Recipes by Region
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don’t even need to boil water first—and it's on the table in just 20 minutes.
Don't let the sinister name throw you -- these bacon-wrapped dates couldn't be more delicious. Martha takes them to the next level by stuffing the dried fruit with pungent Stilton.
Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.
This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for an array of mix-ins.Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.
A vibrant vegetarian soup showcases late-summer tomatoes along with fall produce, cabbage, butternut squash, and sweet potatoes. Small, ring-shaped pasta like anelli makes this dish hearty but still light enough for those warm, early autumn days.