Crostini brushed with cream and herbs make a simple but luxurious finishing touch for our Creamy Winter Squash Soup With Herbed Crostini.
Author: Martha Stewart
A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat...
Author: Martha Stewart
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Author: Martha Stewart
Author: Martha Stewart
This crab bruschetta recipe is courtesy of John Sierp.
Author: Martha Stewart
This easy Thai chicken dish is served with an addictive dipping sauce that will have everyone scraping the bottom of the bowl.
Author: Martha Stewart
This is actually a tahini-cream cheese sandwich, with a banana slice on top.
Author: Martha Stewart
This recipe comes to us from chef Michael Formichella. Though Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when...
Author: Martha Stewart
This sweet-and-sour chicken wing recipe, adapted from Everyday Food, is a family-friendly mea, isl sure to become a favorite appetizer or main in your...
Author: Martha Stewart
To keep the "twist" in the cheese straws, it is essential that they be very cold when they go into a very hot oven.
Author: Martha Stewart
Juicy, tropical fruit is a refreshing finale to a meal high on flavor. Cut the fruit in the morning and refrigerate, then sprinkle on tequila an hour before...
Author: Martha Stewart
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Author: Martha Stewart
Jay Leno joins Martha to make delicious chicken wings marinara, an old family favorite.
Author: Martha Stewart
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
Author: Martha Stewart
These are a must for Super Bowl parties and other big games.
Author: Martha Stewart
These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy....
Author: Martha Stewart
Author: Martha Stewart
As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.
Author: Martha Stewart
The secret to impossibly crisp skin and juicy meat? Coating the wings in cornstarch and frying twice, first at a low temperature and again at a high temperature....
Author: Martha Stewart
Healthy and easy to make, these crostini will be the hit of the party. Toast the bread and make the lima-bean mixture in the morning. Assemble the crostini...
Author: Martha Stewart
Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.
Author: Martha Stewart
Author: Martha Stewart
To make the sauce for these Thai-inspired kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts...
Author: Martha Stewart
Oven-roasted golden potato chips make a fine substitute for the deep-fried kind. These are paired with malt vinegar for a tasty snack.
Author: Martha Stewart
When twisting the straws into shape, don't worry if you lose up to three tablespoons of cheese; plenty will remain inside and you can sprinkle any lost...
Author: Martha Stewart
A dollop of bright, smoky pineapple salsa tops the burgers,which are spiced with toastedcumin and coriander andcapped by sprigs of freshoregano to evoke...
Author: Martha Stewart
Author: Martha Stewart
Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be...
Author: Martha Stewart
A fantastic accompaniment to grilled pork or roast chicken, these salty-sweet wedges also make a stealthily healthy snack for ravenous boys.From the book...
Author: Martha Stewart
Author: Martha Stewart
These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons -- they should be ripe but sliceable.
Author: Martha Stewart
A perfect summer salad of sliced tomatoes is dressed with fresh herbs, salt, and olive oil, and paired with fresh goat cheese and grilled bread.
Author: Martha Stewart
Food clings well to both single- or double-pronged bamboo or wooden skewers, so you can use either for this recipe. They must both be soaked in cool water...
Author: Martha Stewart
Threading small pieces of vegetables, such as onion wedges on skewers, keeps them from falling through the grates. If using wooden skewers, soak them in...
Author: Martha Stewart
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Author: Martha Stewart
Saffron brings an unexpected burst of flavor to traditional roasted chicken wings.
Author: Martha Stewart
Serve up a healthy appetizer with this kale crostini recipe from Cal Peternell, cafe co-chef at Chez Panisse in Berkeley, California. It was first published...
Author: Martha Stewart
Grilled-beef skewers are accompanied by ramen noodles dressed up with a peanut-ginger sauce.
Author: Martha Stewart
Serve this effortless starter at your next Sunday brunch.
Author: Martha Stewart
Author: Martha Stewart
With Asian-inspired flavors of ginger and hoisin, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
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
Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Author: Martha Stewart
This mixture, with or without the fish, is also terrific tossed into pasta.
Author: Martha Stewart
Put an Italian spin on skewers a pair a balsamic vinegar and rosemary marinade with tender pieces of beef, button mushroom, and peppers.
Author: Martha Stewart
For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. Make these to serve with our Mushroom-and-Bacon...
Author: Martha Stewart
Squeeze a little lime over these deep-fried Cuban hors d'oeuvres.
Author: Martha Stewart
These chicken wings use corn tortilla chips as breading.
Author: Martha Stewart