Crostini are perfect spooned high with your pick of toppings.
Author: Martha Stewart
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Author: Martha Stewart
A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
Author: Martha Stewart
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn...
Author: Martha Stewart
Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.
Author: Martha Stewart
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking,...
Author: Martha Stewart
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Author: Martha Stewart
In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite dipping sauce.
Author: Martha Stewart
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Author: Martha Stewart
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Author: Martha Stewart
A few simple tricks -- soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan -- ensure that the potatoes stay crisp.
Author: Martha Stewart
These fries are baked and not deep fried, which lowers the fat content.
Author: Martha Stewart
This is a scrumptious appetizer for a weekend dinner.
Author: Martha Stewart
You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.
Author: Martha Stewart
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Author: Martha Stewart
This dish combines the best of the sweet, smoky, and savory flavors.
Author: Martha Stewart
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp...
Author: Martha Stewart
Blanched almonds add a delicious crunch to elegant tea sandwiches filled with flavorful curried chicken.
Author: Martha Stewart
We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
Author: Martha Stewart
A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Author: Martha Stewart
These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.
Author: Martha Stewart
To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.
Author: Martha Stewart
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Author: Martha Stewart
Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.
Author: Martha Stewart
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Author: Martha Stewart
Croquettes are adorned with parsley for these bite-size appetizers.
Author: Martha Stewart
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Author: Martha Stewart
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Author: Martha Stewart
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Author: Martha Stewart
Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas...
Author: Martha Stewart
Aromatic dill and smoked salmon are a classic pairing, while a simple-yet-flavorful lemon-caper butter add zing to these tea sandwiches.
Author: Martha Stewart
Baking these reduces both fat and grease content of the chips.
Author: Martha Stewart
Follow this simple recipe to give chicken wings a spooky touch for Halloween. The meat is tossed with a combination of soy sauce, oyster sauce, black bean sauce, brown sugar, and black food coloring. Try...
Author: Martha Stewart
This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.
Author: Martha Stewart
These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.
Author: Martha Stewart
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
Author: Martha Stewart
This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute...
Author: Martha Stewart
Crisp on the outside, creamy on the inside, these Fried Mashed Potato Croquettes make tasty hors d'oeuvres.
Author: Martha Stewart
Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.
Author: Martha Stewart
Souvlaki is usually served with tzatziki, a yogurt sauce with cucumbers. This version has more cucumber than yogurt, for a dish with crunch and freshness but few calories.
Author: Martha Stewart
Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which...
Author: Martha Stewart
These spicy chicken wings have a citrus flavor that's slightly sweet with some heat.
Author: Martha Stewart
This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
Author: Martha Stewart
Author: Martha Stewart
Using sprouts in these flavorful sandwiches will add color and crunch.
Author: Martha Stewart
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Author: Martha Stewart
You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.
Author: Martha Stewart
Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.
Author: Martha Stewart