Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.
Author: Martha Stewart
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Author: Martha Stewart
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
This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.
Author: Martha Stewart
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish.
Author: Martha Stewart
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Author: Martha Stewart
These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.
Author: Martha Stewart
Top these tomato-and-mozzarella sandwiches with ribbon-trimmed toothpicks for a festive touch.
Author: Martha Stewart
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.
Author: Martha Stewart
Easy, quick deviled ham is the perfect savory sandwich spread or dip that everyone will love no matter the occasion! Tasty ham is blended with lots of spices and creamy mayo to make an out-of-this-world...
Author: Angela
Author: Martha Stewart
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
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans,...
Author: Martha Stewart
Here's a healthy and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
Author: Martha Stewart
Nothing hits the spot like golden, buttery grilled cheese.
Author: Martha Stewart
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Author: Martha Stewart
Author: Martha Stewart
Our stovetop-to-oven method means you can skip the butter and still get a crispy, gooey grilled cheese.
Author: Martha Stewart
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
Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet...
Author: Martha Stewart
Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please...
Author: Martha Stewart
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
Author: Martha Stewart
This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.
Author: Martha Stewart
Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.
Author: Martha Stewart
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Author: Martha Stewart
Author: Martha Stewart
Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.
Author: Martha Stewart
We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
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
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Author: Martha Stewart
Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.
Author: Martha Stewart
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from...
Author: Martha Stewart
A muffin topped with apple and cheese is a nutritious alternative to more sugary fare. Try using a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.
Author: Martha Stewart
Author: Martha Stewart
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Author: Martha Stewart
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof...
Author: Martha Stewart
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Author: Martha Stewart
This delicious recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.
Author: Martha Stewart
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Author: Martha Stewart
A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.
Author: Martha Stewart
This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.
Author: Martha Stewart
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Author: Martha Stewart