Author: Martha Stewart
This crab bruschetta recipe is courtesy of John Sierp.
Author: Martha Stewart
The sesame cabbage provides a nice balance of flavor with the cilantro shrimp. Guaranteed they'll be the most popular appetizer at your dinner party.
Author: Martha Stewart
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Author: Martha Stewart
Fresh ginger and a touch of cayenne pepper impart a subtle heat to this aromatic chicken soup.
Author: Martha Stewart
A flavorful spice rub makes pork tenderloin and oven fries a meal that's both healthy and sure to be a hit with the family.
Author: Martha Stewart
Author: Martha Stewart
Just five ingredients combine to make these irresistible Asian-inspired wings. Pair them with our refreshing Sweet and Spicy Beer Punch.
Author: Martha Stewart
Upend your dinner routine with these easy-to-assemble beef skewers.
Author: Martha Stewart
These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs...
Author: Martha Stewart
Canned beans make this a good option year-round.
Author: Martha Stewart
In this updated classic, lamb is marinated in lemon, rosemary, and oregano and grilled on skewers, then served with a tart tomato relish and peppery marinated feta.
Author: Martha Stewart
Using two skewers per kebab will help keep the shrimp in place when turning them on the grill. To keep shrimp from toughening, marinate no longer than five minutes.
Author: Martha Stewart
These are a must for Super Bowl parties and other big games.
Author: Martha Stewart
These flaky, cheesy appetizers are the perfect addition to any occasion.
Author: Martha Stewart
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Author: Martha Stewart
Burrata cheese, a buttery-tasting blend of mozzarella and cream, is available at Italian markets, cheese shops, and some supermarkets.
Author: Martha Stewart
If there are kids in the kitchen who want to help out, you can ditch the knives for this easy appetizer; just rip the tomatoes and basil with your hands. The tomato mixture can also be tossed with pasta...
Author: Martha Stewart
Jay Leno joins Martha to make delicious chicken wings marinara, an old family favorite.
Author: Martha Stewart
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.
Author: Martha Stewart
Savory, umami-packed miso offsets the sweetness of honey perfectly in these baked wings.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
For an unconventional pre-turkey bite, serve a seafood appetizer at Thanksgiving. This dish is the love child of two retro hors d'oeuvres: relish trays and shrimp cocktail. Build-your-own crostini topped...
Author: Martha Stewart
We love serving sweet potato fries with marshmallow sauce Thanksgiving for the whimsical feeling it gives the whole family. During the rest of the year, try them with a blue cheese dressing.
Author: Martha Stewart
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an...
Author: Martha Stewart
Author: Martha Stewart
This variation of bruschetta features Martha's Roasted Garlic.
Author: Martha Stewart
Tuna in olive oil makes sandwiches and casseroles tastier, and is particularly good in any dish that showcases the flavor of the fish itself, such as Tuna Cakes or Tuna Salad Nicoise.
Author: Martha Stewart
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress or thinly sliced tomato.
Author: Martha Stewart
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous.
Author: Martha Stewart
This sweet-and-sour chicken wing recipe, adapted from Everyday Food, is a family-friendly mea, isl sure to become a favorite appetizer or main in your home.
Author: Martha Stewart
Kabobs are, by nature, informal. Your guests can nibble or unskewer their dinners by pulling with a fork.
Author: Martha Stewart
Serve this colorful antipasto with chunks of crusty bread.
Author: Martha Stewart
Author: Martha Stewart
Celebrate Derby Day with these rosy-pink smoked-salmon canapes.
Author: Martha Stewart
These irresistible cheesy toasts are made with Gruyère or raclette, cheeses that melt wonderfully. They're perfect for dipping into a cozy stew, like this Potée Savoyard; save any extra mustard sauce...
Author: Greg Lofts
Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the...
Author: Martha Stewart
Homemade potato chips are something every cook should try making-it's a fun process with delicious results, and it's a satisfying feeling to transform a humble potato into a decadent snack. Using a trio...
Author: Martha Stewart
Salting the zucchini before cooking it draws out water, eliminating sogginess.
Author: Martha Stewart
Change up your fries by using sweet potatoes; we bake ours instead of frying to make them even healthier. Try serving alongside our Mini Turkey Burgers recipe.
Author: Martha Stewart
Author: Martha Stewart
These oven fries are just as crunchy as if they had been deep-fried.
Author: Martha Stewart
Sweet potatoes deliver a beta carotene boost. The Parmesan adds flavor. No oil needed for these fries.
Author: Martha Stewart
It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.
Author: Martha Stewart
Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.
Author: Martha Stewart
To keep the "twist" in the cheese straws, it is essential that they be very cold when they go into a very hot oven.
Author: Martha Stewart
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as...
Author: Martha Stewart