This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Author: Martha Stewart
Our take on a classic starts with an English muffin, because bagels shouldn't get to have all the fun! This version with melty mozzarella and tomato sauce makes for a perfect afternoon snack for little...
Author: Riley Wofford
Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.
Author: Martha Stewart
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes...
Author: Martha Stewart
Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko, and cooked white rice work together to bind chickpeas...
Author: Martha Stewart
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Author: Martha Stewart
These delectable individual chocolate soufflés will instantly elevate any dinner party menu.
Author: Martha Stewart
Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their...
Author: Martha Stewart
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Author: Martha Stewart
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
The batter for these cloudlike fritters is flecked with lemon zest for a flavor that's subtle rather than sharp. A side of cool, satiny lemon curd for dipping reinforces the citrus theme -- and almost...
Author: Martha Stewart
Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt...
Author: Shira Bocar
You can also make this recipe using a yellow or an orange bell pepper.
Author: Martha Stewart
A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.
Author: Martha Stewart
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Author: Martha Stewart
Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan resemble bee's honeycomb.
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
Author: Martha Stewart
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Author: Martha Stewart
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Author: Martha Stewart
Time for dessert! Turn matzo, a Passover staple, into a sweet treat by coating it with chocolate, nuts, and dried fruit.
Author: Martha Stewart
Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza...
Author: Martha Stewart
These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After making the four-ingredient gnocchi dough, they're...
Author: Greg Lofts
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Author: Martha Stewart
These rich, delicate noodles pair well with a variety of sauces.
Author: Martha Stewart
Martha warms a minced black truffle in butter sauce to bring out its earthy aroma, then tosses it with angel-hair pasta for an easy and elegant main dish or appetizer.
Author: Martha Stewart
Mashed sweet potatoes aren't just a tasty side dish -- they also make a maple-sweet showstopper dessert with only 15 minutes of prep.
Author: Martha Stewart
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
Author: Martha Stewart
The filling and the dipping sauce for these traditional dumplings vary throughout the Himalayas; this recipe calls for a vegetarian filling with potato and cabbage and a spicy sauce of tomatoes, ginger,...
Author: Martha Stewart
Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.
Author: Martha Stewart
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide,...
Author: Martha Stewart
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Author: Martha Stewart
Round out your holiday menu with this striking side. These slow-roasted red onions are stuffed with a breadcrumb-parsley filling that is basted with the sweet onion as it cooks. They make a great compliment...
Author: Martha Stewart
Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
Author: Martha Stewart
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by cooking up a singular masterpiece and slicing it into...
Author: Martha Stewart
Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza.
Author: Martha Stewart
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake the spuds instead of boiling them. For even more fluff,...
Author: Lauryn Tyrell
No child (or adult) can resist this gooey after-school snack.
Author: Martha Stewart
This healthy broccoli potato casserole with light cheese sauce makes a perfect light main meal or a side dish for other main courses.
Author: Adina
Whether you make muffins that brim with berries or plain ones that are just an excuse for mountains of streusel topping, they take no more time than whipping up a stack of pancakes.
Author: Martha Stewart
This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.
Author: Martha Stewart
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting...
Author: Lauryn Tyrell
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
Author: Martha Stewart
Parmesan adds another layer of flavor to this simple side of steak fries.
Author: Martha Stewart
These breaded and baked tomatoes are a traditional Southern dish.
Author: Martha Stewart
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
Author: Martha Stewart