Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.
Author: Martha Stewart
The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.
Author: Martha Stewart
Sugared cranberries are easy to make and provide a fresh pop of acidity to rich, creamy desserts, like this sweet potato pie. You can also serve these frosted jewels on their own, or skewer them as a garnsh...
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
Author: Martha Stewart
Large portobello mushrooms take the place of meat in the hearty vegetarian dish.
Author: Martha Stewart
Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.
Author: Martha Stewart
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Author: Martha Stewart
Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.
Author: Martha Stewart
This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.
Author: Martha Stewart
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula,...
Author: Martha Stewart
The essential Russian dressing is used for Martha's Reuben recipe.
Author: Martha Stewart
This dish can be made in advance and reheated before serving.
Author: Martha Stewart
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.
Author: Martha Stewart
Author: Martha Stewart
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Author: Martha Stewart
Lime juice and fresh basil brightenpork and noodles in a red curry.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
With juicy berries and zesty lemon, these tiny cakes pack big flavors. For a blue-ribbon presentation, print these gift labels and attach to wax paper-wrapped loaves.
Author: Martha Stewart
Combine butter, lemon zest, parsley, and thyme for a flavorful rub for your Thanksgiving turkey. Yes, this perfectly roasted turkey takes some time to make, but while it's cooking you can take some time...
Author: Martha Stewart
This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.
Author: Martha Stewart
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Author: Martha Stewart
Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
Use this cream-cheese frosting recipe when making our Honey Cake with Honey Cream Cheese Frosting.
Author: Martha Stewart
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Author: Martha Stewart
This exquisite gratin is courtesy of Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder.
Author: Martha Stewart
This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.
Author: Martha Stewart
There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty...
Author: Martha Stewart
Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner.
Author: Martha Stewart
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Author: Martha Stewart
This recipe for Libby's famous pumpkin pie is courtesy of Libby's.
Author: Martha Stewart
This recipe for pumpkin pecan-praline pie is courtesy of chef Paul Bergeron.
Author: Martha Stewart
Basque settlers first arrived in Nevada during the Gold Rush of the mid-1800s. Originally from the Pyrenees region of France, they brought with them a treasured recipe called gateau Basque, a tart that...
Author: Martha Stewart
You can have the slaw on the side or you might want to put it on top of your sandwich.
Author: Martha Stewart
These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.
Author: Martha Stewart
Use a little extra seasoning while preparing this chicken potpie; the flavors mellow as it cooks.
Author: Martha Stewart
Our Chicken Salad Sandwiches make for delectable finger sandwiches that are perfect for active parties, where guests may not sit down for a full meal.
Author: Martha Stewart
In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.
Author: Martha Stewart
Hand-pulled peppermint-candy sticks taste delectable plain or dipped in chocolate.
Author: Martha Stewart
This easy recipe results in rich, creamy fudge with a minimum of fuss.
Author: Martha Stewart
Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.
Author: Martha Stewart
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Author: Martha Stewart
These chewy cookies pack a spicy punch of ginger and molasses.
Author: Martha Stewart
These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.
Author: Martha Stewart
Known as zimtsterne in Germany, these festive star-shaped cookies are made from a nut meringue that's rolled and cut, then iced with a mixture of egg white and sugar before baking. Tuck a few into a waxed...
Author: Martha Stewart