Crostini are perfect spooned high with your pick of toppings.
Author: Martha Stewart
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Author: Martha Stewart
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn...
Author: Martha Stewart
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Author: Martha Stewart
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking,...
Author: Martha Stewart
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
Author: Martha Stewart
A mandoline or a hand-held slicer will quickly turn out thin, even slices of sweet potato, although a sharp knife and a steady hand will also work fine.
Author: Martha Stewart
This is a scrumptious appetizer for a weekend dinner.
Author: Martha Stewart
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Author: Martha Stewart
We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.
Author: Martha Stewart
These fries are baked and not deep fried, which lowers the fat content.
Author: Martha Stewart
Whenever possible, use all-butter puff pastry, such as Trader Joe's or Dufour, for the best flavor and texture. For even thawing, let it sit in the refrigerator overnight, rather than on the counter, which...
Author: Martha Stewart
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp...
Author: Martha Stewart
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Author: Martha Stewart
In less than 15 minutes, you can prep this roast chicken wing recipe from Emeril Lagasse with help from the kids. Serve it with your family's favorite dipping sauce.
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
Author: Martha Stewart
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Author: Martha Stewart
You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.
Author: Martha Stewart
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed...
Author: Greg Lofts
This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
Author: Martha Stewart
This dish combines the best of the sweet, smoky, and savory flavors.
Author: Martha Stewart
Mild cheese allows the sweettang of roasted peppers tostand out.
Author: Martha Stewart
These croquettes are formed from turkey and mashed potatoes and served with cranberry sauce on the side. It's the perfect Thanksgiving appetizer.
Author: Martha Stewart
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Author: Martha Stewart
Plum tomatoes have less juice and more pulp than many varieties, making them ideal for this recipe. Grilled bread, topped with fresh tomatoes tossed in vinaigrette, and fresh basil tastes like summer.
Author: Martha Stewart
Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.
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
Celebrate warmer breezes by sharing a tropical combo: Thai-inspired chicken skewers and a Pineapple-Rum Cocktail.
Author: Martha Stewart
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Author: Martha Stewart
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Author: Martha Stewart
A few simple tricks -- soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan -- ensure that the potatoes stay crisp.
Author: Martha Stewart
Follow this simple recipe to give chicken wings a spooky touch for Halloween. The meat is tossed with a combination of soy sauce, oyster sauce, black bean sauce, brown sugar, and black food coloring. Try...
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
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
Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.
Author: Martha Stewart
Use yellow or red bell peppers instead of orange if you wish to vary the color.
Author: Martha Stewart
This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.
Author: Martha Stewart
This great recipe for spicy-sweet chicken wings is courtesy of Suvir Saran and can be found in "American Masala." They make for a delicious appetizer.
Author: Martha Stewart
These wings make for an addictive snack at a casual party and are just as good when served for dinner with cooked rice and steamed broccoli.
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
Author: Martha Stewart
A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Author: Martha Stewart
Artichoke hearts with ricotta and Parmesan cheese on hearty slices of rustic bread adds up to a tangy appetizer or finger food that's easy to make.
Author: Martha Stewart
These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.
Author: Martha Stewart
Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas...
Author: Martha Stewart
To make satays, you'll need bamboo skewers; soak them in water for two to three hours so they don't burn on the grill.
Author: Martha Stewart
This healthy, no-fuss dish is ready in just a few minutes.
Author: Martha Stewart
Toast topped with asparagus and two types of cheese makes for a rustic appetizer; truffle oil adds a luxurious note.
Author: Martha Stewart