Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.
Author: Martha Stewart
The secret to impossibly crisp skin and juicy meat? Coating the wings in cornstarch and frying twice, first at a low temperature and again at a high temperature. You can make the accompanying blue cheese...
Author: Martha Stewart
A fishmonger can shuck the clams for you; or, if you have a clam knife, you can do the job yourself.
Author: Martha Stewart
Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.
Author: Martha Stewart
Burgers with cheese on the inside, plus oven fries with a super-crunchy crust equals a dinner no one can resist.
Author: Martha Stewart
Spice-shelf basics such as curry powder and ground cumin are blended with lime juice and ginger and form an easy, Indian-inspired marinade for shrimp. This recipe is adapted from Jennifer Trainer Thompson's...
Author: Martha Stewart
Homemade potato chips are something every cook should try making-it's a fun process with delicious results, and it's a satisfying feeling to transform a humble potato into a decadent snack. Using a trio...
Author: Martha Stewart
Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery...
Author: Martha Stewart
These oven fries are just as crunchy as if they had been deep-fried.
Author: Martha Stewart
Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the...
Author: Martha Stewart
Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
Author: Martha Stewart
This sweet-and-sour chicken wing recipe, adapted from Everyday Food, is a family-friendly mea, isl sure to become a favorite appetizer or main in your home.
Author: Martha Stewart
When twisting the straws into shape, don't worry if you lose up to three tablespoons of cheese; plenty will remain inside and you can sprinkle any lost over the outside.
Author: Martha Stewart
These are a must for Super Bowl parties and other big games.
Author: Martha Stewart
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
Replace crackers with these homemade crostinis, and serve with soups, salads, or your favorite toppings.
Author: Martha Stewart
To keep the "twist" in the cheese straws, it is essential that they be very cold when they go into a very hot oven.
Author: Martha Stewart
Instead of using bread, try serving this light dish on a bed of greens, tossed with pasta, or stirred into couscous.
Author: Martha Stewart
An easy recipe to double for a larger crowd, these ground beef sliders require no flipping over a hot grill, no utensils, and very little time prepare. Just broil them in the oven for an all-American cookout...
Author: Martha Stewart
A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam masala-spiced yogurt marinade,...
Author: Martha Stewart
Author: Martha Stewart
Shrimp flavored with garlic, lemon, oregano, olive oil, salt, and pepper are skewered, then broiled. Serve them over a Greek salad accompanied by herbed toasted pitas and feta cheese. It makes for a tasty...
Author: Martha Stewart
A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.
Author: Martha Stewart
Author: Martha Stewart
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
Author: Martha Stewart
A mixture of sweet sausage and red potatoes gets bundled in a flaky puff pastry for an irresistible sandwich alternative.
Author: Martha Stewart
This goes wonderfully with our Grilled Shrimp with Chimichurri.
Author: Martha Stewart
Using both raw and roasted garlic, this dish is an immunity powerhouse.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Tangy-sweet kebabs, made with boneless, skinless chicken thighs and red onion, can be grilled or baked for an easy crowd-pleasing dinner.
Author: Martha Stewart
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.
Author: Martha Stewart
A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.
Author: Martha Stewart
Squeeze a little lime over these deep-fried Cuban hors d'oeuvres.
Author: Martha Stewart
Grill up a big batch of these kebabs and you'll have enough food for for two meals.
Author: Martha Stewart
Triple-decker peanut-butter-and-jelly sandwiches are an old favorite made into something special for your next party.
Author: Martha Stewart
This quick and easy cocktail snack can easily be doubled for a large crowd.
Author: Martha Stewart
This variation of bruschetta features Martha's Roasted Garlic.
Author: Martha Stewart
Purple potatoes, garnet beets, and bright orange sweet potatoes update the classic potato chip with an assortment of vibrant colors and flavors.
Author: Martha Stewart
These irresistible cheesy toasts are made with Gruyère or raclette, cheeses that melt wonderfully. They're perfect for dipping into a cozy stew, like this Potée Savoyard; save any extra mustard sauce...
Author: Greg Lofts
We love serving sweet potato fries with marshmallow sauce Thanksgiving for the whimsical feeling it gives the whole family. During the rest of the year, try them with a blue cheese dressing.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Fresh ginger and a touch of cayenne pepper impart a subtle heat to this aromatic chicken soup.
Author: Martha Stewart
Well-seasoned shrimp are broiled and then paired with bread that's lightly brushed with olive oil.
Author: Martha Stewart
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Author: Martha Stewart
Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.
Author: Martha Stewart
Food clings well to both single- or double-pronged bamboo or wooden skewers, so you can use either for this recipe. They must both be soaked in cool water for half an hour before grilling to avoid catching...
Author: Martha Stewart
These little toasts make a delectable Thanksgiving appetizer. Be sure to use Fuyu persimmons -- they should be ripe but sliceable.
Author: Martha Stewart
Dip these fried potato wedges into garlicky aioli for an easy-to-share appetizer inspired by the Spanish tapas dish patatas bravas. Parboiling the sliced-up spuds and letting them dry on a baking sheet...
Author: Lauryn Tyrell