A creamy mushroom topping fills this deep, crusty pizza. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
We made our own flavored gelatin by dissolving unflavored gelatin in fruit juice.
Author: Martha Stewart
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Author: Martha Stewart
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared...
Author: Martha Stewart
A savory-sweet miso sauce (which you'll also find on Nobu's black cod) is spread on fried halved Japanese eggplants, then broiled to golden perfection.
Author: Martha Stewart
Give any bread the savory taste of an everything bagel with this garlicky, seed-sprinkled spread.
Author: Martha Stewart
This recipe makes more ice cubes than needed for two servings of Frozen Hot Chocolate. Freeze in trays and transfer cubes to zip-top plastic bags to have on hand anytime a chocolate craving hits you.
Author: Martha Stewart
Jalapenos range from mild to strong -- in either case, they make fantastic pickles.
Author: Martha Stewart
This spicy, tangy side dish is great alongside Asian chicken and chili soup.
Author: Martha Stewart
These root vegetables come out of the oven tender and sweet.
Author: Martha Stewart
Serve this compote with our Citrus-Ricotta Cheesecake.
Author: Martha Stewart
Try this spicy but slightly sweet sauce over meat, fish, or eggs.
Author: Martha Stewart
On date night, your special someone will appreciate these ingenious ravioli (no pasta-making experience required). Store them in the freezer up to a month in advance.
Author: Martha Stewart
Some say brutti ma buoni, which translates to ugly but good, hail from Tuscany, though they're sold all over Italy. Featuring a mouthwatering combo of chopped hazelnuts, dark chocolate, and meringue, the...
Author: Martha Stewart
Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.
Author: Martha Stewart
Topping your pan-seared steak with a seasoned butter makes the meat that much more flavorful and indulgent.
Author: Martha Stewart
When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.
Author: Martha Stewart
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
Author: Martha Stewart
This side pairs well with seared steak or fried eggs.
Author: Martha Stewart
Steamed sesame spinach makes an ideal side dish to nearly any meal.
Author: Martha Stewart
You can substitute all-purpose flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Prepare pizza on the peel, and with a firm flick of the...
Author: Martha Stewart
Rich in folic acid and vitamin C, beets are a colorful, nutritious addition to the dinner table.
Author: Martha Stewart
Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the...
Author: Martha Stewart
Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.
Author: Martha Stewart
Arugula adds a peppery tang to the mild, nutty taste of fontina in this easy-to-make pizza.
Author: Martha Stewart
These herbed green beans are the perfect complement to grilled salmon or chicken.
Author: Martha Stewart
This is a tasty and hearty meatless curried stew to have for dinner tonight.
Author: Martha Stewart
Scallions and a healthy dose of fresh thyme make these grilled sweet potatoes particularly savory.
Author: Martha Stewart
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Author: Martha Stewart
This is tasty with any prepared beef but it is perfect with our rosemary-garlic roast beef and potatoes.
Author: Martha Stewart
These eggplant are particularly delicious bathed in this garlic-shallot dressing with olives and raisins.
Author: Martha Stewart
Even after they're grilled, the vegetables keep their clean, bright flavors. Arrange them in sections on several platters rather than mixing them together to create a geometric look. This vegetarian-friendly...
Author: Martha Stewart
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes...
Author: Martha Stewart
This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of...
Author: Martha Stewart
This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but...
Author: Martha Stewart
This ragout is meant to be a side dish, but it can be served with a green salad for a light lunch.
Author: Martha Stewart
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.
Author: Martha Stewart
Serve broiled polenta slices with sauteed mushrooms or your favorite chunky tomato sauce.
Author: Martha Stewart
A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.
Author: Martha Stewart
A hint of horseradish makes this savory applesauce a delicious condiment for pork dishes.
Author: Martha Stewart
Roasted sweet potatoes are flavored with thyme, garlic and red pepper.
Author: Martha Stewart
Tempering -- a technique that stabilizes chocolate -- creates a glossy sheen and a crisp snap in the finished confections. For tempering tips, see How to Temper Chocolate.You can also faux-temper the chocolate,...
Author: Martha Stewart
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Author: Martha Stewart
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
Author: Martha Stewart