Recipes

Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.

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 Roasted Potatoes.

A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.

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.

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

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.

This sweet martini tastes like cotton candy.

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.

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

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.

For a classic pot roast—a tough cut of beef braised until succulent and tender—we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

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 the vegetable soup fans at your table.

This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo: you simply brush sheets of it with clarified butter, scrunch them into accordion-like shapes, and arrange them in a spiral in the pan. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.

Consider this another great reason to go apple-picking this September—or a fun and unexpected twist to serve on Rosh Hashanah, as it's Jewish custom to eat apple slices dipped in honey to ensure the new year will be fruitful and sweet. Those two ingredients define this upside-down dessert from Martha, and it's the perfect treat to enjoy on a crisp fall evening. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.29, amazon.com).

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.

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.

This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.

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.

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 flavorful (from onion, garlic, and ketchup).

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.

Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.