Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Author: Martha Stewart
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
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
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
Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.
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
Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.
Author: Martha Stewart
This is a scrumptious appetizer for a weekend dinner.
Author: Martha Stewart
These fries are baked and not deep fried, which lowers the fat content.
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
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
We like to think of this recipe as an Italian grandma's take on classic chicken noodle soup.
Author: Martha Stewart
For an All-American cookout, be sure to put some chicken wings on the grill.
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
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Author: Martha Stewart
This simple-to-make, hearty appetizer features goat cheese and wild mushrooms atop crisp baguette rounds.
Author: Martha Stewart
Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.
Author: Martha Stewart
This grilled shrimp with mango on a stick gives you a summertime taste of the tropics.
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 bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
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
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
Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.
Author: Martha Stewart
Classic bistro-style pommes frites (the Belgian version of fries) are served with mayonnaise as a dipping sauce.
Author: Martha Stewart
A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.
Author: Martha Stewart
These delicate, crunchy fries are the perfect French bistro-inspired accompaniment to our Hanger Steak with Shallots.
Author: Martha Stewart
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
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
These spicy chicken wings have a citrus flavor that's slightly sweet with some heat.
Author: Martha Stewart
Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Author: Martha Stewart
Look no farther than your own freezer for an anytime appetizer -- or a light meal. Either way, these Greek-style pies come in handy.
Author: Martha Stewart
Chicken tenders grill quickly-almost too quickly, resulting in dryness. But not with these skewers, which benefit from a buttermilk brine and a blanket of bacon. Serve them with a choice of two dipping...
Author: Greg Lofts
Baking these reduces both fat and grease content of the chips.
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
Souvlaki is usually served with tzatziki, a yogurt sauce with cucumbers. This version has more cucumber than yogurt, for a dish with crunch and freshness but few calories.
Author: Martha Stewart
Crisp on the outside, creamy on the inside, these Fried Mashed Potato Croquettes make tasty hors d'oeuvres.
Author: Martha Stewart
This healthy, no-fuss dish is ready in just a few minutes.
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
Mild cheese allows the sweettang of roasted peppers tostand out.
Author: Martha Stewart
Cutting chorizo on the bias ensures even cooking and a flavorful, charred bite. Pair it with shrimp for a summer recipe on skewers, which instantly becomes the perfect for outdoor dinner.
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
Croquettes are adorned with parsley for these bite-size appetizers.
Author: Martha Stewart
A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.
Author: Martha Stewart
Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.
Author: Martha Stewart
Flaky empanadas enfold spiced shrimp in this eastern Brazilian recipe.
Author: Martha Stewart
Use yellow or red bell peppers instead of orange if you wish to vary the color.
Author: Martha Stewart
Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.
Author: Martha Stewart
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Author: Martha Stewart