Tofu is the star of this healthy recipe with a sesame-infused sauce.
Author: Martha Stewart
This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.
Author: Martha Stewart
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Author: Martha Stewart
The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a jolt of sweet-and-smoky heat and an addictive umami...
Author: Shira Bocar
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.
Author: Martha Stewart
Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
A big bowl of seasoned popcorn goes a long way -- and is an excellent healthy snack. There's a secret to getting every last kernel to pop (let stand 30 seconds), but this is among the easiest of snacks...
Author: Martha Stewart
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.
Author: Shira Bocar
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional Hanukkah dish. These latkes are made with carrots,...
Author: Martha Stewart
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce...
Author: Martha Stewart
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Author: Martha Stewart
Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms...
Author: Martha Stewart
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
Author: Martha Stewart
These light, tender gnocchi are a great use for leftover mashed potatoes.
Author: Martha Stewart
Use this recipe to make our Butternut Squash Cannelloni.
Author: Martha Stewart
Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Author: Martha Stewart
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Author: Martha Stewart
This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts.
Author: Martha Stewart
Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.
Author: Martha Stewart
Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.
Author: Martha Stewart
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
Author: Martha Stewart
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly sweet and seasoned with fresh chives.
Author: Martha Stewart
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating...
Author: Martha Stewart
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour...
Author: Martha Stewart
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly breadcrumbs, and lightning strikes three times....
Author: Sarah Copeland
Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.
Author: Martha Stewart
Use this sauce for Southern Grilled Chicken with Macaroni Salad.
Author: Martha Stewart
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed the recipe by trading white potatoes and...
Author: Martha Stewart
This recipe can be easily halved; while you are getting used to the technique, working in smaller quantities may be easier. The pasta must dried for several hours, until no moisture remains, before it...
Author: Martha Stewart
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed asparagus and scallions, and fresh tomatoes and...
Author: Martha Stewart
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Author: Martha Stewart
Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
Author: Martha Stewart
Warm, homemade doughnuts make a decadent birthday treat.
Author: Martha Stewart
Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.
Author: Martha Stewart
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought flatbread. Sprinkle on blue cheese and mozzarella...
Author: Greg Lofts
We made this dish with white sweet corn, but yellow or bicolor corn would be delicious as well.
Author: Martha Stewart
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.
Author: Martha Stewart
This recipe makes a delicious stuffing for our Spice-Cured Turkey.
Author: Martha Stewart
These tiny dumplings are surprisingly easy to make.
Author: Martha Stewart
Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette...
Author: Lauryn Tyrell
A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes give the dish a touch of heat that's tempered...
Author: Shira Bocar
Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on "Martha Bakes" episode 1104.
Author: Martha Stewart