Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Author: Martha Stewart
Chef Dan Kluger's Parmesan vinaigrette is a lovely dressing for any salad, especially his Shaved Raw Summer Squash.
Author: Martha Stewart
In England, many desserts-such as this date-flecked cake soaked with a buttery, toffee-filled, gooey sauce-are called puddings.
Author: Martha Stewart
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions,...
Author: Martha Stewart
Thick-sliced bacon, along with its melted fat, provide not only flavor but also the hot dressing to wilt the greens in this spinach salad.
Author: Martha Stewart
Wontons that have been browned and steamed or simmered are called pot stickers. Serve them as an appetizer or a main course.
Author: Martha Stewart
A simple, creamy bean dip and a cocktail turn any late-afternoon gathering into happy hour.
Author: Martha Stewart
The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you...
Author: Martha Stewart
Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.
Author: Martha Stewart
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Author: Martha Stewart
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Author: Martha Stewart
Grasshopper pie was a favorite of Southern hostesses in the 1950s and '60s. We've updated the recipe, infusing the filling with fresh mint and adding coconut...
Author: Martha Stewart
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
Author: Martha Stewart
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Author: Martha Stewart
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Author: Martha Stewart
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Author: Martha Stewart
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that...
Author: Martha Stewart
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
Author: Martha Stewart
This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.
Author: Martha Stewart
You'll need pop molds and time for freezing. But the payoff will be delicious.
Author: Martha Stewart
This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome...
Author: Martha Stewart
A generous dose of black pepper in the dough gives these brunch-perfect biscuits a pleasant kick.
Author: Martha Stewart
Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen...
Author: Martha Stewart
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Author: Martha Stewart
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Author: Martha Stewart
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist...
Author: Martha Stewart
Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes; celebrate their flavor and color in this tomato-centric salad.
Author: Martha Stewart
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Author: Martha Stewart
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
Author: Martha Stewart
Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make...
Author: Martha Stewart
Orange, grapefruit, and apple join crunchy jicama and cucumber in a salad.
Author: Martha Stewart
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Author: Martha Stewart
Roll up your sleeves for this neat, nourishing rendition of a meat-and-tomatoes favorite. Use ground turkey as a smart stand-in for ground chuck in a range...
Author: Martha Stewart
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Author: Martha Stewart
This tasty Moroccan fish tagine comes from chef Paula Wolfert, author of " Mediterranean Clay Pot Cooking."Photo courtesy of Ed Anderson.
Author: Martha Stewart
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving...
Author: Martha Stewart
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Author: Martha Stewart
These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.
Author: Martha Stewart
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Author: Martha Stewart
Warm up a cold winter night with a pot these flavorful beans and vegetables.
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken...
Author: Martha Stewart
This chicken gets its crisp crust from a mustard-and-breadcrumb coating, which imparts tangy flavor while keeping the chicken moist and tender. Sauteed...
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks,...
Author: Martha Stewart
Serve this sauce with Commander's Palace Bread Pudding Souffle.
Author: Martha Stewart
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Author: Martha Stewart
Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat...
Author: Martha Stewart
For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the...
Author: Martha Stewart
The beguiling combination of sweet corn and coconut milk makes a soup that tastes farm-fresh, familiar, and surprising, all at once.
Author: Martha Stewart