An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart
Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.
Author: Martha Stewart
This delicious recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
Author: Martha Stewart
A fried egg on matzo that's topped with cheese and tomato sauce is a kosher nod to pizza. Serve it for a quick and tasty family-friendly lunch.
Author: Martha Stewart
Roasted plum tomatoes are excellent alone or in salads and pastas.
Author: Martha Stewart
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots,...
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap...
Author: Martha Stewart
Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to...
Author: Martha Stewart
Author: Martha Stewart
All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator....
Author: Martha Stewart
Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
Author: Martha Stewart
One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't...
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
Healthy quinoa patties (cakes) recipe. Crispy on the outside, soft and flavorful on the inside. High protein delicious quinoa cakes.
Author: TheCookingFoodie
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Author: Martha Stewart
The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.
Author: Martha Stewart
Take familiar techniques, like steaming, and apply them in new ways for this delicious side.
Author: Martha Stewart
Author: Martha Stewart
Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side.
Author: Martha Stewart
These super crispy Air Fryer Frozen Fish Sticks are the best way to enjoy your fish sticks whether it's as a snack, lunch, or quick dinner! This easy...
Author: Angela
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
Vegetables with a high water content, like squash, cook beautifully on the grill; the dry heat evaporates the water and allows them to brown easily. This...
Author: Martha Stewart
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a...
Author: Martha Stewart
The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.
Author: Martha Stewart
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Author: Martha Stewart
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
Author: Martha Stewart
Baby broccoli is brightened with garlic and lemon. Keep a close eye on vegetables; cooking them just until they are crisp-tender will enhance the flavor...
Author: Martha Stewart
Use leftover chicken, onions, and honey mustard from our Grilled Honey-Mustard Chicken with Onions and Spinach Salad to make this baguette sandwich.
Author: Martha Stewart
What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.
Author: Martha Stewart
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10...
Author: Martha Stewart
This recipe for the traditional Irish mashed-potato-and-kale dish comes from Carol Gray Wolff of Miami, Florida.
Author: Martha Stewart
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Author: Martha Stewart
This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."
Author: Martha Stewart
Learn how to make a quiche at home from scratch. 4 easy and delicious quiche filling recipes and one recipe for flaky quiche crust. These are the quiche...
Author: TheCookingFoodie
Author: Martha Stewart
Just like the classic version, this ranch dressing can be used as a dip for vegetables, such as radishes or steamed broccoli.
Author: Martha Stewart
Serve dishes with both adult and kid appeal, like this simple and refreshing fruit salad of Asian pears, grapefruit, and pomegranate seeds.
Author: Martha Stewart
Mashed kidney beans are amped up with carrots, chili powder, and oregano for these meatless burgers.
Author: Martha Stewart
The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.
Author: Martha Stewart
Use these to top our Blue Cheese, Potato, and Green-Apple Danish Sandwiches, as well as our Salami Danish Sandwiches.
Author: Martha Stewart
No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.
Author: Martha Stewart
This vegetable stew featuring baby squash makes a light and colorful summer meal.
Author: Martha Stewart