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An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.| Martha Stewart
This silky tomato sauce is a versatile recipe that can be used for everything from spaghetti and meatballs to pizza. It's also make-ahead and freezes well.| Martha Stewart
This fresh egg pasta dough is easy enough to roll out by hand and makes a noodle with a delicate silky texture and the perfect amount of chew.| Martha Stewart
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These sheet-pan bar cookies keep for up to a month in the freezer and are perfect for serving a crowd. They include bittersweet and white chocolates, cocoa powder, and goodies like nuts and dried fruit, which you can omit if desired.| Martha Stewart
These shortbread cookies are a chocolatey delight featuring both dark and white chocolate in this Valentine's Day recipe.| Martha Stewart
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This hot chocolate recipe is our food editors’ favorite. It uses whole milk, cocoa powder, chopped chocolate, and light brown sugar. Don't skip the whipped cream on top.| Martha Stewart
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Texas sheet cake is a crowd-pleaser. It’s a rich, moist chocolate cake topped with a fudge-like frosting and toasted pecans. It’s easy to make—and eat.| Martha Stewart
Braised beef chuck is combined with bell pepper, carrots, chickpeas, and berbere seasoning for this fragrant and mouth-watering beef stew.| Martha Stewart
A rich, moist banana bread with cinnamon-brown-sugar-pecan streusel topping.| Martha Stewart
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There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).| Martha Stewart
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