Author: Martha Stewart
This great recipe should be used in the En Japanese Brasserie recipes for Cold Tofu and Warm Tofu.
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
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
Tomato jam adds tang to mozzarella served on rosemary rolls.
Author: Martha Stewart
A delicious take on "health food," this triple-decker is loaded with grated carrot, sprouts, avocado, and a lemony ricotta spread.
Author: Martha Stewart
Use this pizza sauce to make our Grilled Margherita Pizzas.
Author: Martha Stewart
Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.
Author: Martha Stewart
This decadent fresh stuffed pasta is reason enough to host a dinner party.
Author: Martha Stewart
This is the gold standard of salad dressings: a perfect blend of oil and acidity. Try with: leafy greens, boiled leeks, artichokes.
Author: Martha Stewart
This recipe is brought to us by Florian Bellanger, the pastry chef of the New York City-based Fauchon.
Author: Martha Stewart