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
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
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
Author: Martha Stewart
Author: Martha Stewart
All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn....
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
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
Author: Martha Stewart
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
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
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
Grilled asparagus spears, sweet onions, and couscous salad are wrapped inside grilled flatbread.
Author: Martha Stewart
Bake portobello mushroom caps, and fill them with leeks, fresh spinach, and goat cheese. Serve the mushrooms with whole-grain bread.
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
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
The mushrooms give this dish an unctuousness that's hard to resist.
Author: Martha Stewart
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian...
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
This traditional Vietnamese dipping sauce is spiked with a swirl of piquant chile sauce. If you can't find sugarcane syrup, substitute one teaspoon brown sugar mixed with one-half cup warm water.
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
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
This meatless lunch includes fiber, protein and a rainbow of veggies.
Author: Martha Stewart
Discover our quick & easy quiche four ways recipe to make at home for lunch or dinner that is sure to keep everyone at the table happy and full!
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
No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.
Author: Martha Stewart
Broccoflower is a cross between broccoli and cauliflower; it's delicious served with thick slices of country bread and bagna cauda -- an Italian dipping sauce.
Author: Martha Stewart
You can cook this dish on the stove or on a grill heated to medium-high.
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
Infused with citrus flavor, these leeks can be served on sandwiches at room temperature or warm as a side dish.
Author: Martha Stewart
Fougasse can be flavored with herbs, capers, or even candied fruits or citrus zest. Chef and cooking instructor Patricia Wells likes to use capers that have been marinated in extra-virgin olive oil.
Author: Martha Stewart
Mashed kidney beans are amped up with carrots, chili powder, and oregano for these meatless burgers.
Author: Martha Stewart
The make-ahead components of this dish make this simple pizza fast and easy to prepare.
Author: Martha Stewart
Substantial and simple, this dressing does wonders for vegetables and quick-cooking weeknight staples like chicken breasts, as well as hearty grains.
Author: Martha Stewart
Making kraut can be a bit of a science. Follow the fermentation tips for best results.
Author: Martha Stewart
Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.
Author: Martha Stewart
Author: Martha Stewart
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
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
Serving sweet corn with a flavored butter, like this one with zest and herbs, makes it even more delectable.
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
These sandwiches layer already-cooked pork and vegetables; just add arugula and a pre-made marinade.
Author: Martha Stewart
Rub this flavorful butter on steak, fish, corn, and more.
Author: Martha Stewart