Often called the king of herbs, za'atar is treasured for its savory-thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes.
Author: Martha Stewart
For a dessert you can serve in "fruitful" bowls, fill hollowed-out watermelon halves with slices of papaya, honeydew, and cantaloupe, as well as balls of the watermelon -- all sprinkled with lime zest....
Author: Martha Stewart
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Author: Martha Stewart
A fried egg on matzo that's topped with cheese and tomato sauce is a kosher nod to pizza. Serve it for a quick and tasty family-friendly lunch.
Author: Martha Stewart
Try this autumn minestrone soup recipe any night for a warm treat.
Author: Martha Stewart
Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous sprinkling of Ted's Special Spice Mixture and...
Author: Martha Stewart
Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.
Author: Martha Stewart
This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.
Author: Martha Stewart
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Author: Martha Stewart
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
Author: Martha Stewart
Pair these tart pickled vegetables from Michael's Genuine Food & Drink chef Michael Schwartz with his classic Falafel.
Author: Martha Stewart
Like pesto, it's a flavor booster par excellence. Try with: vegetable soup, tomato salads, mozzarella.
Author: Martha Stewart
These grilled spears of fresh asparagus are proof that sometimes the simplest ingredients make the best dishes.
Author: Martha Stewart
This dish can be served warm or at room temperature.
Author: Martha Stewart
Author: Martha Stewart
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Author: Martha Stewart
Calling all pizza lovers: This heirloom-tomato-topped pie is sure to become one of your favorites.
Author: Martha Stewart
What to do with that unfinished can of pumpkin puree? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.
Author: Martha Stewart
Infused with citrus flavor, these leeks can be served on sandwiches at room temperature or warm as a side dish.
Author: Martha Stewart
California cold-pressed orange olive oil, made from pressing oranges along with olives, lends its pure, bright flavor to these greens.
Author: Martha Stewart
These tender roasted tomatoes make a highly-satisfying wintertime side.
Author: Martha Stewart
This vegetable stew featuring baby squash makes a light and colorful summer meal.
Author: Martha Stewart
Sweet red onion offsets bitter broccoli rabe for a delectable and grown-up pizza topping.
Author: Martha Stewart
Author: Martha Stewart
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Author: Martha Stewart
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian...
Author: Martha Stewart
Hearty burgers get a healthy makeover with canned lentils. Spread on a tangy yogurt-mint sauce, and serve a zesty carrot salad on the side.
Author: Martha Stewart
You can cook this dish on the stove or on a grill heated to medium-high.
Author: Martha Stewart
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
Sweet Italian sausage and briny green and black olives top this flavorful grilled pizza. No grill? no problem. Cook this pizza dough in a cast-iron skillet over high heat, or on a preheated sheet pan or...
Author: Martha Stewart
Serve this light vegetable side dish with our Seared Scallops with Bacon.
Author: Martha Stewart
The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish.
Author: Martha Stewart
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
Author: Martha Stewart
The make-ahead components of this dish make this simple pizza fast and easy to prepare.
Author: Martha Stewart
Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half,...
Author: Martha Stewart
This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.
Author: Martha Stewart
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Author: Martha Stewart
Two pantry superstars-pepperoncini and Peppadews-give this Three-Pepper Egg Salad salad a satisfying tang, while chopped bell pepper adds just the right amount of crunch.
Author: Martha Stewart
This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."
Author: Martha Stewart
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein -- and flavor. To...
Author: Martha Stewart
Thousand Island dressing is best with substantial greens; add in meats and cheeses for a chef's salad. Spread our thick, assertively spicy interpretation on pumpernickel, with turkey, Swiss, lettuce, and...
Author: Martha Stewart
Author: Martha Stewart
The lentil mixture can be made a day ahead and stored in the refrigerator. Form it into patties just before cooking.
Author: Martha Stewart
Hot fontina cheese adds tang to these open-faced sandwiches, which aretopped with an egg and accompanied by a red-leaf lettuce salad and a sprig of fresh oregano.
Author: Martha Stewart
A long cooking time softens pinto beans; their mellow flavor is emboldened by bits of smoky bacon. A sprinkle of chopped, fresh sage added at the last minute brightens the dish.
Author: Martha Stewart
Baby broccoli is brightened with garlic and lemon. Keep a close eye on vegetables; cooking them just until they are crisp-tender will enhance the flavor and preserve more of their nutrients.
Author: Martha Stewart
This homemade version of a children's lunchbox staple offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The oven-drying process, which takes about two hours,...
Author: Martha Stewart
This novel take on succotash brings together fresh beans, corn, sugar snap peas, and tomatoes with an avocado dressing.
Author: Martha Stewart
For a lighter version than the original, Alexis's Light Egg Salad Sandwich uses more whites than yolks and a dash of Madras curry to boost the flavor.
Author: Martha Stewart