Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or...
Author: Martha Stewart
If you're hosting a dinner party, you'll naturally want to spend as much time as you can with your guests while still preparing a memorable meal. One way...
Author: Martha Stewart
Simple-to-make crostini can be enhanced with any number of toppings. Try one or more of these: Minted Pea and Prosciutto Crostini, Roasted Tomato and Ricotta...
Author: Martha Stewart
A creamy feta sauce provides the perfect accompaniment to grilled lamb.
Author: Martha Stewart
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead...
Author: Martha Stewart
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes...
Author: Martha Stewart
Well-seasoned shrimp are broiled and then paired with bread that's lightly brushed with olive oil.
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
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
These kabobs require little preparation and give maximum satisfaction.
Author: Martha Stewart
This flavorful appetizer is heartierthan other variations
Author: Martha Stewart
These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
In place of lemongrass skewers, you can use flat, wide bamboo skewers or traditional pieces of sugarcane. Also, it's wise to wear rubber gloves when chopping...
Author: Martha Stewart
Topped with a hearty meat and tomato sauce, these spicy pork sandwiches from Daniel Holzman and Michael Chernow of The Meatball Shop are perfect for feeding...
Author: Martha Stewart
Author: Martha Stewart
Finish off an outdoor meal with grilled plums served with ice cream and caramel sauce. Any ripe stone fruit, such as peaches and apricots, can be substituted...
Author: Martha Stewart
Triple-decker peanut-butter-and-jelly sandwiches are an old favorite made into something special for your next party.
Author: Martha Stewart
Get a handle on dinner with these portable pies. Dried apricots and harissa, a North African chile sauce, lend sweetness and heat to the meaty filling...
Author: Martha Stewart
Author: Martha Stewart
When Martha made this recipe on Cooking School episode 411, she used bone-in short ribs and omitted the skewers. She also doubled the marinade but did...
Author: Martha Stewart
Layer paper-thin slices of radish and cucumber and top with shaved parmesan for a unique and refreshing take on the classic crostini topping.
Author: Martha Stewart
This crostini recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook." It's delicious topped with any one of your...
Author: Martha Stewart
These sweet and spicy wings are party-perfect -- just double the recipe.
Author: Martha Stewart
Who says kebabs are only for meat and veggies? Grilled cubes of bread soak up all the delicious flavors of the chicken, tomatoes, and marinade. Best of...
Author: Martha Stewart
Top the homemade crostini with our Fava Bean, Parmesan, and Almond Salad.
Author: Martha Stewart
Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.
Author: Martha Stewart
This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.
Author: Martha Stewart
This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".
Author: Martha Stewart
Take these kebabs, wrapped in lettuce, and bring them in for lunch.
Author: Martha Stewart
Tender cooked cornmeal is amped up with rich store-bought pimiento cheese, then breaded and fried until crisp, golden, and irresistible. Each square is...
Author: Martha Stewart
Skewered chicken, simply broiled, paired with a sweet and peppery corn-and-arugula salad makes a quick meal for one. Cooking for two? Simply double this...
Author: Martha Stewart
Lettuce wraps, sugarcane skewers, and add-ins such as lemongrass make tasty bundles bursting with the flavors of Southeast Asia. Sugarcane adds a hint...
Author: Martha Stewart
If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.
Author: Martha Stewart
For an unconventional pre-turkey bite, serve a seafood appetizer at Thanksgiving. This dish is the love child of two retro hors d'oeuvres: relish trays...
Author: Martha Stewart
Marinating juicy pieces of lamb in a flavorful combination of buttermilk, garlic, and dill ensures tender meat with a delicate Mediterranean flair that...
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry...
Author: Martha Stewart
Originally devised by the Tuscans as a way touse stale bread, bruschette (the plural word forthese toasts)can be served with a sprinkle of salt,or they...
Author: Martha Stewart
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Author: Martha Stewart
With Latin-inspired flavors of chiles in adobo and fresh cilantro, these lively combinations of tastes, colors, and textures is just as fun to make as...
Author: Martha Stewart
Red and golden cherry tomatoes are skillet roasted until just blackenedand bursting. Their juices intensify the flavor of this Mediterranean-inspired picnic...
Author: Martha Stewart
Not a fan of dill? Swap it out for some basil, thyme, or even chives.
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
Send off summer and toast the arrival of fall with a spread that showcases the best of both seasons: Tart apples top these party-ready crostini, which...
Author: Martha Stewart
Mango and pineapple are cut, skewered, and broiled. A glaze made from sake and honey goes with the fruit's flavors perfectly and perks up the sweetness...
Author: Martha Stewart
This may seem like a lot of work but this delicious meal should be ready well under an hour.
Author: Martha Stewart
A well-balanced dinner that's delicious any time of year, this Grilled Beef Skewers with Zucchini and Mint offers a healthy combination of whole grains,...
Author: Martha Stewart
Polenta stands in for potato in these fries from Ben Ford, executive chef at Ford's Filling Station.
Author: Martha Stewart
A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers...
Author: Martha Stewart
A slick of nutmeg-flavored butter holds these sandwiches together and keeps the bread from getting soggy.
Author: Martha Stewart