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Sauteed Romaine Lettuce

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Author: Martha Stewart

Roasted Red Potatoes

Fresh rosemary complements the earthy taste of roasted red potatoes in this simple but satisfying side dish.

Author: Martha Stewart

Pickled Green Tomatoes

Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.

Author: Martha Stewart

Quick Pickled Beets

Here, beets are boiled and dressed with cider vinaigrette.

Author: Martha Stewart

Pickled Red Cabbage

Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.

Author: Martha Stewart

Potato Pierogi

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

Author: Martha Stewart

Tomato Soup

This simple recipe for delicious tomato soup is part of the Kirkland Signature Martha Stewart product line, available at Costco. It makes for a delicious lunch, and pairs perfectly with our Grilled Cheese...

Author: Martha Stewart

Ratatouille

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

Author: Martha Stewart

Watercress Soup

This simple soup highlights the flavor of watercress: clean and slightly bitter but not overwhelming. The potato gives this soup enough extra body to make it a satisfying lunch or light dinner.

Author: Martha Stewart

Tomato and Basil Pizza

Make this easy grilled pizza with a foolproof dough, simple tomato sauce, fresh mozzarella cheese, and basil. No grill? Simply cook the dough in a cast-iron skillet over high heat, or on a preheated sheet...

Author: Martha Stewart

Buttery Fresh Corn Tamales

Fresh corn kernels add texture and color to this classic recipe.

Author: Martha Stewart

Roasted Asparagus with Capers and Lemon

Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.

Author: Martha Stewart

Sauteed Broccoli Rabe with Garlic

Peppery broccoli rabe is blanched before going into a hot skillet with a liberal amount of garlic. Lemon wedges and red-pepper flakes complete the quick side dish. It's also delicious tucked into our Italian...

Author: Martha Stewart

Beer Braised Bratwurst with Cabbage

A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.

Author: Martha Stewart

Broccoli Cheddar Baked Potato

Broccoli roasts on a lower rack while the potatoes are baking here. The charred florets are then teamed with a rich cheese sauce atop the fluffy spuds.

Author: Martha Stewart

Vegetarian Black Bean Chili

Talk about quick comfort-this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

Author: Martha Stewart

Quick Cooked Green Beans with Lemon

These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.

Author: Martha Stewart

Martha's Baked Potatoes

Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of bacon, Cheddar, sour cream, and chives.

Author: Martha Stewart

Pita Pizza

Whole-wheat pita bread forms the crust for these pizza wedges topped with fresh basil, yellow pepper, mozzarella, and homemade tomato sauce.

Author: Martha Stewart

Vegetarian Gumbo

No one will miss the meat in this satisfying stew (it's also vegan!). It starts with a roux and the holy trinity of onion, celery, and bell pepper, then calls for both fresh ingredients (okra and yellow...

Author: Martha Stewart

Roasted Garlic Toast with Tomato

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy...

Author: Martha Stewart

Black Bean Cakes

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Author: Martha Stewart

Duck Confit

Author: Martha Stewart

White Asparagus with Hollandaise Sauce

The tender crunch of white asparagus benefits from rich and creamy homemade Hollandaise Sauce.

Author: Martha Stewart

Mini Deep Dish Pizzas

That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.

Author: Martha Stewart

Mashed Potato Pancakes

Mashed-potato pancakes, crisp on the outside and tender within, are a great way to use up leftover mashed potatoes.

Author: Martha Stewart

Open Faced Grilled Cheese and Tomato Sandwich

Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.

Author: Martha Stewart

Roasted Curried Cauliflower

An Indian-inspired spice blend adds a warm hue and gives this vegetable dish an exotic taste.

Author: Martha Stewart

Lentil Walnut Burgers

Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.

Author: Martha Stewart

Red Lentil and Sweet Potato Stew

This is a hearty Indian-style stew without meat but chock full of protein.

Author: Martha Stewart

Parsnip Fries

Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.

Author: Martha Stewart

Roasted Carrots with Honey

Glaze carrots with honey for a French feel.

Author: Martha Stewart

Creamed Coconut Spinach

Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.

Author: Martha Stewart

Marinara Sauce

Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.

Author: Martha Stewart

Spiced Chickpea and Zucchini Saute

Serve this hearty vegetarian dish over rice, couscous, or quinoa.

Author: Martha Stewart

Quick Dill Pickles

If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.

Author: Martha Stewart

Carrot, Miso, and Ginger Salad Dressing

We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

Author: Martha Stewart

Lentil and Sweet Potato Stew

The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.

Author: Martha Stewart

Grown Up Grilled Cheese

Author: Martha Stewart

Sauteed Baby Broccoli

This delicious vegetable, which you may see labeled as baby broccoli, broccolini, or asparation, is a cross between broccoli and Chinese kale. It has a slightly milder, sweeter taste than broccoli and...

Author: Martha Stewart

Pickled Cherry Tomatoes

Author: Martha Stewart

Pickled Radishes

Author: Martha Stewart

Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.

Author: Martha Stewart

Spring Peas with Mint

For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.

Author: Martha Stewart

Quick Pickled Cucumbers

Try this cool and crunchy vegetable side dish on a warm day.

Author: Martha Stewart

Spicy Mango Barbecue Sauce

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping...

Author: Martha Stewart

Roasted Cucumbers with Cream and Horseradish

Cucumbers are dolled up with butter and cream, then given a quick turn in the oven and finished with fresh horseradish, lemon zest, and dill in this elegant side dish.

Author: Martha Stewart

Pinto Bean Burgers

Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce...

Author: Martha Stewart

Vegetarian Baked Beans

These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy foods, add some hot sauce. Meat-eaters, try substituting...

Author: Martha Stewart

Fig, Goat Cheese, and Caramelized Onion Sandwiches

Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?

Author: Martha Stewart