Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli
Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.
Roasted Broccoli with Seeds and Feta
For a broccoli side dish that’s all grown up, embrace this brassica's best qualities, like its grassy, earthy sweetness, via the flavor-concentrating powers of a hot oven. Place a crown on the finished florets in the form of briny chunks of feta cheese and a bold blend of sesame, poppy, and sunflower seeds along with cumin.
Three Healthy Carrot Recipes That Are Just What the Doctor Ordered
Get a boost of antioxidants and anti-inflammatory properties from these three colorful carrot-centric recipes.
6 Healthy Baked Treats That Actually Taste Good (From Martha's Latest Book!)
Yes, you can bake better-for-you cakes, cookies, and breads without sacrificing on flavor! The trick is to incorporate less-processed grains and natural sweeteners. Not only do they enhance the taste of otherwise classic recipes, but they also impart a more interesting texture. These recipes are just a few of the wholesome sweet and savory treats waiting for you (along with all kinds of healthy baking tips) in Martha's latest cookbook, "A New Way to Bake."
Why Sweet Potato Toast Should Be the New Avocado Toast
This gluten-free breakfast idea is sure to become your new favorite.
Big Martha's Mashed Potatoes with Cream Cheese
This wonderfully creamy mashed potato recipe comes from Martha's mother, Mrs. Kostyra. What's her secret? She adds cream cheese to the mashed potatoes, along with a generous amount of butter, plus a touch of milk and cream. A mixer is used to whip the mixture into fluffy clouds for what is sure to be everyone's favorite side dish. These mashed potatoes can be made up to two hours ahead—a big win when entertaining.
Bechamel Sauce for Lasagna
One of the mother sauces of French cuisine, béchamel is a true classic. This simple white sauce made with milk, butter, and flour is the basis of other sauces and used in many recipes, like our Lasagna Bolognese. A secret to success with a béchamel sauce recipe is to cook the roux long enough to avoid a floury taste, but don't let it brown. Another tip: whisking constantly while adding flour, then milk, prevents lumps from forming.
Baked Potato Slices
All you need are Yukon gold potatoes, olive oil, fresh thyme, and salt to make these crispy baked potato slices. Use a mandoline to create uniform potato slices—it's also quicker than slicing by hand. Try serving this simple side with our Striped Sea Bass with Blood Oranges and Olives.
There's nothing better with Roasted Leg of Lamb or another roast lamb dish than homemade mint jelly. It's the classic accompaniment for good reason. Our mint jelly recipe starts with lots of fresh mint, sugar, and a little lemon juice. Pectin is added to ensure the jelly sets firm. Food coloring provides the verdant shade of green, but you can skip this ingredient for a more golden hue.