KitchenDaily

Baked Pasta Recipe Ideas

Sandy Gluck — 2010-12-31T07:22:00Z

JupiterimagesWho doesn't love a bubbling baked macaroni and cheese or hearty baked ziti dish, especially on a cold winter night? Many types of pasta can be baked, but there are a few important things to keep in mind. First, under-cook the pasta slightly as it is going to cook again in the oven. And don't rinse it after cooking. Second, cook the dish at a high temperature (425 degrees F.) for a short amount of time (generally 20 to 25 minutes) so that the pasta cooks but doesn't dry out. Third, make the sauce fairly thin and don't pack it too full of cheese or the final dish will be dense and stodgy. And finally, feel free to experiment with different pasta shapes than those called for in the recipes -- just stick to the same general shape family. Read on the basic directions that should be used for all of the pastas that follow -- enough recipes that you could eat baked pasta for dinner every night for a month!

Basic Baked Pasta Directions

Preheat the oven to 425 degrees F. Cook the pasta until al dente and drain. Once the pasta and sauce are assembled, place in a 9 x 13-inch baking dish or a shallow gratin dish and bake until bubbly, and if crumb topped, the crumbs are golden brown, 20 to 25 minutes. Let stand 10 minutes before serving.
Note: When the recipe calls for 1 pound pasta, that's one pound before cooking.

Basic Baked Pasta Sauces

Below are two sauces that are used in the pasta dishes that follow.

White Sauce (Bechamel): In a medium saucepan, heat 1/3 cup olive oil or butter over medium heat. Whisk in a scant 1/3 cup of all purpose flour and cook 1 minute until flour has absorbed the oil. Gradually whisk in 3 cups milk and cook, whisking constantly until thickened to the consistency of heavy cream, about 5 minutes. Season to taste with salt and grated nutmeg.

Tomato Sauce (Marinara): In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add 3 cloves garlic, thinly sliced and 1 small onion finely chopped and cook until the onion is tender, about 7 minutes. Add 2 cans (28 ounces each) crushed tomatoes and cook until the sauce is lightly thickened and reduced to 5 cups.

Tomato-Based Baked Pasta Recipes

Baked Ziti with Chickpeas: Saute one drained 19-ounce can of chickpeas in olive oil with 2 cloves sliced garlic and one diced red bell pepper until the pepper is tender. Toss into 5 cups of tomato sauce along with a little hot pepper and 1 pound cooked ziti. Spoon into baking dish and top with 1 pound of shredded mozzarella. Bake.

Baked Penne with Ground Lamb: Saute 1 pound ground lamb in just a touch of olive oil until no longer pink. Add 5 cups tomato sauce and season with oregano, mint, salt and pepper. Add 1 pound cooked penne and toss. Layer half the mixture into the baking dish and scatter more mint and a cup of crumbled Feta over the mixture. Spoon remaining mix on top and bake.

Baked Linguine with Bacon and Eggs: Cook 5 strips of bacon until crisp; reserve the bacon fat. Crack 4 large eggs into the skillet and cook until the whites are set. Flip the eggs over and cook until the yolks are almost set, but still a little runny. Break one pound of linguine into thirds, cook and then toss with 5 cups tomato sauce. Layer half into the baking dish and top with the eggs and crumbled bacon. Top with remaining pasta and 1 cup grated ricotta salata. Bake.

Baked Lasagna with Quick Meat Sauce: Saute 1 small onion and 3 cloves sliced garlic, and 1 sliced chorizo in 1 tablespoon of olive oil until the onion is tender. Add 5 cups marinara sauce and simmer 5 minutes. Transfer to a bowl and add 1 pound cooked broken lasagne noodles and toss. Transfer to the baking dish and top with 1 cup of ricotta and 1 cup shredded ricotta salata.

Baked Penne with Olives: Fold 1 cup jarred tapenade (olive spread) into 5 cups tomato sauce. Add 1 pound penne, cooked and toss together. Spoon into the baking dish, top with cheese and bake.

Baked Curried Chicken and Shells: Saute 3 scallions, 2 cloves sliced garlic, and 2 tablespoons minced fresh ginger in olive oil until tender. Add 12 ounces thinly sliced skinless, boneless chicken thigh and 1 tablespoon curry powder and toss to coat. Add 1 cup coconut milk and simmer until chicken is cooked through. Stir in 4 cups marinara sauce and 1 pound cooked medium-size shells. Bake until bubbly.

Baked Ziti with Eggplant: Stir 1 cup of canned caponata into 5 cups of marinara sauce. Add 1 teaspoon grated orange zest and 1/4 cup chopped fresh basil. Toss with 1 pound cooked ziti and sprinkle the top with a combo of 1/2 cup grated Parmesan cheese and 1/2 cup panko breadcrumbs. Transfer to the baking dish and bake until the crumbs are golden brown, about 20 minutes.

Smoky Chipotle Chile Pasta: Stir 1 teaspoon smoked paprika, 1/2 to 1 teaspoon (to taste) chipotle chile powder, and 1 teaspoon ancho chile powder into 5 cups tomato sauce (taste and adjust seasoning if necessary). Toss with 1 pound cooked ziti, spoon into the baking dish and top with 2 cups crushed tortilla chips, 1 cup shredded Jack cheese and 2 thinly sliced scallions. Bake.

Penne with Ricotta and Meatballs: Toss 1 pound cooked penne with 5 cups marinara sauce. Spoon half into the baking dish and scatter 20 small meatballs over the pasta. Dollop half of a 15 ounce container of ricotta over the mixture and top with the remaining pasta and ricotta and 1/2 cup of grated Parmesan or Grana Padana cheese. Bake 20 minutes or until the top is bubbling and golden brown.

Baked Pasta with Wild Mushrooms: Soak 1/2 cup of dried porcini in 1 1/2 cups hot water for 20 minutes or until tender. Lift them out of the water, rinse and coarsely chop. Strain the water through a fine-meshed sieve, place it in a small saucepan and boil until reduced to 3/4 cup. Add the porcini and 4 cups of tomato sauce and remove from the heat. Saute 8 ounces of shiitake mushroom caps in 1 tablespoon olive oil until tender and add to the sauce. Transfer to a bowl and toss with 1 pound cooked pappardelle. Spoon into the baking dish and top with 3/4 cup grated Parmesan and bake.

Baked Tortellini with Edamame: Toss 2 pounds of cooked cheese tortellini with 5 cups of tomato sauce seasoned with 1 teaspoon ground coriander, 1 1/2 cups cooked shelled edamame, 2 scallions, thinly sliced, and 1/2 cup chopped cilantro. Spoon into baking dish and bake until bubbly.

Baked Macaroni with Pork, Peppers, and Barbecue Sauce: Combine 3 cups tomato sauce with 2 cups of your favorite barbecue sauce. Saute 12 ounces of sliced pork tenderloin in olive oil along with 1 red bell pepper, cut into strips, and 1 green bell pepper, cut into strips. Add 1 cup frozen corn kernels and cook until heated through. Toss with one pound cooked macaroni and the tomato-barbecue sauce and transfer to the baking dish. Scatter 2 cups crumbled cornbread stuffing mix and 1/2 cup shredded Pepper Jack cheese over the top and bake.

White Sauce-Based Baked Pasta Recipes

Baked Rigatoni with Ham and Fontina: Saute 1/2 pound thinly sliced ham in a little butter until lightly browned. Fold it into the white sauce (bechamel) along with a cup of shredded fontina and 1/3 cup toasted pine nuts. Season with salt. Add 1 pound cooked rigatoni and toss. Spoon into baking dish and bake.

Baked Shells with Broccoli and Cheddar Cheese: Make bechamel and when you remove from the heat, stir in 1 teaspoon dried mustard powder, 1/4 teaspoon cayenne and 1 cup shredded sharp Cheddar cheese. Cook 1 pound medium shells and, 3 minutes before they're al dente, add 3 cups of broccoli florets to the pot. Drain both and toss with the cheese sauce. Spoon into baking dish and top with 1 1/2 cups of panko breadcrumbs dotted with 2 tablespoons of butter. Bake.

Baked Fusilli with Lemon-Scented Spinach: Cook 2 10-ounce packages frozen chopped spinach in olive oil until tender; add 2 teaspoons grated lemon zest. Fold spinach into white sauce along with 1/2 cup grated Parmesan and season with salt and pepper. Add 1 pound cooked fusilli and toss. Spoon into the baking dish; top with 1/2 cup Parmesan and bake.

Baked Pasta with Chicken and Mushrooms: Saute 12 ounces skinless, boneless chicken thighs, cut into bite-size pieces in olive oil until browned and cooked through. Remove from pan and add 1 pound sliced white mushrooms and cook until tender. Add white sauce to the pan along with the chicken, 1/4 teaspoon cayenne and 1/2 cup chopped parsley. Add 1 pound cooked pasta shells and toss. Spoon into the baking dish and top with 1 cup shredded sharp Cheddar cheese and 1 cup panko breadcrumbs and bake.

Baked Macaroni with Cabbage and Dill: Saute 1 pound of cabbage in olive oil along with 2 strips of bacon until tender and golden. Add 1/2 cup fresh dill, 1 pound cooked large elbow macaroni, and 1 cup whole milk cottage cheese. Fold in 2 cups white sauce and season with salt and pepper. Spoon into baking dish, sprinkle top with 1 cup panko breadcrumbs and dot with 2 tablespoons butter. Bake.

Baked Pasta with Tuna and Artichoke: Drain one 14-ounce can of artichoke hearts packed in water; cut artichokes into bite-size pieces. Fold 2 cans (6 ounces each) drained tuna (preferably oil-packed) into the white sauce sauce along with the artichoke hearts and season with dried tarragon, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice. Toss with 1 pound large pasta shells and spoon into the baking dish. Top with crumbled dried canned onion rings.

