Aromatic dill and smoked salmon are a classic pairing, while a simple-yet-flavorful lemon-caper butter add zing to these tea sandwiches.
Author: Martha Stewart
Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco Cocktails with Red Vermouth and Blackberries.
Author: Martha Stewart
This appetizer is nice way to begin a Christmas Eve meal.
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
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
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
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
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
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
Jay Leno joins Martha to make delicious chicken wings marinara, an old family favorite.
Author: Martha Stewart
Using both raw and roasted garlic, this dish is an immunity powerhouse.
Author: Martha Stewart
Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.
Author: Martha Stewart
These chicken wings use corn tortilla chips as breading.
Author: Martha Stewart
Spiedini are any mix of ingredients cooked on a skewer.
Author: Martha Stewart
Sweet potatoes deliver a beta carotene boost. The Parmesan adds flavor. No oil needed for these fries.
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
The lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.
Author: Martha Stewart
Author: Martha Stewart
Our take on moules frites amps up the white wine-steamed mussels with cherry tomatoes and garlic, and best of all, calls for making the fries in the oven.
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
Author: Martha Stewart
It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.
Author: Martha Stewart
Do your French fries come out soggy, limp, and insipid? Try our test kitchen trick for frying them twice which is guaranteed to give you fries with a perfectly crispy, golden brown exterior, and a tender...
Author: Martha Stewart
Serve up a healthy appetizer with this kale crostini recipe from Cal Peternell, cafe co-chef at Chez Panisse in Berkeley, California. It was first published in "Chez Panisse Cafe Cookbook," by Alice Waters.Also...
Author: Martha Stewart
Fresh cherries give this crostini recipe a juicy brightness.
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
Sweet and tart pineapple juice and spicy sriracha become an intoxicating marinade for juicy pieces of pork loin, red onion, and chunks of pineapple on these skewers that have a tropical flair.
Author: Martha Stewart
Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten Speed; 1996).
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
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
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
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
If you're hosting a dinner party, you'll naturally want to spend as much time as you can with your guests while still preparing a memorable meal. One way to free up some time is to make chicken or pork...
Author: Martha Stewart
Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.
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
Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Author: Martha Stewart
Author: Martha Stewart
For an easy-to-make meal, pork tenderloin is marinated in honey, mustard, and lemon juice, and then threaded on bamboo skewers and grilled.
Author: Martha Stewart
A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.
Author: Martha Stewart
These skewers of grilled chicken breast, squash, and potato are flavored with a fiery barbecue sauce. The potatoes need to be parboiled so they will be done at the same time as the chicken.
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
Tangy-sweet kebabs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked for an easy crowd-pleasing dinner.
Author: Martha Stewart
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
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
Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.
Author: Martha Stewart
Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories.
Author: Martha Stewart
Finish off an outdoor meal with grilled plums served with ice cream and caramel sauce. Any ripe stone fruit, such as peaches and apricots, can be substituted for or mixed and matched with plums.
Author: Martha Stewart