Recipes

This sticky-sweet cake is a St. Louis specialty -- every bakery in Missouri has its own version. Martha made this recipe on episode 703 of Martha Bakes.

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.

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.

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 cream.

Ground beef, pinto beans, and tomatoes spiced with chili powder bubble under a crunchy, gooey topping of tortilla chips and two cheeses in this quick and easy, kid-friendly casserole.

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Creamy, tangy, and oh so sweet, this New York-Style Cheesecake will become an instant favorite. 

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!

Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.

Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken will make this recipe a breeze, but you can also roast your own.

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 the batter.

A favorite spring vegetable, asparagus is often boiled or steamed but roasting asparagus is easy, as this three-ingredient recipe shows. All you need is olive oil, salt and pepper, and a preheated oven. And the asparagus becomes meltingly soft.

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 is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Late-summer corn adds just the right amount of sweetness to this creamy salmon chowder. Serve with oyster crackers, or larger Vermont common crackers.

Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.

For an even sweeter summer, take advantage of the season's perfectly ripe peaches.

The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter—it should have small to medium lumps.

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

This recipe for Martha's Favorite Tuna Salad Sandwich makes a healthy meal for lunch or dinner.

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 as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

This sweet martini tastes like cotton candy.

Chopped scallions are sprinkled on a potato salad made with Yukon golds.