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
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
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
Simmering the dried black beans with the beets infuses them with flavor and color.
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
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
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Author: Martha Stewart
This classic combo, with red onion and olives, goes great on your pizza.
Author: Martha Stewart
Our trick to getting this beloved sandwich just right? Slather the bread with a combination of butter and mayonnaise. The former imparts rich buttery flavor,...
Author: Martha Stewart
Author: Martha Stewart
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
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
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
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
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
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
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 vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.
Author: Martha Stewart
We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Author: Martha Stewart
Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
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
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
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
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
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
A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.
Author: Martha Stewart
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
Author: Martha Stewart
Author: Martha Stewart
You can cook this dish on the stove or on a grill heated to medium-high.
Author: Martha Stewart
Roasting mellows the garlic, and lemon brightens the taste of this sauce.
Author: Martha Stewart
Soaking tofu in a brown-sugar vinaigrette is a great way to add flavor to this meat alternative.
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
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
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
Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with...
Author: Martha Stewart
The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.
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 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
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Author: Martha Stewart
Author: Martha Stewart
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Author: Martha Stewart
This homemade version of a children's lunchbox staple offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The...
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Author: Martha Stewart