Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. In the autumn I make the same recipe with the traditional...
Fresh berries, dense white bread, and light-brown sugar are the only ingredients in this delicious summer pudding.
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
Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Author: Martha Stewart
No child (or adult) can resist this gooey after-school snack.
Author: Martha Stewart
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 with salad leaves and a spicy dressing is positively...
These rich, delicate noodles pair well with a variety of sauces.
Author: Martha Stewart
Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.
Author: Lauryn Tyrell
This rich, slightly sweet pasta pairs nicely with parmesan cheese and cracked pepper.
Author: Martha Stewart
Gyoza wrappers and a tofu filling make this recipe an Asian twist on traditional ravioli.
Author: Martha Stewart
Orange-blossom water adds a citrus perfume to this dough. Look for it in specialty food stores or order it online.
Author: Martha Stewart
This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.
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 extravagance.
Author: Martha Stewart
This fresh pasta recipe comes from chef Missy Robbins and Talia Baiocchi's new cookbook, Pasta: The Spirit and Craft of Italy's Greatest Food ($35, amazon.com). It uses a whopping 24 egg yolks and the...
Author: Martha Stewart
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 secret, and it is always on my top-10 list if I'm...
Our version of this Greek pastry, typically made with orange-flower water, has a Mediterranean twist: We have infused it with lavender and honey.
Author: Martha Stewart
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined...
Author: Martha Stewart
This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.
Author: Martha Stewart
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
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 resemble bee's honeycomb.
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 in the center. Provolone, the perfect melting...
Author: Lauryn Tyrell
Buttery, sticky, and pillowy soft, these sticky buns are a sweet treat that won't last long.
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 assured, there's plenty of rich egg to round out...
Author: Martha Stewart
Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?...
Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza.
Author: Martha Stewart
This flavorful mash of Japanese sweet potatoes, turnips, and leeks are a smooth, starchy, and buttery base for these meaty maitake mushroom steaks and is also the perfect side to serve alongside a saucy...
Author: Greg Lofts
Chocolate and vanilla meet twice in these light-as-a-feather souffles: dark chocolate and vanilla bean are swirled together in the batter, and the dessert is finished with cocoa powder and vanilla ice...
Author: Martha Stewart
This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to...
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
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
Parmesan adds another layer of flavor to this simple side of steak fries.
Author: Martha Stewart
Veggie burgers with a kick! My husband and I are not vegetarians at all, but we're trying to cut down on the amount of chicken and meat we eat because it's so expensive. Lentils do the job here: super...
Author: MMEIST99
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
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 to the taco-night menu.
Author: Shira Bocar
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 time. But sadly, because of over-exposure,...
How's this for a magnificent, meat-free entrée? The maitake mushroom is serendipitously steak-size, and looks regal atop the Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted...
Author: Greg Lofts
This, if you've got the time, is a Welsh rarebit with a difference. It's rich golden brown, light and puffy.
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
A delicious portable take on fondue; bread cups hold the cheese and cornichons top it all off.
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 the batter supremely fluffy. Despite its heady warmth,...
Author: Martha Stewart
This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Author: Martha Stewart
Mshosh is a simple Armenian lentil salad made with dried apricots and walnuts. This budget-friendly recipe is easy to make, flavorful and very filling.
Author: Maria Ushakova
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 sugar, the cookies resemble winter branches freshly...
Author: Martha Stewart
Making a soufflé out of some ordinary, inexpensive ingredients adds a touch of luxury when you want to cut costs. The potatoes give the soufflé a lovely crusty top with a squidgy inside. A salad with...
Vegetable pancakes, because they're cooked in oil, have become a tradition, and potato latkes are the most common kind -- and the best loved.
Author: Martha Stewart
This is a hearty main dish loaf that is an easy and tasty vegetarian substitute for turkey at Thanksgiving or Christmas, or on a cold winter night. My non-vegetarian family loves it at Thanksgiving served...
Author: lin
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 else. Vegetarians might like to know that a vegetarian...