Author: Martha Stewart
Salting the zucchini before cooking it draws out water, eliminating sogginess.
Author: Martha Stewart
This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.
Author: Martha Stewart
This may seem like a lot of work but this delicious meal should be ready well under an hour.
Author: Martha Stewart
Author: Martha Stewart
If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.
Author: Martha Stewart
With single-serving pies, everyone gets plenty of crust. These lamb pies, an interesting alternative to the familiar English shepherd's pie, are heady with ginger, thyme, and cloves, with a pleasing touch...
Author: Martha Stewart
These oven fries are just as crunchy as if they had been deep-fried.
Author: Martha Stewart
This flavorful appetizer is heartierthan other variations
Author: Martha Stewart
Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.
Author: Martha Stewart
Author: Martha Stewart
The rich acidity of the onion jam blends nicely with the ricotta cheese.
Author: Martha Stewart
This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".
Author: Martha Stewart
Kabobs are, by nature, informal. Your guests can nibble or unskewer their dinners by pulling with a fork.
Author: Martha Stewart
Purple potatoes, garnet beets, and bright orange sweet potatoes update the classic potato chip with an assortment of vibrant colors and flavors.
Author: Martha Stewart
Some of these small leaf-shaped hand-pies are filled with a mixture of roasted carrots, parsnips, garlic, and Swiss chard; others with cider-glazed shallots and Granny Smith apples.
Author: Martha Stewart
Quince jelly makes a good match for silken chicken-liver pate.
Author: Martha Stewart
Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.
Author: Martha Stewart
These kabobs require little preparation and give maximum satisfaction.
Author: Martha Stewart
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Author: Martha Stewart
A slick of nutmeg-flavored butter holds these sandwiches together and keeps the bread from getting soggy.
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
In this simple-but-satisfying meal, couscous and grilled skewers of cherry tomatoes and zucchini complement coriander-rubbed lamb chops.
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
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
Upgrade boneless turkey thighs by tossing them in a combination of grainy mustard, malt vinegar, and extra-virgin olive oil. Mild malt vinegar tenderizes these kebabs and flavors the crunchy slaw.
Author: Martha Stewart
For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. Make these to serve with our Mushroom-and-Bacon Dip.
Author: Martha Stewart
Well-seasoned shrimp are broiled and then paired with bread that's lightly brushed with olive oil.
Author: Martha Stewart
These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons -- they should be ripe but sliceable.
Author: Martha Stewart
When twisting the straws into shape, don't worry if you lose up to three tablespoons of cheese; plenty will remain inside and you can sprinkle any lost over the outside.
Author: Martha Stewart
This crostini recipe is so simple to make, and yields delicious results, especially when topped with tomatoes.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
Serve these sweet-and-salty crostini for irresistible hors d'oeuvres. Also try:Eggplant Caponata Crostini, Crostini with Tuna and White Bean Puree
Author: Martha Stewart
These trim little sandwiches are an elegant picnic food. They are made with a slick of cream cheese, which holds the sandwiches together and keeps the bread from getting soggy; packed snugly into a box...
Author: Martha Stewart
This is a tangy, salty appetizer to serve at parties.
Author: Martha Stewart
This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.
Author: Martha Stewart
A well-balanced dinner that's delicious any time of year, this Grilled Beef Skewers with Zucchini and Mint offers a healthy combination of whole grains, vegetables, and protein for dinner. Try to find...
Author: Martha Stewart
Offer up this sweet snack instead of cookies -- kids will be surprised by how good it is.
Author: Martha Stewart
These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
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
Celebrate Derby Day with these rosy-pink smoked-salmon canapes.
Author: Martha Stewart
Serve this effortless starter at your next Sunday brunch.
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
This open-face melt makes the perfect weekend lunch -- just add a green salad.
Author: Martha Stewart
Author: Martha Stewart
A dollop of bright, smoky pineapple salsa tops the burgers,which are spiced with toastedcumin and coriander andcapped by sprigs of freshoregano to evoke the far sideof the Mediterranean.
Author: Martha Stewart
Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies.
Author: Martha Stewart