Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer...
Author: Martha Stewart
With a slight tang and less juice than other plums, they're great fresh or cooked down, the heat concentrating their flavor. Try these simple, fast recipes to give summer a sweet send-off.
Author: Martha Stewart
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
Author: Martha Stewart
These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.
Author: Martha Stewart
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch...
Author: Martha Stewart
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Author: Martha Stewart
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Author: Martha Stewart
This recipe uses a lower-fat version of a Chinese cooking technique called dry sauteeing.
Author: Martha Stewart
To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries...
Author: Martha Stewart
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Author: Martha Stewart
Author: Martha Stewart
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter, flour, and milk.
Author: Martha Stewart
Instant potatoes from the box can't compare to this homemade version.
Author: Martha Stewart
This recipe comes to us courtesy of chef and author James Peterson.
Author: Martha Stewart
Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.
Author: Martha Stewart
Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's the perfect recipe for entertaining or an extra-special...
Author: Martha Stewart
Make these fluffy waffles on the weekend for a treat the whole family will enjoy.
Author: Martha Stewart
This easy dessert is perfect in the winter, when pineapples are plentiful.
Author: Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
Relish adds a sweet, tangy kick to the classic deviled egg.
Author: Martha Stewart
Use this base to make Fresh-Fig and Chocolate-Chunk Ice Cream, Caramelized Peach Ice Cream, and Black Plum, Port, and Cinnamon Ice Cream.
Author: Martha Stewart
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Author: Martha Stewart
A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Author: Martha Stewart
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Author: Martha Stewart
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Author: Martha Stewart
To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
Author: Martha Stewart
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination...
Author: Greg Lofts
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Author: Martha Stewart
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Author: Martha Stewart
Author: Martha Stewart
Tart, creamy and luscious lemon curd can be used on scones, muffins, toast, and so many desserts.
Author: Martha Stewart
This wonderful recipe for oatmeal raisin cookies-New York Mayor Michael Bloomberg's favorite-is courtesy of the Gracie Mansion. Enjoy these with a glass of milk for the ultimate late night snack.
Author: Martha Stewart
No tricks, only treats here! This classic kid-friendly snack is made with just four ingredients-popcorn, melted buttered, marshmallows, and light brown sugar. Feel free to mix in additional sweet ingredients...
Author: Martha Stewart
Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.
Author: Martha Stewart
These scones get their light, flaky texture from the butter that is layered into the dough.
Author: Martha Stewart
No pot stickers or dumplings are complete without this soy-ginger dipping sauce.
Author: Martha Stewart
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Author: Martha Stewart
Serve this savory Greek pastry as part of an appetizer table at a gathering.
Author: Martha Stewart
Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the...
Author: Martha Stewart
With a touch of lemon zest and juice, these green beans will take center stage.
Author: Martha Stewart
This hearty make-ahead breakfast is infused with Dijon mustard and bakes up to a fluffy, golden finish.
Author: Martha Stewart
This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.
Author: Martha Stewart
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick...
Author: Martha Stewart
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.
Author: Martha Stewart
Roasting these veggies with lemon and garlic brings out their natural sweetness.
Author: Martha Stewart
A thick stew made with Le Puy lentils and kielbasa makes ahearty, no-fuss meal. Its aroma, reminiscent of French country cooking, comes from a blend of bay leaf and rosemary.
Author: Martha Stewart
Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.
Author: Martha Stewart
These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.
Author: Martha Stewart