The addition of flaxseed gives this pasta favorite a healthy boost. Read more about the benefits of flaxseed.
Author: Martha Stewart
Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.
Author: Martha Stewart
Also known as dali saar, this recipe originally hails from the Chitrapur Saraswat Brahmins of Coastal Kannada and comes to us via Madhur Jaffrey. Saar means "juice" or "juice-like," so this dal tends to...
Author: Martha Stewart
These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck-crispy on the edges, soft and buttery on the inside-are substantial enough to serve with fried eggs or hearty sausage gravy.
Author: Martha Stewart
Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used...
Author: Martha Stewart
These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin.
Author: Martha Stewart
Author: Martha Stewart
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Author: Martha Stewart
The vegetables in this side dish are simply tossed inolive oil, allowing the earthy-sweet summer flavors and bright colors to shine.
Author: Martha Stewart
A creamy cremini-mushroom filling awaits inside these savory packages, suitable as a side dish or vegetarian main course at any holiday table.
Author: Martha Stewart
Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.
Author: Martha Stewart
You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe....
Author: Martha Stewart
Fluffy, lightened creme patissiere and the best berries go inside layers of puff pastry for this spectacular take on a traditional French dessert.
Author: Martha Stewart
Serve this dish, courtesy of Bryan Sikora of Talula's Table, for a savory fall meal.
Author: Martha Stewart
This vegetarian sandwich is low in saturated fat and sodium and contains plenty of fiber.
Author: Martha Stewart
This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread for the sandwich.
Author: Martha Stewart
Emeril's spicy shallot rings recipe, published in his book "From Emeril's Kitchens," is a tasty change of pace from traditional onion rings, a classic lunch accompaniment. They perfectly complement his...
Author: Martha Stewart
Serve dishes with both adult and kid appeal, like this simple and refreshing fruit salad of Asian pears, grapefruit, and pomegranate seeds.
Author: Martha Stewart
If you like shrimps this recipe is definitely for you, crispy and juicy shrimp cakes that you must try! these shrimp cakes are pretty easy to make, you can make them with fresh shrimp or frozen shrimp....
Author: TheCookingFoodie
Use this recipe when making our Beet and Mache Salad with Aged Goat Cheese.
Author: Martha Stewart
This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach.
Author: Martha Stewart
A sprinkling of sugar and then a few minutes on the grill transforms good tomatoes into great ones. To grill scallions, tie them in bundles using twine soaked in water. This will prevent them from slipping...
Author: Martha Stewart
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. We topped these burgers with smoked cheddar cheese, but you can use another type of cheese or omit...
Author: Martha Stewart
George Germon and Johanne Killeen, owners of Al Forno restaurant in Providence, Rhode Island, swear the key to grilled pizza is to work quickly (don't let the crust burn!) and keep the toppings light.
Author: Martha Stewart
Woodsy porcini hold their own in this satisfying and fiber-filled white bean stew. Enriched by tomatoes, an excellent source of lycopene, and infused with garlic and rosemary, each bowl offers a flavorful...
Author: Martha Stewart
Use this recipe to make our Thai Red Curry with Pork and Noodles.
Author: Martha Stewart
Sitting in a spice cider soup, potato dumplings take on a fall twist with the use of sweet potatoes instead of russet and the use of quince and dates.
Author: Martha Stewart
Roasted plum tomatoes are the "ketchup" for these vegetarianburgers. Melted sharp provolone between the mushrooms deliversthe oozy cheese factor.
Author: Martha Stewart
Corn on the cob is a classic, beloved side dish for a reason. It pairs perfectly with anything from fresh crab to tacos.
Author: Martha Stewart
Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.
Author: Martha Stewart
These fried eggplants are so crispy on the outside and so juicy on the inside. Really quick and easy recipe. Great side dish or appetizer for the weekend or holidays. A must try recipe!
Author: TheCookingFoodie
Learn how to make crispy and delicious potato latkes or potato fritters. Also known as potato pancakes. Great recipe for Sunday morning or brunch and also perfect for Hanukkah!
Author: TheCookingFoodie
Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
Author: Martha Stewart
You can make your own pesto for these sandwiches using our recipe, or if you prefer, look for ready-made pesto in the refrigerated section at the grocery store, near the fresh pasta sauces.
Author: Martha Stewart
Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.
Author: Martha Stewart
White bean chili, paired with herbed yogurt cheese, includes the assertive flavors of roasted poblano chile peppers, cumin, coriander, and paprika.
Author: Martha Stewart
Serve with Roasted Pork Loin with Balsamic Gravy and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.
Author: Martha Stewart
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
Author: Martha Stewart
Prepare yourself for a few rousing verses of "For She's a Jolly Good Fellow," sung by the vegetarians in your group. Far from a limp and wilted also-ran or meatless mystery, this sandwich packs brightness...
Author: Martha Stewart
Originating in Lazio, Italy, the cheeky name for this dumpling-style pasta refers to husbands returning home for dinner and being blinded by this impressive-looking yet deceptively simple dish.
Author: Martha Stewart
Try this shiitake mushroom pizza for a family-friendly meal any night of the week.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
The pizza toppings -- avocado, tomatoes, and sour cream -- don't require any cooking.
Author: Martha Stewart
Making kraut can be a bit of a science. Follow the fermentation tips for best results.
Author: Martha Stewart
Serve up a pizza parlor classic with this crowd-pleasing recipe. The toppings are a favorite of Seth Meyers of "SNL," who helped Martha prepare the pizza on "The Martha Stewart Show." Also try:Butternut...
Author: Martha Stewart