This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron and turmeric before being wrapped in phyllo dough alongside sweetened almonds and eggs whisked with cilantro and parsley.
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The one
thing you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical fruit. Martha made this recipe on episode 509 of Martha Bakes.
A colorful mix of vegetables takes center stage in this collection of meat-free dishes. From main courses to sides, with nods to both the decadent and virtuous, there's a vegetable casserole in here to suit any need.
The muffin: one of our favorite breakfast treats. We say "treat" because muffins don't always live up to their wholesome image. When they are as big as a plate and as sugary as candy, well, they're fat-packed calorie bombs. Luckily we have plenty of muffin recipes -- ones made with whole grains and minimal fat and reasonable portion sizes. What are you waiting for? Get baking!
Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.
Decadent, luxurious, thoroughly satisfying...cheesecake is one of those desserts that gets an ooh or an ahh from the crowd at very first sight. There are few treats that feel so tempting...and wrong but so right! But we digress. Here are some techniques you need to know if you want to achieve the perfect cheesecake.