Healthy and easy to make, these crostini will be the hit of the party. Toast the bread and make the lima-bean mixture in the morning. Assemble the crostini at the party.
Author: Martha Stewart
Get a handle on dinner with these portable pies. Dried apricots and harissa, a North African chile sauce, lend sweetness and heat to the meaty filling of these buttery, flaky hand pies. Harissa brands...
Author: Martha Stewart
This mixture, with or without the fish, is also terrific tossed into pasta.
Author: Martha Stewart
These toasts can be made one to two days in advance and stored in an airtight container. Use them when making our Olive Tapenade and Goat Cheese Crostini and Chickpea Pimiento Crostini.
Author: Martha Stewart
When Martha made this recipe on Cooking School episode 411, she used bone-in short ribs and omitted the skewers. She also doubled the marinade but did not use any apple juice. Hot kimchi (store-bought...
Author: Martha Stewart
These chicken wings use corn tortilla chips as breading.
Author: Martha Stewart
Take these kebabs, wrapped in lettuce, and bring them in for lunch.
Author: Martha Stewart
Tender cooked cornmeal is amped up with rich store-bought pimiento cheese, then breaded and fried until crisp, golden, and irresistible. Each square is served with a dollop of scallion mayonnaise and a...
Author: Martha Stewart
Send off summer and toast the arrival of fall with a spread that showcases the best of both seasons: Tart apples top these party-ready crostini, which pair beautifully with Plum Coolers.
Author: Martha Stewart
Originally devised by the Tuscans as a way touse stale bread, bruschette (the plural word forthese toasts)can be served with a sprinkle of salt,or they can support a range of ingredients.
Author: Martha Stewart
Saffron brings an unexpected burst of flavor to traditional roasted chicken wings.
Author: Martha Stewart
A well-balanced dinner that's delicious any time of year, this Grilled Beef Skewers with Zucchini and Mint offers a healthy combination of whole grains, vegetables, and protein for dinner. Try to find...
Author: Martha Stewart
A slick of nutmeg-flavored butter holds these sandwiches together and keeps the bread from getting soggy.
Author: Martha Stewart
Impress your dinner guests with this elegant, simple mushroom appetizer from chef Larry Forgione of An American Place restaurant.
Author: Martha Stewart
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, fries the potatoes twice -- a technique that helps them achieve their golden color and crisp exterior.
Author: Martha Stewart
Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco Cocktails with Red Vermouth and Blackberries.
Author: Martha Stewart
Rich in omega-3s, sardines help boost brainpower.Every little bit helps when you're tired and stressed.
Author: Martha Stewart
This may seem like a lot of work but this delicious meal should be ready well under an hour.
Author: Martha Stewart
Author: Martha Stewart
Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.
Author: Martha Stewart
Red and golden cherry tomatoes are skillet roasted until just blackenedand bursting. Their juices intensify the flavor of this Mediterranean-inspired picnic fare.
Author: Martha Stewart
Fish is kid-friendly when threaded onto skewers. You can substitute any meaty, firm-fleshed fish or peeled and deveined shrimp for the salmon.
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Author: Martha Stewart
This recipe for rigatoni alla rescigno with crab bruschetta is courtesy of John Sierp.
Author: Martha Stewart
With single-serving pies, everyone gets plenty of crust. These lamb pies, an interesting alternative to the familiar English shepherd's pie, are heady with ginger, thyme, and cloves, with a pleasing touch...
Author: Martha Stewart
This flavorful appetizer is heartierthan other variations
Author: Martha Stewart
You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut...
Author: Martha Stewart
A creamy feta sauce provides the perfect accompaniment to grilled lamb.
Author: Martha Stewart
Grilled-beef skewers are accompanied by ramen noodles dressed up with a peanut-ginger sauce.
Author: Martha Stewart
A perfect summer salad of sliced tomatoes is dressed with fresh herbs, salt, and olive oil, and paired with fresh goat cheese and grilled bread.
Author: Martha Stewart
In this simple-but-satisfying meal, couscous and grilled skewers of cherry tomatoes and zucchini complement coriander-rubbed lamb chops.
Author: Martha Stewart
These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
Author: Martha Stewart
Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries in place of raisins.
Author: Martha Stewart
Serve small cups of brandade -- a Provencal specialty of salt cod, potatoes, and cream -- with crostini; with single portions, the cardinal rule of eating ("no double-dipping") doesn't apply.
Author: Martha Stewart
Serve these thick-cut oven-roasted fries alongside our Pulled-Pork Sandwiches.
Author: Martha Stewart
Skewered chicken, simply broiled, paired with a sweet and peppery corn-and-arugula salad makes a quick meal for one. Cooking for two? Simply double this Marinated Chicken Kebabs and Corn Salad recipe.
Author: Martha Stewart
Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be grilled for a short time.
Author: Martha Stewart
For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. Make these to serve with our Mushroom-and-Bacon Dip.
Author: Martha Stewart
As the seasons change, so does our cooking. This hearty early-autumn meal is infused with robust, complex earthy flavors like mushrooms.
Author: Martha Stewart
Serve these sweet-and-salty crostini for irresistible hors d'oeuvres. Also try:Eggplant Caponata Crostini, Crostini with Tuna and White Bean Puree
Author: Martha Stewart
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these...
Author: Martha Stewart
Put an Italian spin on skewers a pair a balsamic vinegar and rosemary marinade with tender pieces of beef, button mushroom, and peppers.
Author: Martha Stewart
If you can't find dry-cured Serrano ham, prosciutto can be substituted in this intensely Iberian appetizer.
Author: Martha Stewart
Even if you don't can your own tomato sauce, you can make this fresh and satisfying bruschetta.
Author: Martha Stewart
These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."
Author: Martha Stewart
Author: Martha Stewart
Some of these small leaf-shaped hand-pies are filled with a mixture of roasted carrots, parsnips, garlic, and Swiss chard; others with cider-glazed shallots and Granny Smith apples.
Author: Martha Stewart
If you're hosting a dinner party, you'll naturally want to spend as much time as you can with your guests while still preparing a memorable meal. One way to free up some time is to make chicken or pork...
Author: Martha Stewart
Offer up this sweet snack instead of cookies -- kids will be surprised by how good it is.
Author: Martha Stewart