This barbecue sauce gives our Barbecued Chicken Wings and Barbecued Baby-Back Ribs their spice, tang, and sweetness.
Author: Martha Stewart
Punch up your next shrimp Caesar with this salad-friendly riff on classic cocktail sauce.
Author: Lauryn Tyrell
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
Playful, surprising, and utterly irresistible -- upside-down sweets never fail to wow family and friends
Author: Martha Stewart
The combination of soy sauce and shiitake mushrooms gives this vegetarian dish an almost meaty flavor; watercress adds a peppery taste.
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 sugar, the cookies resemble winter branches freshly...
Author: Martha Stewart
The humble potato reaches new heights when it's whipped into a souffle that's seasoned with garlic and chives.
Author: Martha Stewart
Gyoza wrappers and a tofu filling make this recipe an Asian twist on traditional ravioli.
Author: Martha Stewart
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
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors...
Author: Martha Stewart
Give any bread the savory taste of an everything bagel with this garlicky, seed-sprinkled spread.
Author: Martha Stewart
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
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 ultraluxurious dish is an Italian-style alternative to the usual sweet potato casserole with a crumbled amaretti topping.
Author: Martha Stewart
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Author: Martha Stewart
We reinvented a classic pastry as an homage to the rose: Pastry cream and whipped cream -- the first flavored with rose syrup, the second with rose water -- are layered in tender pate a choux shells and...
Author: Martha Stewart
Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated.
Author: Martha Stewart
This lighter version of the classic Greek dessert-phyllo dough layered with honey, apricots, and pistachios-is rolled to make it easier to prepare and serve.
Author: Martha Stewart
These crunchy doughnuts are like the fried dough you find at county fairs.
Author: Martha Stewart
This traditional Mediterranean dessert is made with layers of phyllo dough, chopped nuts, and honey.
Author: Martha Stewart
This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania.
Author: Martha Stewart
Keep a close eye on these latkes while they are frying; the sugar in the sweet potatoes causes them to brown quickly.
Author: Martha Stewart
Whether you're a full-time vegetarian or just looking to incorporate more meatless Mondays to your routine, mushrooms are a great stand-in for meat like bacon. Here, the oven coaxes out their deep umami...
Author: Lauryn Tyrell
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
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
These breaded and baked tomatoes are a traditional Southern dish.
Author: Martha Stewart
This spinach dish, spiced with cloves, bay leaves, nutmeg, and peppercorns, is deceptively rich -- its sauce is made creamy by skim milk and just a bit of half-and-half.
Author: Martha Stewart
Palmiers (also called palm leaves or pigs' ears) have a shell of caramelized sugar. Once they are in the oven, watch them closely or they may go from a perfect dark golden brown to burnt in seconds.
Author: Martha Stewart
This bright and creamy condiment is right at home on a plant-based portobello burger. Also try it with other dishes like fish and chips and roast beef sandwiches.
Author: Shira Bocar
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 red pepper on the side.
Author: Juliana Hale
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 slightly sweet, mildly spicy Romesco sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
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
The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning,...
Author: Riley Wofford
The filling and the dipping sauce for these traditional dumplings vary throughout the Himalayas; this recipe calls for a vegetarian filling with potato and cabbage and a spicy sauce of tomatoes, ginger,...
Author: Martha Stewart
Chestnuts play a graceful role in sweetdishes, such as this golden strudel filled withsauteed apples and roasted chestnuts steepedin syrup -- a variation on marrons glaces.
Author: Martha Stewart
Refrigerate the dressing base in an airtight container, up to 2 weeks, before adding mix-ins. For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
Freshly-made tortelloni are stuffed with goat cheese and ricotta.
Author: Martha Stewart
This spiced version of baba au rhum is so festive for the holidays.
Author: Martha Stewart
Whether you make muffins that brim with berries or plain ones that are just an excuse for mountains of streusel topping, they take no more time than whipping up a stack of pancakes.
Author: Martha Stewart
Use these fillings for our Sticky Buns or Mini Sticky Buns.
Author: Martha Stewart
We love Jewel and Garnet sweet potatoes for their earthy, pumpkinlike quality.
Author: Martha Stewart
The wasabi peas give this nut mix some added heat.
Author: Martha Stewart
This sweet bread is similar to buttery brioche, but has crumbled sugar cubes baked into the dough for a tasty crunch when you take a bite. For a thick, opaque glaze, add additional confectioners' sugar...
Author: Martha Stewart
Great replacement for meatballs! I actually prefer them. They can be baked or fried.
Author: LYNETTE MARIE
To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one...
Author: Riley Wofford
Very delicious rice pilaf with dried fruits, chicken, and nuts. Great way to liven up leftover chicken or pork. Also a wonderful dish for a vegetarian option if you omit the chicken.
Author: beebparis