The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Author: Martha Stewart
Tuck berries into flaky pastry for sweets that are good enough to give -- but better to keep. The recipe is extra easy, and once the pies are baked, you...
Author: Martha Stewart
Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for...
Flavored with onion, garlic, and thyme, these savory mini souffles get their cheesy, crusty tops from melted Gruyere cheese. Serve them warm.
Author: Martha Stewart
This ultraluxurious dish is an Italian-style alternative to the usual sweet potato casserole with a crumbled amaretti topping.
Author: Martha Stewart
Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on...
Author: Martha Stewart
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Author: Martha Stewart
Use this sauce for Southern Grilled Chicken with Macaroni Salad.
Author: Martha Stewart
Round out your holiday menu with this striking side. These slow-roasted red onions are stuffed with a breadcrumb-parsley filling that is basted with the...
Author: Martha Stewart
Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.
Author: Martha Stewart
Panzanella salad is a rustic easy-to-make Italian dish, made with stale bread, soaked in water and vinegar, plus tomatoes, cucumbers, onion and basil....
Author: Recipes from Italy
For a broccoli side dish that's all grown up, embrace this brassica's best qualities, like its grassy, earthy sweetness, via the flavor-concentrating powers...
Author: Martha Stewart
For this six-ingredient sauce, puréed tomatoes are simmered with sweet onion, zippy red pepper flakes, and plenty of garlic. A nub of butter stirred in...
Author: Greg Lofts
This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.
Author: Martha Stewart
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and...
Author: Martha Stewart
You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare...
Author: Martha Stewart
This is such a lovely soup. The sweetness of the parsnips is sharpened by the presence of the apple, and the subtle flavour of the spices comes through...
Our classic souffle takes its rich flavor from high-quality bittersweet chocolate and cocoa powder; the last-minute addition of whisked egg whites keeps...
Author: Martha Stewart
There is 1 oz (25 g) lentils in this recipe, which is a very small amount to cook in one go. So you could cook more and use them the next day for something...
These rich, delicate noodles pair well with a variety of sauces.
Author: Martha Stewart
Our recipe was inspired by one for the fried Russian pastries known as khvorost (or twigs). Piled high on a serving platter and dusted with confectioners...
Author: Martha Stewart
Bring this vegetable-bin staple front and center in this creamy gratin -- you'll be surprised with the results.
Author: Martha Stewart
Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted...
Author: Martha Stewart
In the November 1996 issue of Living, we baked mini frittatas in muffin tins. Now we're cutting to the chase (and making post-party cleanup easier) by...
Author: Martha Stewart
These heavenly little dumplings are as light as a cloud, have a touch of earthy sweetness, and fit the bill for a quintessential fall-season meal. After...
Author: Greg Lofts
Try this dessert to finish off your meal that includes our Celery Root and Apple Slaw, Seared Salmon with Horseradish and Scallions, and Carrot Puree.
Author: Martha Stewart
Use this spicy mayo as an accompaniment to our Tuna Burger. Wasabi, a root similar to horseradish, is sold in powdered form in most supermarkets.
Author: Martha Stewart
Waffles aren't just for breakfast! These decadent treats are ideal for a whimsical dessert -- add a scoop of your favorite ice cream for an extra bit of...
Author: Martha Stewart
Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe...
Author: Martha Stewart
These tiny dumplings are surprisingly easy to make.
Author: Martha Stewart
Time for dessert! Turn matzo, a Passover staple, into a sweet treat by coating it with chocolate, nuts, and dried fruit.
Author: Martha Stewart
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
These breaded and baked tomatoes are a traditional Southern dish.
Author: Martha Stewart
The batter for these cloudlike fritters is flecked with lemon zest for a flavor that's subtle rather than sharp. A side of cool, satiny lemon curd for...
Author: Martha Stewart
Airy and elegant, just as one would expect, these individual desserts surprise with the pleasantly bitter tang of red grapefruit and fresh ginger. Rest...
Author: Martha Stewart
You can also make this recipe using a yellow or an orange bell pepper.
Author: Martha Stewart
Khaliyat an-anhel means "beehive" in Arabic and lends its name to this impressive-looking dessert. Once baked, the fluffy buns nestled tightly in the pan...
Author: Martha Stewart
Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.
Author: Martha Stewart
A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft...
Author: Lauryn Tyrell
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian...
Author: Martha Stewart
Learn how to make onion fritters (also known as onion latkes) - easy and delicious vegetarian recipe. These onion fritters are crispy on the outside and...
Author: TheCookingFoodie
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked...
Author: Martha Stewart
Potato gnocchi are simple to make from scratch, but light-as-air results require a few secrets: use russets for a floury (not waxy) texture, then bake...
Author: Lauryn Tyrell
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Author: Martha Stewart
A popular Indian / Pakistani potato curry, commonly eaten with Suji ka halwa (semolina pudding) and puri (fried flat breads) for breakfast.
Author: Wajiha Baig
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
Author: Martha Stewart
This is a great starter dish for fennel novices -- anyone will try fennel when layered between potato slices and Asiago cheese.
Author: Martha Stewart
When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling - and also lovely as a...