Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.
Author: Martha Stewart
Author: Martha Stewart
The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.
Author: Martha Stewart
Calling all pizza lovers: This heirloom-tomato-topped pie is sure to become one of your favorites.
Author: Martha Stewart
Soaking tofu in a brown-sugar vinaigrette is a great way to add flavor to this meat alternative.
Author: Martha Stewart
Pair these tart pickled vegetables from Michael's Genuine Food & Drink chef Michael Schwartz with his classic Falafel.
Author: Martha Stewart
For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Author: Martha Stewart
Serve this light vegetable side dish with our Seared Scallops with Bacon.
Author: Martha Stewart
The make-ahead components of this dish make this simple pizza fast and easy to prepare.
Author: Martha Stewart
This side goes well with grilled fish such as tilapia or salmon.
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
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
If you use thinner, presliced sandwich bread, you will need to reduce the amount of cheese and butter in the sandwich. Instead, use 1 1/2 ounces of cheese per sandwich (using a single layer of cheese)...
Author: Martha Stewart
Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.
Author: Martha Stewart
This recipe calls for spaghetti, but any long, thin noodle will work as well.
Author: Martha Stewart
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
Author: Martha Stewart
You can cook this dish on the stove or on a grill heated to medium-high.
Author: Martha Stewart
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Author: Martha Stewart
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.
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
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
Author: Martha Stewart
This meatless lunch includes fiber, protein and a rainbow of veggies.
Author: Martha Stewart
Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.
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
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
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
Serve this simple yogurt garlic sauce with our Veggie Burgers.
Author: Martha Stewart
Two pantry superstars-pepperoncini and Peppadews-give this Three-Pepper Egg Salad salad a satisfying tang, while chopped bell pepper adds just the right amount of crunch.
Author: Martha Stewart
This recipe for sem ki sabzi, courtesy of Madhur Jaffrey, flavors green beans with fresh ginger and fiery green chiles. Beans in India are generally fully cooked and rarely crisp. They absorb the spices...
Author: Martha Stewart
Avocado gets a zesty kick from the tabasco sauce and coriander.
Author: Martha Stewart
What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.
Author: Martha Stewart
Grilling these vegetables brings out their natural sweetness.
Author: Martha Stewart
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
This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread for the sandwich.
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
A creamy cremini-mushroom filling awaits inside these savory packages, suitable as a side dish or vegetarian main course at any holiday table.
Author: Martha Stewart
Making your own pizza is so much fun and easier than you think. Just follow our foolproof recipe for restaurant-quality results.
Author: Martha Stewart
Author: Martha Stewart
You can make your own pesto for these sandwiches using our recipe, or if you prefer, look for ready-made pesto in the refrigerated section at the grocery store, near the fresh pasta sauces.
Author: Martha Stewart
Fluffy, lightened creme patissiere and the best berries go inside layers of puff pastry for this spectacular take on a traditional French dessert.
Author: Martha Stewart
In this vegetarian curry, the sweet-tart flavor of Granny Smiths plays of the ginger and spices. Serve with cucumber-yogurt salad.
Author: Martha Stewart
You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe....
Author: Martha Stewart
The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.
Author: Martha Stewart
Make this sweet and sour sauce to accompany our Vietnamese Summer Rolls.
Author: Martha Stewart
Author: Martha Stewart
Roasting garlic makes it sweet, mild, and creamy. Arugula, or other bitter greens, can be substituted for the dandelion greens.
Author: Martha Stewart