Baked Penne with Gruyere, Caramelized Onions and Apples: Saute 2 large onions in olive oil until golden brown and tender. Add 1 large apple, peeled and coarsely chopped and cook until the apples are tender; season with salt and rosemary. Fold into the white sauce along with 1 cup grated Gruyere cheese and 1 pound penne, cooked. Transfer to the baking dish and scatter 3/4 cup of panko breadcrumbs or 1 cup of crushed potato chips on top. Bake 20 minutes until crumbs are golden and pasta is hot.

Baked Pasta with Pesto Cream Sauce: Heat 2 cups of heavy cream over low heat just until small bubbles appear on the surface. Remove from the heat and stir in 1/2 cup fresh or store-bought pesto sauce and 1 cup grated Parmesan cheese. Stir in 2 cups white sauce. Add 1 pound cooked medium-size pasta shells and toss. Spoon into baking dish and bake.

Baked Rigatoni with Salami and Dried Figs: Add 6 ounces chopped salami and 1 1/2 cups of stemmed and chopped dried figs to one batch of white sauce. Season with fresh pepper and 1/2 teaspoon crumbled dried rosemary. Toss with 1 pound of cooked rigatoni and bake.

Baked Gnocchi with Meat Sauce: Remove 8 ounces of sweet Italian sausage from their casings and cook in olive oil until no longer pink. Add 4 cups tomato sauce and simmer 5 minutes. Transfer to a bowl and add 1 pound cooked potato gnocchi and toss. Spoon into a baking dish and top with a mixture of 3/4 cup ricotta, 1/2 cup cream cheese, and 1/2 cup grated Parmesan; bake.

Cheese Ravioli with Roasted Asparagus: Toss 1 pound of asparagus cut into 1-inch lengths in 1 tablespoon of olive oil and roast in a 450 degree F. oven until browned and cooked through. Whisk together 2 large eggs, the bechamel, 3/4 cup grated Parmesan cheese and 2 pounds of cooked cheese ravioli. Spoon into the baking dish and sprinkle 1/2 cup Parmesan over the top and bake.

Baked Manicotti with Greens: Saute 1 pound of chopped escarole in olive oil with a couple of cloves of sliced garlic until tender. Transfer to a bowl and stir in 1 container (15 ounces) of ricotta, 1/2 cup of grated Parmesan, 1/2 cup raisins, salt and freshly ground pepper. Spoon into 8 cooked manicotti shells. Transfer to the baking dish and top with 2 to 3 cups of white sauce and 3/4 cup of grated Parmesan; bake.

Baked Pasta with Pumpkin Sauce: Whisk together 1 can (15 ounces) pumpkin pie puree (already seasoned), 2 cups white sauce, 1 cup heavy cream, 1 1/2 cups water, 2 teaspoons Dijon mustard, and 2 tablespoons chopped jarred mango chutney, 1 teaspoon rubbed sage, and 1/3 cup Grana Padana or Parmesan cheese. Break 1 pound of lasagna noodles into large pieces and cook until al dente. Toss with pumpkin mixture, top with 1/2 cup Grana Padana and bake until bubbly.

Baked Cheese Ravioli with Broccoli Rabe and Sundried Tomatoes: Trim tough ends of broccoli rabe and cut into 1-inch lengths and saute in olive oil until tender. Toss broccoli rabe and 1 cup sliced sundried tomatoes with 4 cups white sauce combined with 1 cup ricotta; season with salt and pepper. Add 2 pounds cooked cheese ravioli and toss. Spoon into baking dish and bake.

Baked Fusilli with Grilled Radicchio and Manchego: Cook 1 pound of radicchio leaves on an oiled grilled pan until lightly charred and tender. Once cooked, shred the radicchio. Stir 1 cup shredded Manchego cheese into the white sauce and season with salt, pepper and oregano. Add the radicchio and 1 pound cooked fusilli to the sauce and toss. Spoon into the baking dish, top with 1 cup panko breadcrumbs and 2 tablespoons of butter and bake.

Baked Farfalle with Blue Cheese, Pistachios and Pears: Saute 2 peeled and sliced pears in butter until tender, adding 2 tablespoons of balsamic vinegar at the end. Toss the pears, 1/2 cup of shelled pistachios, and 1 cup crumbled blue cheese to the white sauce. Toss with 1 pound cooked farfalle and spoon into the baking dish. Bake until piping hot and bubbly.

Baked Shells with Butternut Squash and Red Onions: Saute 1 halved and sliced red onion in olive oil until tender. Add 3 cups diced peeled butternut squash, sprinkle with 2 tablespoons brown sugar and add 1 cup chicken or vegetable broth and cook until the squash is tender. Stir in 1/2 cup pepitas (pumpkin seeds) and the white sauce. Toss with 1 pound cooked large pasta shells. Transfer to baking dish and sprinkle with 1/2 cup grated Parmesan and bake.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

Sweet and Savory Pie Recipes

Sandy Gluck — 2010-12-30T10:30:00Z

Getty ImagesI love pie -- from the crisp, flaky crust to all kinds of luscious fillings. If you're pie phobic (or simply fearful of making a pie crust), you can certainly use a pre-made crust. But, if you follow a couple of rules, your homemade crust should come out perfectly:

Measure your flour by scooping it into a dry measuring cup and then leveling it off with a straightedge. Don't tap the cup down on the surface to pack the flour in. You want just enough flour -- too much and your crust will be dry and papery.
When cutting in fat, either by hand or with a food processor, the butter should be cold and the final bits should be the size of large peas. Don't work it more than that or your crust won't be flaky.
When adding the ice water, add it gradually. The dough should come together when pinched, but should not form a ball. Fourth, when rolling the dough out, lightly flour the work surface and the top of the dough and roll in a single direction.
Make sure to chill the dough as directed in the recipe. This helps to relax the gluten in the dough so your crust won't slip down the sides of the pan.
If your crust is over-browning and the pie isn't done, tent it with aluminum foil.

Basic Single Pie Crust

1 1/2 cups all-purpose flour, spooned and leveled
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

To mix by hand: In a large bowl, whisk together flour, sugar, and salt. With a pastry blender or two knives used like scissors, cut in the butter until pea-size bits are formed. Add just enough of the ice water so the mixture holds together when pinched between 2 fingers.

To mix with a food processor: Combine flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until pea-size bits are formed. Add just enough of the ice water so the mixture holds together when pinched between 2 fingers.

Shape into a disk, wrap in waxed paper or plastic wrap and refrigerate at least one hour, or up to 2 days. The dough may also be well wrapped and frozen up to 3 months.

When ready to use dough, thaw if necessary, then roll the dough out to a 12-inch round. Drape the dough over the rolling pin and fit it into a 9 -inch pie dish. Fold the edge over to form a high edge and with your fingers, pinch the edges to crimp. Refrigerate one hour before filling and baking.

For a pre-baked shell: Follow directions for rolling above.

Prick the bottom of the shell in several places with the tines of a fork. Line the shell with aluminum foil and fill the foil with dried beans, rice, or pie weights. Bake at 350 degrees F. for 15 minutes. Carefully remove the foil and weights and continue to bake the shell until set and crisp, 10 to 15 minutes longer.

Single Crust Apple Pie and Variations

Classic Apple Pie
1 recipe single crust
2 1/2 pounds assorted apples, such as Cortland, Northern Spy, Golden Delicious, Granny Smith, peeled, cored and sliced 1/2-inch thick
1/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon unsalted butter

Preheat the oven to 425 F. with the rack set in the bottom third.

On a lightly floured work surface, roll the dough out to a 12-inch round. Drape the dough over the rolling pin and fit it into a 9 1/2-inch deep-dish pie. Fold the edge over to form a high edge and with your fingers, pinch the edges to crimp.

In a large bowl, toss together the apple slices, flour, sugar, cinnamon, lemon zest, and lemon juice. Mound the mixture high in the crust. Dot the top with butter.

Bake 45 minutes or until the filling is bubbly and the crust is golden brown.

If the filling looks as though it may be bubbling over, place a piece of aluminum foil in the oven under the pie to catch any drips.

Apple-Cheddar Pie: Prepare a single crust, decreasing the butter to 5 tablespoons and adding 2/3 cup shredded sharp Cheddar cheese when cutting in the butter. Follow recipe for Classic Apple Pie but omit cinnamon and add 1 tablespoon Dijon mustard to filling mixture.

Apple-Pear Pie: Reduce apples to 1 1/2 pounds and add 1 pound of firm ripe pears such as D'Anjou or Bosc. Add 1/4 teaspoon ground allspice and 1/4 teaspoon ground nutmeg to filling.

Apple-Quince Pie: Reduce apples to 1 3/4 pounds and add 3/4 pounds of quince. Omit lemon zest and juice and increase sugar to 3/4 cup.

Rustic Apple Pie: Roll the dough out to a 13-inch round, and then transfer the dough to a parchment-lined large baking sheet. Mound the apple mixture in the center, leaving a 2-inch border all around. Roll the edges up over the filling, covering about 1 inch of the filling all around. Dot the filling with 1 tablespoon of butter. Brush the folded over edges of the dough with a beaten egg yolk. Bake at 350 degrees F. until the center is bubbling and the crust is golden brown and crisp.

Apple Pie with Streusel Topping: Prepare pie as in Classic Apple Pie, but don't dot the top with butter. In a medium bowl, stir together 3/4 cup all-purpose flour, 3/4 cup rolled oats, 3/4 cup packed light brown sugar, and 1/8 teaspoon salt. With a pastry blender or two knives, cut in 1 stick (4 ounces) cold butter, cut into bits, until the mixture has large walnut-sized bits and clumps together when pinched between your fingers. Scatter the streusel topping over the apples and bake at 350 degrees F. for 1 hour or until the top is browned and the filling is bubbling.

Other Fruit Pies

Easy Cherry Pie: Halve 4 cups pitted sour cherries (you can find these in jars packed in water). Place 1 cup sugar, 3 tablespoons cornstarch, and 3/4 cup of the water the cherries were packed in or tap water in a medium saucepan and whisk until smooth. Add 2 cups of the cherries and cook over medium heat, stirring frequently until thickened to a jam-like consistency, 7 to 10 minutes. Remove from the heat and stir in 1/8 teaspoon almond extract and 2 tablespoons of butter. Cool to room temperature and then stir in the remaining 2 cups cherries. Chill 1 hour and then spoon into prebaked shell and serve.

