Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs...
Author: Martha Stewart
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Author: Martha Stewart
A fantastic one-dish meal, our egg casserole with spinach and potatoes is naturally gluten-free and vegetarian, making it perfect for a gathering with mixed dietary needs. And while it is special enough...
Author: Martha Stewart
Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.
Author: Martha Stewart
Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner.
Author: Martha Stewart
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once...
Author: Martha Stewart
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family favorite.
Author: Martha Stewart
You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.
Author: Martha Stewart
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with...
Author: Martha Stewart
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
Author: Martha Stewart
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate...
Author: Shira Bocar
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Author: Martha Stewart
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Author: Martha Stewart
These tart-like cookies feature the flavors and textures of pecan pie -- tender, buttery crust, crunchy pecans, and brown-sugar filling -- all in one bite. Martha made this recipe on Martha Bakes 409.
Author: Martha Stewart
On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.
Author: Martha Stewart
Shopping for shortbread cookie ingredients couldn't be easier. In fact, you probably already have most of these on hand. Shortbreads are most popular around Christmas. Serve your shortbread cookie with...
Author: Martha Stewart
This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.
Author: Martha Stewart
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Author: Martha Stewart
Like a lot of filling to pastry in your apple pie? Try this fall recipe that's filled with three pounds of apples. We like to use an assortment of different varieties such as Granny Smith, Rome, Fuji,...
Author: Martha Stewart
Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly...
Author: Martha Stewart
Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate...
Author: Martha Stewart
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Author: Martha Stewart
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Author: Martha Stewart
These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
Author: Martha Stewart
Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served on the side with pancakes or French toast.
Author: Martha Stewart
15 minutes is all it takes to cook up this fruit jam that can be spread on toast, swirled into yogurt, or used as the jelly for a classic PB&J sandwich.
Author: Martha Stewart
Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
Author: Martha Stewart
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Author: Martha Stewart
This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping...
Author: Martha Stewart
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Author: Martha Stewart
This recipe is inspired by the one in "Julia and Jacques Cooking at Home" (copyright Julia Child and Jacques Pepin, published by Alfred A. Knopf). Ask your fishmonger to clean the fish for you.
Author: Martha Stewart
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
Author: Martha Stewart
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.
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 be sure to have enough on hand.
Author: Martha Stewart
This side pairs well with, short ribs, or roast chicken.
Author: Martha Stewart
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you...
Author: Martha Stewart
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Author: Martha Stewart
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Author: Martha Stewart
Traditionally baked for Christmas and Easter festivities, these buttery shortbread cookies call for a trio of classic Greek ingredients: almonds, honey, and a special liqueur made from the resin of the...
Author: Martha Stewart
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Author: Martha Stewart
Collard greens are normally associated with a long, slow cooking time, but this method requires only 10 minutes of steaming. Sauteing the leaves with garlic first balances the vegetable's bitterness. Pull...
Author: Martha Stewart
Make this quick weeknight meal in 40 minutes using canned black beans and smoked sausage, such as Polish kielbasa.
Author: Martha Stewart
If you would prefer a simple lemon risotto, omit the asparagus and peas.
Author: Martha Stewart
Put a twist on classic pound cake with an underrated pantry ingredient: sweetened condensed milk. It does double duty here: it goes into the batter and the lime glaze on top.
Author: Martha Stewart
Author: Martha Stewart
This winning holiday dish is almost a dessert before you get to the pie.
Author: Martha Stewart
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Author: Martha Stewart
Also known as Hoosier pie, this regional specialty pairs a buttery crust with a rich vanilla custard filling. Martha made this recipe on "Martha Bakes" episode 713.
Author: Martha Stewart