You can toast slices of this all-purpose loaf for breakfast, serve it for tea in the afternoon, or top a piece with vanilla ice cream for dessert.
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
Poppy seeds lend a pleasant crunch to these aromatic, lemony muffins.
Author: Martha Stewart
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice...
Author: Martha Stewart
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in...
Author: Greg Lofts
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Author: Martha Stewart
We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon...
Author: Martha Stewart
You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp...
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
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full...
Author: Martha Stewart
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Author: Martha Stewart
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
Author: Martha Stewart
This simple, flavorful vinaigrette is an ideal dressing for any green salad.
Author: Martha Stewart
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
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 nostalgic dish evokes the Old School casseroles your grandmother used to make-but in easy mode to make it quick, delicious, and great for a weeknight....
Author: Martha Stewart
With a little advance preparation, the components for this tasty Chicken Caesar Salad can be stored in the fridge and then assembled and served within...
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...
Author: Martha Stewart
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster....
Author: Martha Stewart
With the crisp autumn air comes an opportunity to use freshly-picked apples in everything from salads to pies. If you aren't sure where to start with your...
Author: Shira Bocar
Cafe au lait and a croissant or buttered toast is a simple, scrumptious breakfast.
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...
Author: Martha Stewart
This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for...
Author: Martha Stewart
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful...
Author: Martha Stewart
Use this pate a choux recipe to make mouthwatering pastries such as profiteroles, cream puffs, and eclairs.
Author: Martha Stewart
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many...
Author: Martha Stewart
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust....
Author: Martha Stewart
Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.
Author: Martha Stewart
You won't taste the pureed beets, but they make this cake extra moist and play up its deep chocolate flavor.
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place...
Author: Martha Stewart
This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart
Clafouti, a rustic French dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden, puffy top. Cherries are the fruit most...
Author: Martha Stewart
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Author: Martha Stewart
The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.
Author: Martha Stewart
Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia,...
Author: Martha Stewart
Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that...
Author: Martha Stewart
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven....
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...
Author: Martha Stewart
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan,...
Author: Martha Stewart
Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.
Author: Martha Stewart
Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so...
Author: Martha Stewart
This delicious recipe for babka comes from "Entertaining," by Martha Stewart. This dough can be used to make cakes of various sizes. Note that baking time...
Author: Martha Stewart
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Author: Martha Stewart