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
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
Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Author: Martha Stewart
Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack.
Author: Martha Stewart
This St. Patrick's Day, tuck the makings of traditional beef-and-potato stew into flaky hand pies you can bake straight from the freezer.
Author: Martha Stewart
A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.
Author: Martha Stewart
Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping...
Author: Greg Lofts
Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.
Author: Martha Stewart
A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.
Author: Martha Stewart
This savory Halloween appetizer will drive your guests absolutely batty. Coat roasted chicken wings in a combination of honey mustard and hot sauce for a fiery bite.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Sauteed wild mushrooms are delicious served with grilled bread brushed with olive oil. White button mushrooms can be substituted for the wild mushrooms.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Author: Martha Stewart
The cumin gives an extra kick to these baked sweet-potato wedges.
Author: Martha Stewart
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Author: Martha Stewart
These rich treats are perfect with cocktails.
Author: Martha Stewart
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Author: Martha Stewart
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Author: Martha Stewart
Use yellow or red bell peppers instead of orange if you wish to vary the color.
Author: Martha Stewart
This delicious-and kid-friendly-Zucchini Fritters recipe is from Jim Botsacos of New York City's Molyvos restaurant.
Author: Martha Stewart
Finely ground lamb is pressed flat onto skewers, grilled, and served with a tangy, herb-packed yogurt sauce in Martha's version of the Saudi Arabian dish mabshur.
Author: Martha Stewart
A hot oven and a citrusy-sweet mustard sauce are all you need for these fryer-free-but just as delicious-baked chicken wings.
Author: Shira Bocar
A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.
Author: Martha Stewart
Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal.
Author: Martha Stewart
A delicate honey -- like acacia or fireweed -- won't overpower the basil or ricotta, but even an everyday honey varietal such as wildflower or clover help give this bruschetta its sweetness.
Author: Martha Stewart
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Author: Martha Stewart
Serve these flavorful potatoes alongside roast chicken or grilled steak.
Author: Martha Stewart
The humble radish has its day blended with cream cheese on pumpernickel bread.
Author: Martha Stewart
Author: Martha Stewart
Nothing says summer like a grilled weeknight dinner and this Greek-inspired meal comes together fast. Serve the shrimp kewers with this quick salad of grilled chopped zucchini, onion, and feta over couscous....
Author: Martha Stewart
These tea sandwiches are a delicate and delicious answer to high tea any time of year.
Author: Martha Stewart
Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular...
Author: Martha Stewart
These canapes are a festive addition to holiday gatherings that call for great friends, elegant bites, and jolly cocktails.
Author: Martha Stewart
Tossed with olive oil and roasted, the sweet potato wedges are like fries -- without the frying. They make a heart-healthy side dish or snack. A sprinkling of sesame seeds and a tangy dipping sauce give...
Author: Martha Stewart
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.
Author: Martha Stewart
This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958. Its appeal remains fresh and modern. If there is an Ikea near you, swing by to pick...
Author: Martha Stewart
If using wooden skewers, soak them in water for 30 minutes before grilling. To make lamb and turkey koftas at the same time, combine all the ingredients except the meat first, then transfer half the mixture...
Author: Martha Stewart
Author: Martha Stewart
This calls for red wine vinegar but any other vinegar you have handy will do.
Author: Martha Stewart
The quick barbecue sauce turns into a sweet tomato glaze as it cooks on the grill.
Author: Martha Stewart
Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.
Author: Martha Stewart
A mixture of hard-boiled eggs and butter makes a tasty spread for sandwiches, especially when amped up with yogurt, curry powder, jalapeño, and cilantro.
Author: Martha Stewart
Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.
Author: Martha Stewart
This creamy, briny, crunchy bite is perfect for cocktail hour.
Author: Martha Stewart
Just like the soup it's inspired by, Peruvian aguadito de pollo, this recipe doesn't skimp on cilantro. Rice and potatoes make it substantial enough to serve as a main dish.
Author: Martha Stewart
Rosemary enhances the flavor of these little oven-baked parsnip fries.
Author: Martha Stewart
Mild cheese allows the sweettang of roasted peppers tostand out.
Author: Martha Stewart
Elevate game day with this refined wings recipe, from "Mad Hungry," by Lucinda Scala Quinn.
Author: Martha Stewart