A sprinkling of sugar and then a few minutes on the grill transforms good tomatoes into great ones. To grill scallions, tie them in bundles using twine soaked in water. This will prevent them from slipping...
Author: Martha Stewart
This homemade version of a children's lunchbox staple offers an easy way to prolong the life of fresh fruit such as plums, peaches, or blueberries. The oven-drying process, which takes about two hours,...
Author: Martha Stewart
Beets are packed with antioxidants, fiber, and other vitamins, which makes them a great vegetable to serve on salad or on the side for dinner. Here, we roasted them simply in the oven until they're fork-tender....
Author: Martha Stewart
This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."
Author: Martha Stewart
Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.
Author: Martha Stewart
This delicicous panini recipe is courtsey of Scott Conant's "Bold Italian."
Author: Martha Stewart
This lemony spread is a healthy way to add zest to a sandwich. Try it on our Carrot Sandwich with Avocado.
Author: Martha Stewart
The fixings for these hearty open-face sandwiches are easy to transport -- making this simple recipe perfect for a picnic.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein centered meals. Turkey sausage is combined with sweet, vitamin C-rich Cubanelle peppers.
Author: Martha Stewart
Woodsy porcini hold their own in this satisfying and fiber-filled white bean stew. Enriched by tomatoes, an excellent source of lycopene, and infused with garlic and rosemary, each bowl offers a flavorful...
Author: Martha Stewart
Here's a fun alternative to plain old white bread: all the typical sandwich fixings -- cold cuts, mustard, relish, and coleslaw -- rolled up in a wrap.
Author: Martha Stewart
You can make your own pesto for these sandwiches using our recipe, or if you prefer, look for ready-made pesto in the refrigerated section at the grocery store, near the fresh pasta sauces.
Author: Martha Stewart
The pairing of tangy herbed goat cheese and grilled zucchini makes for a delicious sandwich filling.
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe is from "Spain: A Culinary Road Trip," featuring Mario Batali with Gwyneth Paltrow.
Author: Martha Stewart
In this simple yet sophisticated presentation, the tender duck breasts are pan-roasted and served over a hearty stew made by braising the duck legs in red wine.
Author: Martha Stewart
Arugula, packed with vitamin C and beta carotene, perks up this vegetarian whole-wheat pizza. There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you...
Author: Martha Stewart
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. We topped these burgers with smoked cheddar cheese, but you can use another type of cheese or omit...
Author: Martha Stewart
This great recipe should be used in the En Japanese Brasserie recipes for Cold Tofu and Warm Tofu.
Author: Martha Stewart
Use this pizza sauce to make our Grilled Margherita Pizzas.
Author: Martha Stewart
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
Author: Martha Stewart
You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe....
Author: Martha Stewart
Making your own pizza is so much fun and easier than you think. Just follow our foolproof recipe for restaurant-quality results.
Author: Martha Stewart
This is the gold standard of salad dressings: a perfect blend of oil and acidity. Try with: leafy greens, boiled leeks, artichokes.
Author: Martha Stewart
Tomato jam adds tang to mozzarella served on rosemary rolls.
Author: Martha Stewart
Make this sweet and sour sauce to accompany our Vietnamese Summer Rolls.
Author: Martha Stewart
Author: Martha Stewart
The key to making a good grilled cheese sandwich lies in the heat of the cooking surface. A griddle or well-seasoned cast-iron skillet will produce equally delicious results.
Author: Martha Stewart
Use this zesty tartar sauce from Liran Mezan of BLT Burger to make his mouthwatering Salmon Burger.
Author: Martha Stewart
They may not sound like a natural pairing, but mango and mozzarella, like tomatoes and mozzarella, work remarkably well together. Don't be intimidated by the cardamom syrup. It's easy to make and tastes...
Author: Martha Stewart
Rub this flavorful butter on steak, fish, corn, and more.
Author: Martha Stewart
Author: Martha Stewart
This marinade from Karen Averitt, Ted Turner's personal chef, adds a subtle spice to grilled corn on the cob.
Author: Martha Stewart
Prepare yourself for a few rousing verses of "For She's a Jolly Good Fellow," sung by the vegetarians in your group. Far from a limp and wilted also-ran or meatless mystery, this sandwich packs brightness...
Author: Martha Stewart
Tomato sandwiches of all kinds are a staple in a summer kitchen. This version, packed with thickly sliced, juicy garden tomatoes, can be a bit messy to eat. To make it easier, cut each sandwich in half,...
Author: Martha Stewart
Fresh and spicy pico de gallo is an important part of any Baja meal.
Author: Martha Stewart
White bean chili, paired with herbed yogurt cheese, includes the assertive flavors of roasted poblano chile peppers, cumin, coriander, and paprika.
Author: Martha Stewart
These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck-crispy on the edges, soft and buttery on the inside-are substantial enough to serve with fried eggs or hearty sausage gravy.
Author: Martha Stewart
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
George Germon and Johanne Killeen, owners of Al Forno restaurant in Providence, Rhode Island, swear the key to grilled pizza is to work quickly (don't let the crust burn!) and keep the toppings light.
Author: Martha Stewart
Fluffy, lightened creme patissiere and the best berries go inside layers of puff pastry for this spectacular take on a traditional French dessert.
Author: Martha Stewart
Try this shiitake mushroom pizza for a family-friendly meal any night of the week.
Author: Martha Stewart
This recipe creates an incredibly flavorful dish that brings together the tangy tastes of soy sauce and rice vinegar with the nutty flavor of toasted sesame and the mild, delicate flavor of spinach.
Author: Martha Stewart
Also known as dali saar, this recipe originally hails from the Chitrapur Saraswat Brahmins of Coastal Kannada and comes to us via Madhur Jaffrey. Saar means "juice" or "juice-like," so this dal tends to...
Author: Martha Stewart
This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious...
Author: Martha Stewart
This dish uses half a recipe of Fresh Pasta. You may double the filling and freeze the extra ravioli, or roll out the extra dough and make fettuccine, which is easily dried and stored.
Author: Martha Stewart
If your salsa is already made, this bean-cheese-spinach (use frozen spinach) combo takes 10 minutes to fix.
Author: Martha Stewart