Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the...
Author: Martha Stewart
Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and...
Author: Martha Stewart
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken...
Author: Martha Stewart
One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.
Author: Martha Stewart
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Author: Martha Stewart
Prep now and enjoy wonderful pies all season. Make the crust and topping in advance and keep them in the freezer for up to three months, then defrost fully before using.
Author: Martha Stewart
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda...
Author: Martha Stewart
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Author: Martha Stewart
Consider this your new, go-to waffle recipe when you want to start your day off on a sweet note. No fussy steps or unexpected ingredients are required here, which means you can whip these up whenever your...
Author: Martha Stewart
For a basic barbecue sauce, all you have to do is whisk together ketchup, light brown sugar, white wine vinegar, worcestershire sauce, and paprika. Use this recipe when making grilled or slow-cooked meat,...
Author: Martha Stewart
Crepes are easier to make than you think. These French street-food staples can be dressed up with sweet or savory toppings and any number of flavorful fillings.
Author: Martha Stewart
The batter for this easy-to-make banana bread is enriched with sour cream, which gives it a subtle tang and super moist texture. In order to avoid this quick bread becoming tough and chewy, don't overmix...
Author: Martha Stewart
Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.
Author: Martha Stewart
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Author: Martha Stewart
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Author: Martha Stewart
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly...
Author: Martha Stewart
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Author: Martha Stewart
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Author: Martha Stewart
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry...
Author: Martha Stewart
Crostini are perfect spooned high with your pick of toppings.
Author: Martha Stewart
These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.
Author: Martha Stewart
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Author: Martha Stewart
Author: Martha Stewart
This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines,...
Author: Martha Stewart
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Author: Martha Stewart
What's even better than banana bread? Banana bread with chocolate! Kids of all ages will clamor for these tasty breakfast bites.
Author: Martha Stewart
This dish is casual enough for a family dinner and elegant enough to serve to company.
Author: Martha Stewart
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Author: Martha Stewart
Spring is the season to take full advantage of the subtle, grassy flavors of asparagus and this easy sauce comes together in minutes.
Author: Martha Stewart
You'll like the convenience of this comforting dish. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's pie has never...
Author: Martha Stewart
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.
Author: Martha Stewart
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple...
Author: Martha Stewart
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Author: Martha Stewart
This side goes well with roasted pork or turkey.
Author: Martha Stewart
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
Author: Martha Stewart
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader...
Author: Martha Stewart
Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.
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
Skip artificially flavored gelatin in favor of this super-simple homemade version using any fruit juice you like.
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 the leftovers for pita stuffed sandwiches topped...
Author: Martha Stewart
Adding more granulated sugar gives this classic thin and crispy cookie its crunch.
Author: Martha Stewart
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to...
Author: Martha Stewart
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Author: Martha Stewart
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
There are certain days during the summer when the last place anyone wants to be is in a hot kitchen. But that's when kids can come to the rescue, making a delicious dessert for the whole family without...
Author: Martha Stewart
Soft sandwich buns work best with this classic kid-friendly Sloppy Joe recipe-as do chips and pickles. The beef mixture can also be served over pasta.
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
Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Author: Martha Stewart
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart