Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Author: Martha Stewart
Peppermint bark makes for a delicious and refreshing sweet treat. If you don't have a double boiler, use a metal bowl set over a pot of simmering water...
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt...
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
In this quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets....
Author: Martha Stewart
This South-of-the-border paella includes Mexican chorizo, a spicy, freshly ground pork sausage that's not to be confused with its dry-cured Spanish cousin....
Author: Martha Stewart
Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner...
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest...
Author: Martha Stewart
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Author: Martha Stewart
This wonderful recipe for sweet chocolate-covered marshmallows is courtesy of Kimberly Reiner of Momma Reiner's Fudge.
Author: Martha Stewart
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Author: Martha Stewart
Deviling quail eggs is almost as easy as chicken eggs, and the result is infinitely cuter! Here, the filling is simply flavored with mayonnaise, Dijon,...
Author: Martha Stewart
Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water;...
Author: Martha Stewart
These cookies were always the first thing to sell out at the Barefoot Contessa, Ina Garten's gourmet store in East Hampton, New York.
Author: Martha Stewart
Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from...
Author: Martha Stewart
These homemade strawberry gelatins will put you off the box version for good.
Author: Martha Stewart
Homemade granola is a nourishing breakfast. Use olive oil, which has many healthfulproperties, and pure maple syrup to bind rolled oats, raisins, and nuts...
Author: Martha Stewart
This spicy snack mix features toasted ramen noodles, nuts, cornflakes and freeze-dried peas.
Author: Martha Stewart
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
This chicken soup is loaded with kale, zucchini, chickpeas and carrots for a hearty meal.
Author: Martha Stewart
This curd can be used to fill store-bought tart shells or in a show-stopping dessert like Pavlova with Raspberry Curd and Berries.
Author: Martha Stewart
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Rum Raisin and Cashew drop cookies.
Author: Martha Stewart
This recipe for flaky tart dough is courtesy of Elisabeth Prueitt.
Author: Martha Stewart
The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come...
Author: Martha Stewart
Breakfast never looked so elegant. These crepes are lined with Black Forest ham, with an egg cracked into each.
Author: Martha Stewart
Also known as vichyssoise, this classic soup is rich and delicious.
Author: Martha Stewart
Fit for Dracula himself! Sweet homemade grenadine serves as the "blood" in this inspired Halloween cocktail made with vodka, grapefruit juice, and fresh...
Author: Martha Stewart
Slices of ciabatta bread are toasted all at once in a low oven and served with goat cheese and salmon.
Author: Martha Stewart
Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured...
Author: Martha Stewart
This dessert practically qualifies as a party game with all the tasty toppings guests can pile on. Set out stacks of crepes -- some flavored with vanilla...
Author: Martha Stewart
Sweet, chewy and crunchy, all at the same time -- these bite-size treats go perfectly with a cup of coffee after a meal.
Author: Martha Stewart
It's very simple to put this together; you just need the right herbs.
Author: Martha Stewart
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Author: Martha Stewart
Classic madeleines -- those perfectly delicate shell-shaped cookies -- are flavored with lemon or orange zest, but variations include chocolate, cocoa,...
Author: Martha Stewart
Brie, ham, mustard, and a baguette are all the ingredients you need to make this flavorful sandwich.
Author: Martha Stewart
These classic bakery treats couldn't be easier to make at home. Simple swaps take them in new directions, so try Cream Scones with Currants, Chocolate-Coconut...
Author: Martha Stewart
We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.
Author: Martha Stewart
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
This sauce is delicious tossed with pasta and a handful of Parmesan. You can also spoon it onto toasted baguette slices and serve as a crostini.
Author: Martha Stewart
This quick-to-prepare summer salad is a delight at lunch or dinner.
Author: Martha Stewart
Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound...
Author: Martha Stewart
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Author: Martha Stewart
These delicious grilled proscuitto-wrapped figs with blue cheese and pecans are an ideal accompaniment to many kinds of wine.
Author: Martha Stewart
This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."
Author: Martha Stewart
Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural...
Author: Martha Stewart
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with...
Author: Martha Stewart