Author: Martha Stewart
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans,...
Author: Martha Stewart
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
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
Author: Martha Stewart
Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.
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
New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal...
Author: Martha Stewart
Author: Martha Stewart
Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin.
Author: Martha Stewart
Use this recipe to make our Thai Red Curry with Pork and Noodles.
Author: Martha Stewart
This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.
Author: Martha Stewart
On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.
Author: Martha Stewart
Author: Martha Stewart
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Author: Martha Stewart
Our trick to getting this beloved sandwich just right? Slather the bread with a combination of butter and mayonnaise. The former imparts rich buttery flavor, while the latter ensures an uber-crisp exterior...
Author: Martha Stewart
It takes just 30 minutes to make and keeps for at least one month. Brush this sauce on our Pork Ribs or whatever else you may be barbecuing.
Author: Martha Stewart
A muffin topped with apple and cheese is a nutritious alternative to more sugary fare. Try using a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
Use leftover chicken, onions, and honey mustard from our Grilled Honey-Mustard Chicken with Onions and Spinach Salad to make this baguette sandwich.
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
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Author: Martha Stewart
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Author: Martha Stewart
Cover mini pizzas with slices of plum tomatoes for a fresh take on a family favorite; sprinkle mozzarella cheese on top.
Author: Martha Stewart
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and...
Author: Martha Stewart
Quesadillas can be assembled in advance and fried quickly before serving.
Author: Martha Stewart
Our stovetop-to-oven method means you can skip the butter and still get a crispy, gooey grilled cheese.
Author: Martha Stewart
Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this Southern egg salad.
Author: Martha Stewart
Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.
Author: Martha Stewart
Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.
Author: Martha Stewart
Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.
Author: Martha Stewart
The Moroccan-themed sandwich is made with our Pork Meatballs.
Author: Martha Stewart
You'll need a gorgeous ripe heirloom tomato for this summery open-faced sandwich. Cut a thick slice of it crosswise to reveal its trippy, tie-dye colors, and sprinkle on salt and pepper. Next comes our...
Author: Greg Lofts
You can cook this dish on the stove or on a grill heated to medium-high.
Author: Martha Stewart
These tender roasted tomatoes make a highly-satisfying wintertime side.
Author: Martha Stewart
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Author: Martha Stewart
No panini press needed: For the easiest Italian lunch, crusty bread, good cheese, and a couple of cans will do just fine.
Author: Martha Stewart
Sitting in a spice cider soup, potato dumplings take on a fall twist with the use of sweet potatoes instead of russet and the use of quince and dates.
Author: Martha Stewart
For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Author: Martha Stewart
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Author: Martha Stewart
Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.
Author: Martha Stewart
If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.
Author: Martha Stewart
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered,...
Author: Martha Stewart
Citrus-laced vinaigrette gets a drizzle of fragrant hazelnut oil, offering a distinct touch to this versatile dressing.
Author: Martha Stewart
Our Chutney Mayonnaise gives this classic egg salad sandwich a spicy twist.
Author: Martha Stewart
Wrapping this sandwich in wax paper instead of plastic wrap will prevent the bread from absorbing too much moisture and will keep the sandwich fresher.
Author: Martha Stewart
Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.
Author: Martha Stewart