The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies,...
Author: Martha Stewart
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi...
Author: Martha Stewart
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch...
Author: Martha Stewart
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
These easy weeknight pies are full of surprises. Grill a bushel of produce-mushrooms, zucchini, red onion, and kale-and pile them onto rounds of store-bought...
Author: Greg Lofts
Lacy, green-flecked zucchini-potato pancakes are a pefect complement to any meat dish; they're also delicious served with a dollop of sour cream.
Author: Martha Stewart
Nestled in pita bread, Middle Eastern falafel is draped with Spicy Tahini Sauce.
Author: Martha Stewart
Fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight, potato pancakes, are a traditional...
Author: Martha Stewart
A quick turn on the grill gives homemade pizza dough a pillowy texture and an irresistible char. Here, the pie is topped with gooey fontina, flame-kissed...
Author: Martha Stewart
Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.
Author: Martha Stewart
Adorned with peppers, onions, broccolini, and artichokes, this hearty, colorful pizza is built in the traditional style of Chicago deep-dish, with butter...
Author: Martha Stewart
This simple recipe reminds you sweet potatoes were considered a dessert in mid-nineteenth century Virginia.
Author: Martha Stewart
This french-toast sandwich tastes great grilled at dessert time.
Author: Martha Stewart
The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese...
If you're storing fried cookies, wait until just before serving to dust them with confectioners' sugar so they don't absorb it.
Author: Martha Stewart
Fresh, snappy late-summer beans are a fleeting pleasure on their own. Jazz them up with the sweet acidity of large cherry and cocktail tomatoes and crackly...
Author: Sarah Copeland
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.
Author: Martha Stewart
Serve these colorful sweet potatoes with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Author: Martha Stewart
True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused...
Author: Martha Stewart
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
Author: Martha Stewart
Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato...
Author: Martha Stewart
This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots,...
Author: Riley Wofford
Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.
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
Blend mild farmer's cheese with sugar, raisins, and lemon zest to make the traditional filling for Cheese Danish. Martha made this recipe on Martha Bakes...
Author: Martha Stewart
Crisp potato pancakes called latkes are part of Hanukkah celebrations. We've kept the traditional frying method (and sour cream to go with them), but refreshed...
Author: Martha Stewart
Use this delicious buttermilk-herb vinaigrette to dress your salad -- the recipe has been adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
Pierogi are an incredibly versatile food, adapting to both sweet and savory fillings. Seasonal fruit, such as plump blueberries or Italian plums, makes...
Author: Martha Stewart
These comforting confections flavored with tart Granny Smith apples and cinnamon are a traditional Hanukkah treat.
Author: Martha Stewart
This recipe can be easily halved; while you are getting used to the technique, working in smaller quantities may be easier. The pasta must dried for several...
Author: Martha Stewart
Savory corn pudding is a traditional Thanksgiving dish in many parts of the country. This one, from Lewis Morris of Princeton, New Jersey, is slightly...
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
The juices of grapefruit and lime -- tempered by soy sauce and sesame seeds -- make this just the blend for a delicate Asian-inspired salad with thinly...
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
Author: Martha Stewart
Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower...
Author: Lauryn Tyrell
Make a fabulous Asian-style dressing with steamed, pureed carrots and plain yogurt for some added creaminess. Allowing it to sit for 30 minutes helps the...
Author: Martha Stewart
This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed...
Author: Martha Stewart
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
Our easy crumb topping -- a blend of butter, flour, light-brown sugar, salt, and cinnamon -- makes any muffin, no matter how simple, seem special. This...
Author: Martha Stewart
This recipe makes a delicious stuffing for our Spice-Cured Turkey.
Author: Martha Stewart
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you...
Author: Martha Stewart
Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them...
Author: Martha Stewart
Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.
Author: Martha Stewart