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
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
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
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
This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Author: Martha Stewart
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
Give earthy mushrooms the au gratin treatment with this rich side that's perfect for chillier nights.
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
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
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
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
Bring this vegetable-bin staple front and center in this creamy gratin -- you'll be surprised with the results.
Author: Martha Stewart
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 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
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
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
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
I've made many a macaroni cheese in my time, but this, I promise you, is the best ever. To make this for 4 people, just double the ingredients and use...
A delicious and easy frittata that is perfect for breakfast, lunch, or dinner
Time for dessert! Turn matzo, a Passover staple, into a sweet treat by coating it with chocolate, nuts, and dried fruit.
Author: Martha Stewart
These breaded and baked tomatoes are a traditional Southern dish.
Author: Martha Stewart
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
These rich, delicate noodles pair well with a variety of sauces.
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...
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
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
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
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
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
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
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
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 tiny dumplings are surprisingly easy to make.
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
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
This healthy broccoli potato casserole with light cheese sauce makes a perfect light main meal or a side dish for other main courses.
Author: Adina
Baked lasagne is the most practical of dishes - it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate...
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
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
I adapted ChefDaddy's chicken recipe to make it vegan using store-bought plant-based nuggets. Make it kid-friendly by omitting the chiles and serving crushed...
Author: Juliana Hale
This beautifully browned cheese-and-kale souffle was baked with a parchment "collar" wrapped around the dish. This encouraged it to rise sky-high. The...
Author: Martha Stewart
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with...
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
This ratatouille recipe is from Delia's Vegetarian Collection book and is the basis of the related recipe below, Oven-roasted Ratatouille and Mozzarella...
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