A creamy feta sauce provides the perfect accompaniment to grilled lamb.
Author: Martha Stewart
Oven-roasted golden potato chips make a fine substitute for the deep-fried kind. These are paired with malt vinegar for a tasty snack.
Author: Martha Stewart
As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.
Author: Martha Stewart
Skewered chicken, simply broiled, paired with a sweet and peppery corn-and-arugula salad makes a quick meal for one. Cooking for two? Simply double this Marinated Chicken Kebabs and Corn Salad recipe.
Author: Martha Stewart
Author: Martha Stewart
A fishmonger can shuck the clams for you; or, if you have a clam knife, you can do the job yourself.
Author: Martha Stewart
These sweet and spicy wings are party-perfect -- just double the recipe.
Author: Martha Stewart
With Cajun-inspired flavors of hot sauce and Old Bay seasoning, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Since mushrooms are mostly water, cooking concentrates their flavor. Their high protein context gives them a meaty texture and taste, so they'll stand up well in robust dishes like these hearty crostini...
Author: Martha Stewart
A mandoline or other adjustable-blade slicer is the best tool for slicing the radishes and celery paper-thin, but a very sharp chef's knife will also work.
Author: Martha Stewart
Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.
Author: Martha Stewart
This is actually a tahini-cream cheese sandwich, with a banana slice on top.
Author: Martha Stewart
Use this recipe when making our Chicken Noodle Soup, and many other sauces and soups.
Author: Martha Stewart
Layer paper-thin slices of radish and cucumber and top with shaved parmesan for a unique and refreshing take on the classic crostini topping.
Author: Martha Stewart
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Author: Martha Stewart
When Martha made this recipe on Cooking School episode 411, she used bone-in short ribs and omitted the skewers. She also doubled the marinade but did not use any apple juice. Hot kimchi (store-bought...
Author: Martha Stewart
A perfect summer salad of sliced tomatoes is dressed with fresh herbs, salt, and olive oil, and paired with fresh goat cheese and grilled bread.
Author: Martha Stewart
Top the homemade crostini with our Fava Bean, Parmesan, and Almond Salad.
Author: Martha Stewart
This quick and easy cocktail snack can easily be doubled for a large crowd.
Author: Martha Stewart
With Asian-inspired flavors of ginger and hoisin, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
This variation of bruschetta features Martha's Roasted Garlic.
Author: Martha Stewart
Lettuce wraps, sugarcane skewers, and add-ins such as lemongrass make tasty bundles bursting with the flavors of Southeast Asia. Sugarcane adds a hint of sweetness and an authentic touch, but wooden skewers...
Author: Martha Stewart
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Author: Martha Stewart
You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut...
Author: Martha Stewart
Use a mandoline to make thin, even potato slices for these chips.
Author: Martha Stewart
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an...
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
This crostini makes an elegant appetizer at your next gathering.
Author: Martha Stewart
Crostini can be stored up to one day in an airtight container at room temperature.
Author: Martha Stewart
Tender cooked cornmeal is amped up with rich store-bought pimiento cheese, then breaded and fried until crisp, golden, and irresistible. Each square is served with a dollop of scallion mayonnaise and a...
Author: Martha Stewart
Scallops wrapped in prosciutto are combined with sweet baby beets to make these delicious kabobs. If baby beets are not available, use large beets cut into one-inch chunks.
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
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
Author: Martha Stewart
With Asian-inspired flavors of coconut milk and peanuts, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
These toasts can be made one to two days in advance and stored in an airtight container. Use them when making our Olive Tapenade and Goat Cheese Crostini and Chickpea Pimiento Crostini.
Author: Martha Stewart
Steak-frites are the classic French bistro dish. In chef Michel Richard's version, these crispy fries accompany his steak with a shallot glaze.
Author: Martha Stewart
Put an Italian spin on skewers a pair a balsamic vinegar and rosemary marinade with tender pieces of beef, button mushroom, and peppers.
Author: Martha Stewart
Author: Martha Stewart
Food clings well to both single- or double-pronged bamboo or wooden skewers, so you can use either for this recipe. They must both be soaked in cool water for half an hour before grilling to avoid catching...
Author: Martha Stewart
Rich in omega-3s, sardines help boost brainpower.Every little bit helps when you're tired and stressed.
Author: Martha Stewart
This mixture, with or without the fish, is also terrific tossed into pasta.
Author: Martha Stewart
A fantastic accompaniment to grilled pork or roast chicken, these salty-sweet wedges also make a stealthily healthy snack for ravenous boys.From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009,...
Author: Martha Stewart
In place of lemongrass skewers, you can use flat, wide bamboo skewers or traditional pieces of sugarcane. Also, it's wise to wear rubber gloves when chopping the hot chiles in this recipe.
Author: Martha Stewart
The savory topping of pomodorini, or marinated sun-dried tomatoes, is paired with a fresh, soft cow's-milk cheese called Stracchino, which is also known as Crescenza.
Author: Martha Stewart
Send off summer and toast the arrival of fall with a spread that showcases the best of both seasons: Tart apples top these party-ready crostini, which pair beautifully with Plum Coolers.
Author: Martha Stewart
Serve small cups of brandade -- a Provencal specialty of salt cod, potatoes, and cream -- with crostini; with single portions, the cardinal rule of eating ("no double-dipping") doesn't apply.
Author: Martha Stewart
Get a handle on dinner with these portable pies. Dried apricots and harissa, a North African chile sauce, lend sweetness and heat to the meaty filling of these buttery, flaky hand pies. Harissa brands...
Author: Martha Stewart
A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers with Amaretto-Bourbon Punch.
Author: Martha Stewart
Ground coffee may seem like an unusual ingredient here, but it brings out the earthy sweetness of beets.
Author: Martha Stewart
Author: Martha Stewart