Simple-to-make crostini can be enhanced with any number of toppings. Try one or more of these: Minted Pea and Prosciutto Crostini, Roasted Tomato and Ricotta Crostini, Crostini with Olive Relish, or Pear,...
Author: Martha Stewart
Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries in place of raisins.
Author: Martha Stewart
Saffron brings an unexpected burst of flavor to traditional roasted chicken wings.
Author: Martha Stewart
Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.
Author: Martha Stewart
The menu at your afternoon get-together need not be fussy. Whole-grain crackers stand in for traditional tea sandwiches, and tangy goat cheese and cucumber are a healthy topping.
Author: Martha Stewart
This four-ingredient dinner is quick, easy, and delicious. Cubes of pork loin are brushed with a sweet and spicy marmalade glaze then grilled along with slices of zucchini.
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
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
Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be grilled for a short time.
Author: Martha Stewart
Take these kebabs, wrapped in lettuce, and bring them in for lunch.
Author: Martha Stewart
Caramelizedpears and fresh raspberriescover warm cinnamon toastspread with mascarpone.
Author: Martha Stewart
This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.
Author: Martha Stewart
Topped with a hearty meat and tomato sauce, these spicy pork sandwiches from Daniel Holzman and Michael Chernow of The Meatball Shop are perfect for feeding a hungry crowd.
Author: Martha Stewart
These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
When choosing leafy greens, mix it up -- buy whatever looks best the day you shop. Spinach, arugula, and mizuna make a winning combination.
Author: Martha Stewart
These skewers of pearl onions, zucchini, peppers, tomatoes, chicken, and chunks of bread are based on traditional panzanella -- an Italian bread salad -- but the ingredients are grilled to intensify their...
Author: Martha Stewart
Replace crackers with these homemade crostinis, and serve with soups, salads, or your favorite toppings.
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
Save yourself some work: Instead of melting chocolate and creating more dishes to wash, use a quality chocolate -- or even a chocolate-hazelnut -- spread.
Author: Martha Stewart
Add a healthy helping of aromatics and herbs to your ground beef for some wonderfully seasoned kebabs.
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Author: Martha Stewart
Juicy, tropical fruit is a refreshing finale to a meal high on flavor. Cut the fruit in the morning and refrigerate, then sprinkle on tequila an hour before eating. Skewer right before serving.
Author: Martha Stewart
Red and golden cherry tomatoes are skillet roasted until just blackenedand bursting. Their juices intensify the flavor of this Mediterranean-inspired picnic fare.
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
This easy-to-make dish is ready in just 30 minutes.
Author: Martha Stewart
Liven up your lima beans with a bit of goat cheese and fresh thyme on a toasted baguette.
Author: Martha Stewart
Forget grocery-store sushi! Whip up these rice "sandwiches" filled with cucumbers and cream cheese instead. They make an excellent post-game, study group, or tea party snack for the kids. The best part?...
Author: Martha Stewart
When you're not feeling quite up to par, this broth, subtly flavored with slivers of shiitake mushrooms and tender broccoli florets, is a nourishing and tasty meal.
Author: Martha Stewart
Take tea time to the Southwest with these flavorful finger sandwiches that pack bold flavors in to a dainty package. Black beans are puréed with onion, jalapeño peppers, garlic, and red-pepper flakes...
Author: Martha Stewart
A homemade Arabic spice blend and plenty of fresh cilantro give flame-kissed sea bass and okra tons of flavor.
Author: Martha Stewart
With Italian-inspired flavors of tomatoes and mozzarella, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Not a fan of dill? Swap it out for some basil, thyme, or even chives.
Author: Martha Stewart
These savory toasts are the foundation for our Poached Eggs with Chunky Tomato Sauce.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Who says kebabs are only for meat and veggies? Grilled cubes of bread soak up all the delicious flavors of the chicken, tomatoes, and marinade. Best of all, this dinner recipe takes less than an hour start...
Author: Martha Stewart
Grilled-beef skewers are accompanied by ramen noodles dressed up with a peanut-ginger sauce.
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
Mango and pineapple are cut, skewered, and broiled. A glaze made from sake and honey goes with the fruit's flavors perfectly and perks up the sweetness of a scoop of store-bought green-tea ice cream.
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
Fresh tortellini, plus a quick pesto make for a surprisingly quick and lovely meal.
Author: Martha Stewart
This crostini recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook." It's delicious topped with any one of your favorite cheeses.
Author: Martha Stewart
Few things delight young cooks as much as kid-sized food. These zesty turkey sliders, served with baked potato wedges, are a perfect fit for little hands -- and little appetites. Baking the burgers and...
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
These grilled mini burgers are just right for big or small appetites.
Author: Martha Stewart
For your tea sandwiches, balance flavors and textures by partnering spreads and fillings of contrasting tastes like we did here with smoked duck and chutney butter.
Author: Martha Stewart
Polenta stands in for potato in these fries from Ben Ford, executive chef at Ford's Filling Station.
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
If you like, substitute rib-eye tenderloin for the less-expensive sirloin. The skewers can be assembled in the morning and left to marinate all day in the refrigerator.
Author: Martha Stewart