Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes puffed and golden after a turn in the oven.
Author: Martha Stewart
Instead of typical tomato sauce, spread pizza dough with a creamy white sauce from Jim Lahey's cookbook "My Pizza." Use this for his Ham and Peas Pizza and Broccoli Rabe Pie recipes.
Author: Martha Stewart
The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil.
Author: Martha Stewart
Give earthy mushrooms the au gratin treatment with this rich side that's perfect for chillier nights.
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 the spuds instead of boiling them. For even more fluff,...
Author: Lauryn Tyrell
Roasting the garlic head first reduces the garlicky taste in the mashed potatoes.
Author: Martha Stewart
You can also make this recipe using a yellow or an orange bell pepper.
Author: Martha Stewart
Asian aromatics and tart green apple are quickly sauteed, drawing out their full flavor, before the remaining ingredients are added. The lingering heat of ginger and chile permeates even robust cuts of...
Author: Martha Stewart
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, and cooked white rice work together to bind chickpeas...
Author: Martha Stewart
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
A great foil for the richer dishes of the Thanksgiving table, these brightly flavored beans can be served warm or cold as a salad. With minty yogurt sauce on the side for dipping, they make a delicious,...
Author: Martha Stewart
Coconut patties are a traditional West Indian pastry. If using grated coconut, begin with step two.
Author: Martha Stewart
Serve this peppery tomato sauce with our Spinach Roulade.
Author: Martha Stewart
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Author: Martha Stewart
Chris Fischer uses Romanesco cauliflower, which has green florets, for this recipe. If you can't find it at your farmers' market, substitute regular cauliflower.
Author: Martha Stewart
This eggplant-and-zucchini tagine was developed by Chef Stephen Kalt of New York City's Spartina restaurant, and is uniquely flavored with bananas, currants, and cinnamon.
Author: Martha Stewart
Many cooks know -- and love -- garlic for its pungency and bite. But when roasted, this aromatic reveals a much softer side. Mellow, earthy, and sweet in nature, roasted garlic is a welcome addition to...
Author: Martha Stewart
This side served with a mint-yogurt dressing goes well with roasted pork, lamb, or chicken.
Author: Martha Stewart
Omitting the vinegar used in traditional hollandaise and using citrus juice instead turns out a creamy sauce that is sweeter than the original.
Author: Martha Stewart
Kimchi, a Korean condiment made of pickled vegetables, lends a bit of heat to the robust flavor of brussels sprouts.
Author: Martha Stewart
Wilted kale, hot Italian sausage, and golden raisins make a balanced, hearty mixture.
Author: Martha Stewart
If you're craving something different this year, try a squash puree (from acorn, kabocha, or butternut). It typically doesn't come in a can, but it's sure worth the effort. Image, from top down: Acorn...
Author: Martha Stewart
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
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
It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano, cumin, and cayenne--plus citrus and aromatics in the...
Author: Riley Wofford
This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.
Author: Martha Stewart
Grilling pineapple caramelizes its sugars, making it even sweeter.
Author: Martha Stewart
These creamy mashed potatoes are a perfect complement to an early fall dinner.
Author: Martha Stewart
This vegetarian chili is light yet hearty. Perfect for a weeknight dinner, it comes together in minutes with ingredients you might have handy in your pantry.
Author: Martha Stewart
You can use store-bought mayo, but you may want to consider making your own.
Author: Martha Stewart
These tender, tasty little birds are marinated in pomegranate molasses. Serve them with wild-rice salad.
Author: Martha Stewart
Parsnips add a tinge of sweetness to these latkes; for a delicious twist, serve them with pear sauce made in the usual manner of applesauce.
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 dipping reinforces the citrus theme -- and almost...
Author: Martha Stewart
Celebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche alongside.
Author: Martha Stewart
Get your salt fix with these crisp, crunchy and flavorful vegetable chips.
Author: Martha Stewart
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Author: Martha Stewart
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode...
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
Author: Martha Stewart
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
Sprigs of herbs tucked inside the husk lend theirfresh flavor to the corn.
Author: Martha Stewart
If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.
Author: Martha Stewart
The tartness of the red wine vinegar helps to offset the pear and dried cherry sweetness of this chutney.
Author: Martha Stewart
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Author: Martha Stewart
The skin of rutabaga is thick and tough, so you'll want to use a sharp, hefty chef's knife to remove it entirely and later to cut the flesh. The maple glaze tends to caramelize quickly, so be sure to keep...
Author: Martha Stewart
When cooking in parchment, choose vegetables with similar cooking times so they'll be ready all at once. Feel free to add fresh herbs or lemon, orange, or lime zest for added flavor.
Author: Martha Stewart
Sauteed Swiss chard with onion, garlic, jalapeno, and olives is a fitting accompaniment to fish, chicken, or pork. The winelike hues of Kalamatas, which are cured in red-wine vinegar, stand out in this...
Author: Martha Stewart