Mixed Berry Pie: Place 3/4 cup of sugar, 3 tablespoons cornstarch, and 3/4 cup water in a medium saucepan and whisk until smooth. Add 2 cups hulled and halved strawberries and cook over medium heat, stirring frequently until thickened, 7 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla and 1/4 teaspoon black pepper. Cool to room temperature. Fold in 1 cup blueberries, 1 cup raspberries, and 1 cup blackberries. Chill one hour and then spoon into pre-baked shell.

Blueberry Crumb Pie: Combine 5 cups blueberries with 3/4 cup of sugar, 3 tablespoons flour, 1 teaspoon grated lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon allspice, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg. Make a streusel topping: In a medium bowl, stir together 3/4 cup all-purpose flour, 3/4 cup rolled oats, 3/4 cup packed light brown sugar, and 1/8 teaspoon salt. With a pastry blender cut into 1 stick (4 ounces) cold butter cut into bits until the mixture has large walnut-sized bits and clumps together when pinched between your fingers. Pour the blueberry mixture into the pie shell. Scatter the streusel topping over the top and bake at 350 degrees F. for 1 hour or until the top is browned and the filling is bubbling.

Cranberry Nut Pie: Cook 6 cups cranberries with 1 cup sugar, 1 1/2 teaspoons grated orange zest, and 1/2 cup orange juice until the cranberries pop and the sauce is thickened. Cool to room temperature, then fold in 3/4 cup chopped toasted almonds. Spoon the filling into a baked pie shell and top with sweetened whipped cream.

Key Lime Pie: Prebake pie shell. In a large bowl stir together 2 cans (14 ounces each) sweetened condensed milk, 3/4 cup key lime juice (available in bottles), 3 tablespoons orange flavored liqueur and 1/4 teaspoon salt. Let mixture stand 10 minutes until it starts to thicken. Pour the filling into the crust, cover with plastic wrap and refrigerate at least 8 hours to set.

Cream Pies

Coconut Custard Pie: In a large bowl, whisk together 5 large eggs, 3/4 cup of sugar, and 1 1/2 cups coconut milk, 1 cup milk, 1 teaspoon vanilla, and 1/8 teaspoon nutmeg. Fold in 1 1/4 cups of toasted angel flake coconut. Pour mixture into the pie plate and bake at 375 degrees F. until just set around the edges and still a little wobbly in the center, about 35 minutes.

Banana Cream Pie: In medium saucepan, whisk together 3 large egg yolks, 3/4 cup packed light brown sugar, 3 1/2 tablespoons cornstarch and 1/4 teaspoon salt. Gradually whisk in 3 cups milk and cook over medium-low heat until the pudding thickens. Remove from the heat, transfer to a bowl and whisk in 2 tablespoons of butter. Place a piece of waxed paper directly on the surface of the pudding and cool to room temperature. In a medium bowl, toss together 2 peeled, thinly sliced bananas and 1 tablespoon lemon juice. Fold the bananas into the pudding, then spoon pudding into the baked pie shell. Scatter top with toasted peanuts or other nuts.

Chocolate Cream Pie: In medium saucepan, whisk together 3 large egg yolks, 3/4 cup packed dark brown sugar, 3 1/2 tablespoons cornstarch, 2 tablespoons unsweetened cocoa powder and, 1/4 teaspoon salt. Gradually whisk in 3 cups milk and cook over medium-low heat until the pudding thickens. Whisk in 3 ounces of chopped semisweet chocolate. Remove from the heat and transfer to a bowl. Place a piece of waxed paper directly on the surface of the pudding and cool to room temperature. Spoon the filling into the baked pie shell and top with lightly sweetened whipped cream and grated chocolate.

Mocha-Chip Pie: In medium saucepan, whisk together 3 large egg yolks 3/4 cup packed dark brown sugar, 3 1/2 tablespoons cornstarch, and 1/4 teaspoon salt. Gradually whisk in 2 cups milk and 1 cup brewed espresso and cook over medium-low heat until the pudding thickens. Whisk in 2 tablespoons of butter. Remove from heat and transfer to a bowl. Place a piece of waxed paper directly on the surface of the pudding and cool to room temperature. Fold in 1 cup mini chocolate chips. Spoon the filling into the baked pie shell and top with lightly sweetened whipped cream and chocolate covered espresso beans.

Nut Pies

Maple Pecan Pie: In a large bowl, stir together 1 cup maple syrup (preferably grade B), 4 large eggs, 1/2 cup each packed dark brown sugar and granulated sugar, 2 tablespoons melted butter, 1 teaspoon pure vanilla extract, and 1/2 teaspoon salt. Fold in 1 1/2 cups toasted pecan halves. Pour into pie shell and bake at 350 degrees F. for 1 hour or until set. Cool 4 hours before serving.

Chocolate Bourbon Pecan: In a large bowl stir together 1 cup light corn syrup, 1 cup sugar, 4 large eggs, 4 ounces semisweet chocolate, melted, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 tablespoons bourbon. Pour into pie shell and scatter 1 1/2 cups pecan halves over the top. Bake at 350 degrees F. for 1 hour or until set. Cool 4 hours before serving. Sprinkle 1 tablespoon bourbon over the top before serving (optional).

Walnut Pie: In a large bowl, stir together 1 cup dark agave nectar (or dark corn syrup or maple syrup) , 1 cup sugar, 4 large eggs, 1 teaspoon vanilla, 1/2 teaspoon salt, 2 tablespoons butter, melted, 1 teaspoon grated orange zest, and 2 tablespoons orange juice. Pour into pie shell and scatter 1 cup toasted walnut halves over the top. Bake at 350 degrees F. for 1 hour or until set. Cool 4 hours before serving.

Hazelnut Pie: Toast 1 1/2 cups of hazelnuts in a 350 degree F. oven for 10 minutes until the skins start to split. Remove from the oven and rub the nuts in a clean kitchen towel to remove most of the skins. Coarsely chop. In a large bowl stir together 1 1/2 cups light corn syrup, 1/2 cup packed dark brown sugar, 4 large eggs, 2 tablespoons melted butter, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2 tablespoons hazelnut liqueur. Fold in the nuts. Bake at 350 degrees F. for 1 hour or until set. Cool 4 hours before serving. Serve with lightly sweetened whipped cream.

Custard Pies

Pumpkin Pie: Combine 2 1/2 cups canned pumpkin puree with 1/3 cup dark brown sugar, 1/2 teaspoon each ground ginger and cinnamon, 1/8 teaspoon each allspice, cloves, and black pepper, 1/4 teaspoon salt, 3 large eggs, 1 1/2 cups half-and-half, and 1/4 cup bourbon. Pour into the pie shell. Bake at 375 degrees F. until the custard is just set, about 45 minutes.

Sweet Potato Pie: Roast 1 1/2 pounds sweet potatoes until tender. Peel and mash. In a large bowl stir together 2 1/2 cups mashed sweet potatoes, 1/4 cup agave nectar (or dark corn syrup or maple syrup_, 1/4 cup orange marmalade, chopped, 1 1/4 teaspoons pumpkin pie spice, 1/4 teaspoon salt, 3 large eggs, 1 1/2 cups half-and-half, and 1/4 cup dark rum. Pour into the pie shell. Bake at 375 degrees F. until the custard is just set, about 45 minutes.

White Bean Maple Pie: Combine 2 1/2 cups mashed cooked white cannellini beans (sometimes called Great Northern) with 1/3 cup maple syrup (preferably grade B), 1/4 cup dark brown sugar, 3/4 teaspoon each ground ginger and cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, 3 large eggs, 1 1/2 cups half-and-half, and 1/4 cup dark rum. Bake at 375 degrees F. until the custard is just set, about 45 minutes.

Cheese Pies

Ricotta and Dried Cherry Pie: In a small bowl, combine 1/2 cup tart dried cherries and 2 tablespoons water. In a food processor whirl 1 pound of ricotta with 3 large egg yolks, 2/3-cup sugar, and 1/4 teaspoon salt until smooth. Transfer to a bowl. Whip 6 large egg whites to stiff peaks along with 1 tablespoon sugar. Fold whites into ricotta mixture. Drain cherries and fold into ricotta mixture. Pour into pie shell and bake at 350 degrees F. until set and crust is golden brown, about 1 hour. Cool. Before serving dust with confectioners' sugar.

Blueberry Cheesecake Pie: In a food processor whirl 1 pound 1 percent cottage cheese with 3 large eggs, 2/3 cup sugar, grated zest of one orange, and 1/4 teaspoon salt until smooth. Fold in 2 cups blueberries. Pour into pie shell and bake at 350 for 45 minutes or until set. Cool before serving.

Savory Pies

Bacon and Cheese Pie: Cook 4 slices of bacon until crisp-tender; crumble bacon. Whisk together 3 large eggs and 1/2 cup of half-and-half, season with salt, pepper, and nutmeg. Fold in 1 1/2 cups (6 ounces) shredded Gruyere cheese and the bacon. Pour into pie shell and bake at 350 degrees F. for 45 minutes, then increase oven temp to 425 degrees F. and bake until set, about 15 minutes.

Vegetable Pie: In a large skillet, heat 1 tablespoon olive oil over medium. Add 1 medium onion, halved and thinly sliced, 1 red bell pepper, diced, 1 small head escarole, cleaned and chopped, 3 cloves garlic, thinly sliced, 1/2 teaspoon salt, and 1/2 teaspoon oregano. Cook until the vegetables are tender; drain any liquid remaining in pan. Spoon vegetables into pastry-lined pie plate. In a small bowl whisk together 3 large eggs, 1 package (7.5 ounces) farmers' cheese, 1/2 cup crumbled Feta cheese, and 1/2 cup half-and-half. Pour egg mixture over vegetables and bake at 350 degrees F. for 45 minutes. Increase heat to 425 and bake 15 minutes longer or until the top of the pie is slightly browned.

