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Colcannon

In this traditional Irish dish, potatoes are mashed with cabbage and leeks, then browned under a broiler and served as an accompaniment to lamb. A well...

Author: Martha Stewart

Tomato Eggplant Gnocchi

A hearty but not-too-heavy, one-skillet summer dinner that's vegetarian too. Storebought gnocchi cook atop an eggplant and tomato sauce. Red pepper flakes...

Author: Shira Bocar

Roasted Red Pepper Pizzas with Arugula

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

Pear Ginger Souffle

This souffle has a fruit-puree base, which makes it very light and intensely flavored.

Author: Martha Stewart

Chocolate Glazed Doughnuts

Warm, homemade doughnuts make a decadent birthday treat.

Author: Martha Stewart

Apple Chestnut Stuffing

This recipe makes a delicious stuffing for our Spice-Cured Turkey.

Author: Martha Stewart

Cauliflower Faux tato Salad

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

Brussels Sprout Tacos

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...

Author: Shira Bocar

Soy Citrus Dressing

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

Sweet Potato Pancakes

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

Mushroom Tortellini with Arugula

Peppery arugula is balanced by a mix of sauteed mushrooms and cool creme fraiche in this easy, vegetarian tortellini that's ready in just 30 minutes.

Author: Martha Stewart

Vegetarian Mushroom Gravy

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

Mint Mashed Potatoes

All it takes is one bunch of mint to liven up humdrum mashed potatoes.

Author: Martha Stewart

Lemon Fig Compote

Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.

Author: Martha Stewart

English Muffin Pizza Snacks

Our take on a classic starts with an English muffin, because bagels shouldn't get to have all the fun! This version with melty mozzarella and tomato sauce...

Author: Riley Wofford

Bechamel Sauce for Artichoke Bottoms au Gratin

Use this recipe when making our Artichoke Bottoms au Gratin.

Author: Martha Stewart

Carrot Chickpea Burgers

Try this easy plant-based main that will give a whole new meaning to burger night and is also just right for a casual Meatless Monday dinner. Egg, panko,...

Author: Martha Stewart

Provencal Stuffed Tomatoes

Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).

Author: Martha Stewart

Hasselback Potatoes

Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.

Author: Martha Stewart

Tzatziki for Fritters

Make this garlickyyogurt sauce for our savory Chickpea Fritters.

Author: Martha Stewart

Chinese Five Spice Pecans

Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty,...

Author: Martha Stewart

Sweet Ricotta with Chocolate

Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy...

Author: Martha Stewart

Doughnut Twists

In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts-perfectly crisped in oil and...

Author: Martha Stewart

Cannoli Dip

This deconstructed version of cannoli transforms the filling of the traditional Italian pastry into a sweet, creamy crowd-pleasing dessert dip. Fried cannoli...

Author: Martha Stewart

Baklava

This traditional Mediterranean pastry makes a lovely ending to a holiday meal.

Author: Martha Stewart

Sage Walnut Cream Sauce

Use this recipe to make our Butternut Squash Cannelloni.

Author: Martha Stewart

Struffoli (Fried Dough with Honey and Almonds)

Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.

Author: Martha Stewart

Coconut Patties

Coconut patties are a traditional West Indian pastry. If using grated coconut, begin with step two.

Author: Martha Stewart

Mustards Grill's Braised Red Cabbage

Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.

Author: Martha Stewart

Apple Strudel Turnovers

Sweetened apples are flavored with orange zest and juice and tossed with dried fruit, then rolled in phyllo dough to make these delicious turnovers.

Author: Martha Stewart

Tomato, Mozzarella and Basil Salad

Because it doesn't need marinating, this salad makes a very quick, simple first course or light lunch.

Individual Chocolate Souffles

These delectable individual chocolate soufflés will instantly elevate any dinner party menu.

Author: Martha Stewart

Tangerine Souffles

Celebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche...

Author: Martha Stewart

Romesco Sauce

This slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.

Author: Martha Stewart

Spinach and Ricotta Lasagne with Pine Nuts

This recipe is an absolute hit with everyone who eats it - even my husband, who professes not to like spinach! The combination of the four cheeses is its...

Roasted Vegetable Couscous Salad with Harissa style Dressing

This salad is one of the best vegetarian dishes I've ever served. The combination of goats' cheese and roasted vegetables on a cool bed of couscous mixed...

Stuffed Eggplant

Even if you don't can your own tomato sauce, you can make Maria D Ugos stuffed eggplant; simply use fresh tomatoes or canned San Marzano tomatoes.

Author: Martha Stewart

Honey Ricotta Turnovers

Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then...

Author: Martha Stewart

Fresh Carrot Pasta Dough

This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.

Author: Martha Stewart

Grilled Asparagus and Shiitake Tacos

This Grilled Asparagus and Shiitake Tacos Recipe from GoodHousekeeping.com makes a stellar vegetarian main.

Wild Mushroom Skillet Pizza

A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.

Author: Martha Stewart

Coffee Napoleon

The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.

Author: Martha Stewart

Lime and Soy Dipping Sauce

This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.

Author: Martha Stewart

Milk Chocolate Souffles

Souffles are often made with dark chocolate -- but Martha loves using excellent-quality milk chocolate instead. It gives the dessert a creaminess and flavor...

Author: Martha Stewart

Individual Pizzas with Pecorino, Arugula, and Tomatoes

Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.

Author: Martha Stewart

Scalloped Mushrooms

Give earthy mushrooms the au gratin treatment with this rich side that's perfect for chillier nights.

Author: Martha Stewart

Prune Rugelach

Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.

Author: Martha Stewart

Broccoli, Lemon, and Gouda Pizzas

Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty...

Author: Martha Stewart

White Pizza

Switch up your pizza routine by ditching the red sauce. Slather on some creamy ricotta instead, followed by your favorite cheeses for topping. Martha made...

Author: Martha Stewart

Chocolate Peppermint Profiteroles

Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.

Author: Martha Stewart