The sesame cabbage provides a nice balance of flavor with the cilantro shrimp. Guaranteed they'll be the most popular appetizer at your dinner party.
Author: Martha Stewart
Use this recipe when making our Chicken Noodle Soup, and many other sauces and soups.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
In this updated classic, lamb is marinated in lemon, rosemary, and oregano and grilled on skewers, then served with a tart tomato relish and peppery marinated...
Author: Martha Stewart
The lamb and chicken can be marinated up to one day in advance and refrigerated. Remove from the fridge one hour before grilling.
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...
Author: Martha Stewart
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress...
Author: Martha Stewart
Spread small radish canapes with a pungent olive butter.
Author: Martha Stewart
Change up your fries by using sweet potatoes; we bake ours instead of frying to make them even healthier. Try serving alongside our Mini Turkey Burgers...
Author: Martha Stewart
This is an easy hors d'oeuvre that uses thinly sliced marinated zucchini, with a drizzle of olive oil before and after broiling.
Author: Martha Stewart
It's hard to beat the combination of mozzarella and pesto sauce for a quick Italian lunch.
Author: Martha Stewart
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Author: Martha Stewart
Use your broiler instead of the outdoor grill to make these cheeseburger sliders and get your summer fix any time of year.
Author: Martha Stewart
Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato...
Author: Martha Stewart
Ask your butcher to cut a chicken into pieces and give you the backboneâ€"it makes for a richer broth.
Author: Martha Stewart
When you have a craving for that smoky, charred flavor, fire up the coals and thread veggies, onion, and balsamic-vinegar-marinated beef onto skewers....
Author: Martha Stewart
Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.
Author: Martha Stewart
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Author: Martha Stewart
At the buffet table, ladle this velvety squash soup into lusterware cups from Martha's extensive collection.
Author: Martha Stewart
Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies.
Author: Martha Stewart
Author: Martha Stewart
Mini turkey burgers are a fun and easy way to satisfy appetites of all ages.Make our delicious Sweet Potato Fries to go with them!
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...
Author: Martha Stewart
Kabobs are, by nature, informal. Your guests can nibble or unskewer their dinners by pulling with a fork.
Author: Martha Stewart
Author: Martha Stewart
Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.
Author: Martha Stewart
Burrata cheese, a buttery-tasting blend of mozzarella and cream, is available at Italian markets, cheese shops, and some supermarkets.
Author: Martha Stewart
Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten...
Author: Martha Stewart
If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients...
Author: Martha Stewart
Sweet potatoes deliver a beta carotene boost. The Parmesan adds flavor. No oil needed for these fries.
Author: Martha Stewart
Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries...
Author: Martha Stewart
These hearty vegetarian pies are filled with chickpeas, potatoes, and spinach cooked with coconut-milk and red curry paste. They can be refrigerated and...
Author: Martha Stewart
Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup.
Author: Martha Stewart
Serve this colorful antipasto with chunks of crusty bread.
Author: Martha Stewart
We love serving sweet potato fries with marshmallow sauce Thanksgiving for the whimsical feeling it gives the whole family. During the rest of the year,...
Author: Martha Stewart
Replace crackers with these homemade crostinis, and serve with soups, salads, or your favorite toppings.
Author: Martha Stewart
Impress your dinner guests with this elegant, simple mushroom appetizer from chef Larry Forgione of An American Place restaurant.
Author: Martha Stewart
Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian...
Author: Martha Stewart
Don't wait until grill season for a sunny supper. Grab a grill pan and make kebabs right on the stove.
Author: Martha Stewart
This appetizer is nice way to begin a Christmas Eve meal.
Author: Martha Stewart
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Author: Martha Stewart
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
Author: Martha Stewart
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous.
Author: Martha Stewart
Crostini can be stored up to one day in an airtight container at room temperature.
Author: Martha Stewart
These oven fries are just as crunchy as if they had been deep-fried.
Author: Martha Stewart
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Celebrate Derby Day with these rosy-pink smoked-salmon canapes.
Author: Martha Stewart
Upgrade boneless turkey thighs by tossing them in a combination of grainy mustard, malt vinegar, and extra-virgin olive oil. Mild malt vinegar tenderizes...
Author: Martha Stewart
A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.
Author: Martha Stewart