If you use thinner, presliced sandwich bread, you will need to reduce the amount of cheese and butter in the sandwich. Instead, use 1 1/2 ounces of cheese per sandwich (using a single layer of cheese)...
Author: Martha Stewart
The fixings for these hearty open-face sandwiches are easy to transport -- making this simple recipe perfect for a picnic.
Author: Martha Stewart
Grilled asparagus spears, sweet onions, and couscous salad are wrapped inside grilled flatbread.
Author: Martha Stewart
Serve these creamy mashed potatoes with our Navarin of Lamb with Spring Vegetables.
Author: Martha Stewart
This recipe makes enough sauce for eight chickens. Refrigerate any leftover sauce for up to two weeks.
Author: Martha Stewart
This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
Author: Martha Stewart
Just like the classic version, this ranch dressing can be used as a dip for vegetables, such as radishes or steamed broccoli.
Author: Martha Stewart
Ripe avocado is pureed with Greek yogurt, scallions, and lime juice in this verdant sauce. It's just the thing to tie all the flavors together in a Burrito Bowl.
Author: Martha Stewart
No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.
Author: Martha Stewart
Making your own pizza is so much fun and easier than you think. Just follow our foolproof recipe for restaurant-quality results.
Author: Martha Stewart
In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.
Author: Martha Stewart
This recipe uses a microwave to steam the remaining fresh spinach from Meaghan's Lasagna just before serving.
Author: Martha Stewart
This recipe for a delicious Beer Drinkers' Perfect Pizza comes courtesy of Santo Bruno.
Author: Martha Stewart
Avocado gets a zesty kick from the tabasco sauce and coriander.
Author: Martha Stewart
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.
Author: Martha Stewart
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
Author: Martha Stewart
This dish makes use of leftovers from our Stewed Collard Greens and White Beans recipe.
Author: Martha Stewart
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.
Author: Martha Stewart
This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Author: Martha Stewart
Arugula, packed with vitamin C and beta carotene, perks up this vegetarian whole-wheat pizza. There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you...
Author: Martha Stewart
Serve this simple yogurt garlic sauce with our Veggie Burgers.
Author: Martha Stewart
Even carnivores will give this hearty burger the thumbs up.
Author: Martha Stewart
For pizza-oven-quality crust, be sure to get the skillet ripping hot.
Author: Martha Stewart
Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat.
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
Author: Martha Stewart
Rub this flavorful butter on steak, fish, corn, and more.
Author: Martha Stewart
Long beans are one and a half to three feet long and have a somewhat drier texture than string beans. Look for them in Asian produce markets, or try this dish with any fresh string or wax bean.
Author: Martha Stewart
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
Author: Martha Stewart
Here's a fun alternative to plain old white bread: all the typical sandwich fixings -- cold cuts, mustard, relish, and coleslaw -- rolled up in a wrap.
Author: Martha Stewart
This side dish packs plenty of taste-sauteed Wilted Baby Spinach with Crispy Shallots get flavor and crunch from flash-fried shallots.
Author: Martha Stewart
Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.
Author: Martha Stewart
This recipe calls for spaghetti, but any long, thin noodle will work as well.
Author: Martha Stewart
Roasted plum tomatoes are excellent alone or in salads and pastas.
Author: Martha Stewart
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Author: Martha Stewart
With its scalloped, petal-like edges, arrange the salami in a layered circle. Keep in mind that the sandwiches should be easy to pick up and eat in a few bites without it crumbling or falling apart.
Author: Martha Stewart
Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.
Author: Martha Stewart
Also known as dali saar, this recipe originally hails from the Chitrapur Saraswat Brahmins of Coastal Kannada and comes to us via Madhur Jaffrey. Saar means "juice" or "juice-like," so this dal tends to...
Author: Martha Stewart
These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.
Author: Martha Stewart
In this vegetarian curry, the sweet-tart flavor of Granny Smiths plays of the ginger and spices. Serve with cucumber-yogurt salad.
Author: Martha Stewart
The addition of flaxseed gives this pasta favorite a healthy boost. Read more about the benefits of flaxseed.
Author: Martha Stewart
The vegetables in this side dish are simply tossed inolive oil, allowing the earthy-sweet summer flavors and bright colors to shine.
Author: Martha Stewart
These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck-crispy on the edges, soft and buttery on the inside-are substantial enough to serve with fried eggs or hearty sausage gravy.
Author: Martha Stewart
Grilling these vegetables brings out their natural sweetness.
Author: Martha Stewart
Soaking tofu in a brown-sugar vinaigrette is a great way to add flavor to this meat alternative.
Author: Martha Stewart