A briny topping makes these hors d'oeuvres perfect for cocktail hour.
Author: Martha Stewart
Grilled summer vegetables are a perfect foil for an aromatic basil-infused oil.
Author: Martha Stewart
This delicious recipe for sliders is courtesy of Riad Nasr and Lee Hanson of Minetta Tavern.
Author: Martha Stewart
In this healthy redo of french fries, replacing russets with sweet potatoes amps up the vitamins -- and baking rather than frying reduces the fat but keeps the crunch.
Author: Martha Stewart
Caramelizedpears and fresh raspberriescover warm cinnamon toastspread with mascarpone.
Author: Martha Stewart
For your tea sandwiches, balance flavors and textures by partnering spreads and fillings of contrasting tastes like we did here with smoked duck and chutney butter.
Author: Martha Stewart
Kabobs, like this one stacked with meat and veggies, are excellent for grilling. Soak wooden skewers in warm water for at least thirty minutes so they won't catch fire.
Author: Martha Stewart
Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!
Author: Martha Stewart
Author: Martha Stewart
Save yourself some work: Instead of melting chocolate and creating more dishes to wash, use a quality chocolate -- or even a chocolate-hazelnut -- spread.
Author: Martha Stewart
This recipe comes to us from chef Michael Formichella. Though Bintjes potatoes are ideal for frites, as they hold their shape and do not turn floury when fried, Idaho work almost as well.
Author: Martha Stewart
The snack menu at your afternoon get-together need not be fussy. Whole-grain crackers stand in for traditional tea sandwiches and salmon salad is a healthy topping.
Author: Martha Stewart
With Italian-inspired flavors of tomatoes and mozzarella, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Roasting the carrots add another layer of natural sweetness but if you're looking to save time -- and some calories -- steam your carrots.
Author: Martha Stewart
The flavor of shallots and dates in these empanadas is enhanced by hints of caraway and thyme.
Author: Martha Stewart
With Latin-inspired flavors of chiles in adobo and fresh cilantro, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
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
This four-ingredient dinner is quick, easy, and delicious. Cubes of pork loin are brushed with a sweet and spicy marmalade glaze then grilled along with slices of zucchini.
Author: Martha Stewart
Author: Martha Stewart
A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Author: Martha Stewart
This herb-rich salad is a great make-ahead dish because its flavor improves as it sits. Make a meal of it with kebabs, Greek yogurt, and pita bread.
Author: Martha Stewart
Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.
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
Mini turkey burgers are a fun and easy way to satisfy appetites of all ages.Make our delicious Sweet Potato Fries to go with them!
Author: Martha Stewart
These Asian-inspired sandwiches crusted with sesame seeds look particularly dramatic when lined up side by side. Toasting the sesame seeds deepens their flavor, so do not omit this step.
Author: Martha Stewart
This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.
Author: Martha Stewart
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
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
Polenta stands in for potato in these fries from Ben Ford, executive chef at Ford's Filling Station.
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
Mild cheese allows the sweettang of roasted peppers tostand out.
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
Author: Martha Stewart
Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.
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
These elegant crostini are sure to impress guests at any party. Also try:Eggplant Caponata Crostini, Crostini with Fresh Ricotta and Grilled Radicchio
Author: Martha Stewart
Spread small radish canapes with a pungent olive butter.
Author: Martha Stewart
Tart goat cheese is the perfect counterpoint to crunchy, rich walnuts in this appetizer perfect for your next cocktail party.
Author: Martha Stewart
Entice guests at your next Super Bowl party with this sweet-and-sour combo that relies on sherry vinegar for a surprising kick in flavor.
Author: Martha Stewart
A zesty, spicy lime glaze helps these broiled shrimp skewers shine.
Author: Martha Stewart
Croquettes are adorned with parsley for these bite-size appetizers.
Author: Martha Stewart
Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
Author: Martha Stewart
You will need four long skewers for this recipe, and it's a good idea to wear rubber gloves when cutting the chile here.
Author: Martha Stewart
Author: Martha Stewart