Everyone should have a buttercream recipe up their sleeve -- and a little extra to lick from the mixing bowl.
Author: Martha Stewart
For the best texture, use regular, not natural, peanut butter.
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
This spicy pepitas recipe makes wonderful use of the seeds from your jack-o'-lantern.
Author: Martha Stewart
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
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
Halibut is the perfect partner for this robust sauce.
Author: Martha Stewart
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
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
This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made...
Author: Martha Stewart
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut...
Author: Martha Stewart
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
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
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
These Valentine's treats make will make everyone feel special.
Author: Martha Stewart
Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.
Author: Martha Stewart
The crushed rosemary makes this potato side dish shine.
Author: Martha Stewart
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
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
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
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
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
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
This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
Author: Martha Stewart
Enliven lamb chops with a tangy yogurt sauce.
Author: Martha Stewart
Author: Martha Stewart
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
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
Somewhat sweet and a bit savory, kugels can be served as side dish or a breakfast treat.
Author: Martha Stewart
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
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
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
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
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
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Author: Martha Stewart
Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
Author: Martha Stewart
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
These crisp sugar snap peas offsetthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
A dab of butter and fresh dill turns plain-old green beans into a dish worthy of Sunday dinner.
Author: Martha Stewart
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken,...
Author: Martha Stewart
Buttery baked-potato halves can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Author: Martha Stewart
These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.
Author: Martha Stewart