Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
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
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
This is a quick and tasty breakfast to be enjoyed especially in tomato season.
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
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
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
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
These are a must for Super Bowl parties and other big games.
Author: Martha Stewart
Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.
Author: Martha Stewart
These oven fries are just as crunchy as if they had been deep-fried.
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
This recipe for mini barbecue meatball sliders is from the January/February 2008 issue of Everyday Food.
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
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
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
Replace crackers with these homemade crostinis, and serve with soups, salads, or your favorite toppings.
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
A mixture of sweet sausage and red potatoes gets bundled in a flaky puff pastry for an irresistible sandwich alternative.
Author: Martha Stewart
A heap of these perfectly crisp, golden, double-cooked fries makes the perfect accompaniment to any sandwich.
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
Author: Martha Stewart
Using both raw and roasted garlic, this dish is an immunity powerhouse.
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
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
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
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
Squeeze a little lime over these deep-fried Cuban hors d'oeuvres.
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
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
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
Author: Martha Stewart
Author: Martha Stewart
This goes wonderfully with our Grilled Shrimp with Chimichurri.
Author: Martha Stewart
This variation of bruschetta features Martha's Roasted Garlic.
Author: Martha Stewart
Fresh ginger and a touch of cayenne pepper impart a subtle heat to this aromatic chicken soup.
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
Oven-roasted golden potato chips make a fine substitute for the deep-fried kind. These are paired with malt vinegar for a tasty snack.
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
Well-seasoned shrimp are broiled and then paired with bread that's lightly brushed with olive oil.
Author: Martha Stewart
Regular ricotta works well in this recipe, but smoked ricotta is more flavorful.
Author: Martha Stewart
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
This is an easy hors d'oeuvre that uses thinly sliced marinated zucchini, with a drizzle of olive oil before and after broiling.
Author: Martha Stewart
Use this recipe when making our Chicken Noodle Soup, and many other sauces and soups.
Author: Martha Stewart
Spiedini are any mix of ingredients cooked on a skewer.
Author: Martha Stewart