This quick and easy cocktail snack can easily be doubled for a large crowd.
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
These delicious kabobs combine cubes of brine-cured pork with pineapple chunks and hot peppers. Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs...
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
This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges."
Author: Martha Stewart
Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Author: Martha Stewart
Jay Leno joins Martha to make delicious chicken wings marinara, an old family favorite.
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
Chunks of swordfish are wrapped in pancetta and threaded onto rosemary branches, along with baby potatoes and cipollini onions, in this tasty, mostly make-ahead take on the Italian meat skewers known as...
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Author: Martha Stewart
Embed each burger with a pickle slice before broiling for an extra bit of flavor.
Author: Martha Stewart
This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.
Author: Martha Stewart
Don't wait until grill season for a sunny supper. Grab a grill pan and make kebabs right on the stove.
Author: Martha Stewart
Toasted baguette slices are topped with a mixture of mild white beans, tangy balsamic vinegar, bitter arugula, sweet tomatoes, red peppers, and rich olive oil.
Author: Martha Stewart
Our take on moules frites amps up the white wine-steamed mussels with cherry tomatoes and garlic, and best of all, calls for making the fries in the oven.
Author: Martha Stewart
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
Author: Martha Stewart
Author: Martha Stewart
Ingredients borrowed from Indian cuisine give far-flung flavors to these kebabs. Naan and a summer-fruit chutney cool the spicy dish.
Author: Martha Stewart
This appetizer is nice way to begin a Christmas Eve meal.
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
Finish off an outdoor meal with grilled plums served with ice cream and caramel sauce. Any ripe stone fruit, such as peaches and apricots, can be substituted for or mixed and matched with plums.
Author: Martha Stewart
This crostini recipe is so simple to make, and yields delicious results, especially when topped with tomatoes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Layer paper-thin slices of radish and cucumber and top with shaved parmesan for a unique and refreshing take on the classic crostini topping.
Author: Martha Stewart
The rich acidity of the onion jam blends nicely with the ricotta cheese.
Author: Martha Stewart
Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.
Author: Martha Stewart
With Asian-inspired flavors of ginger and hoisin, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Crostini can be stored up to one day in an airtight container at room temperature.
Author: Martha Stewart
Not a fan of dill? Swap it out for some basil, thyme, or even chives.
Author: Martha Stewart
The chicken gets marinated in a tasty sauce of roasted yellow peppers and peaches before grilling; serve extra sauce on the side along with brown rice.
Author: Martha Stewart
With Cajun-inspired flavors of hot sauce and Old Bay seasoning, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.
Author: Martha Stewart
Who says kebabs are only for meat and veggies? Grilled cubes of bread soak up all the delicious flavors of the chicken, tomatoes, and marinade. Best of all, this dinner recipe takes less than an hour start...
Author: Martha Stewart
A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers with Amaretto-Bourbon Punch.
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
Marjoram, often used for seasoning soups, stews, dressings, and sauces, is used to add flavor to slices of roasted potatoes.
Author: Martha Stewart
Quince jelly makes a good match for silken chicken-liver pate.
Author: Martha Stewart
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Author: Martha Stewart
In place of lemongrass skewers, you can use flat, wide bamboo skewers or traditional pieces of sugarcane. Also, it's wise to wear rubber gloves when chopping the hot chiles in this recipe.
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
The lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.
Author: Martha Stewart
Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies.
Author: Martha Stewart
A dollop of bright, smoky pineapple salsa tops the burgers,which are spiced with toastedcumin and coriander andcapped by sprigs of freshoregano to evoke the far sideof the Mediterranean.
Author: Martha Stewart
Serve up a healthy appetizer with this kale crostini recipe from Cal Peternell, cafe co-chef at Chez Panisse in Berkeley, California. It was first published in "Chez Panisse Cafe Cookbook," by Alice Waters.Also...
Author: Martha Stewart
This recipe comes courtesy of Amanda Hesser and Merrill Stubbs, co-authors of "The Food52 Cookbook".
Author: Martha Stewart
Upgrade boneless turkey thighs by tossing them in a combination of grainy mustard, malt vinegar, and extra-virgin olive oil. Mild malt vinegar tenderizes these kebabs and flavors the crunchy slaw.
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
These kabobs require little preparation and give maximum satisfaction.
Author: Martha Stewart