Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.
Author: Martha Stewart
It takes just 30 minutes to make and keeps for at least one month. Brush this sauce on our Pork Ribs or whatever else you may be barbecuing.
Author: Martha Stewart
This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.
Author: Martha Stewart
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Author: Martha Stewart
These crisp mini-pizzas are layered with grilled tomatoes and Fontina cheese.
Author: Martha Stewart
The flesh of baked russet potatoes was mashed with broccoli, butter, and olive oil, and then spooned into the skins and baked a second time.
Author: Martha Stewart
A muffin topped with apple and cheese is a nutritious alternative to more sugary fare. Try using a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.
Author: Martha Stewart
Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.
Author: Martha Stewart
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Author: Martha Stewart
Author: Martha Stewart
Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.
Author: Martha Stewart
Whip up a batch of this flavor-packed, low-fat spread and use it on sandwiches, salads, or even pasta.
Author: Martha Stewart
On top of pizza, tossed with a pound of pasta, or eaten as a side dish this escarole recipe is as versatile as they come. Cooking the escarole mellows the flavor, making it less bitter, and a couple of...
Author: Martha Stewart
Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
Author: Martha Stewart
Quesadillas can be assembled in advance and fried quickly before serving.
Author: Martha Stewart
A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.
Author: Martha Stewart
The uniform heat of a panini press gives these vegetable sandwiches just the right crispness. But they can easily be made without a press: Heat the panini in a heavy skillet (preferably cast iron) over...
Author: Martha Stewart
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and...
Author: Martha Stewart
Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.
Author: Martha Stewart
Keep the heat outdoors with this grilled pizza topped with sweet fennel and onions. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone...
Author: Martha Stewart
Our trick to getting this beloved sandwich just right? Slather the bread with a combination of butter and mayonnaise. The former imparts rich buttery flavor, while the latter ensures an uber-crisp exterior...
Author: Martha Stewart
Citrus-laced vinaigrette gets a drizzle of fragrant hazelnut oil, offering a distinct touch to this versatile dressing.
Author: Martha Stewart
Try these green beans with our Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.
Author: Martha Stewart
These sandwiches were cooked on a grill, but a skillet would work just as well.
Author: Martha Stewart
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.
Author: Martha Stewart
This medley is cooked just long enough, leaving vegetables with plenty of crunch.
Author: Martha Stewart
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Author: Martha Stewart
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and...
Author: Martha Stewart
This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.
Author: Martha Stewart
Author: Martha Stewart
This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano...
Author: Martha Stewart
Layers of bread hold this multilevel vegetable sandwich together. To transport: Place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
Author: Martha Stewart
Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.
Author: Martha Stewart
You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour.
Author: Martha Stewart
The Moroccan-themed sandwich is made with our Pork Meatballs.
Author: Martha Stewart
Author: Martha Stewart
Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.
Author: Martha Stewart
An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart
One of the first crops of spring, rhubarb makes a crisp pickle that complements fresh ham.
Author: Martha Stewart
Green chile's fiery bite contrasts with the sweet and salty corn on the cob. It's the perfect, easy appetizer for summer entertaining.
Author: Martha Stewart
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
Author: Martha Stewart
Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.
Author: Martha Stewart
These sandwiches are perhaps the best excuse for making extra meatloaf. Ketchup can be used in place of the tomato jam.
Author: Martha Stewart
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Author: Martha Stewart
This meatless lunch includes fiber, protein and a rainbow of veggies.
Author: Martha Stewart