I make no claims of this soup's authenticity, and to be fair, neither does Martha Stewart. But if you're looking for a dead simple and flavorful soup, it's hard to find a better example than this specimen from Martha Stewart's Dinner at Home. Comforting without being heavy, this rice soup comes together in about 30 minutes, and yet tastes like it took hours. More

It's that time of year (at least in the Midwest) when it's nearly impossible to stumble across a bad ear of corn. They are obviously wonderful when cooked simply and slathered in butter, but I'm also a fan of taking the fantastically sweet kernels off the cob and using them to perk up what would normally be a standard dish. This recipe from Martha Stewart would probably be fine with frozen corn, but using the best stuff makes a real difference. More

Just when I think I've combined bread, lettuce, cured ham, and tomatoes in every conceivable way, I stumble across a new delicious way to get it done. This recipe from Martha Stewart's Dinner At Home uses the hearts from four heads of Boston lettuce as a base (you can save the outer leaves for another salad) and then adds crunchy croutons, crispy ham, and sautéed cherry tomatoes. None of these elements sound particularly interesting on their own, but each manages to have a little edge. More

It's not often that I have pounds of ground beef in my fridge and burgers aren't planned for dinner that evening. But I really wanted to try something new. I initially considered meatloaf, but I couldn't find the right recipe (do you have one for me?). Then I came across this recipe from Martha Stewart for a cornbread and beef skillet pie with red peppers and mushrooms. While the meat portion of the dish sounded good, I was ultimately sold on the biscuits that cooked on top. More

Though salmon is mentioned first in the title, this Martha Stewart recipe is really about the cauliflower. The vegetable gets a lot of love here, including a rub-down with minced garlic, anchovies, red pepper flakes, and extra virgin olive oil. It's then roasted in a hot oven until slightly blackened in spots, and utterly delicious. More

Baked for the 2010 Serious Eats Cookie Swap Hannah Smith-Drelich, SE intern Adapted from Martha Stewart Magazine Holiday Cookies 2010... More

I usually don't look to Martha Stewart for my Mexican recipes. (That's what Rick Bayless is for.) But for some reason I couldn't get past this one. I think what sold me were the pumpkin seeds. Usually flautas, sometimes called taquitos, are stuffed with ground beef and cheddar cheese. They can be good in a gut-bomb kind of way, but that's about it. On the other hand, these featured pumpkin seeds which are ground with the garlic and cilantro to create a kind of pesto. More

I'm not sure it gets much simpler than this recipe. You cook some pasta, drain, then toss it in a large bowl with the rest of the ingredients. Honestly. You won't have to sauté loads of ingredients or simmer things for hours. It all comes together during the time it takes to boil the pasta. More

[Photograph: Nick Kindelsperger] Now this is the kind of salad I love. There is no need for twenty ingredients or a gloppy dressing to get in the way. No, all that's needed in this late-fall dish from Martha Stewart is... More