Garlic, red-pepper flakes, and citrus from orange and lime juices give Cuban mojo its kick. Also try it with scallops or chicken kebabs.
Author: Martha Stewart
Celebrate Derby Day with these rosy-pink smoked-salmon canapes.
Author: Martha Stewart
These skewers of grilled chicken breast, squash, and potato are flavored with a fiery barbecue sauce. The potatoes need to be parboiled so they will be done at the same time as the chicken.
Author: Martha Stewart
Fresh cherries give this crostini recipe a juicy brightness.
Author: Martha Stewart
Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato slices with just a hint of olive oil produces...
Author: Martha Stewart
Crostini brushed with cream and herbs make a simple but luxurious finishing touch for our Creamy Winter Squash Soup With Herbed Crostini.
Author: Martha Stewart
The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."Also try:Crostini...
Author: Martha Stewart
In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the...
Author: Martha Stewart
Tender flat iron, or shoulder top blade steak, stays juicy in the center when quickly broiled.
Author: Martha Stewart
These trim little sandwiches are an elegant picnic food. Pack them snugly into a box lined with a tea towel spritzed with water so they won't dry out.
Author: Martha Stewart
Our rye toasts with low-fat cream cheese and smoked salmon will cure a craving for bagels and lox -- with fewer calories.
Author: Martha Stewart
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and...
Author: Martha Stewart
If there are kids in the kitchen who want to help out, you can ditch the knives for this easy appetizer; just rip the tomatoes and basil with your hands. The tomato mixture can also be tossed with pasta...
Author: Martha Stewart
Author: Martha Stewart
This recipe for grilled chicken wings is brought to us by Evan Lobel of NYC's Lobel's Prime Meats, who uses hoisin sauce, ginger, and chile paste to infuse the meat with a savory Asian flavor.
Author: Martha Stewart
A few basic seasonings give these familiar vegetables an unexpected flavor.
Author: Martha Stewart
Change up your fries by using sweet potatoes; we bake ours instead of frying to make them even healthier. Try serving alongside our Mini Turkey Burgers recipe.
Author: Martha Stewart
For the most delicate results, use a mandoline to cut the radishes and cucumbers into paper-thin slices.
Author: Martha Stewart
Kabobs are, by nature, informal. Your guests can nibble or unskewer their dinners by pulling with a fork.
Author: Martha Stewart
Fresh rosemary sprigs are fried right before the potatoes here, giving the spuds an inviting piney aroma. Toss both the herbs and the fries with a liberal amount of salt before serving alongside our Grilled...
Author: Martha Stewart
In this recipe, toast rounds are topped twice, first with a garlicky chickpea spread, then with an olive relish.
Author: Martha Stewart
Savory, umami-packed miso offsets the sweetness of honey perfectly in these baked wings.
Author: Martha Stewart
Put holiday leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an...
Author: Martha Stewart
Salting the zucchini before cooking it draws out water, eliminating sogginess.
Author: Martha Stewart
Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup.
Author: Martha Stewart
Serve this colorful antipasto with chunks of crusty bread.
Author: Martha Stewart
Classic Mediterranean flavors are captured atop these piquant toasts. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me"(Ten Speed; 1996).
Author: Martha Stewart
In this updated classic, lamb is marinated in lemon, rosemary, and oregano and grilled on skewers, then served with a tart tomato relish and peppery marinated feta.
Author: Martha Stewart
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Author: Martha Stewart
These festive, easy appetizers will get the party started.
Author: Martha Stewart
Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.
Author: Martha Stewart
We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.
Author: Martha Stewart
Simple-to-make crostini can be enhanced with any number of toppings. Try one or more of these: Minted Pea and Prosciutto Crostini, Roasted Tomato and Ricotta Crostini, Crostini with Olive Relish, or Pear,...
Author: Martha Stewart
The sesame cabbage provides a nice balance of flavor with the cilantro shrimp. Guaranteed they'll be the most popular appetizer at your dinner party.
Author: Martha Stewart
For an unconventional pre-turkey bite, serve a seafood appetizer at Thanksgiving. This dish is the love child of two retro hors d'oeuvres: relish trays and shrimp cocktail. Build-your-own crostini topped...
Author: Martha Stewart
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Author: Martha Stewart
Author: Martha Stewart
Just five ingredients combine to make these irresistible Asian-inspired wings. Pair them with our refreshing Sweet and Spicy Beer Punch.
Author: Martha Stewart
Burrata cheese, a buttery-tasting blend of mozzarella and cream, is available at Italian markets, cheese shops, and some supermarkets.
Author: Martha Stewart
Get your fry fix with only four teaspoons of oil. These make-at-home versions of the restaurant favorite are better (and better for you) than their fast food counterparts.
Author: Martha Stewart
Sweet potatoes deliver a beta carotene boost. The Parmesan adds flavor. No oil needed for these fries.
Author: Martha Stewart
This recipe is from Entertaining with Emeril, episode 1.
Author: Martha Stewart
The sauce on this bruschetta is like pesto, but the avocado chunks and parsley give it a different texture and tang.
Author: Martha Stewart
This delicious recipe can be found in "The Joy of Cooking."
Author: Martha Stewart
This crab bruschetta recipe is courtesy of John Sierp.
Author: Martha Stewart
Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.
Author: Martha Stewart
This is a quick and tasty breakfast to be enjoyed especially in tomato season.
Author: Martha Stewart
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations such as with watercress or thinly sliced tomato.
Author: Martha Stewart
Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown for a delicious appetizer.
Author: Martha Stewart