The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into...
Author: Martha Stewart
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Author: Martha Stewart
Just try not to lick the spoon when you make this basic whipped frosting that pairs perfectly with our Versatile Vanilla Cake, Chocolate Cake, and Lemon Cake.
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
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
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
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 bushel, try this classic crumble. Easy enough...
Author: Shira Bocar
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Author: Martha Stewart
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Author: Martha Stewart
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Author: Martha Stewart
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Author: Martha Stewart
A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.
Author: Riley Wofford
Author: Martha Stewart
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
The bacon gives a nice salty crunch and flavor to this side dish of spinach.
Author: Martha Stewart
Use this lemon glaze with our Glazed Lemon Pound Cake.
Author: Martha Stewart
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Author: Martha Stewart
Use this simple cream-cheese frosting generously on our Carrot Cake.
Author: Martha Stewart
A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
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
These salty-sweet-crunchy confections make the best snack.
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Author: Martha Stewart
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
Author: Martha Stewart
Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.
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
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Author: Martha Stewart
This chicken has the satisfying crust of its fried cousin, but it's baked instead, making it a healthier dinner alternative.
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. We seasoned this one with North African ingredients...
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
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 oysters in it as you shuck them. This willprevent...
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. Rotisserie chicken and precooked rice (or leftover...
Author: Martha Stewart
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Author: Martha Stewart
You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.
Author: Martha Stewart
Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala...
Author: Martha Stewart
For the true lemon lover, these crisp cookies are the perfect treat.
Author: Martha Stewart
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Author: Martha Stewart
Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties,...
Author: Martha Stewart
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our many delicious chicken recipes.
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
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 minutes.
Author: Martha Stewart
Despite its name, the boiled egg shouldn't be boiled throughout the cooking process-a method that yields a rubbery result-but rather brought to a boil and then immediately removed from heat. Serve with...
Author: Martha Stewart
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white...
Author: Martha Stewart
Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes...
Author: Martha Stewart
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Author: Martha Stewart
This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all...
Author: Martha Stewart
Sea scallops seared in olive oil require little embellishment.
Author: Martha Stewart
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.
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