Martha Stewart Recipes

Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.

Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.

Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth that is infused with rosemary, shallots, and pickled peppers (plus a splash of pickling brine for zip), the meats get super-tender—and the aroma is sublime.

Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions—and arguably makes an better final dish since ingredients like cream tend to mask delicate flavors like seafood. So how did we manage to create a creamy (yet cream-less) alfredo? By slowly whisking in butter, cheese, and egg yolk into starchy pasta water, the mixture emulsifies into a sauce that—once tossed with the shrimp, fettuccine, and peas—is guaranteed to be a crowd-pleaser.

This crispy, cheesy, meaty croissant showcases Dijonnaise (equal parts mayonnaise and Dijon mustard), one of the test kitchen's favorite condiments. It's also an easy way to enjoy leftover ham.

Follow these pro tips for the best side dish ever.

Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.

After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!

For pizza-oven-quality crust, be sure to get the skillet ripping hot.

Use leftover ham and cooked rice to make this super-fast, tasty dinner.

Inspired by the classic tarte flambee from Alsace and by that northern French region's love for pairing ham with cheese, here's an easy appetizer with wide appeal. It's also a great way to use up leftover ham.

Macaroni and Cheese

Macaroni and Cheese

Pizza, of all dishes, probably offers the most versatility. This sausage and broccoli pizza, dressed in a spicy, pickled pepperoncini sauce is just one example.