Ricotta cheese is lightly sweetened and mixed with chopped dark chocolate. Dip into it with your favorite store-bought biscotti or bake a batch of sturdy homemade cookies. A platter of fresh fruit, such...
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
These pasta sheets are used to make our Winter Herb and Ricotta Cannelloni.
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
Profiteroles with pear pastry cream and slices of fruit are drizzled with caramelized pear sauce, creating an elegant dessert.
Author: Martha Stewart
Here, the classic white pie goes green in the most delicious way: charred broccoli florets and paper-thin slices of lemon meld with sharp gouda and nutty Parmesan cheeses to make this gourmet-level pizza...
Author: Martha Stewart
Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.
Author: Martha Stewart
Instead of breading and frying, our healthy version of eggplant parmesan gets stuffed and baked.
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
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
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
These airy spiced souffles are reminiscent of sweet potato pie -- with fewer calories.
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
The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.
Author: Martha Stewart
The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.
Author: Martha Stewart
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Author: Martha Stewart
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide,...
Author: Martha Stewart
This is a caramel pecan treat is a decadent candy that's easily made in to logs or petits fours.
Author: Martha Stewart
These delectable individual chocolate soufflés will instantly elevate any dinner party menu.
Author: Martha Stewart
Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.
Author: Martha Stewart
All it takes is one bunch of mint to liven up humdrum mashed potatoes.
Author: Martha Stewart
Make this garlickyyogurt sauce for our savory Chickpea Fritters.
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
These fluffy, satisfying doughnuts add mashed potatoes to the traditional flour dough -- and are best eaten slightly warm.
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 this recipe on Martha Bakes episode 503.
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 cooking up a singular masterpiece and slicing it into...
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
No child (or adult) can resist this gooey after-school snack.
Author: Martha Stewart
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Author: Martha Stewart
Kids may be skeptical of this leafy green -- but not when it's mixed into a creamy ravioli filling. Kale adds vitamin C and antioxidants to this surprisingly easy dish.
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
The juices of grapefruit and lime -- tempered by soy sauce and sesame seeds -- make this just the blend for a delicate Asian-inspired salad with thinly sliced cucumber and finely grated carrot.
Author: Martha Stewart
A pinch of allspice adds warmth to this medley of carrots and parsnips.
Author: Martha Stewart
With just two ingredients, this pasta dough comes together easily. You will need a pasta roller to create the thin sheets. Save your scraps as you layer the lasagna-you may need them to fill in gaps as...
Author: Martha Stewart
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
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
Eating more plant-based meals just got easier, and even healthier. This falafel-inspired pita sandwich gets its crunch from chickpeas that are roasted, not fried. A bright, zippy lime-jalapeño yogurt...
Author: Shira Bocar
Martha warms a minced black truffle in butter sauce to bring out its earthy aroma, then tosses it with angel-hair pasta for an easy and elegant main dish or appetizer.
Author: Martha Stewart
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 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
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 sweet onion as it cooks. They make a great compliment...
Author: Martha Stewart
Billows of peppermint cream sandwiched between pastries get a generous drizzle of rich chocolate sauce.
Author: Martha Stewart
Parmesan adds another layer of flavor to this simple side of steak fries.
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 on our television show.
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