The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish.
Author: Martha Stewart
Take familiar techniques, like steaming, and apply them in new ways for this delicious side.
Author: Martha Stewart
The bright flavors and vivid color of this dressing wake up salad greens. Fresh carrot juice makes this dressing a good source of beta-carotene, which protects eye health and night vision. Tofu gives it...
Author: Martha Stewart
Author: Martha Stewart
Long beans are one and a half to three feet long and have a somewhat drier texture than string beans. Look for them in Asian produce markets, or try this dish with any fresh string or wax bean.
Author: Martha Stewart
For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Author: Martha Stewart
Toasted ancho chiles add smoky, earthy flavor to this meatless chili that teams vitamin-rich sweet potatoes with protein-packed black beans.
Author: Riley Wofford
Author: Martha Stewart
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
Author: Martha Stewart
Woodsy porcini hold their own in this satisfying and fiber-filled white bean stew. Enriched by tomatoes, an excellent source of lycopene, and infused with garlic and rosemary, each bowl offers a flavorful...
Author: Martha Stewart
This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal...
Author: Martha Stewart
If you like shrimps this recipe is definitely for you, crispy and juicy shrimp cakes that you must try! these shrimp cakes are pretty easy to make, you can make them with fresh shrimp or frozen shrimp....
Author: TheCookingFoodie
This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread for the sandwich.
Author: Martha Stewart
Chef Todd English uses the signature pizza dough from his restaurant Figs to whip up this panini.
Author: Martha Stewart
Author: Martha Stewart
Thousand Island dressing is best with substantial greens; add in meats and cheeses for a chef's salad. Spread our thick, assertively spicy interpretation on pumpernickel, with turkey, Swiss, lettuce, and...
Author: Martha Stewart
Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used...
Author: Martha Stewart
Serve these creamy mashed potatoes with our Navarin of Lamb with Spring Vegetables.
Author: Martha Stewart
This mushroom and chestnut soup is creamy, rich and so delicious! The combination of flavors is ideal for winter, and the result is an amazing and comforting soup. This mushroom & and chestnut soup can...
Author: TheCookingFoodie
Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.
Author: Martha Stewart
A long cooking time softens pinto beans; their mellow flavor is emboldened by bits of smoky bacon. A sprinkle of chopped, fresh sage added at the last minute brightens the dish.
Author: Martha Stewart
These fava beans are cooked with whole head of garlic for a mellow, almost buttery garlic essence.
Author: Martha Stewart
Serve up a pizza parlor classic with this crowd-pleasing recipe. The toppings are a favorite of Seth Meyers of "SNL," who helped Martha prepare the pizza on "The Martha Stewart Show." Also try:Butternut...
Author: Martha Stewart
The fixings for these hearty open-face sandwiches are easy to transport -- making this simple recipe perfect for a picnic.
Author: Martha Stewart
For a lighter version than the original, Alexis's Light Egg Salad Sandwich uses more whites than yolks and a dash of Madras curry to boost the flavor.
Author: Martha Stewart
Also known as dali saar, this recipe originally hails from the Chitrapur Saraswat Brahmins of Coastal Kannada and comes to us via Madhur Jaffrey. Saar means "juice" or "juice-like," so this dal tends to...
Author: Martha Stewart
This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Author: Martha Stewart
For a dessert you can serve in "fruitful" bowls, fill hollowed-out watermelon halves with slices of papaya, honeydew, and cantaloupe, as well as balls of the watermelon -- all sprinkled with lime zest....
Author: Martha Stewart
Raita, a cooling yogurt-based condiment traditional to Indian cuisine, offsets the heat of spicy main dishes. This version takes on the sweetness of carrots.
Author: Martha Stewart
Use this zesty tartar sauce from Liran Mezan of BLT Burger to make his mouthwatering Salmon Burger.
Author: Martha Stewart
This recipe for the traditional Irish mashed-potato-and-kale dish comes from Carol Gray Wolff of Miami, Florida.
Author: Martha Stewart
Make this sweet and sour sauce to accompany our Vietnamese Summer Rolls.
Author: Martha Stewart
Use these refried beans to make Chicken Tomatillo Tostadas.
Author: Martha Stewart
Cooking the curry powder for a minute before adding the sweet potatoes helps to deepen its flavor. For a spicier dish, use Madras curry powder instead of regular.
Author: Martha Stewart
Tomato jam adds tang to mozzarella served on rosemary rolls.
Author: Martha Stewart
Serve this dish, courtesy of Bryan Sikora of Talula's Table, for a savory fall meal.
Author: Martha Stewart
This sandwich is one of the most popular on the menu at Campanile restaurant in Los Angeles.
Author: Martha Stewart
Author: Martha Stewart
This delicious pizetta recipe is courtesy of chef John Barricelli.
Author: Martha Stewart
This one-pot meal is quick, easy, and delicious.
Author: Martha Stewart
This dish makes use of leftovers from our Stewed Collard Greens and White Beans recipe.
Author: Martha Stewart
Even carnivores will give this hearty burger the thumbs up.
Author: Martha Stewart
The sweet pickles in this "pickler" sandwich will be sure to please the taste buds of your hungry child at lunch.
Author: Martha Stewart
This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.
Author: Martha Stewart
These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck-crispy on the edges, soft and buttery on the inside-are substantial enough to serve with fried eggs or hearty sausage gravy.
Author: Martha Stewart
Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.
Author: Martha Stewart
Author: Martha Stewart