Apple-Cheddar and Ham Pie: Saute 2 peeled and cut into 1/2-inch wedges, Granny Smith apples and 2 ounces of diced Virginia ham in 1 tablespoon butter until the apples are crisp-tender. In a large bowl, whisk together 3 large eggs, 1/2 cup half-and-half, and 1/2 teaspoon dried crumbled rosemary. Season with salt and pepper. Whisk in 1 1/2 cups (6 ounces) shredded Cheddar cheese. Spoon apples and ham into the pie shell. Pour the egg mixture over and bake at 350 for 45 minutes, then increase the heat to 425 and bake 15 minutes longer or until puffed, golden brown, and set.

Tex-Mex Ground Beef Pie: Saute 1 pound ground chuck in 1 tablespoon oil along with 3 sliced scallions and 1 thinly sliced clove garlic until the meat is no longer pink. Transfer to a bowl and stir in 1 cup thawed frozen corn kernels and 1 cup mild salsa. Spoon mixture into the pie shell. Scatter 1 cup shredded Pepper Jack cheese over the meat. In a small bowl whisk together 3 large eggs and 1 cup cream and pour it over the beef mixture. Bake at 350 degrees F. for 45 minutes, reduce the oven temperature to 425 and bake until the filling is set and the crust is golden brown, about 15 minutes.

Asparagus-Pancetta Pie: Steam 1 pound of trimmed asparagus until crisp-tender. Cut the asparagus into 1-inch lengths. Cook 6 ounces of pancetta until crisp, and then toss with the asparagus. In a medium bowl, whisk together 3 large eggs, 1 1/2 cups of cottage cheese, and 1/3 cup of grated Parmesan cheese. Season with salt and pepper. Scatter the asparagus and pancetta in the bottom of the pie shell and pour the egg mixture over. Bake at 350 degrees for 45 minutes, then increase the oven temperature to 425 and bake until the filling is set, about 15 minutes.

Spinach Pesto Tart: In a large skillet, saute 2 packages (10 ounces each) chopped thawed frozen spinach in 2 tablespoons of olive oil along with 3 thinly sliced cloves of garlic, and 3/4 cup chopped fresh basil. Spoon the mixture into a 9-inch pie shell. In a large bowl, whisk together 3 large eggs, 1 1/4 cups ricotta cheese, 3/4 cup grated Parmesan cheese, and 3 tablespoons pine nuts. Pour the mixture over the spinach and bake at 350 degrees F. for 45 minutes, then increase the temperature to 425 and bake 15 minutes longer or until the filling is set and puffed and the crust is golden brown.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

More on How to Make Pie

Watch Gail Simmons demonstrate her Salted Caramel Pumpkin Pie recipe.
See how Lauren Braun Costello makes her easy Nilla Ice Cream Pie.
Chefs from the Culinary Institute of America demonstrate baking skills, including how to make pie crust , how to roll out and bake pie crust and how to make pumpkin pie.
No need to make pie crust with these easy tart recipes with cookie crumb crusts.
Read about a study that says that the smell of pumpkin pie turns men on.

A Month of Muffin Recipe Ideas

Sandy Gluck — 2010-12-29T15:16:00Z

Getty ImagesMuffins are the ideal quick and easy snack, breakfast-on-the go or brunch item. They bake up quickly and, in the case of the recipes here, come in batches of 12, so you can share or freeze.

There are very few rules when it comes to how to make muffins. First, be sure not to overmix the batter. What does that mean, anyway? Well, it means that once you add the wet ingredients to the dry, you should only mix enough to moisten the dry ingredients. It's okay to see some streaks of dry. Overmixing makes for a tough, spongy muffin. Another tip: Make sure to preheat your oven at least 20 minutes before baking to get it up to the right temperature. See below for a basic muffin recipe and a month's worth of variations on it.

Basic Muffin Recipe

2 cups all-purpose flour (to measure, spoon into a cup and level)
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled slightly
1 large egg
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper liners.

In a large bowl whisk together flour, sugar, baking powder and salt. In another bowl whisk together butter, egg, milk and vanilla.

Pour the egg mixture over the dry ingredients and gently fold just until moistened. Scoop batter into the muffin pan and bake until golden brown and firm to the touch, 20 to 25 minutes. Remove from pan (cool on a wire rack if you have one).

Muffin Variations

Buttermilk Muffins: Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking powder. Substitute 1 cup buttermilk for the whole milk and add 1 teaspoon grated lemon zest.

Muffins with Jam Centers: Spoon batter into pan filling only halfway. Spoon 1 teaspoon of your favorite jam onto batter then top with remaining batter.

Streusel-Topped Muffins: Swap in buttermilk for the milk. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking powder. Swap in brown sugar for the white sugar. Make a mixture of 3 tablespoons cold butter, 1/4 cup brown sugar, 1/4 cup oatmeal, and 1/4 cup flour. Rub this mixture together and spoon onto muffins before baking.

Sour Cream-Brown Butter Muffins: Place butter in a small skillet and cook over medium heat until golden brown. Remove from heat and let cool to room temperature. Swap in 1 cup sour cream for the milk. Use 1/2 cup light brown sugar instead of granulated sugar.

Carrot-Currant Muffins: Fold 1 cup shredded carrots and 1/2 cup dried currants into the mix after adding egg. Use 1/2 cup milk and 1/2 cup carrot juice instead of 1-cup milk.

Gingerbread Muffins: Replace granulated sugar with packed dark brown sugar. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda. Replace 1-cup milk with 3/4 cup plus 2 tablespoons buttermilk and 2 tablespoons molasses. Add 2 teaspoons ground ginger to dry mix and fold in 1/2 cup chopped crystallized ginger at the end.

Lemon Poppy Seed Muffins: Toast 2 tablespoons of poppy seeds in a 350 degree F. oven until fragrant. Replace milk with buttermilk. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda. Add 2 teaspoons grated lemon zest to dry mix and 1 tablespoon lemon juice to buttermilk.

Toasted Sesame Muffins: Replace butter with 4 tablespoons vegetable oil and 2 tablespoons toasted sesame oil. Fold 2 tablespoons toasted sesame seeds into dry mix.

Apple Cinnamon Muffins: Increase sugar to 1/2 cup plus 2 teaspoons. Use 1/2 cup of the sugar in the dry mix along with 1 teaspoon cinnamon. Use 3/4 cup buttermilk instead of the milk and reduce baking powder to 2 1/2 teaspoons. Add 1/2 teaspoon baking soda. Fold 1 peeled and shredded apple (about 8 ounces) into the wet mix. After folding together, fold 1 cup coarsely chopped dried apple into the mix. Spoon into pan. Combine remaining 2 teaspoons sugar with 1/2 teaspoon cinnamon and sprinkle on top; bake.

Toasted Coconut and Chocolate Muffins: Toast 1 1/2 cups of shredded coconut. Grind 1/2 cup of the coconut in a food processor until the consistency of flour. Reduce flour to 1 3/4 cups plus 2 tablespoons. Fold both the shredded and ground coconut into the flour mixture. Add 1/8 teaspoon almond extract when adding vanilla. Fold in 1-cup mini chocolate chips at the end.

Double Chocolate Muffins: Reduce flour to 1 3/4 cups. Add 1/4 cup unsweetened cocoa powder to the flour along with 1/2 teaspoon cinnamon, 1/4 teaspoon allspice and 1/8-teaspoon ground cloves. Replace granulated sugar with packed light brown sugar. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda. Fold in 1-cup mini chocolate chips before baking.

Vegan Apple-Walnut Muffins: Combine 1 tablespoon ground flaxseeds with 3 tablespoons of water and whip until well combined and gelatinous. Use this mix to replace the egg. Use walnut oil instead of melted butter. Fold one peeled and grated Granny Smith apple (about 8 ounces) into the wet mix. Fold 1/2 cup coarsely chopped walnuts into the dry mix and bake.

Chocolate-Cherry Chunk Muffins: Soak 1 cup dried cherries in milk until tender; drain reserving milk. Fold cherries, 3/4 cup chopped chocolate and 1/2 cup chopped cashews into mix at end.

Gluten-Free Muffins with Sweet Corn and Honey: Omit flour and replace with 2 cups stone-ground cornmeal. Increase salt to 3/4 teaspoon. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda. Reduce sugar to 3 tablespoons. Add 1/4 cup honey to the milk, whisking to combine. Reduce butter to 4 tablespoons. Bake as above and serve with a drizzle of honey on top.

Blueberry Corn Muffins: Reduce flour to 1 cup and add 1 cup cornmeal. Add 1/4 teaspoon allspice and 1/4 teaspoon black pepper to dry mix. Replace milk with 1 cup plain lowfat yogurt. Fold 1 cup blueberries into batter and bake.

Peanut Butter Muffins: Replace butter with 1/4 cup creamy peanut butter and 2 tablespoons peanut oil, whisking to combine. Increase sugar to 1/2 cup. Fold 3/4 cup of coarsely chopped lightly salted peanuts into the batter at the end.

Jelly-Doughnut Muffins: Increase sugar to 3/4 cup; add 1 teaspoon ground cinnamon and 1/2 teaspoon grated nutmeg to dry ingredients. Spoon batter into pans going halfway up. Spoon a teaspoon of your favorite jelly on top, and then cover with the remaining batter. Bake. Sprinkle with confectioners' sugar and roll the muffins so the sugar sticks. Serve warm.

Triple Berry Muffins: Prepare batter and fold in 1/2 cup dried cranberries and 3/4 cup each fresh raspberries and blueberries. Sprinkle tops with granulated sugar before baking.

Butter Pecan Muffins: Saute 1 cup of pecan halves in butter until browned and toasty. Drain, reserving butter. Once cool enough to handle, coarsely chop the pecans. Add enough melted butter to the butter you drained to equal 6 tablespoons. Replace granulated sugar with maple syrup or agave nectar and reduce the milk to 3/4 cup plus 2 tablespoons. Fold pecans into the batter at the end.

Granola Muffins: Replace the 1 cup milk with 1 1/4 cups buttermilk. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda. Fold 1 cup of your favorite granola mix into the dry mix. Replace granulated sugar with packed light brown sugar.

