Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree...
Author: Martha Stewart
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Author: Martha Stewart
Ripe avocado is pureed with Greek yogurt, scallions, and lime juice in this verdant sauce. It's just the thing to tie all the flavors together in a Burrito Bowl.
Author: Martha Stewart
A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.
Author: Martha Stewart
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Author: Martha Stewart
Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
Author: Martha Stewart
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Author: Martha Stewart
Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.
Author: Martha Stewart
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Author: Martha Stewart
Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.
Author: Martha Stewart
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Author: Martha Stewart
It takes just 30 minutes to make and keeps for at least one month. Brush this sauce on our Pork Ribs or whatever else you may be barbecuing.
Author: Martha Stewart
Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.
Author: Martha Stewart
These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.
Author: Martha Stewart
Corn on the cob is a classic, beloved side dish for a reason. It pairs perfectly with anything from fresh crab to tacos.
Author: Martha Stewart
For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.
Author: Martha Stewart
Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to...
Author: Martha Stewart
Cream cheese gives these mashed potatoes a deliciously mild tanginess.
Author: Martha Stewart
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness...
Author: Martha Stewart
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
Author: Martha Stewart
Author: Martha Stewart
The flavor of the meaty portobello is enhanced with the garlicky kale.
Author: Martha Stewart
One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...
Author: Martha Stewart
The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
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
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Author: Martha Stewart
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
Author: Martha Stewart
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Author: Martha Stewart
New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our...
Author: Greg Lofts
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
These sandwiches are perhaps the best excuse for making extra meatloaf. Ketchup can be used in place of the tomato jam.
Author: Martha Stewart
Author: Martha Stewart
This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach.
Author: Martha Stewart
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Author: Martha Stewart
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled...
Author: Martha Stewart
You don't have to wait until Thanksgiving to enjoy sweet potatoes-try them in a salad, as a side dish, or for dessert.
Author: Martha Stewart
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
Author: Martha Stewart
Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein centered meals. Turkey sausage is combined with sweet, vitamin C-rich Cubanelle peppers.
Author: Martha Stewart
This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.
Author: Martha Stewart