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Traditional Lasagna Bolognese

In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna...

Author: Martha Stewart

Classic Peanut Butter Cookies

For the best texture, use regular, not natural, peanut butter.

Author: Martha Stewart

Apple Pecan Cake

This easy-to-make cake, bursting with chunks of apple and pecans, is delicious with coffee or tea.

Author: Martha Stewart

Dijon Potato Salad

This mustardy potato salad is great for parties.

Author: Martha Stewart

Basic Buttercream

Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.

Author: Martha Stewart

Beer Braised Bratwurst with Cabbage

A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.

Author: Martha Stewart

Halved Baked Potatoes

Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.

Author: Martha Stewart

Broiled Snapper with Paprika Butter

Snapper gets a bit of spice and lots of flavor with this paprika butter.

Author: Martha Stewart

Grilled Salmon with Citrus Sauce

This dish sizzles with flavor long after summer is over.

Author: Martha Stewart

Taco Bar

A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas,...

Author: Martha Stewart

Chocolate Covered Marshmallow Cookies

Each tender cookie has a gooey marshmallow lodged inside, plus it's all covered in chocolate. The cookies are perfect for sharing at holidays and events...

Author: Martha Stewart

Hot Milk Cake

This fluffy vanilla cake gets it name (and flavor!) from the scalded milk in the batter. Martha made this recipe on episode 705 of Martha Bakes.

Author: Martha Stewart

Roasted Branzino with Lemon and Thyme

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight...

Author: Martha Stewart

Mustard Roasted Beef Tenderloin

If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.

Author: Martha Stewart

Oven Roasted Home Fries

The crushed rosemary makes this potato side dish shine.

Author: Martha Stewart

Chocolate Wafer Crust

Use this recipe to make our Espresso Cream Pie.

Author: Martha Stewart

Zucchini Quesadillas

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked...

Author: Martha Stewart

Grilled Lamb Chops With Lemon Yogurt Sauce

Enliven lamb chops with a tangy yogurt sauce.

Author: Martha Stewart

Easy Tabbouleh

This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive...

Author: Martha Stewart

Pasta with Fresh Tomatoes and Pine Nuts

Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.

Author: Martha Stewart

Plum Cake

...

Author: Martha Stewart

Martha's Scottish Shortbread

A touch of rice flour is the secret to perfectly crisp shortbread. With such a short ingredient list, it's important to use the best-quality salted butter...

Author: Martha Stewart

Sour Cream and Dill Sauce

Pull together this quick tangy sauce for serving with Salmon Coulibiacs.

Author: Martha Stewart

Anisette

If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into...

Author: Martha Stewart

Roasted Tomato Chipotle Salsa

Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.

Author: Martha Stewart

Baked Chocolate Cake Donuts

It might not be traditional to bake donuts, but that doesn't mean you shouldn't! Cocoa powder and chocolate chips enrich the batter for these baked beauties,...

Author: Martha Stewart

Sugar Snap Peas with Toasted Almonds

These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce.

Author: Martha Stewart

Portuguese Cornmeal Bread

This deceptively simple loaf is inspired by the Portuguese bread known as pao de milho or broa. Sprinkling the top of the bread with water just before...

Author: Martha Stewart

Brown Sugar Butternut Squash Pie

To make this recipe in less time, you can substitute organic canned butternut-squash puree for the fresh squash. For the decorating technique, see our...

Author: Martha Stewart

Potato Latkes

Author: Martha Stewart

Caramelized Onion and Roast Beef Tea Sandwiches

Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.

Author: Martha Stewart

Chocolate Dipped Shortbread Hearts

These Valentine's treats make will make everyone feel special.

Author: Martha Stewart

Leek Celery Root Stuffing

Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.

Author: Martha Stewart

Quinoa and Spinach Pilaf

This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.

Author: Martha Stewart

Devil's Food Cupcakes with Chocolate Ganache Frosting

This Devil's Food Cupcakes with Chocolate Ganache Frosting is simply delicious. It's the perfect treat no matter the occassion.

Author: Martha Stewart

Brown Beef Stock

In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional...

Author: Martha Stewart

Simple Scalloped Potatoes

...

Author: Martha Stewart

Mushroom Ravioli

Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to...

Author: Martha Stewart

Creamy Stone Ground Grits

Stone-ground grits ensure nicely textured (never mushy!) results. Here, they're simmered with chicken broth until thick and creamy and finished with butter...

Author: Martha Stewart

Banana Bread with Walnuts and Flaxseed

This healthy quick bread makes a hearty breakfast or snack with a scoop of yogurt or cottage cheese.

Author: Martha Stewart

Chicken Fricassee

Serve this rustic, Jamaican-style Chicken Fricassee with fluffy white rice and a light salad.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda...

Author: Martha Stewart

Ginger Roasted Salmon

Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger...

Author: Martha Stewart

Bourbon Glazed Ham

Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should...

Author: Martha Stewart

Raspberry Coulis

Use this recipe when making our Fig Holiday Roll.

Author: Martha Stewart

Shredded Sauteed Cabbage

The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great...

Author: Martha Stewart

Gateau Basque

Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a...

Author: Martha Stewart

Chicken with Cranberry Sauce

Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.

Author: Martha Stewart

Crispy Chicken Cutlets

A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets,...

Author: Shira Bocar

Cabbage and Fennel Slaw

This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.

Author: Martha Stewart

Lemonade

For stronger lemon flavor, add some juiced lemon halves (wash lemons before squeezing) to the lemonade.

Author: Martha Stewart