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
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
This delicious recipe is courtesy of chef Michelle Bernstein.
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
Author: Martha Stewart
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Author: Martha Stewart
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Author: Martha Stewart
Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous...
Author: Martha Stewart
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
Author: Martha Stewart
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook...
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
An open-faced sandwich of tomatoes, cheese, and homey bread.
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
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
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots,...
Author: Martha Stewart
The perfect companion to chicken or beef, roasted carrots have a sweet and earthy flavor.
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
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
Grilling these vegetables brings out their natural sweetness.
Author: Martha Stewart
Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.
Author: Martha Stewart
Sunny yellow tomatoes provide a sweetness that's set off nicely by the basil in this summer-perfect pizza.
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
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
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. We topped these burgers with smoked cheddar cheese,...
Author: Martha Stewart
This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and...
Author: Martha Stewart
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
Serve these creamy mashed potatoes with our Navarin of Lamb with Spring Vegetables.
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
This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
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
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
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini...
Author: Martha Stewart
These veggie burgers are filled with soybeans and served with an Asian-inspired mayo. The fat in the patties, unlike the kind in beef burgers, is largely...
Author: Martha Stewart
This rosé pasta (pink sauce pasta) recipe is one of my favorite pasta dishes. A great combination of pasta with tomato sauce and pasta with creamy sauce....
Author: TheCookingFoodie
Learn how to make onion fritters (also known as onion latkes) - easy and delicious vegetarian recipe. These onion fritters are crispy on the outside and...
Author: TheCookingFoodie
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
This side dish packs plenty of taste-sauteed Wilted Baby Spinach with Crispy Shallots get flavor and crunch from flash-fried shallots.
Author: Martha Stewart
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
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
The vegetables in this side dish are simply tossed inolive oil, allowing the earthy-sweet summer flavors and bright colors to shine.
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Author: Martha Stewart