Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Author: Martha Stewart
Author: Martha Stewart
Spare, cool melon and pineapple prepared sushi-style is a graceful finish to a simple, elegant meal.
Author: Martha Stewart
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Liven up traditional spaghetti with this tomato-filled recipe from A Voce chef Missy Robbins.
Author: Martha Stewart
This wonderfully exotic recipe for duck breasts with ancho chile dulce de leche glaze is courtesy of chef Aaron Sanchez.
Author: Martha Stewart
First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.
Author: Martha Stewart
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
Author: Martha Stewart
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Author: Martha Stewart
To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them....
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
Author: Martha Stewart
This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.
Author: Martha Stewart
A one-dish (vegetarian!) dinner doesn't get more satisfying than baked eggs over juicy mushrooms and toasty croutons.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Author: Martha Stewart
Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Author: Martha Stewart
A small amount of cream is all it takes to make these mushrooms taste luxurious.
Author: Martha Stewart
Author: Martha Stewart
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
Author: Martha Stewart
Serve this sweet potato gnocchi recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, for an unforgettable meal.
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
Top homemade pizza with healthy arugula and tomatoes for a fun, family-friendly meal from "Everyday Food: Fresh Flavor Fast."Also try:Roasted Root-Vegetable Pizza
Author: Martha Stewart
This is one of Ina Garten's best sellers at her Barefoot Contessa gourmet food store in East Hampton, New York.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
This mouthwatering recipe for orecchiette with broccoli rabe comes courtesy of Donatella Arpaia.
Author: Martha Stewart
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
Thick cubes of bread make this dish feel like an inside-out egg sandwich.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).
Author: Martha Stewart
This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's...
Author: Martha Stewart
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Author: Martha Stewart
Author: Martha Stewart
This recipe for mashed potatoes is courtesy of singer Trisha Yearwood.
Author: Martha Stewart
What's good for the goose? A cherry-laced stuffing made with tangy sourdough bread. The mix gets flavored with the rich juices of the roasting bird.
Author: Martha Stewart
Serve up this satisfying meal of Panko-Crusted Chicken with Watercress Salad and Buttermilk Dressing for under $20 with a bit of creativity (make your own buttermilk!) and smart shopping strategies (buy...
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey
Author: Martha Stewart
Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice...
Author: Martha Stewart
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart
Author: Martha Stewart