This medley is cooked just long enough, leaving vegetables with plenty of crunch.
Author: Martha Stewart
This traditional Vietnamese dipping sauce is spiked with a swirl of piquant chile sauce. If you can't find sugarcane syrup, substitute one teaspoon brown sugar mixed with one-half cup warm water.
Author: Martha Stewart
These meat buns are so soft and delicious. Ones you taste one bun you will not be able to stop eating more.
Author: TheCookingFoodie
Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half,...
Author: Martha Stewart
Just like the classic version, this ranch dressing can be used as a dip for vegetables, such as radishes or steamed broccoli.
Author: Martha Stewart
Author: Martha Stewart
If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.
Author: Martha Stewart
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian...
Author: Martha Stewart
Author: Martha Stewart
No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.
Author: Martha Stewart
Serving sweet corn with a flavored butter, like this one with zest and herbs, makes it even more delectable.
Author: Martha Stewart
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
Author: Martha Stewart
The key to making a good grilled cheese sandwich lies in the heat of the cooking surface. A griddle or well-seasoned cast-iron skillet will produce equally delicious results.
Author: Martha Stewart
On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.
Author: Martha Stewart
This meatless lunch includes fiber, protein and a rainbow of veggies.
Author: Martha Stewart
Here's a fun alternative to plain old white bread: all the typical sandwich fixings -- cold cuts, mustard, relish, and coleslaw -- rolled up in a wrap.
Author: Martha Stewart
Beets are packed with antioxidants, fiber, and other vitamins, which makes them a great vegetable to serve on salad or on the side for dinner. Here, we roasted them simply in the oven until they're fork-tender....
Author: Martha Stewart
We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.
Author: Martha Stewart
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
Author: Martha Stewart
Making kraut can be a bit of a science. Follow the fermentation tips for best results.
Author: Martha Stewart
The make-ahead components of this dish make this simple pizza fast and easy to prepare.
Author: Martha Stewart
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Author: Martha Stewart
The mushrooms give this dish an unctuousness that's hard to resist.
Author: Martha Stewart
Grilled asparagus spears, sweet onions, and couscous salad are wrapped inside grilled flatbread.
Author: Martha Stewart
Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this Southern egg salad.
Author: Martha Stewart
Fougasse can be flavored with herbs, capers, or even candied fruits or citrus zest. Chef and cooking instructor Patricia Wells likes to use capers that have been marinated in extra-virgin olive oil.
Author: Martha Stewart
Try these green beans with our Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.
Author: Martha Stewart
Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.
Author: Martha Stewart
Use leftover chicken, onions, and honey mustard from our Grilled Honey-Mustard Chicken with Onions and Spinach Salad to make this baguette sandwich.
Author: Martha Stewart
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.
Author: Martha Stewart
Author: Martha Stewart
Infused with citrus flavor, these leeks can be served on sandwiches at room temperature or warm as a side dish.
Author: Martha Stewart
Author: Martha Stewart
Substantial and simple, this dressing does wonders for vegetables and quick-cooking weeknight staples like chicken breasts, as well as hearty grains.
Author: Martha Stewart
Discover our quick & easy quiche four ways recipe to make at home for lunch or dinner that is sure to keep everyone at the table happy and full!
These sandwiches layer already-cooked pork and vegetables; just add arugula and a pre-made marinade.
Author: Martha Stewart
Broccoflower is a cross between broccoli and cauliflower; it's delicious served with thick slices of country bread and bagna cauda -- an Italian dipping sauce.
Author: Martha Stewart
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.
Author: Martha Stewart
George Germon and Johanne Killeen, owners of Al Forno restaurant in Providence, Rhode Island, swear the key to grilled pizza is to work quickly (don't let the crust burn!) and keep the toppings light.
Author: Martha Stewart
Making your own pizza is so much fun and easier than you think. Just follow our foolproof recipe for restaurant-quality results.
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.
Author: Martha Stewart
Roasted plum tomatoes are excellent alone or in salads and pastas.
Author: Martha Stewart
All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn....
Author: Martha Stewart
Rub this flavorful butter on steak, fish, corn, and more.
Author: Martha Stewart
This rosé pasta (pink sauce pasta) recipe is one of my favorite pasta dishes. A great combination of pasta with tomato sauce and pasta with creamy sauce. That makes the best creamy tomato pasta dish....
Author: TheCookingFoodie
Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.
Author: Martha Stewart