There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since ingredients like cream tend to mask delicate...
Author: Greg Lofts
This delicious fritters recipe is courtesy of Filip Verheyden and can be found in his new cookbook, "The Basics."
Author: Martha Stewart
Foul gellaba, a spicy herb-packed dip that hails from Saudi Arabia, is customarily served for breakfast but can also make an appearance at lunch or dinner.
Author: Martha Stewart
Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha Stewart contributor Jason Schreiber, it's adapted...
Author: Jason Schreiber
If your family loves meatloaf as much as Emeril's, get them into the kitchen to help assemble this simple, winning meatloaf recipe with oatmeal. Whip up some mashed potatoes and a vegetable, such as green...
Author: Martha Stewart
Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
A fruit tart can be as sophisticated as the City of Lights, but this Plum Galette is pure French country with warm plum or red-currant jam. Serve with a scoop of ice cream.
Author: Martha Stewart
Fresh homemade lemonade gets bubbly (but remains alcohol-free) thanks to a bit of sparkling water.
Author: Martha Stewart
Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.
Author: Martha Stewart
This healthy side dish combines the mellow taste of cauliflower with tangy Dijon mustard and sweet golden raisins.
Author: Martha Stewart
This festive holiday drink is served with a peppermint stick.
Author: Martha Stewart
We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter -- and tastier!
Author: Martha Stewart
Author: Martha Stewart
This classic dark hot chocolate contains just bittersweet chocolate, milk, cream, sugar, and a hint of nutmeg. The combination of milk and cream strikes the perfect balance of creaminess.
Author: Martha Stewart
A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonoco.
Author: Martha Stewart
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Author: Martha Stewart
Raw cauliflower and broccoli also work well with this dip.
Author: Martha Stewart
With a fiery bite and a crisp crunch, pickled jalapenos add texture and spice to any dish.
Author: Martha Stewart
Use this pate brisee for pie crusts with many of our favorite desserts, such as our Plum Crumb Pie.
Author: Martha Stewart
Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.
Author: Martha Stewart
Maple Buttercream is the perfect complement to these walnut cupcakes.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.
Author: Martha Stewart
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Author: Martha Stewart
This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.
Author: Martha Stewart
To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Author: Martha Stewart
Rolling the dough in sesame seeds enhances the flavor of the tahini and gives the cookies a satisfying crunch.
Author: Martha Stewart
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Author: Martha Stewart
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
Author: Martha Stewart
We used a mix of heirloom apples ( available at farmers' markets, orchards, and by mail-order), but feel free to substitute any firm, tart cooking apples.
Author: Martha Stewart
Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
Author: Martha Stewart
Stuff wonton wrappers with mashed squash for a tasty dish kids can eat with their fingers; serve with sesame-soy sauce.
Author: Martha Stewart
This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis.
Author: Martha Stewart
Red and green grapes are nestled inside individual puff-pastry shells to create sweet, flaky tarts.
Author: Martha Stewart
Serve these flavorful potatoes alongside roast chicken or grilled steak.
Author: Martha Stewart
Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.
Author: Martha Stewart
This homemade version of a children's lunchbox staple offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The oven-drying process, which takes about two hours,...
Author: Martha Stewart
Table for four? The special tonight is garlic and ginger chicken with scallions and red bell pepper, courtesy of your microwave.
Author: Martha Stewart
Avocado is right at home in this Asian-style supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle over each bowl.
Author: Martha Stewart
Cooking the lemon juice in this recipe tones down its acidity and concentrates its flavor.
Author: Martha Stewart
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and...
Author: Martha Stewart
This Southern-style sauce has a sunny sweetness -- and a bit of a bite.
Author: Martha Stewart
Author: Martha Stewart
This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.
Author: Martha Stewart
Slices of focaccia are topped with a fresh relish of grilled tomatoes, oregano, salt, and pepper before the links are rolled into their places.
Author: Martha Stewart