Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches.
Author: Martha Stewart
The secret to impossibly crisp skin and juicy meat? Coating the wings in cornstarch and frying twice, first at a low temperature and again at a high temperature. You can make the accompanying blue cheese...
Author: Martha Stewart
Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty...
Author: Martha Stewart
Who needs bacon? These crostini pop are salty, meaty, and altogether irresistible.
Author: Martha Stewart
Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
Author: Martha Stewart
Upend your dinner routine with these easy-to-assemble beef skewers.
Author: Martha Stewart
Tossed with olive oil and roasted, the sweet potato wedges are like fries -- without the frying. They make a heart-healthy side dish or snack. A sprinkling of sesame seeds and a tangy dipping sauce give...
Author: Martha Stewart
Bruschetta is topped with a mix of heirloom-tomato varieties, as well as red onion and basil.
Author: Martha Stewart
Apricots add summery sweetness, with a hint of tartness, to these kebabs.
Author: Martha Stewart
These festive, easy appetizers will get the party started.
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
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
This tasty tomato and feta appetizer comes to us from Rosemary Salmon of Deptford, New Jersey.
Author: Martha Stewart
These hearty vegetarian pies are filled with chickpeas, potatoes, and spinach cooked with coconut-milk and red curry paste. They can be refrigerated and baked the same day or made-ahead and frozen for...
Author: Martha Stewart
Even if you don't can your own tomato sauce, you can make this fresh and satisfying bruschetta.
Author: Martha Stewart
Savory, umami-packed miso offsets the sweetness of honey perfectly in these baked wings.
Author: Martha Stewart
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and...
Author: Martha Stewart
At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.
Author: Martha Stewart
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.
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
In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.
Author: Martha Stewart
Tender flat iron, or shoulder top blade steak, stays juicy in the center when quickly broiled.
Author: Martha Stewart
These flaky, cheesy appetizers are the perfect addition to any occasion.
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
Potato wedges aren't just for weeknight dinners: These can hold their own in a festive spread, thanks to a buttery glaze.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Fresh rosemary sprigs are fried right before the potatoes here, giving the spuds an inviting piney aroma. Toss both the herbs and the fries with a liberal amount of salt before serving alongside our Grilled...
Author: Martha Stewart
Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.
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
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Author: Martha Stewart
Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown for a delicious appetizer.
Author: Martha Stewart
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Author: Martha Stewart
This goes wonderfully with our Grilled Shrimp with Chimichurri.
Author: Martha Stewart
Sweet and salty come together in this classic Italian pairing of melon and prosciutto, which makes a crowd-pleasing first course at your next dinner party.
Author: Martha Stewart
Entice guests at your next Super Bowl party with this sweet-and-sour combo that relies on sherry vinegar for a surprising kick in flavor.
Author: Martha Stewart
Spiced and spicy, these flavorful wings are just the thing for a party or a game-night get-together.
Author: Martha Stewart
Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.
Author: Martha Stewart
These savory Pork Empanadas with Thyme patties can be an appetizer or part of a full meal.
Author: Martha Stewart
Squeeze a little lime over these deep-fried Cuban hors d'oeuvres.
Author: Martha Stewart
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
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
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
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
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
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