Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. In the autumn I make the same recipe with the traditional...
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Our recipe was inspired by one for the fried Russian pastries known as khvorost (or twigs). Piled high on a serving platter and dusted with confectioners sugar, the cookies resemble winter branches freshly...
Author: Martha Stewart
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese...
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and...
Author: Martha Stewart
Palmiers (also called palm leaves or pigs' ears) have a shell of caramelized sugar. Once they are in the oven, watch them closely or they may go from a perfect dark golden brown to burnt in seconds.
Author: Martha Stewart
This fresh pasta recipe comes from chef Missy Robbins and Talia Baiocchi's new cookbook, Pasta: The Spirit and Craft of Italy's Greatest Food ($35, amazon.com). It uses a whopping 24 egg yolks and the...
Author: Martha Stewart
This ultraluxurious dish is an Italian-style alternative to the usual sweet potato casserole with a crumbled amaretti topping.
Author: Martha Stewart
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Author: Martha Stewart
This easy, flaky puff pastry tart, smeared with creamy ricotta and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.
This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to...
Author: Martha Stewart
This recipe is an absolute hit with everyone who eats it - even my husband, who professes not to like spinach! The combination of the four cheeses is its secret, and it is always on my top-10 list if I'm...
Our version of this Greek pastry, typically made with orange-flower water, has a Mediterranean twist: We have infused it with lavender and honey.
Author: Martha Stewart
This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.
Author: Martha Stewart
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Author: Martha Stewart
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
Roasted Brussels sprouts are a great vitamin-and-mineral-rich vegetarian taco filling. Here we pair them with avocado they make for a delicious addition to the taco-night menu.
Author: Shira Bocar
This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through beautifully.
Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.
Author: Martha Stewart
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Author: Martha Stewart
Gyoza wrappers and a tofu filling make this recipe an Asian twist on traditional ravioli.
Author: Martha Stewart
Kids may be skeptical of this leafy green -- but not when it's mixed into a creamy ravioli filling. Kale adds vitamin C and antioxidants to this surprisingly easy dish.
Author: Martha Stewart
This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.
Author: Martha Stewart
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
These crunchy doughnuts are like the fried dough you find at county fairs.
Author: Martha Stewart
We love Jewel and Garnet sweet potatoes for their earthy, pumpkinlike quality.
Author: Martha Stewart
Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.
Author: Lauryn Tyrell
These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for...
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
Author: Martha Stewart
Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This recipe can also be used to make our Blueberry Crumb...
Author: Martha Stewart
Instead of typical tomato sauce, spread pizza dough with a creamy white sauce from Jim Lahey's cookbook "My Pizza." Use this for his Ham and Peas Pizza and Broccoli Rabe Pie recipes.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Chocolate and vanilla meet twice in these light-as-a-feather souffles: dark chocolate and vanilla bean are swirled together in the batter, and the dessert is finished with cocoa powder and vanilla ice...
Author: Martha Stewart
This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans
With just two ingredients, this pasta dough comes together easily. You will need a pasta roller to create the thin sheets. Save your scraps as you layer the lasagna-you may need them to fill in gaps as...
Author: Martha Stewart
Chestnuts play a graceful role in sweetdishes, such as this golden strudel filled withsauteed apples and roasted chestnuts steepedin syrup -- a variation on marrons glaces.
Author: Martha Stewart
Baked lasagne is the most practical of dishes - it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate time. But sadly, because of over-exposure,...
This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed with salad leaves and a spicy dressing is positively...
Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated.
Author: Martha Stewart
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted...
Author: Greg Lofts
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy...
Author: Greg Lofts
This is a very quick and easy vegetarian supper dish for two people, especially good if you grow your own tomatoes and courgettes and have a glut to use up. You could also serve it as a starter for four...
I've made many a macaroni cheese in my time, but this, I promise you, is the best ever. To make this for 4 people, just double the ingredients and use a 10 x 8 x 2 inch (25.5 x 20 x 5 cm) dish, increasing...
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner
A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.
Author: Wajiha Baig
This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.
Author: Martha Stewart