A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Author: Martha Stewart
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you...
Author: Martha Stewart
This beloved Italian soup isn't just hearty and healthy -- it's really flexible. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You're only limited by the...
Author: Martha Stewart
Use this recipe Vanilla Frosting to ice our Vanilla Cupcakes.
Author: Martha Stewart
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.
Author: Martha Stewart
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions...
Author: Martha Stewart
These tart treats go perfectly with Lemon Crepes and make beautiful garnishes for our Meyer-Lemon and Coconut Layer Cake.
Author: Martha Stewart
This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries...
Author: Martha Stewart
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a...
Author: Martha Stewart
Author: Martha Stewart
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Author: Martha Stewart
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Author: Martha Stewart
Whip up a crowd-friendly batch cocktail for summer with this recipe, which calls for just four ingredients-fresh limes, sugar, fresh strawberry, and white rum.
Author: Martha Stewart
This delicious recipe is courtesy of Mary Bodor. Note: Do not use metal cooking utensils, bowls, or baking pans with this recipe, since they will interfere with the fermenting process.
Author: Martha Stewart
Whip up this three-ingredient healthy smoothie recipe with just three ingredients-nonfat plain yogurt, banana, and frozen blueberries. Feel free to substitute the blueberries with any other frozen fruit...
Author: Martha Stewart
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Author: Martha Stewart
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Author: Martha Stewart
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad...
Author: Martha Stewart
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw...
Author: Martha Stewart
Glazed carrots add color and a dose of nutrients to any meal. Simmer carrots in sugar and butter for a glaze that's unbelievably tasty.
Author: Martha Stewart
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie...
Author: Martha Stewart
Preserve orchard-fresh flavor with nothing but sugar, lemon, and salt.
Author: Martha Stewart
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Author: Martha Stewart
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe...
Author: Martha Stewart
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking...
Author: Martha Stewart
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Author: Martha Stewart
This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.
Author: Martha Stewart
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 jelly, as it may not set up well.
Author: Martha Stewart
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Author: Martha Stewart
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Author: Martha Stewart
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Author: Martha Stewart
Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.
Author: Martha Stewart
This lovely Creme Anglaise recipe can be found in "Martha Stewart's Cooking School." It's delicious atop a bowl of fresh berries for a summertime dessert.
Author: Martha Stewart
Try this side with seared steak, roasted lamb or chicken.
Author: Martha Stewart
If the sides aren't perfectly glazed, press in chocolate shavings for an easy cover-up.
Author: Martha Stewart
These stuffed jalapenos make a great party appetizer. The recipe can easily be doubled for a crowd.
Author: Martha Stewart
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Author: Martha Stewart
Indulge in a plate full of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight. Sprinkle with extra cheese and lemon zest to brighten it up.
Author: Martha Stewart
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn...
Author: Martha Stewart
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Author: Martha Stewart
If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner...
Author: Martha Stewart
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Author: Martha Stewart
Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert....
Author: Martha Stewart
From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are layered with rich meat sauce and creamy ricotta mixed...
Author: Martha Stewart
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Author: Martha Stewart
This delicious crab sandwich recipe is great for any outdoor party, day or night.
Author: Martha Stewart