Pumpkin-enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each of these Pumpkin Cinnamon Rolls.
Author: Martha Stewart
Kids will adore this light pink puff of a popcorn ball studded with tart, dried cranberries.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh...
Author: Martha Stewart
Get healthy start to your day with this tasty, but light, toast.
Author: Martha Stewart
Citrusy and sweet, orange slices in lime syrup is a simple dessert with a lot of flavor.
Author: Martha Stewart
This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano...
Author: Martha Stewart
Ricotta dumplings, known as gnudi, are dressed in a rich sauce that combines roasted fresh corn, salt pork, and scallions.
Author: Martha Stewart
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Author: Martha Stewart
Oranges and cinnamon-sugar-coated hazelnuts are served in a syrup of honey and orange-flower water. Who would guess these beautiful desserts contain both...
Author: Martha Stewart
Author: Martha Stewart
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest...
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
Author: Martha Stewart
Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-and-walnut spread that has a honeylike...
Author: Martha Stewart
Looking for a clever way to make use of leftover Halloween candy? Make these buttery bars that are scattered with chocolate chips, chopped peanut butter...
Author: Martha Stewart
In Martha's grown-up take on the beloved ice cream flavor, ripe strawberries are pureed for the base, then macerated with vodka or tequila and folded in...
Author: Martha Stewart
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Author: Martha Stewart
Use this flatbread recipe when making Bryan Sikora's Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables.
Author: Martha Stewart
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions...
Author: Martha Stewart
When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper...
Author: Martha Stewart
This great recipe should be used in the En Japanese Brasserie recipes for Cold Tofu and Warm Tofu.
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart
Take advantage of leftover turkey and mashed sweet potatoes for this fun, bright breakfast. Balance out the sweetness with your favorite spicy salsa, and...
Author: Martha Stewart
Use this glaze to make our Toadstool Cupcakes. Make the glaze just before you are ready to ice the cooled cupcakes.
Author: Martha Stewart
This tart-pizza dotted with already-made onions and olives takes less than 20 minutes to prepare.
Author: Martha Stewart
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.
Author: Martha Stewart
Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.
Author: Martha Stewart
This antioxidant-packed salad makes a delicious appetizer.
Author: Martha Stewart
This healthy side dish gets tons of flavor from ginger, shallot, vinegar, and brown sugar.
Author: Martha Stewart
Sweet tortillas with baked mangoes on top are worth waiting for. Go ahead, put a scoop of ice cream on it.
Author: Martha Stewart
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Author: Martha Stewart
Martha's take on the Gulf confections known as tamrieh calls for coating spiced date rounds with chocolate rather than serving them with the traditional...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can...
Author: Martha Stewart
Use red or white small potatoes if fingerling potatoes are unavailable.
Author: Martha Stewart
There's beauty (and big, bold flavors) in simplicity. Make this mouthwatering meal tonight--no slaving over the stove required.
Author: Martha Stewart
All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there's...
Author: Martha Stewart
One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.
Author: Martha Stewart
Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic,...
Author: Martha Stewart
These cookies, a tasty alternative to the traditional recipe with chocolate and almonds, are naturally gluten-free and would make a nice addition to any...
Author: Martha Stewart
Torie Hallock makes these delicious cookies chock full of toffee pieces at Martha's house in Maine.
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.
Author: Lauryn Tyrell