Author: Martha Stewart
The familiar pairing of creamy mashed potatoes and succulent lamb takes an unexpected hint of sweet sharpness from its supporting cast of stewed root vegetables.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this Pie Crust recipe to make our Chicken-and-Artichoke-Heart Potpies.
Author: Martha Stewart
Frank Mentesna and Jerome Audureau are co-founders of Once Upon a Tart, a bake shop and cafe in New York City, and co-authors of "Once upon a Tart ...: Soups, Salads, Muffins, and More." This sweet, flaky...
Author: Martha Stewart
For a quick and easy Easter treat, shape store-bought puff pastry into an egg and fill the centers with sweet-tart lemon curd.
Author: Martha Stewart
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Mushroom-Artichoke, Broccoli-Ham, Spinach-Cheese,...
Author: Martha Stewart
Use this classic dough to make any pie -- like our Pumpkin-Pecan Pie -- that will be the star of your holiday dessert table.
Author: Martha Stewart
Soothing chamomile and cloudlike meringue lend delicacy to this tart lemon classic. A rustic cornmeal crust grounds the dessert.
Author: Martha Stewart
Use this recipe to make the fence for Martha's Spring Garden Cake. Use pastillage just after kneading.
Author: Martha Stewart
A homemade apple pie is definitely a labor of love -- what better reason to make one? If this is your first attempt, don't worry if the crust has a tear or two; the pie will still be juicy and delicious....
Author: Martha Stewart
If you don't have a cake ring, you can use a 9-inch springform pan instead; make sure the dough comes up 1 1/2 inches from the bottom of the pan.
Author: Martha Stewart