Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
Author: Martha Stewart
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Author: Martha Stewart
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Author: Martha Stewart
Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.
Author: Martha Stewart
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with...
Author: Martha Stewart
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.
Author: Martha Stewart
This hearty pasta dish capitalizes on the herbal sweetness of parsnips.
Author: Martha Stewart
Perciatelli is a long, tubular pasta; spaghetti may be substituted.
Author: Martha Stewart
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Author: Martha Stewart
Maple syrup is teamed with cayenne pepper, vinegar, and fresh thyme to flavor this addictive party-ready blend of peanuts, pepitas, crackers, pretzels,...
Author: Martha Stewart
A tablespoon of mayo helps lend that tell-tale tangy flavor that everyone loves to this lower-in-fat recipe that instead relies on low-fat yogurt to bring...
Author: Martha Stewart
The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the...
Author: Martha Stewart
This fluffy couscous is the perfect side dish to our Moroccan Chicken.
Author: Martha Stewart
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Author: Martha Stewart
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger...
Author: Martha Stewart
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Author: Martha Stewart
Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit:...
Author: Martha Stewart
On your next Italian night, upgrade the pasta -- whole wheat adds extra fiber without extra effort. Pair it with veggies and a creamy sauce for a dinner...
Author: Martha Stewart
This Italian dish comes together with mostly pantry staples.
Author: Martha Stewart
A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped...
Author: Martha Stewart
The freshness and brilliance of the vegetable garden come together with extra-virgin olive oil in a vibrant pasta dish developed by Giuseppe Castellano...
Author: Martha Stewart
Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and...
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and...
Author: Martha Stewart
Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors...
Author: Martha Stewart
Author: Martha Stewart
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and...
Author: Martha Stewart
Make this rice dish to accompany our Curried Chicken with Toasted Almonds.
Author: Martha Stewart
This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published...
Author: Martha Stewart
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Author: Martha Stewart
This veggie pasta is packed with garden-fresh produce -- dig in!
Author: Martha Stewart
This recipe is courtesy of Susan Spicer and can be found in her new cookbook, "Crescent City Cooking."
Author: Martha Stewart
Red quinoa simmered with mushrooms is served with juicy orange segments and dill.
Author: Martha Stewart
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Author: Martha Stewart
Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.
Author: Martha Stewart
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients...
Author: Martha Stewart
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto....
Author: Martha Stewart
This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
Author: Martha Stewart
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart,...
Author: Martha Stewart
A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.
Author: Martha Stewart
The satisfying pasta side dish uses only a handful of ingredients.
Author: Martha Stewart
This quick and easy homemade granola is a like a good bag of trail mix-but even better! Salty peanuts, dried cherries, and fat flakes of toasted coconut...
Author: Greg Lofts
Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce,...
Author: Martha Stewart
Author: Martha Stewart