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Easy Potato Pancakes

You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.

Author: Martha Stewart

Chocolate Souffle

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a...

Author: Martha Stewart

French Dressing

Homemade salad dressing elevated the simplest of salads. Try French dressing on mixed greens, sliced vegetables, such as tomatoes and cucumbers, or drizzled on baked fish.

Author: Martha Stewart

Traditional Eggplant Parmigiana

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Author: Martha Stewart

Classic Margherita Pizza

An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.

Author: Martha Stewart

Bechamel Sauce for Lasagna Bolognese

Use this lush white sauce to make our Lasagna Bolognese.

Author: Martha Stewart

Russian Dressing

Try this Russian dressing recipe in a Turkey Reuben.

Author: Martha Stewart

Roasted Beets with Orange and Thyme

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Author: Martha Stewart

Cream Horns

You'll need twelve cream-horn molds or four-inch wooden cake dowels to make these horns. For a delicious alternative, add almond extract, raspberry puree, or mini chocolate chips to the whipped cream.

Author: Martha Stewart

Spinach Lasagna

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the...

Author: Martha Stewart

Homemade Baking Mix

You don't have to wake up extra-early to bake something from scratch for breakfast -- even on weekday mornings. With a batch of this versatile baking mix in the refrigerator or freezer, you'll never be...

Author: Martha Stewart

Fresh Lasagna Noodles

Do not attempt to cut the amounts in the recipe in half. Instead, dry any extra noodles completely, wrap them tightly in plastic, and store at cool room temperature for up to one week. Boil for 90 seconds...

Author: Martha Stewart

Mini Chocolate Souffles

These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.

Author: Martha Stewart

Fresh Spinach Pasta Dough

This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.

Author: Martha Stewart

Tagliatelle with Porcini Butter Sauce

Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with fresh tagliatelle, their essence is further...

Author: Greg Lofts

Wasabi Mayonnaise for Sushi Cake

Wasabi, also known as Japanese horseradish, is a traditional condiment for sushi and sashimi, and the optimal topper to our Sushi Cake. This pungent mayonnaise can be made up to one day ahead.

Author: Martha Stewart

Eggplant and Mozzarella Melt

This is a delicious open-faced sandwich to serve for dinner.

Author: Martha Stewart

Creamed Green Cabbage

This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while milk, butter, and grated Pecorino Romano cheese form...

Author: Martha Stewart

Lemon Souffles

These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

Author: Martha Stewart

Apple Dumplings

A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708 of Martha Bakes.

Author: Martha Stewart

Potato Souffle

Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.

Author: Martha Stewart

Green Beans and Spaetzle

Spaetzle -- a German dish of tiny noodles -- is often made by forcing dough through thelarge holes of a colander into boiling water;we like to use a potato ricer.

Author: Martha Stewart

Apple Cinnamon Strudel

Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient...

Author: Martha Stewart

Old Vienna Apple Strudel

Sweet and tender Golden Delicious apples mingle with cinnamon, raisins, and walnuts in this traditional Austrian dessert. Martha and Nick Malgieri made this recipe on Martha Bakes episode 503.

Author: Martha Stewart

Classic Cheese Souffle

Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.

Author: Martha Stewart

Peppercorn Parmesan Salad Dressing

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

Classic Cannoli

True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker...

Author: Martha Stewart

Goat Cheese Souffles

The airy souffles make for a great start to any dinner.

Author: Martha Stewart

Roasted Brussels Sprouts with Honey Chipotle Glaze

The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a jolt of sweet-and-smoky heat and an addictive umami...

Author: Shira Bocar

Roasted Garlic Salad Dressing

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Author: Martha Stewart

Instant Pot Caramelized Onions

Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves the way for French onion soup, omelets, sandwiches...

Author: Riley Wofford

Simple Potato Gnocchi

These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.

Author: Martha Stewart

Zucchini and Caramelized Onion Pizza

Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet...

Author: Martha Stewart

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.

Author: Martha Stewart

Tomatoes Provencal

This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.

Author: Martha Stewart

Walnut and Honey Baklava

The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.

Author: Martha Stewart

Apple Fritters

Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional jam-filled Jewish doughnut served during Hanukkah-the...

Author: Martha Stewart

Potato Gnocchi

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and Potato Gnocchi...

Author: Martha Stewart

Thousand Island Salad Dressing

For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.

Author: Martha Stewart

Spinach and Gruyere Souffle

Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.

Author: Martha Stewart

Grilled Peanut Butter and Banana Sandwiches

This french-toast sandwich tastes great grilled at dessert time.

Author: Martha Stewart

Sesame Ginger Sauce

This quick sauce does an excellent job of tying the components of this pork chop dinner together. It's also excellent over mixed greens, or tossed with cold noodles.

Author: Lauryn Tyrell

Seasoned Popcorn

A big bowl of seasoned popcorn goes a long way -- and is an excellent healthy snack. There's a secret to getting every last kernel to pop (let stand 30 seconds), but this is among the easiest of snacks...

Author: Martha Stewart

Rouille

This rouille is like aioli, only fired up with cayenne pepper and laced with fragrant saffron. Try with: shellfish, grilled fish, or pork, bouillabaisse.

Author: Martha Stewart

Hasselback Potatoes

Although impressive-looking, these potatoes couldn't be simpler. The finishing touch? A coating of sage butter.

Author: Martha Stewart

Pierogi Dough for Potato and Goat Cheese Pierogi

This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.

Author: Martha Stewart

Spring Shower Almond Petits Fours

Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms...

Author: Martha Stewart

Easy Potato Latkes

Specially made for Hanukkah, latkes are potato pancakes that are fried in oil in recognition of the ancient lamps that held only enough oil for one day but miraculously burned for eight. Adding carrots,...

Author: Martha Stewart

Ravioli with Roasted Eggplant, Tomatoes, and Capers

This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.

Author: Riley Wofford

Classic Apple Pandowdy

Author: Martha Stewart