Multi-Grain Grain Muffins: Reduce flour to 1-1/2 cups. Add 3/4 cup of assorted grains such as cornmeal, oat bran, wheat germ, ground flaxseeds and oats. Substitute oil for the melted butter. Fold in 1/4 cup of either pumpkin or sunflower seeds at the end.

Bran Muffins: Reduce flour to 1 3/4 cups, add 1 cup wheat bran to flour mixture, swap in buttermilk for whole milk and oil for the melted butter. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda.

Whole-Wheat Muffins: Reduce all-purpose flour to 1 cup and add 1 cup whole-wheat flour. Increase salt to 1/2 teaspoon, reduce milk to 3/4 cup plus 2 tablespoons and add 2 tablespoons molasses.

Savory Muffins

Dried Chorizo and Provolone Muffins: Saute one small red bell pepper in 1 tablespoon olive oil until tender. Reduce sugar to 2 tablespoons and omit vanilla. Add 1/2 teaspoon smoked sweet or hot paprika into dry ingredients. Fold sauteed pepper, 3/4 cup diced chorizo, and 3/4 shredded provolone into batter. Bake.

Pear, Goat Cheese, and Caramelized Onion: Saute one medium onion in 1 tablespoon olive oil until golden brown. Reduce sugar to 1 tablespoon and omit vanilla. Fold onion, 1 pear, peeled, cored, and cut into small dice, and 1 cup crumbled soft goat cheese into batter. Omit vanilla. Bake.

Toasted Oat Muffins: Toast 1 1/2 cups rolled oats in a 350 degree F. oven until golden brown. Set 1/2 cup aside. Grind remainder in food processor then add to flour to make 2 cups. Swap in packed light brown sugar for granulated sugar. Reduce baking powder to 2 1/2 teaspoons and add 1/2 teaspoon baking soda. Mix as in original recipe.

Hot and Spicy Cheese Muffins: Add 1/4 teaspoon chipotle chile powder and 1/8-teaspoon cayenne to the dry mix. Fold 1 cup shredded Cheddar into the dry mix as well. Reduce flour to 1-3/4 cups and add 1/4 cup cornmeal.

Savory Corn and Bacon Muffins: Cook 4 strips of diced bacon until crisp. Pour bacon fat into a measuring cup and add enough oil to equal 6 tablespoons. Reduce flour to 1 cup and add 1 cup cornmeal. Omit vanilla and add 1/4 teaspoon cayenne pepper to flour-cornmeal mixture. Sub the oil mixture for the melted butter and fold bacon in after mixing the wet and dry ingredients. Bake as directed.

Sun-Dried tomato and Parmesan Muffins: Omit vanilla. Add 1/2 cup grated Parmesan and 1/2 cup coarsely chopped plump sun-dried tomatoes to dry mix along with 1/8 teaspoon cayenne pepper. Reduce sugar to 1 tablespoon and substitute olive oil for the butter.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

A Month of Pancake Recipe Ideas

Sandy Gluck — 2010-12-28T12:30:00Z

Getty ImagesWhat's not to love about a delicious little breakfast cake, hot off the griddle and drizzled with maple syrup or honey? Pancakes are also so easy to make, kids can pitch in as well. If you like, prepare the dry mix in advance, add the liquid when you need it and you'll have breakfast on the table in a snap. Oh, and these pancakes can be frozen and reheated in your toaster oven, or even your toaster.

The basic pancake recipe that follows is the starting point for all of the variations that follow -- get creative with your own pancake recipes, too, and share them in the comments section below.

Basic Pancake Recipe

Serves 4

Latke Recipes for Hanukkah

Sandy Gluck — 2010-11-10T13:58:00Z

AlamyOne of the best parts of Hanukkah is the latkes - crisp little potato pancakes fried in oil. Though traditional latkes are made with russet potatoes and topped with sour cream or applesauce, there's plenty of room for variation, both sweet and savory.

If you're new to making latkes, it's important to remember one fundamental step: Once the potatoes are grated, whether on a box grater or with the shredding disk of a food processor, they need to be squeezed dry to ensure the pancakes hold together. Sweet potatoes are exempt from this, but several other vegetables, such as zucchini, yellow squash, and eggplant should be squeezed dry too. Happily, no special equipment is necessary for this -- just use your hands.

If you're cooking for a large crowd, you can keep batches of finished latkes warm in a low oven on a rack, so the air will circulate around them and they won't get soggy. But if your family is anything like mine, there won't be any need -- they'll disappear in a flash.

More Hanukkah food and latkes:

See our Festive Hanukkah menu.
Get more Hanukkah recipes.
Read more about the history of Hanukkah food.
Want to skip ahead? Opt for one of these frozen latkes. Slashfood tells you which is best.

Potato Latkes

Here's the traditional latke made for Hanukkah. The key is to achieve a texture that's crisp on the outside, creamy on the inside. Sour cream and applesauce are the toppings of choice.

Ratatouille Latkes

Looking for something a little out of the ordinary? Try these potato-free latkes, made from traditional ratatouille ingredients, including eggplant, squash and red peppers. They're topped with a lively tomato-caper relish with fresh basil.

Curried Sweet Potato Latkes

A mild homemade curry blend gives these sweet potato latkes an Indian twist, which is further enhanced by an easy-to-make mango topping (a combo of mango chutney, yogurt, cilantro and coriander).

Parsnip and Potato Latkes

Parsnips lend a sweet, earthy taste to these potato-based latkes. Choose small parsnips -- larger varieties can get woody and tough.

Beet, Rosemary, Potato, and Shredded Apple Latkes

The savory combo of beets and rosemary is balanced by the sweetness of apple in these beautiful red latkes. To prevent your hands from picking up the color of the beets, wear a pair of kitchen gloves when you're peeling and grating.

Daikon Radish and Potato Latkes with Wasabi Cream

Daikon radishes, available at many supermarkets and Asian grocery stores, have a crisp texture and a pleasantly sharp flavor. A pretty wasabi cream brings a little extra heat to the party.

Zucchini, Parmesan and Potato Latkes

Zucchini's texture is perfect for latkes. A liberal sprinkle of Parmesan cheese and oregano gives these pancakes an Italian spin.

Orange- and Vanilla-Scented Sweet Cheese Latkes

These sweet latkes are perfect for either breakfast or dessert. Farmers' cheese is a somewhat dry, mild cheese usually found next to the cottage cheese in the dairy aisle. If you prefer, omit the confectioners sugar and top the latkes with your favorite jelly.

Carrot Cake Latkes

A latke reminiscent of lightly spiced carrot cake? Count us in. These sweet latkes make a nice addition to the dessert table or as part of a brunch spread. While the topping here is made of sweetened cream cheese, you could easily use some sour cream or yogurt for a less sweet topping.

Chocolate Sweet Potato Latkes

Cinnamon and a touch of nutmeg tie the flavors of chocolate and sweet potato together. For an even more dolled-up version, melt a little semi-sweet chocolate and drizzle it over the finished latkes.

Nachos Recipe Ideas

Sandy Gluck — 2010-10-21T12:18:00Z

AlamyReally, is there such a thing as a Super Bowl party without nachos? Crispy chips topped with melted cheese -- what could be better? We've got a dozen ways to riff on this party favorite; just start with your favorite chips. Oh, one thing: Hold the lettuce -- it can make for a soggy nacho and that's not good.

Classic Nachos: Pile a bunch of tortilla chips on a baking dish, top with your favorite cheese and bake in a 350 oven until the cheese has melted. Scatter sliced jalapenos on top and serve.

Nachos with Refried Beans: Pile crisp tortilla chips on a baking dish and top with refried beans, sliced scallions, and cheese. Bake at 350 until cheese has melted and the beans are hot.

Nachos with Tomatoes and Green Chiles: Dump a can of Rotel (or a combination of stewed tomatoes, chiles and spices) in a saucepan and simmer over medium heat. Add 1/2 pound shredded Cheddar and heat until cheese has melted. Spoon over a thick layer of crisp tortilla chips.

Nachos with Black Beans and Mango: Preheat the oven to 350. Spread a double or triple layer of tortilla chips on a baking dish and top with a mixture of black beans, scallions and ground cumin and coriander. Top with Jack cheese and bake until cheese has melted. Scatter with diced fresh mango.

Pumpkin Recipes

Sandy Gluck — 2010-10-14T11:07:00Z

Getty ImagesJack-O-Lantern pumpkins are fine for decorating, but they aren't as tasty as other varieties such as sugar or cheese pumpkins. Luckily, fall is peak season for all varieties of pumpkins -- put them to good use in one of these pumpkin recipes.

Savory and Sweet Recipes with Pumpkin Puree

Basic Roasted Pumpkin Puree: Generally speaking, you'll get one cup of puree for each pound of raw pumpkin. Cut a small pumpkin (2 to 3 pounds) in half crosswise, scoop out and reserve the seeds (use them in one of our pumpkin seed recipes). Place pumpkin halves cut side down on a rimmed baking sheet and spoon a little water around it. Cover with foil and bake at 350 ° F. until tender, about 1 1/2 hours. When cool enough to handle, scoop out flesh. Season puree with sugar, maple syrup, butter, or Parmesan cheese.

Pumpkin Risotto: Stir 1 cup pumpkin puree into 3 cups of risotto along with grated Parmesan and sage.

Pumpkin Ravioli: Combine 1 cup pumpkin puree with 1 large egg, a small handful of Amaretti cookies, crumbled, a generous amount of Parmesan, a couple of tablespoons of breadcrumbs, sugar to taste, salt, and pepper. Spoon the filling onto a wonton wrappers, top each with another wrapper and seal. Boil and serve with browned butter and sage leaves. Watch Gail Simmons demonstrate how to make her pumpkin ravioli using wonton wrappers.

Pumpkin Pasta: Cook 1/2 pound of fettuccine. Reserve 1/2 cup of pasta cooking water. Drain pasta and return to pot along with a couple of tablespoons of butter, a couple of cups of shredded arugula and 3/4 cup of pumpkin puree. Season with salt and pepper. Toss and serve with shards of Parmesan.

