Embed each burger with a pickle slice before broiling for an extra bit of flavor.
Author: Martha Stewart
If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.
Author: Martha Stewart
Use this recipe when making our Chicken Noodle Soup, and many other sauces and soups.
Author: Martha Stewart
Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup.
Author: Martha Stewart
This is a quick and tasty breakfast to be enjoyed especially in tomato season.
Author: Martha Stewart
You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut...
Author: Martha Stewart
A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam masala-spiced yogurt marinade,...
Author: Martha Stewart
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
Author: Martha Stewart
Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Author: Martha Stewart
This is an easy hors d'oeuvre that uses thinly sliced marinated zucchini, with a drizzle of olive oil before and after broiling.
Author: Martha Stewart
These chicken wings use corn tortilla chips as breading.
Author: Martha Stewart
Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies.
Author: Martha Stewart
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Author: Martha Stewart
The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."Also try:Crostini...
Author: Martha Stewart
Serve this effortless starter at your next Sunday brunch.
Author: Martha Stewart
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
Author: Martha Stewart
These kabobs require little preparation and give maximum satisfaction.
Author: Martha Stewart
Send off summer and toast the arrival of fall with a spread that showcases the best of both seasons: Tart apples top these party-ready crostini, which pair beautifully with Plum Coolers.
Author: Martha Stewart
Author: Martha Stewart
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Author: Martha Stewart
Impress your dinner guests with this elegant, simple mushroom appetizer from chef Larry Forgione of An American Place restaurant.
Author: Martha Stewart
Triple-decker peanut-butter-and-jelly sandwiches are an old favorite made into something special for your next party.
Author: Martha Stewart
Healthy and easy to make, these crostini will be the hit of the party. Toast the bread and make the lima-bean mixture in the morning. Assemble the crostini at the party.
Author: Martha Stewart
With Cajun-inspired flavors of hot sauce and Old Bay seasoning, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
You will need four long skewers for this recipe, and it's a good idea to wear rubber gloves when cutting the chile here.
Author: Martha Stewart
Offer up this sweet snack instead of cookies -- kids will be surprised by how good it is.
Author: Martha Stewart
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Author: Martha Stewart
Saffron brings an unexpected burst of flavor to traditional roasted chicken wings.
Author: Martha Stewart
With Asian-inspired flavors of ginger and hoisin, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
These sweet and spicy wings are party-perfect -- just double the recipe.
Author: Martha Stewart
This mixture, with or without the fish, is also terrific tossed into pasta.
Author: Martha Stewart
Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.
Author: Martha Stewart
As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.
Author: Martha Stewart
Even if you don't can your own tomato sauce, you can make this fresh and satisfying bruschetta.
Author: Martha Stewart
Replace crackers with these homemade crostinis, and serve with soups, salads, or your favorite toppings.
Author: Martha Stewart
With Asian-inspired flavors of coconut milk and peanuts, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Hard-cooked farm-fresh eggs add a rich touch to colorful, mild radish varieties, briny anchovy butter smeared on crunchy toast, and flaky sea salt.
Author: Martha Stewart
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these...
Author: Martha Stewart
A perfect summer salad of sliced tomatoes is dressed with fresh herbs, salt, and olive oil, and paired with fresh goat cheese and grilled bread.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Fish is kid-friendly when threaded onto skewers. You can substitute any meaty, firm-fleshed fish or peeled and deveined shrimp for the salmon.
Author: Martha Stewart
These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Author: Martha Stewart
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, fries the potatoes twice -- a technique that helps them achieve their golden color and crisp exterior.
Author: Martha Stewart
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Author: Martha Stewart
Originally devised by the Tuscans as a way touse stale bread, bruschette (the plural word forthese toasts)can be served with a sprinkle of salt,or they can support a range of ingredients.
Author: Martha Stewart
To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds for future dinners.
Author: Martha Stewart
In this healthy redo of french fries, replacing russets with sweet potatoes amps up the vitamins -- and baking rather than frying reduces the fat but keeps the crunch.
Author: Martha Stewart
This recipe comes to us from chef Michael Formichella. Though Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well.
Author: Martha Stewart