Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian...
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert to starch.
Author: Martha Stewart
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Author: Martha Stewart
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be...
Author: Martha Stewart
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings,...
Author: Martha Stewart
This classic combo, with red onion and olives, goes great on your pizza.
Author: Martha Stewart
Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.
Author: Martha Stewart
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows...
Author: Martha Stewart
Nothing hits the spot like golden, buttery grilled cheese.
Author: Martha Stewart
We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Author: Martha Stewart
Soaking tofu in a brown-sugar vinaigrette is a great way to add flavor to this meat alternative.
Author: Martha Stewart
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Author: Martha Stewart
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Author: Martha Stewart
Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese...
Author: Martha Stewart
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Author: Martha Stewart
This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.
Author: Martha Stewart
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...
Author: Martha Stewart
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
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
When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon...
Author: Martha Stewart
Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.
Author: Martha Stewart
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini...
Author: Martha Stewart
This super easy crock pot chili is fantastic any night of the week, and the leftovers are perfect on so many things...omelettes, baked potatoes, chili...
Author: Angela
Author: Martha Stewart
If you like shrimps this recipe is definitely for you, crispy and juicy shrimp cakes that you must try! these shrimp cakes are pretty easy to make, you...
Author: TheCookingFoodie
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine...
Author: Martha Stewart
Author: Martha Stewart
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes...
Author: Martha Stewart
Toasted ancho chiles add smoky, earthy flavor to this meatless chili that teams vitamin-rich sweet potatoes with protein-packed black beans.
Author: Riley Wofford
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
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame...
Author: Martha Stewart
Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or...
Author: Martha Stewart
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Author: Martha Stewart
Author: Martha Stewart
Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.
Author: Martha Stewart
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors,...
Author: Greg Lofts
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
Roasting mellows the garlic, and lemon brightens the taste of this sauce.
Author: Martha Stewart
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Author: Martha Stewart
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
Author: Martha Stewart
You can cook this dish on the stove or on a grill heated to medium-high.
Author: Martha Stewart
Thousand Island dressing is best with substantial greens; add in meats and cheeses for a chef's salad. Spread our thick, assertively spicy interpretation...
Author: Martha Stewart
Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking...
Author: Martha Stewart