Pumpkin Polenta: Stir 1 cup of pumpkin puree into 4 cups of stiff polenta along with a 3/4 cup (or more to taste) of crumbled Gorgonzola or other blue cheese.

Dolled-Up Vegetable Soup: Add 1/2 cup of pumpkin puree to 3 cups of your favorite chunky vegetable soup -- it'll thicken it up a little and sweeten it too. Get more ideas for gussying up canned soup.

Pumpkin Cornbread: Follow your favorite cornbread recipe using equal parts flour and cornmeal. In place of the liquid called for in the recipe, substitute an equal quantity of pumpkin puree. Bake as directed.

Pumpkin Butter: In a heavy bottomed saucepan, combine 2 cups pumpkin puree with 1/2 cup each brown sugar and granulated sugar. Stir in 1 tablespoon chopped crystallized ginger, a pinch of salt and 1 tablespoon lemon juice. Cook over medium-low heat, stirring frequently until reduced to about 2 cups. Use the way you would use jam.

Pumpkin-Ginger Ice Cream: Fold 1/2 cup of sweetened pumpkin puree into a couple of cups of vanilla ice cream along with 1/3 cup coarsely chopped crystallized ginger. Freeze.

Pumpkin Rocky Road Ice Cream: Fold 3/4 cup of sweetened pumpkin puree into 3 cups of chocolate ice cream along with a cup of mini marshmallows and 1/2 cup of coarsely chopped toasted pecans. Freeze.

Pumpkin Bread: Swap out bananas from your favorite banana bread for thick pumpkin puree. Top with cream cheese frosting.

Sweet Pumpkin Turnovers: Combine 1 cup pumpkin puree with sugar and cinnamon to taste, an egg, mini chocolate chips and chopped almonds. Cut out squares of puff pastry, spoon filling onto half and fold other half over. Crimp edges with a fork. Bake at 400° until golden brown and puffed. (Watch Gail Simmons demonstrate other recipes with puff pastry.)

Recipes with Pumpkin Chunks and Shredded Pumpkin

Savory Pumpkin Turnovers: Steam chunks of pumpkin until tender. Mash with a potato masher. Combine 1 cup mashed pumpkin with 1 egg (fold the egg into the mash). Add 1 cup shredded sharp Cheddar and a couple of teaspoons of Dijon mustard. Cut out squares of puff pastry, spoon filling onto half and fold other half over. Crimp edges with a fork. Bake at 400° until golden brown and puffed.

Balsamic Baked Pumpkin: Halve pumpkin crosswise and cut off a small slice from the bottom of each, so that pumpkin halves will stand upright. Place on a baking sheet, cover with foil and bake at 350° for 30 minutes. Uncover and add a couple of teaspoons of butter to each half along with a tablespoon of brown sugar and a couple of teaspoons of balsamic vinegar. Bake, uncovered until pumpkin is soft and filling is bubbling. Let cool slightly before eating.

Pumpkin Chutney: Cook a large onion and a diced red bell pepper in some olive oil until the onion is tender. Add a couple of cups of peeled and chunked pumpkin and stir to coat. Add some sugar, cider vinegar to taste, a small handful of raisins, and a little cayenne and cook, stirring frequently until pumpkin is tender and chutney is thickened.

Chicken, Pumpkin, and Peanut Stew: Sauté a few garlic cloves in olive oil over low heat until oil is flavored. Add boneless, skinless chicken thighs and cook over medium-high heat until golden brown, 3 to 4 minutes a side. Remove chicken to a plate and set aside. Add a couple of cups of peeled pumpkin chunks, some chicken broth, a couple of tablespoons of peanut butter, some crushed red pepper flakes, salt, and the set aside chicken including any juices from the plate. Simmer until pumpkin is tender and chicken is cooked through.

Cider-Glazed Pumpkin: Sauté peeled 1/2-inch chunks of pumpkin in a combo of butter and oil with a sprinkle of sugar until lightly golden. Add 1/2 -inch chunks of skin-on apple and cook until starting to soften. Add enough cider to moisten and cook, stirring frequently, until pumpkin and apple are tender.

Pumpkin Rice Pilaf: Stir 1 cup of cooked diced pumpkin into 3 cups of cooked brown rice along with a 1/2 cup of caramelized onions, toasted pine nuts and golden raisins.

Maple Pumpkin: Peel pumpkin and cut into 1-inch chunks. Sauté in butter over medium heat, tossing frequently until starting to color. Add 1/2 cup maple syrup and 3 tablespoons brown sugar for 3 cups pumpkin chunks. Cook, tossing frequently until pumpkin is glazed and crisp-tender.

Pork, Pumpkin, and Potatoes: Place pork tenderloin in a roasting pan and season with a mix of paprika, crumbled rosemary, a little ground ginger, coarse salt, pepper and a little brown sugar. Rub the mix into the pork and then drizzle it with oil. Place a couple of cups of 1/2 inch chunks of peeled pumpkin in the pan along with a couple of cups of 1/2 inch chunks of scrubbed potatoes, and a few peeled garlic cloves. Scatter vegetables around and roast at 375° until vegetables are tender and pork is cooked to 150° on an instant read thermometer.

Spinach, Pumpkin and Lentil Salad: Cook a cup of lentils according to package instructions and toss while still warm with a red wine vinaigrette and a cup of diced, cooked pumpkin. Serve on a bed of fresh spinach and top with crumbed fresh goat cheese.

Roast Pumpkin with Red Onions: Rinse pumpkin and cut in half crosswise. Scoop out seeds, reserving if you'd like. Cut each half in half again and then slice into 1/2-inch thick half moons. Place in a roasting pan with thick slices of red onion, a little rosemary, salt and a couple of unpeeled garlic cloves and olive oil to coat. Roast at 375°, tossing occasionally until vegetables are tender.

Pumpkin and Black Bean Chili: Cook onions and garlic in olive oil until tender. Add some green bell pepper, chunks of pumpkin, cooked black beans, tomato paste, cumin, coriander, oregano and enough water so it's not too dry and cook until pumpkin is tender. Add corn kernels and cook until heated through. Scatter shredded Jack cheese over and serve.

Curried Pumpkin: Sauté onions and garlic in olive oil until tender. Stir in chunks of pumpkin, a paste/puree of jalapeno peppers, scallions, fresh ginger, and fresh cilantro and cook a couple of minutes. Add some coconut milk, chopped mango chutney, and some garam masala, or curry powder, and salt and cook until pumpkin is tender. If you like, add some frozen peas and cook until heated through. Serve over rice.

Chicken, Pumpkin, and Peanut Stew: Sauté a few garlic cloves in olive oil over low heat until oil is flavored. Add boneless, skinless chicken thighs and cook over medium-high heat until golden brown, 3 to 4 minutes a side. Remove chicken to a plate and set aside. Add a couple of cups of peeled pumpkin chunks, some chicken broth, a couple of tablespoons of peanut butter, some crushed red pepper flakes, salt, and the set aside chicken including any juices from the plate. Simmer until pumpkin is tender and chicken is cooked through.

Pumpkin Quesadillas: Lightly oil a baking sheet and place a burrito-size flour tortilla on top. Scatter shredded Jack cheese over and top with shredded peeled pumpkin, dried chorizo or crumbled cooked bacon, a little salsa verde and more cheese. Top with another tortilla and press to seal. Bake at 350° until crisp. Cut into wedges and serve with more salsa and sour cream.

Halved or Whole Pumpkins:

Stuffed Pumpkin: Halve pumpkin crosswise and place cut side down on rimmed baking sheet. Add a little water to the pan, cover the pumpkin with foil and bake at 350° for 30 minutes. Uncover and turn cut side up. Fill cavity with a mix of soaked and drained bulgur, cooked chickpeas, chopped dried apricots, a little apricot jam, and some broth. Cover and bake at 350° until the filling is piping hot and the pumpkin is tender.

Balsamic Baked Pumpkin: Halve pumpkin crosswise and cut off a small slice from the bottom of each so pumpkin halves will stand upright. Place on a baking sheet, cover with foil and bake at 350° for 30 minutes. Uncover and add a couple of teaspoons of butter to each half along with a tablespoon of brown sugar and a couple of teaspoons of balsamic vinegar. Bake, uncovered until pumpkin is soft and filling is bubbling. Let cool slightly before eating.

Pumpkin Soup: Cut off stem end of pumpkin and reserve. Scoop out seeds and save for roasting if desired. Fill pumpkin cavity with some broth, Gruyere cheese, sliced bread, salt, and pepper and replace the top. Place in a roasting pan, put the pumpkin lid back on and bake at 375° until tender. Scoop out pumpkin, broth, bread, and cheese and serve.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

31 Dip Recipe Ideas

Sandy Gluck — 2010-09-29T23:41:00Z

AlamyPerhaps you have a couple of go-to dip recipes that you bring out each time a party comes up. While we all have a few time-honored favorites, we can always use more. Whether you use the recipe suggestions that follow or want to dream some up on your own, there are a few loose rules: First you need something for body -- beans, a soft cheese, yogurt, sour cream, etc. -- and then flavorings, such as spices, herbs, nuts and vegetables. Taste as you go along, adding a little more spice here and there if necessary. Most dips can be made a day ahead; just cover them tightly and refrigerate. Then put out assorted dippers, such as chips, pita bread triangles, crunchy vegetables, or in the case of sweet dips, poundcake, simple cookies, marshmallows, or fruit. And remember, no double dipping.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

Vegetable Dips

Roasted Garlic Dip: Snip the top off of one head garlic and wrap bulb in foil. Roast at 375 F. until package yields to gentle pressure, about 30 minutes. Cool to room temperature. Unwrap and squeeze garlic into a bowl; mash. Stir in 1 tablespoon olive oil and 1 cup plain Greek yogurt. Season with salt.

