This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
Author: Martha Stewart
Author: Martha Stewart
Use these to top our Blue Cheese, Potato, and Green-Apple Danish Sandwiches, as well as our Salami Danish Sandwiches.
Author: Martha Stewart
We used cheddar cheese in these sandwiches, but any type of cheese that oozes when it melts, such as Swiss, will produce just as delicious a sandwich.
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 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
These delicious slow-roasted tomato slices can be paired with hearty Macaroni and Cheese -- both recipes are adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This meatless lunch includes fiber, protein and a rainbow of veggies.
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
An open-faced sandwich of tomatoes, cheese, and homey bread.
Author: Martha Stewart
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.
Author: Martha Stewart
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing...
Author: Martha Stewart
Just like the classic version, this ranch dressing can be used as a dip for vegetables, such as radishes or steamed broccoli.
Author: Martha Stewart
These sandwiches were cooked on a grill, but a skillet would work just as well.
Author: Martha Stewart
Serve this simple yogurt garlic sauce with our Veggie Burgers.
Author: Martha Stewart
If you use thinner, presliced sandwich bread, you will need to reduce the amount of cheese and butter in the sandwich. Instead, use 1 1/2 ounces of cheese per sandwich (using a single layer of cheese)...
Author: Martha Stewart
Try this autumn minestrone soup recipe any night for a warm treat.
Author: Martha Stewart
We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.
Author: Martha Stewart
This side dish packs plenty of taste-sauteed Wilted Baby Spinach with Crispy Shallots get flavor and crunch from flash-fried shallots.
Author: Martha Stewart
This Italian classic typically showcases four cheeses with different characteristics. We topped the crust with fontina (semi-firm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano...
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
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart
This updated egg salad uses fewer yolks, forgoes mayo, and takes on watercress and whole-grain bread for the sandwich.
Author: Martha Stewart
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
The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.
Author: Martha Stewart
These grilled spears of fresh asparagus are proof that sometimes the simplest ingredients make the best dishes.
Author: Martha Stewart
Serving sweet corn with a flavored butter, like this one with zest and herbs, makes it even more delectable.
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
Serve dishes with both adult and kid appeal, like this simple and refreshing fruit salad of Asian pears, grapefruit, and pomegranate seeds.
Author: Martha Stewart
Boiling corn in milk gives it a sweet flavor; adding sugar brings out even more sweetness.
Author: Martha Stewart
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.
Author: Martha Stewart
Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.
Author: Martha Stewart
Pair these tart pickled vegetables from Michael's Genuine Food & Drink chef Michael Schwartz with his classic Falafel.
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
Author: Martha Stewart
Long beans are one and a half to three feet long and have a somewhat drier texture than string beans. Look for them in Asian produce markets, or try this dish with any fresh string or wax bean.
Author: Martha Stewart
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
Author: Martha Stewart
These creative PB&J's will channel your inner-child while keeping current with your sophisticated grown up palate. Try the three suggested pairings below, or mix and match different combinations of nut...
Author: Greg Lofts
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors.
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
Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to...
Author: Martha Stewart
For pizza-oven-quality crust, be sure to get the skillet ripping hot.
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
Calling all pizza lovers: This heirloom-tomato-topped pie is sure to become one of your favorites.
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