Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites....
Author: Martha Stewart
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
Homemade salad dressing elevated the simplest of salads. Try French dressing on mixed greens, sliced vegetables, such as tomatoes and cucumbers, or drizzled...
Author: Martha Stewart
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Author: Martha Stewart
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
Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese...
Author: Martha Stewart
These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.
Author: Martha Stewart
Use this lush white sauce to make our Lasagna Bolognese.
Author: Martha Stewart
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...
Author: Martha Stewart
This colorful dough can be easily modified; spinach, bell pepper, carrot and beet variations are just a few options.
Author: Martha Stewart
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...
Author: Martha Stewart
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,...
Author: Martha Stewart
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
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...
Author: Martha Stewart
This luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table, while...
Author: Martha Stewart
The game-changing glaze on these roasted sprouts is comprised of powerhouse pantry ingredients like honey, chipotle chiles, and soy sauce-giving them a...
Author: Shira Bocar
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
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Author: Martha Stewart
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...
Author: Martha Stewart
This is a delicious open-faced sandwich to serve for dinner.
Author: Martha Stewart
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Author: Martha Stewart
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...
Author: Martha Stewart
Sautéed until tender, these porcini mushrooms will retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling...
Author: Greg Lofts
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Author: Martha Stewart
This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Author: Martha Stewart
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint....
Author: Martha Stewart
Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient...
Author: Martha Stewart
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...
Author: Martha Stewart
True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused...
Author: Martha Stewart
This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed...
Author: Martha Stewart
Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.
Author: Martha Stewart
This dough is used to make Mushroom Pierogi and Potato and Goat Cheese Pierogi.
Author: Martha Stewart
A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.
Author: Martha Stewart
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,...
Author: Riley Wofford
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...
Author: Martha Stewart
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
Author: Martha Stewart
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...
Author: Martha Stewart
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...
Author: Martha Stewart
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
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...
Author: Martha Stewart
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve...
Author: Greg Lofts
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise...
Author: Shira Bocar
Best served warm, these fragrant, golden Apple Fritters are by turns tender, crisp, and fruity. A simpler (no-yeast) alternative to sufganiyot-the traditional...
Author: Martha Stewart
Try these turnovers for breakfast or as a snack anytime; they're filled with fruit and jam and can be eat on the run, without a fork.
Author: Martha Stewart
A traditional Pennsylvania Dutch dessert, these apple pastries are spiced with cinnamon and studded with raisins. Martha made this recipe on episode 708...
Author: Martha Stewart
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...
Author: Lauryn Tyrell