Moroccan Carrot Dip: Slice 2 carrots and cook in boiling water along with 2 cloves garlic, 2 teaspoons sugar, 1/2 teaspoon cinnamon, and pinch of cayenne until carrots are tender. Drain, reserving cooking liquid. Puree carrot mixture with just enough olive oil and a little of the cooking liquid to make a smooth, fairly stiff dip. Season with salt, 3/4 teaspoon ground coriander, and 1/2 teaspoon ground cumin. Add additional cinnamon and cayenne if desired.

Roasted Eggplant Dip: Poke several holes in each of 2 medium eggplants, about 1 pound each and roast at 400 F for 30 to 40 minutes or until soft. Cool, then peel and scrape flesh of eggplants into a food processor, leaving most of the seeds behind. Add 3 tablespoons cashew or peanut butter, 2 tablespoons lemon juice, and 3 cloves garlic and pulse until chunky. Season with salt and stir in 1/4 cup chopped parsley or cilantro.

Caramelized Onion Dip: Saute 1 large minced onion in oil until a rich, golden brown. Cool to room temperature, then stir into 1 cup of sour cream. Season with salt and pepper.

Roasted Red Pepper-Almond Dip: In a food processor, combine 1 cup roasted red peppers (fresh or jarred, rinsed and drained), 1 small peeled and seeded plum tomato, 1/4 cup natural almonds, 1 garlic clove, 2 tablespoons olive oil, and 1 teaspoon paprika and puree until smooth. Season with salt.

Greek Yukon Gold Dip: Boil 1 pound peeled and sliced Yukon gold potatoes along with 6 garlic cloves until the potatoes are tender. Mash potatoes and garlic with a potato masher along with 1/2 cup Greek yogurt and 1/4 cup olive oil. Season with salt and pepper.

Middle Eastern Pepper Dip: In a food processor, combine 1 cup roasted red peppers (fresh or jarred, rinsed and drained) with 1/4 cup walnuts, 1 tablespoon balsamic vinegar, 2 teaspoons honey, 2 garlic cloves, 3/4 cup fresh breadcrumbs, 1 teaspoon ground cumin, and 1/4 teaspoon cayenne. Pulse until well combined, then add enough olive oil to make a smooth mixture.

Bean Dips:

Smoky Red Bean Dip: In a food processor, pulse one 15-ounce can of red beans, 2 teaspoons smoked paprika, and 1 tablespoon olive oil. Optional: Stir in 2 slices cooked bacon, crumbled .

White Bean, Sage and Garlic Dip: Puree a 15-ounce can of white beans (such as Great Northern or cannellini) with 2 cloves garlic, 1/2 teaspoon rubbed sage, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Season with salt.

Chickpea Dip with Toasted Sesame Oil and Yogurt: In a food processor, puree one 15-ounce can of chickpeas (or 1 1/2 cups) with 1 tablespoon toasted sesame oil, 1/4 cup of plain yogurt, 2 teaspoons lemon juice, and 1 teaspoon ground coriander; season with salt.

Black Bean and Chile Dip: In a small bowl, mash together one 15-ounce can, rinsed and drained black beans, 2 tablespoons tomato paste, 2 tablespoons olive oil, and 2 teaspoons mild chile powder. Season with salt.

Edamame Dip: Cook 1 cup frozen shelled edamame in boiling salted water until tender; drain. Place in food processor along with 2 tablespoons olive oil, 2 cloves peeled garlic, and 1/4 cup fresh basil and puree until smooth.

Creamy Dips

Caesar Dip: Combine 1 cup sour cream with 1/3 cup grated Parmesan, 2 minced garlic cloves, 3 mashed anchovies, and 1/2 teaspoon grated lemon zest.

Buffalo Blue Cheese Dip: Combine 1 cup sour cream with 2 tablespoons mayonnaise, 3/4 cup crumbled blue cheese, cayenne and salt to taste.

Yogurt-Dill Dip: Stir together 1 cup plain Greek yogurt, 1 small red onion, minced, and 1/4 cup snipped fresh dill. Add 1 tablespoon olive oil and season with salt.

Cream Cheese and Smoked Salmon Dip: In a food processor, combine 1 bar (8 ounces) cream cheese, 2 ounces of smoked salmon, a little lemon zest and lemon juice and puree until smooth. Remove from processor and stir in 2 teaspoons rinsed and drained nonpareil capers, or finely chopped large capers.

Minted Whipped Feta: In a food processor, combine 1/2 pound of drained feta cheese, 1/2 teaspoon oregano, 2 tablespoons lemon juice, and 3 tablespoons of olive oil and puree until smooth. Stir in 1/4 cup chopped fresh mint.

Apricot-Mustard Dip: Mash one 8-ounce bar of cream cheese with 1/3 cup apricot all-fruit jam, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice.

Chutney, Pistachio and Cream Cheese Dip: Combine 8 ounces of soft goat cheese with 3 to 4 tablespoons of chopped jarred mango chutney, and 1/4 cup chopped pistachios. Season with curry powder if you'd like.

Sweet Dips

Orange-Ricotta Dip with Chocolate Chips: In a food processor, whirl one 15-ounce container of ricotta cheese with 3 tablespoons sugar until very smooth. Remove and stir in 1/3 cup mini chocolate chips and 1 teaspoon grated orange zest.

Chocolate Ganache Dip: Heat 1/2 cup of cream along with 1 tablespoon sugar until sugar has melted. Add 6 ounces chopped chocolate or chocolate chips, remove from heat and cover for 5 minutes. Stir until smooth and creamy. Serve with chunks of pound cake or thick slices of banana.

Toasted Coconut and Nut Dip: Fold 1/4 cup of coconut milk, 1/2 cup toasted coconut, and 3 tablespoons coarsely chopped peanuts into 2 cups of marshmallow fluff.

Other Dip Ideas

Olive and Rosemary Tapenade: In a food processor, combine 1 cup pitted mixed olives, 2 tablespoons olive oil, 1 teaspoon dried crumbled rosemary, and 1 teaspoon grated lemon zest. If you like, add 2 anchovies and pulse until all is finely chopped.

Satay dip: Combine peanut butter with a little rice vinegar, some minced garlic, a little honey, toasted sesame oil, and if you like, chopped cilantro.

Jamaican Jerk Dip: Whisk together 1/3 cup honey, 1 tablespoon lime juice, 2 thinly sliced scallions, 2 teaspoons Jamaican jerk seasoning, 1/2 teaspoon dried thyme, and 1/4 to 1/2 teaspoon crushed red pepper flakes.

Miso Dip: Whisk together 1/2 cup white miso, 1/2 cup rice vinegar, 3 tablespoons honey, 3 tablespoons vegetable oil, 1 tablespoon toasted sesame oil, and 3 tablespoons finely grated ginger.

Oyster Sauce Dip: Combine 1/2 cup Asian oyster sauce with 2 tablespoons lime juice, 1 tablespoon honey, and 1 scallion thinly sliced.

Herbed Tofu Dip: In a food processor, combine 14 ounces of soft silken tofu, 2 tablespoons lemon juice, 1/4 cup basil leaves, 3 tablespoons parsley leaves, and 1 tablespoon olive oil. Season with salt.

Browse all of our Super Bowl recipes.
Get Super Bowl menus, tips, and party ideas.
Take our Super Bowl food trivia quiz over on Slashfood.
Learn to make white bean dip in a blender.
Watch a partner video with some serious football fans showing you how to make chicken wings.
Take your Super Bowl party to the next level with Super Bowl games and activities, courtesy of Holidash.
Get Super Bowl mocktail recipes from ParentDish.
Keep up up to the minute with all things Super Bowl, including Super Bowl ads, over on Fanhouse.
Tune in for news on the Super Bowl halftime show on Spinner.
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Find out if Texas Super Bowl rentals are a rip off.
Take your Super Bowl party to the next level with Super Bowl games and activities, courtesy of Holidash.

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A Month of No-Cook Meals

Sandy Gluck — 2010-07-29T16:00:00Z

PurestockWhen the temperatures max out the last thing you want to do is turn on the stove. Here are 31 ideas to get you through the most sweltering days of summer.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

No-Cook Soups

Chilled Cucumber Soup: Peel and seed 2 large cucumbers and place in a blender along with a little red onion, some white vinegar, walnuts, olive oil, dill, and sour cream; puree and chill. Serve with smoked salmon on thin slices of buttered dark bread.

Gazpacho: Place some seeded tomatoes in a food processor along with onion, cucumber, red bell pepper, sherry wine vinegar, olive oil, salt and pepper. Pulse until chunky and chill. At serving time, spoon blue corn tortilla chips, shredded Jack cheese, thinly sliced scallions, and jalapeño slices.

White Bean Soup: Combine a couple of cans of white beans with some tomato-vegetable soup to thin. Add thinly sliced smoked and cooked chicken sausage and a dollop of pesto. Drizzle with olive oil and top with grated Parmesan cheese.

No-Cook Salads

Rice Salad: Season leftover or takeout rice with a mixture of rice vinegar and a little sugar. Add frozen shelled edamame that have been thawed and soaked in hot water. Drain and add sliced scallions, diced avocado, and chopped cilantro.

Mediterranean Bulgur Salad: Soak bulgur wheat in very hot water until tender. Drain well and add canned or jarred caponata, fresh chopped basil, and rinsed and drained canned chickpeas.

Shrimp and Hearts of Palm Salad: Buy large cooked shrimp and toss with diced red and yellow peppers, lime juice, a touch of honey, a little olive oil and sliced hearts of palm.

Chicken and Rice Salad: Toss takeout or leftover rice with some carrot juice and olive oil. Add diced cooked chicken, shredded carrots, scallions, and thinly sliced snow peas.

Thai Roast Beef Salad: Whisk together some fish sauce, lime juice, a touch of sugar, and vegetable oil. Add thin strips of roast beef, shredded cabbage and carrots, halved grape or cherry tomatoes, diced mango, and cilantro leaves.

Greek Salad: Toss some chunks of Feta cheese in a bowl along with cucumbers, tomatoes, olives, fresh mint, fresh dill, sliced romaine lettuce, oil and vinegar.

