Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, Gruyere cheese and creamy quiche filling....
Author: TheCookingFoodie
These lentil patties are healthy, easy to make and very delicious. If you are looking for notorious recipes with orange lentils this recipe is perfect...
Author: TheCookingFoodie
Author: Martha Stewart
Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.
Author: Martha Stewart
Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.
Author: Martha Stewart
Author: Martha Stewart
For pizza-oven-quality crust, be sure to get the skillet ripping hot.
Author: Martha Stewart
Author: Martha Stewart
These whole-wheat flatbreads crisp up in minutes in a skillet and are stuffed with an aromatic blend of spinach, peas and cauliflower for a lunch that...
Author: Martha Stewart
Make this sweet and sour sauce to accompany our Vietnamese Summer Rolls.
Author: Martha Stewart
Emeril's spicy shallot rings recipe, published in his book "From Emeril's Kitchens," is a tasty change of pace from traditional onion rings, a classic...
Author: Martha Stewart
I love a good crispy fried burrito or is that a chimichanga? I don't know but I love them, that crispy flaky flour shell gets me every time. Except where...
Author: Laura
This great recipe should be used in the En Japanese Brasserie recipes for Cold Tofu and Warm Tofu.
Author: Martha Stewart
Ripe avocado is pureed with Greek yogurt, scallions, and lime juice in this verdant sauce. It's just the thing to tie all the flavors together in a Burrito...
Author: Martha Stewart
Author: Martha Stewart
Bell peppers have a Southwestern flair when stuffed with rice, black beans, and vegetables such as corn, carrot, and leek. Diced poblano peppers spice...
Author: Martha Stewart
Author: Martha Stewart
Use this pizza sauce to make our Grilled Margherita Pizzas.
Author: Martha Stewart
These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin.
Author: Martha Stewart
This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread for the sandwich.
Author: Martha Stewart
A delicious take on "health food," this triple-decker is loaded with grated carrot, sprouts, avocado, and a lemony ricotta spread.
Author: Martha Stewart
Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.
Author: Martha Stewart
This hearty Sopa de Chícharos recipe is the Cuban version of the classic split pea soup with the wonderful addition of potatoes, squash, cumin, and chipotle...
Author: Angela
This dish uses half a recipe of Fresh Pasta. You may double the filling and freeze the extra ravioli, or roll out the extra dough and make fettuccine,...
Author: Martha Stewart
Use these greens as the base for a vegetarian bowl, mix them into pasta, or serve as a side dish.
Author: Martha Stewart
Roasted plum tomatoes are the "ketchup" for these vegetarianburgers. Melted sharp provolone between the mushrooms deliversthe oozy cheese factor.
Author: Martha Stewart
Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and...
Author: Martha Stewart
These sandwiches layer already-cooked pork and vegetables; just add arugula and a pre-made marinade.
Author: Martha Stewart
This recipe for George's cadillac burgers comes courtesy of Ted Turner.
Author: Martha Stewart
Chef Todd English uses the signature pizza dough from his restaurant Figs to whip up this panini.
Author: Martha Stewart
This vegetarian recipe for black-eyed peas is simply delicous. You can buy a bouquet garni or make one by tying dried herbs, such as oregano, savory, thyme,...
Author: Martha Stewart
The best match for homegrown greens is a homemade vinaigrette like this one.
Author: Martha Stewart
Woodsy porcini hold their own in this satisfying and fiber-filled white bean stew. Enriched by tomatoes, an excellent source of lycopene, and infused with...
Author: Martha Stewart
These pulled beef bao buns are one of my favorite Asian dishes in all times! The steamed buns are so soft, light and pillowy. Filled with delicious and...
Author: TheCookingFoodie
This hearty meat substitute, widely used in Asian cuisine, is a light, protein-rich addition to stir-fries, wraps, and soups.
Author: Martha Stewart
Keep a container of this cooked vegetable in the fridge and add it to salads, soups, and side dishes all week long.
Author: Martha Stewart
Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead...
Author: Martha Stewart
Fresh and spicy pico de gallo is an important part of any Baja meal.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors,...
Author: Greg Lofts
This mushroom and chestnut soup is creamy, rich and so delicious! The combination of flavors is ideal for winter, and the result is an amazing and comforting...
Author: TheCookingFoodie
This recipe uses a microwave to steam the remaining fresh spinach from Meaghan's Lasagna just before serving.
Author: Martha Stewart
Author: Martha Stewart
Crisp on the outside, chewy in the middle, these rice cakes are simpler than they appear. Just mix brown rice with ground fennel seeds and egg whites,...
Author: Martha Stewart
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Author: Martha Stewart
Condiments take a hot dog from good to great. Our ultimate campfire dogs are made with yellow cheddar cheese and bacon, which are grilled with the hot...
Author: Martha Stewart
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
This recipe is brought to us by Florian Bellanger, the pastry chef of the New York City-based Fauchon.
Author: Martha Stewart
The pizza toppings -- avocado, tomatoes, and sour cream -- don't require any cooking.
Author: Martha Stewart
For a simple pizza, try this Neapolitan-style creation. You can also add your favorite toppings to this basic pie or leave off the mozzarella and basil...
Author: Martha Stewart