These simply prepared vegetables need no more than an herb-and-caper vinaigrette.
Author: Martha Stewart
The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.
Author: Martha Stewart
Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree...
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish.
Author: Martha Stewart
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.
Author: Martha Stewart
Author: Martha Stewart
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Author: Martha Stewart
For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.
Author: Martha Stewart
The flavor of the meaty portobello is enhanced with the garlicky kale.
Author: Martha Stewart
Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.
Author: Martha Stewart
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Author: Martha Stewart
Our stovetop-to-oven method means you can skip the butter and still get a crispy, gooey grilled cheese.
Author: Martha Stewart
Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.
Author: Martha Stewart
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Author: Martha Stewart
This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.
Author: Martha Stewart
A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.
Author: Martha Stewart
This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.
Author: Martha Stewart
To ensure proper caramelization, avoid salting the onions before they have finished cooking.
Author: Martha Stewart
This deconstructed take on a steakhouse-style wedge salad is lighter than its original inspiration; a vinaigrette replaces the creamy dressing but makes up for any leanness with creamy bursts of crumbled...
Author: Martha Stewart
New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.
Author: Martha Stewart
Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.
Author: Martha Stewart
This Southern-style sauce has a sunny sweetness -- and a bit of a bite.
Author: Martha Stewart
Nutty gruyere is complemented by piquant Dijon mustard and sweet onion jam in this elevated grilled cheese.
Author: Martha Stewart
Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.
Author: Martha Stewart
Chad Robertson of San Francisco's celebrated Tartine Bakery loves to dunk pieces of freshly baked bread into this vinaigrette, made with shallots and herbs.Recipe and image reprinted with permission from...
Author: Martha Stewart
These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.
Author: Martha Stewart
Author: Martha Stewart
Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.
Author: Martha Stewart
Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.
Author: Martha Stewart
We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.
Author: Martha Stewart
Roasting mellows the garlic, and lemon brightens the taste of this sauce.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our...
Author: Greg Lofts
Til ke aloois another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure...
Author: Martha Stewart
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Author: Martha Stewart
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans,...
Author: Martha Stewart
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Author: Martha Stewart
Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.
Author: Martha Stewart
Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.
Author: Martha Stewart
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered,...
Author: Martha Stewart
The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan...
Author: Martha Stewart
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Author: Martha Stewart
We paired these tomatoes with fresh mozzarella cheese for a delicious topping for pizza. They can also be served on their own or used instead of canned tomatoes in soups and pasta sauces.
Author: Martha Stewart
For a nifty, hands-on way to coat corn, pack the butter mixture into a plastic-lined ramekin and chill; then let guests roll their own corn in the butter.
Author: Martha Stewart
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness...
Author: Martha Stewart
The mushrooms give this dish an unctuousness that's hard to resist.
Author: Martha Stewart
No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.
Author: Martha Stewart