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.

Author: Martha Stewart

Cod Provencal

Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.

Author: Martha Stewart

Raspberry Jelly

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...

Author: Martha Stewart

Classic Beef Stroganoff

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense...

Author: Martha Stewart

Roast Duck

This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner...

Author: Martha Stewart

Slow Cooker Brisket and Onions

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...

Author: Martha Stewart

Easiest Rice Pudding

The starch in Arborio rice -- typically used for risotto -- makes this pudding extra creamy.

Author: Martha Stewart

Magnolia Bakery Vanilla Buttercream

Use this rich frosting to decorate Magnolia Bakery Vanilla Cupcakes. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and...

Author: Martha Stewart

Roasted Cauliflower with Cheddar

This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.

Author: Martha Stewart

Pecan Pie

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...

Author: Martha Stewart

Linguine with Shrimp and White Wine

This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic,...

Author: Martha Stewart

Stuffed Cabbage with Beef and Rice

This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad...

Author: Martha Stewart

Butternut Squash Pasta Sauce

When your day is packed full, you'll appreciate the ease of this no-fuss dish.

Author: Martha Stewart

Bolognese Sauce

Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with...

Author: Martha Stewart

Buttermilk and Herb Marinated Chicken

Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.

Author: Martha Stewart

Corn Soup

The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups. It is also a good poaching stock for fish. You can play around...

Author: Martha Stewart

Oatmeal Chocolate Chip Cookie

To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way...

Author: Martha Stewart

Halibut with Lemon Sauce

Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of...

Author: Martha Stewart

Fried Zucchini

"Too much zucchini" will never be a problem again when you serve the squash as golden, crispy fritters.

Author: Martha Stewart

Broccoli Cheddar Hash Brown Casserole

This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.

Author: Martha Stewart

Boneless Pork Chops with Apple Chutney

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

Author: Martha Stewart

Short Ribs with Root Vegetables

Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots,...

Author: Martha Stewart

Roasted Carrots with Honey

Glaze carrots with honey for a French feel.

Author: Martha Stewart

Sauteed Kale with Garlic and Lemon

Par-boiling and sauteing kale makes it tender and delicious.

Author: Martha Stewart

Spiced Pepitas

These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy-and...

Author: Martha Stewart

Giant Sugar Cookies

Start filling up your cookie jar with those popular treats.

Author: Martha Stewart

Old Fashioned Cheeseburgers

Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.

Author: Martha Stewart

Gruyere Popovers

Popovers reheat well. You can make these early in the day and warm in a 350-degree oven.

Author: Martha Stewart

Spicy Mussels and Chorizo

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Author: Martha Stewart

Hazelnut Cookies

The deep hazelnut flavor and buttery goodness of these cookies belie their simplicity. With just five ingredients, these are some of the easiest cookies...

Author: Martha Stewart

Bok Choy and Chicken Soup

For a less spicy broth, seed the chile before cooking.

Author: Martha Stewart

Test Kitchen's Favorite All Beef Meatloaf

This classic meatloaf uses coarsely ground beef for a juicer bite. It's brushed with the essential brown sugar-ketchup glaze and baked on a sheet pan,...

Author: Martha Stewart

Braised Turkey Legs

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...

Author: Martha Stewart

Tomatillo Chicken

This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to...

Author: Martha Stewart

Broccoli Slaw

Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for...

Author: Martha Stewart

Boston Cream Pie

Don't let the name fool you-this classic dessert is in fact a cake layered with custard and topped with chocolate glaze. We replaced the custard with our...

Author: Martha Stewart

Easy Peach Potpie

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon...

Author: Martha Stewart

Braised Short Ribs

This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta...

Author: Martha Stewart

Pumpkin Chiffon Pie

Nothing says fall like a pumpkin dessert, and this one features a light, fluffy mousse layered over a sweet gingersnap crust. It's no ordinary pumpkin...

Author: Martha Stewart

Classic Pot Roast for the Slow Cooker

For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes...

Author: Martha Stewart

How to Cook Barley

When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers...

Author: Martha Stewart