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Corn on the Cob with Chive Butter

Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.

Author: Martha Stewart

Corn Oysters

Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."

Author: Martha Stewart

Pesto Pizzas

Our fresh Basil Pesto brings summery flavor to this homemade pizza.

Author: Martha Stewart

Fried Brussels Sprouts

The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...

Author: Martha Stewart

Buttered New Potatoes

New potatoes are naturally sweet, so they need no more than a light toss in melted butter and a handful of herbs.

Author: Martha Stewart

Roasted Eggplant and Tomato Sandwiches

When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.

Author: Martha Stewart

Grilled Potato Wedges

When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.

Author: Martha Stewart

Spinach Sauteed With Indian Spices

This side dish has all the flavors of traditional Indian cooking.

Author: Martha Stewart

Welsh Rarebit

Author: Martha Stewart

Three Cheese Pizza

Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet...

Author: Martha Stewart

Pickled Onions and Peppers

Author: Martha Stewart

Grilled Leeks With Vinaigrette

A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.

Author: Martha Stewart

Soybean Patties

These veggie burgers are filled with soybeans and served with an Asian-inspired mayo. The fat in the patties, unlike the kind in beef burgers, is largely plant-based and unsaturated ("good") fat.

Author: Martha Stewart

Buttermilk Dressing

Author: Martha Stewart

Borscht

This delicious recipe is courtesy of Mrs. Kostyra.

Author: Martha Stewart

Char Baked Tomato, Zucchini and Eggplant

The trick to this dish is to bake it much longer than you might expect and keep pushing down the mixture with a spatula to release the moisture.From the book "Mad Hungry" by Lucinda Scala Quinn. (Artisan...

Author: Martha Stewart

Roasted Eggplant, Zucchini, and Chickpea Wraps

The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against...

Author: Martha Stewart

Velvety Carrot Soup

Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.

Author: Martha Stewart

Avocado and Sprout Club Sandwiches

One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...

Author: Martha Stewart

Open "Face" Egg Salad Sandwiches

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Author: Martha Stewart

Marinated Mozzarella

Aromatic herbs and a pinch of spicy red-pepper flakes enliven the subtle, creamy flavor of fresh mozzarella.

Author: Martha Stewart

Pasta with Herbs

Author: Martha Stewart

Pineapple, Basil, and Cucumber

Grill pineapple to give it a charred touch before tossing it with basil and cucumber.

Author: Martha Stewart

Onion Sandwich

Author: Martha Stewart

Twice Baked Potato Bites

Serve up these bite-size twice-baked potatoes for an easy and unique side dish.

Author: Martha Stewart

California Veggie Sandwich

Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please...

Author: Martha Stewart

Avocado and Black Bean Tacos

These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.

Author: Martha Stewart

Curried Tofu and Green Beans

This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.

Author: Martha Stewart

Peach and Bourbon Barbecue Sauce

This Southern-style sauce has a sunny sweetness -- and a bit of a bite.

Author: Martha Stewart

Grilled Mozzarella Sandwiches

Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.

Author: Martha Stewart

Roasted Beet White Bean Hummus

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Author: Martha Stewart

Mom's Egg Salad Sandwich

A light olive oil and Dijon mustard mayonnaise mixture gives these classic egg salad sandwiches from Blue Ribbon restaurant co-owners Bruce and Eric Bromberg their fresh, understated flavor.

Author: Martha Stewart

Roasted Portobellos with Kale

The flavor of the meaty portobello is enhanced with the garlicky kale.

Author: Martha Stewart

Egg Salad Sandwich

A round loaf of bread instantly elevates this Egg Salad Sandwich, making it the perfect dish to serve at your next picnic.

Author: Martha Stewart

Grainy Mustard Aioli

This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.

Author: Martha Stewart

Cucumber Relish

The fresh taste and refreshing crunch of cucumber makes this a perfect addition to any grilled fish dish.

Author: Martha Stewart

Grilled Ramps with Asparagus

Think of ramps as wild onions or wild leeks, a perfect option for a vegetable side dish. Grill them quickly to make the most of their earthy flavor.

Author: Martha Stewart

English Muffin with Apple and Cheddar

A muffin topped with apple and cheese is a nutritious alternative to more sugary fare. Try using a whole-wheat or oat-bran English muffin, or a whole-wheat bagel.

Author: Martha Stewart

Curry Yogurt Dressing

Yogurt thickens this vibrant dressing and tempers its spices. Making your own spice blend yields the best flavor. But in a pinch, substitute 2 teaspoons store-bought curry powder.

Author: Martha Stewart

Beet Noodles with Parsley Pesto and Parmesan

Using a combination of red and Chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.

Author: Martha Stewart

Chard Tomato Saute

Garlic, tomato, capers, and fresh basil give blanched Swiss chard a puttanesca-esque flavor in this easy side dish.

Author: Martha Stewart

Brie, Pear, and Mustard Grilled Cheese

We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.

Author: Martha Stewart

Broccoli and Cheese Pizza

This classic combo, with red onion and olives, goes great on your pizza.

Author: Martha Stewart

Martha's Favorite Egg Salad Sandwich

Martha's favorite egg salad sandwich is a healthy-and delicious- lunch choice.

Author: Martha Stewart

"Barbecued" Tofu

For genuine BBQ flavor, couple this spicy tofu with crunchy slaw and serve as a sandwich or wrapped in a large leaf of lettuce with sliced tomato and red onion.

Author: Martha Stewart

English Salad Cream

We served this dressing with cold Boiled Lobster Tails. Try it with shrimp or on a green salad.

Author: Martha Stewart

Grilled Asparagus and Ricotta Pizza

Tender grilled asparagus and soft ricotta cheese top this grilled pizza. No grill? No problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree...

Author: Martha Stewart

Lemon Parmesan Salad Dressing

Author: Martha Stewart

Cheese Quesadillas

Quesadillas can be assembled in advance and fried quickly before serving.

Author: Martha Stewart