Author: Martha Stewart
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Author: Martha Stewart
Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.
Author: Martha Stewart
Quesadillas can be assembled in advance and fried quickly before serving.
Author: Martha Stewart
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Author: Martha Stewart
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Author: Martha Stewart
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more...
Author: Martha Stewart
Author: Martha Stewart
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol;...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new...
Author: Martha Stewart
This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up...
Author: Martha Stewart
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
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...
Author: Martha Stewart
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
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...
Author: Martha Stewart
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made...
Author: Martha Stewart
Here's a simple and satisfying way to feed hungry guests with no fuss: Set out these sandwich fixings on a buffet at your next party or game night; feel...
Author: Martha Stewart
These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy...
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....
Author: Martha Stewart
A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds...
Author: Martha Stewart
When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing...
Author: Martha Stewart
Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron...
Author: Martha Stewart
We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes,...
Author: Martha Stewart
Try these green beans with our Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.
Author: Martha Stewart
Author: Martha Stewart
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe...
Author: Martha Stewart
Open-face sandwiches make an easy lunch for a crowd.
Author: Martha Stewart
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Author: Martha Stewart
Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.
Author: Martha Stewart
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives...
Author: Martha Stewart
These simply prepared vegetables need no more than an herb-and-caper vinaigrette.
Author: Martha Stewart
Here's how Martha makes a steakhouse-worthy baked potato, replete with crispy skin and fluffy interior. Her favorite topping? A classic combination of...
Author: Martha Stewart
Author: Martha Stewart
New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.
Author: Martha Stewart
The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their...
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...
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
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...
Author: Martha Stewart
Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with...
Author: Martha Stewart
Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese,...
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
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Author: Martha Stewart
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Author: Martha Stewart