Recipes

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.

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter—there's no leavening other than eggs in this classic French dough. It's piped into circles to form the cream puffs. After baking, a small "x" is scored in the bottom of each cooled puff, then the pastry cream filling is piped inside.

One of the definitive desserts of fall, apple crisp is easy and economical. Under the simple butter-sugar-flour-and-oat topping is the apple filling scented with cinnamon. Our test kitchen says baking apples, like Rome or Cortland, are the best varieties to use for apple crisp, but Empire, Gala, or Braeburn apples are also good in this recipe. Experiment with different types of apples and see which you prefer. Let the crisp cool for a few minutes before serving with a scoop of ice cream on top.

A super-easy chocolate layer cake belongs in every cook's recipe repertoire. This chocolate-buttermilk cake is luscious enough for a special occasion, but easy enough for everyday desserts. And the recipe gets brownie points for using just a single bowl. You can also use this cake batter to make two dozen cupcakes: Fill lined tins two-thirds full and bake for 20 minutes, rotating once. A decadent chocolate frosting is the finishing touch and your cake is ready for its star turn at a birthday, anniversary, or pretty much any celebration.

In her recipe for perfect roasted turkey, Martha roasts a 20-pound bird stuffed with her Classic Stuffing. Before it goes into the oven, she covers the turkey with four layers of cheesecloth soaked in a butter and white wine basting mixture. The cheesecloth keeps the bird moist, and prevents it from getting too dark too quickly. It's removed about an hour before the end of roasting to allow time for the turkey to brown.

A New York cheesecake is heavy on the cream, so our recipe calls for five packages of cream cheese plus a cup of sour cream. Under the fluffy, decadent filling is a simple graham cracker crust. The trick to making this cheesecake is to cook the filling enough so it sets without cracking the top. Then allow plenty of time for it to chill so you can slice it easily.

You'll make fluffy, perfect white rice every time with Martha's easy recipe, which calls for long-grain rice, salt, and boiling water. The secret to this method involves adding the rice to a measured amount of boiling water, as opposed to starting the rice in a cold pot. This technique keeps the grains intact, so you can say goodbye to mushy, stuck-together clumps.

If you love the apple-cider donuts often sold at farmers' markets, you'll love this cake! Baked in a Bundt pan, it's essentially a giant cakey donut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist and makes it our favorite fall dessert. This recipe appears in our cookbook, A New Way to Bake and Martha made this recipe on Martha Bakes.

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.

A simple but satisfying side dish you'll make again and again, this roasted red potato recipe takes 5 minutes to prep and about 30 minutes of hands off time to roast. All you need are baby red potatoes, olive oil, and fresh rosemary, or another hardy herb such as thyme. Martha's secret for deliciously crispy roasted potatoes is to preheat the baking sheet while she preps the potatoes. 

Two simple steps is all it takes to make this comforting, classic beef stew recipe. We skip browning the meat and instead use tomato paste and balsamic vinegar to amp up the flavor. This recipe also works well in the slow cooker if you prefer.

Peaches shine in this classic and easy summer dessert. A relative to crisps and cobblers, the simple crumble topping is made with just butter, light brown sugar, and flour. The recipe is versatile; substitute peaches for nectarines, or even a berry-peach blend.

When you need a basic pie dough, turn to this recipe. It’s an all-butter crust that’s flaky and light. The recipe makes enough pastry for one double-crust pie or two single-crust pies. We like to use this pie dough for apple pie.

Simple and soothing, a bowl of this chicken vegetable soup is the ultimate comfort food. It's easy to make, starting with our chicken soup base, which can be prepped ahead. From there it takes just about 25 minutes to prep the vegetables and put this hearty soup together. We use carrots, celery, and potatoes for a classic, cozy soup.  

Remember Mom's heavenly angel food cake? Ours has the same ethereal texture (due to egg whites) but with a bright burst of lemon flavor, thanks to fresh juice and zest. Fluffy citrus cream frosting and pretty candied lemon "daffodils" make it an even more memorable dessert.

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.

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.

Choose firm, smooth eggplants for best results when making this incredible dish. We bake rather than fry ours for less mess and less fat.

What makes this cloud cake so cloud-like? The flour and superfine sugar are sifted four times and the delicate batter is leavened by plenty of beaten egg whites. The result is a light and tender vanilla cake that is the perfect complement to the silky seven-minute frosting that’s used to fill and ice it. Coconut flakes are the final touch, bringing flavor and a light crunch.

All you need is four ingredients for this simple potato salad recipe: potatoes, scallions, mayonnaise, and white vinegar. We use Yukon gold potatoes because they are a great all-purpose spud with a creamy bite. While the potatoes are steamed, mix the vinegar with scallions, salt and pepper. Tossing the cooked potatoes in this tangy mixture while they are still hot allows them to absorb the flavors. After they cool, stir in the mayonnaise and more scallions, and you’re ready to serve. Alternatively, you can make this potato salad up to two days ahead.

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

What's the secret to a great crumb pie? An easy crumb topping of course! It's so quick to make, using butter, light brown and graulated sugar, flour, and a touch of cinnamon. We suggest you prep it now and keep some in your freezer so you can enjoy wonderful pies all summer and fall, think peach crumb pie, blueberry crumb pie, apple crumb pie. Or toast the topping on a baking sheet in a 350-degree oven for 15 minutes, and sprinkle over ice cream, frozen yogurt, or fresh fruit.

The ingredient list for this pound cake recipe is short—just butter, granulated sugar, all-purpose flour, eggs, pure vanilla extract, and a pinch of salt. There's no leavening, other than eggs and the air incorporated into the batter from creaming the butter and sugar, so mix thoroughly. The result is a dense, buttery, rich, and versatile pound cake. Enjoy a slice with a cup of coffee or tea, pair it with whipped cream and berries, or use it as the base for all kinds of desserts.

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 make this casserole feel indulgent.