Gyoza wrappers and a tofu filling make this recipe an Asian twist on traditional ravioli.
Author: Martha Stewart
Vivid and versatile, this quick, no-cook sauce starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines or a roasted whole fish; the bright heat of the ginger cuts right...
Author: Martha Stewart
Made with a mortar and pestle or whisked in a bowl, this mayonnaise is rich, garlicky, perfect. Try with: seafood, vegetables, a steak sandwich.
Author: Martha Stewart
Serve this traditional Vietnamese dipping sauce with Striped Bass Wraps.
Author: Martha Stewart
Martha grows many different varieties of strawberry at the farm and loves making jam with them. This delicious recipe is adapted from her friend Christine Ferber's book "Mes Confitures." For canning directions,...
Author: Martha Stewart
With just a touch of butter and some chopped hazelnuts, these healthy green veggies are transformed into a flavorful side dish.
Author: Martha Stewart
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
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
Make this for our Tortilla Casserole (Budin Azteca).
Author: Martha Stewart
Enjoy this tartine for breakfast or a healthy snack. The strawberries are roasted to concentrate their flavors. Maple syrup enhances the fruit's natural sweetness, while olive oil adds healthy fats. Be...
Author: Shira Bocar
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
Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.
Author: Martha Stewart
Tangy and fresh, this dip pairs perfectly with raw veggies for a low calorie snack.
Author: Martha Stewart
This vinaigrette is perfect on our Red Lettuce, Asian Pear, and Mint Salad.
Author: Martha Stewart
This classic tomato sauce suits any pasta, including our Pappardelle with Lobster, Spicy Tomato Sauce, and Mint.
Author: Martha Stewart
These crunchy doughnuts are like the fried dough you find at county fairs.
Author: Martha Stewart
Candied lemon zest is combined with poached and fresh cherries, wafer cookies, and whipped cream to make our Lemon and Cherry Trifle.
Author: Martha Stewart
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
Author: Martha Stewart
This gorgeous jewel-toned salad can star on the holiday table or at an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan for a less oily finish and more robust flavor. They're...
Author: Greg Lofts
Hitting the potatoes with your hand before slicing them open creates a fluffy interior.
Author: Martha Stewart
Apples add sweetness to this creamy, nutrient-rich puree.
Author: Martha Stewart
This meal comes together especially easily when using extra roasted vegetables reserved from Cauliflower Steaks with Roasted Pepper and Tomato Salad. If you haven't made that recipe, simply roast 1 cup...
Author: Martha Stewart
Fresh ginger, jalapeno, and red-pepper flakes give this bold tomato sauce just the right amount of heat. It's a key component of Martha's Beef Biryani.
Author: Martha Stewart
This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants, and cinnamon.
Author: Martha Stewart
Colorful carrots are glazed in brown sugar, honey, white wine vinegar, and whole spices, then roasted until the sugar just caramelizes.
Author: Martha Stewart
These small red potatoes quickly absorb the rich Provencal flavors of garlic, olives, thyme, and rosemary while steaming.
Author: Martha Stewart
Grilling pineapple caramelizes its sugars, making it even sweeter.
Author: Martha Stewart
Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.
Author: Martha Stewart
It doesn't get more classic than ranch dip but we've punched things up by forgetting about the pre-made seasoning packet and opting for a homemade version with buttermilk and loads of fresh herbs. For...
Author: Martha Stewart
Serve this side dish with our Hot-Smoked Salmon Steaks with Morel Sauce.
Author: Martha Stewart
Make this for our Fruit-and-Herb Sorbets: White Peach and Bay Leaf; Cantaloupe and Tarragon; Green Apple and Mint; Blueberry and Lemon Verbena; Lychee and Lemongrass.
Author: Martha Stewart
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
Author: Martha Stewart
Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers.
Author: Martha Stewart
This dessert is mounded into the shape of a mountain and covered with whipped cream. Twenty ounces of frozen chestnuts can be substituted for two pounds of fresh.
Author: Martha Stewart
This sauce is perfect with our Vegetable Summer Rolls.
Author: Martha Stewart
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Author: Martha Stewart
These pickled cucumbers go great with our Korean Beef Tacos.
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
The trick here is to start the potato cake on top of the stove to heat it quickly, and then transfer it to the oven where it will develop a crunchy crust.
Author: Martha Stewart
This recipe works with any flavor of sorbet, including our White Peach Sorbet.
Author: Martha Stewart
Simple seasonings and lemon make these vegetables an ideal accompaniment to any main dish.
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
The most colorful condiment around! This quick, two-ingredient accompaniment to gefilte fish can also be used with any dish that needs some zing.
Author: Martha Stewart
You can make this recipe with a mix of fennel and carrots, or with green beans; we made one batch of each.
Author: Martha Stewart
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
A double hit of apple from cider and cider vinegar punches up this everyday vinaigrette. Run with the theme by using the dressing in a salad that incorporates slices of apple.
Author: Martha Stewart
Roasting olive-oil-bathed potato wedges in a preheated pan results in crisp edges. Recipe adapted from A Bird in the Oven and Then Some by Mindy Fox (Kyle Books; 2010).
Author: Martha Stewart