This delicious vegetable, which you may see labeled as baby broccoli, broccolini, or asparation, is a cross between broccoli and Chinese kale. It has a slightly milder, sweeter taste than broccoli and...
Author: Martha Stewart
This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.
Author: Martha Stewart
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Author: Martha Stewart
Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
Garlic, tomato, capers, and fresh basil give blanched Swiss chard a puttanesca-esque flavor in this easy side dish.
Author: Martha Stewart
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof...
Author: Martha Stewart
Onions, caramelized with butter, sugar, and balsamic vinegar, are served over abaked sweet potato, rich in beta-carotene. The bite of a Parmesan-cheese toppingbalances the vegetables' sweetness.
Author: Martha Stewart
These easy-to-make baked beans from author Margaret Roach are an ideal meal choice for vegetarians looking to up their protein intake. If you prefer spicy foods, add some hot sauce. Meat-eaters, try substituting...
Author: Martha Stewart
The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.
Author: Martha Stewart
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against...
Author: Martha Stewart
These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.
Author: Martha Stewart
Our fresh Basil Pesto brings summery flavor to this homemade pizza.
Author: Martha Stewart
Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce...
Author: Martha Stewart
Author: Martha Stewart
New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.
Author: Martha Stewart
A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.
Author: Martha Stewart
When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.
Author: Martha Stewart
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Author: Martha Stewart
Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree...
Author: Martha Stewart
Author: Martha Stewart
This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.
Author: Martha Stewart
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Author: Martha Stewart
Here's a healthy and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
Author: Martha Stewart
Cream cheese gives these mashed potatoes a deliciously mild tanginess.
Author: Martha Stewart
One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...
Author: Martha Stewart
A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.
Author: Martha Stewart
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
Author: Martha Stewart
Top these tomato-and-mozzarella sandwiches with ribbon-trimmed toothpicks for a festive touch.
Author: Martha Stewart
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Author: Martha Stewart
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Author: Martha Stewart
Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.
Author: Martha Stewart
To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.
Author: Martha Stewart
These veggie burgers are filled with soybeans and served with an Asian-inspired mayo. The fat in the patties, unlike the kind in beef burgers, is largely plant-based and unsaturated ("good") fat.
Author: Martha Stewart
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Author: Martha Stewart
The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...
Author: Martha Stewart
Author: Martha Stewart
Cucumbers are dolled up with butter and cream, then given a quick turn in the oven and finished with fresh horseradish, lemon zest, and dill in this elegant side dish.
Author: Martha Stewart
This Southern-style sauce has a sunny sweetness -- and a bit of a bite.
Author: Martha Stewart
These simply prepared vegetables need no more than an herb-and-caper vinaigrette.
Author: Martha Stewart
A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.
Author: Martha Stewart
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Author: Martha Stewart
Portobello mushrooms add a meaty taste and texture to these vegetarian tacos.
Author: Martha Stewart
Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
Author: Martha Stewart
This side dish has all the flavors of traditional Indian cooking.
Author: Martha Stewart
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Author: Martha Stewart
Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the...
Author: Shira Bocar
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
These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.
Author: Martha Stewart