Toasted ancho chiles add smoky, earthy flavor to this meatless chili that teams vitamin-rich sweet potatoes with protein-packed black beans.
Author: Riley Wofford
These grilled spears of fresh asparagus are proof that sometimes the simplest ingredients make the best dishes.
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
Author: Martha Stewart
The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.
Author: Martha Stewart
Open-face sandwiches make an easy lunch for a crowd.
Author: Martha Stewart
Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure...
Author: Martha Stewart
Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
Author: Martha Stewart
Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this Southern egg salad.
Author: Martha Stewart
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Author: Martha Stewart
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows the flavor, making it less bitter, and a couple of...
Author: Martha Stewart
Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.
Author: Martha Stewart
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled,...
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Author: Martha Stewart
We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.
Author: Martha Stewart
Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.
Author: Martha Stewart
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Author: Martha Stewart
This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.
Author: Martha Stewart
Author: Martha Stewart
These tender roasted tomatoes make a highly-satisfying wintertime side.
Author: Martha Stewart
Mashed kidney beans are amped up with carrots, chili powder, and oregano for these meatless burgers.
Author: Martha Stewart
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Author: Martha Stewart
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.
Author: Martha Stewart
The mushrooms give this dish an unctuousness that's hard to resist.
Author: Martha Stewart
Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to...
Author: Martha Stewart
Hot fontina cheese adds tang to these open-faced sandwiches, which aretopped with an egg and accompanied by a red-leaf lettuce salad and a sprig of fresh oregano.
Author: Martha Stewart
Author: Martha Stewart
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Author: Martha Stewart
This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.
Author: Martha Stewart
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
A fried egg on matzo that's topped with cheese and tomato sauce is a kosher nod to pizza. Serve it for a quick and tasty family-friendly lunch.
Author: Martha Stewart
Author: Martha Stewart
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
Author: Martha Stewart
Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.
Author: Martha Stewart
Author: Martha Stewart
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Author: Martha Stewart
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Author: Martha Stewart
Often called the king of herbs, za'atar is treasured for its savory-thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes.
Author: Martha Stewart
This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal...
Author: Martha Stewart
Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.
Author: Martha Stewart
Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
Author: Martha Stewart
Citrus-laced vinaigrette gets a drizzle of fragrant hazelnut oil, offering a distinct touch to this versatile dressing.
Author: Martha Stewart
Baby broccoli is brightened with garlic and lemon. Keep a close eye on vegetables; cooking them just until they are crisp-tender will enhance the flavor and preserve more of their nutrients.
Author: Martha Stewart
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian...
Author: Martha Stewart
Just like the classic version, this ranch dressing can be used as a dip for vegetables, such as radishes or steamed broccoli.
Author: Martha Stewart
Simmering the dried black beans with the beets infuses them with flavor and color.
Author: Martha Stewart