Tofu and Snap Pea Salad: Whisk together some soy sauce, a little brown sugar, orange zest, a crushed garlic clove, and a little toasted sesame oil. Cut medium-firm tofu into large chunks, add to the mixture and let soak overnight until most liquid has been absorbed. Serve tofu on a bed of greens along with roasted cashews, raw sugar snap peas, and remaining marinade.

Panzanella (Bread Salad): In a bowl, combine some diced fresh tomatoes, diced mozzarella, fresh basil leaves, white beans, and dried bread; toss with olive oil and vinegar.

Goat Cheese Salad: Cut rounds of goat cheese and roll in toasted nuts. Serve on a bed of greens with plum slices and vinaigrette dressing.

Rice and Bean salad: Whisk together some olive oil, a little red wine vinegar, chile powder, ground cumin, coriander, and oregano. Fold in some cooked rice (takeout or leftover), red beans, pepper Jack cheese, diced red and green bell peppers, and avocado.

Herring, Beet and Apple Salad: Combine sour cream, yogurt, mayo, and horseradish to make a dressing. Add sliced canned beets, diced apples, and pieces of herring.

Spring Vegetable Salad: Combine drained and rinsed canned artichoke hearts, with thawed frozen peas, mint or basil, slices of ricotta salata, and baby greens; toss with a vinaigrette.

Asian Chicken Salad with Peanut Dressing: Combine peanut butter, a little honey, garlic, soy sauce, cilantro, and rice vinegar in a food processor and puree -- thin with a little water if necessary. Add shredded roast chicken and serve on shredded romaine lettuce topped with scallions and peanuts.

Spinach, Chickpea, and Parmesan Salad: Whisk together lemon juice and olive oil. Place fresh spinach in a bowl along with chickpeas, thinly sliced mushrooms, shards of Parmesan, and cracked pepper. Serve with breadsticks or toasted flatbread.

Peas, Cheese, and Mint Salad: Make a mixture of mayo, a little lemon juice, some mustard, and mint. Toss with a diced sharp Cheddar cheese, thawed frozen peas, and soft coarsely chopped sun dried tomatoes.

Smoked Salmon Salad: Make a dressing with a little cream cheese thinned with milk, and a little lemon juice, and olive oil. Add capers, diced red onion, wedges of tomato, bagel chips, and strips of smoked salmon.

Stuffed Avocados: Make a tuna salad with tuna packed in olive oil, mashed anchovies, a little diced red onion, diced cucumbers, and a little mayo. Spoon into avocado halves.

No-Cook Sandwiches

Chicken-Pesto Sandwiches: Spread baguettes with cream cheese and top with arugula. Toss sliced rotisserie chicken with store bought pesto and spoon on top of cream cheese mixture.

Pan Bagnat: Toss canned tuna packed in olive oil with some capers, olives, and a little giardiniera (pickled vegetables). Place on the bottom of a loaf of bread that's had some of its dough removed. Top with the remaining bread, wrap tightly and refrigerate, weighted down under a heavy can for several hours.

Muffaletta: Cut a large round loaf of country bread in half and scoop out some of the dough. Take some tapenade and add some finely chopped carrot and cauliflower and thin it with a little olive oil. Spread on the bottom of the bread and top with slices of salami, mortadella, and a young provolone. Top with more olive spread and close sandwich. Wrap sandwich tightly, place on a baking sheet, and refrigerate overnight weighed down with a heavy can.

Cheese and Chutney Sandwich: Combine jarred chopped mango chutney with cream cheese and spread on both sides of a ciabatta loaf. Top with thinly sliced sharp Cheddar and pickles.

Fig and Prosciutto Sandwich: Spread slices of whole grain bread with fig preserves jazzed up with a splash of vinegar. Top with thin slices of prosciutto.

Other No-Cook Meals

Spicy Southwestern Chicken Tortillas: Whisk together mayonnaise and some chipotle in adobo. Fold in shredded cooked chicken, thawed corn kernels, and black beans. Spoon into flour tortillas and top with salsa.

Mezze Platter: Place store-bought stuffed grape leaves on a platter along with a mound of hummus drizzled with olive oil, bread with taramosalata, and some olives.

Scallop Ceviche: Toss thinly sliced sea scallops with lime juice, orange juice, thinly sliced red onion, a little olive oil, and a generous amount of chopped parsley.

Peking Chicken: Brush store bought crêpes with hoisin sauce, and roll them around shredded chicken and scallions.

Ham and Cheese Rolls: Lay thin slices of ham on a work surface and top with a mixture of ricotta, a little Parmesan and pepper. Top that with thinly sliced roasted red peppers and roll up.

More Summer Recipes from KitchenDaily

Get chilled summer soups from the Skinny Chef
See our farmers' market recipe roundup for ideas on using all that seasonal produce
See a dozen different ways to make salad
Freeze your leftover fruits and veggies to enjoy summer's flavors months after summer's end

School Lunch Ideas for Kindergarten Through High School

Sandy Gluck — 2010-07-13T17:20:00Z

Getty ImagesI remember being delighted once summer started and I no longer had to pack the dreaded school lunch for my son. While other kids were having Lunchables, I tried to come up with something similar, but a little more healthy that wouldn't illicit the cry, "But Mom, all the other kids...."

The suggestions for school lunches below take into account the age of the child -- small kids need small, fun lunches, while older kids need more sustenance without a lot of frills. Some of the lunches here have suggestions on what else to add to the lunchbox; other all around good choices include whole grain crackers and pretzels, crisp vegetables, an occasional bag of chips, fruit, homemade trail mix and a cool drink.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

Elementary School Lunches

Mini Sliders: Buy mini burger buns and top with sliced meatballs and a little barbecue sauce or ketchup. Pack additional barbecue sauce or ketchup for dipping. Add a bag of baked whole grain chips and pack carrot sticks and a frozen, 100% juice juice box.

Cheese and Tomato Rice Crackers: Spread mini rice crackers with soft (fresh) goat cheese and horizontally halved grape tomatoes. If you can find baby bananas, add them to the lunchbox, or, instead, a couple of mandarin oranges.

Pasta Salad: Cook short tubular pasta the night before and toss with olive oil to coat. Add chunks of cheese, snap peas and a little sweet red bell pepper (or other vegetable your child likes).

Mini Bagels with Hummus: Cut mini bagels in half and spread with a couple of different types of hummus. Send along some string cheese, and whole grain mini pretzels.

Ants on a Log: Fill celery sticks with sunflower seed butter (or peanut butter if allowed) and top with raisins. Serve with a healthy brand of cheese crackers, and a small container of flavored yogurt.

Middle School Lunches

Picnic Lunch: Leftover fried (or healthier oven-fried) chicken makes a great lunch, and if you've got coleslaw too, even better. Wrap the chicken in foil or pack it in a reusable container; put the coleslaw in another small container. Add some cornbread and a chilled tea and you're all set.

Turkey-Cheddar "Wraps": Wrap thinly sliced roast turkey around Cheddar cheese sticks. Serve with a mixture of mustard and finely chopped store-bought mango chutney or apricot jam. Pack whole grain pretzels instead of bread.

Chicken Satay: Thread chunks of cooked chicken onto skewers along with cucumber chunks. Make a dipping sauce of sunflower seed butter (unless peanut butter is allowed), a little honey, cilantro, lime juice and a touch of hot sauce.

Maple BBQ Pork on a Bun: Cook pork tenderloin, brushing it while it cooks with your favorite barbecue sauce doctored with some maple syrup (you can make this for dinner and use the leftovers for lunch). Cool and thinly slice. Place on a bun spread with barbecue sauce, maple syrup and shredded carrots. Pack a bag of sweet potato chips.

Submarine: Make a hoagie with cooked chicken sausage, sauteed peppers and onions. Send along a small container with a little oil and vinegar for drizzling.

Junior High School Lunches

Soft Turkey Tacos: Spread flour tortillas with black beans mashed with hot pepper sauce. Top with corn kernels, diced tomato, thinly sliced turkey and shredded Jack cheese. Roll up.

Veggie Burgers: Cook veggie burgers and top with a spread made of a combo of mayo and chipotle or ancho chile powder; and sliced tomatoes, if desired.

Lentil and Spinach Salad: Cook lentils and toss with chickpeas, feta cheese, grape tomatoes, thinly sliced scallions and fresh spinach.

Chicken Nuggets: Take chicken tenders, dredge them in flour and saute until crisp, golden brown and cooked through. Pack with a few small containers of dipping sauce, such as marinara, barbecue and honey-mustard.

Ham and Cheese Redux: Spread a split baguette with butter and fig or apricot jam. Top with thin slices of ham, a creamy cheese like Brie and thinly sliced apple or pear.

Senior High School Lunches

Sushi Rice Salad: Cook sushi rice or regular rice according to package instructions. While still warm, add a little sugar dissolved in rice or cider vinegar and toss with a fork. Fold in diced red bell pepper, shredded carrots, cooked and shelled edamame and salt; toss to combine.

Spaghetti Frittata: Fold leftover spaghetti into beaten eggs combined with some grated Parmesan cheese. Pour into a square baking pan and bake at 350 until just set. Cut into rectangles and serve on slices of foccacia or other bread.

Fontina, Onion, and Mushroom English Muffins: Toast English muffins and brush with a cut garlic clove and a little olive oil. Top with sliced fontina cheese, sauteed onions and sauteed sliced mushrooms.

Pork Parmesan Sandwich: Dip pork cutlets first in flour, then eggs, then in a mix of breadcrumbs and grated Parmesan cheese. Saute until golden brown and cooked through. Pack on crusty rolls with greens and a drizzle of lemon juice and olive oil.

Roasted Vegetable and Cheese Salad: Roast (or grill) an assortment of seasonal vegetables and dress with oil and vinegar. In a separate container pack slices of Manchego or Cheddar cheese and a crisp green to be tossed together at lunch time. Send along toasted pumpkin seeds to be sprinkled on top and crisp pita chips.

More School Lunch Ideas from KitchenDaily:

See Kitchen Kids host Gino Campagna's lunchbox recipes.
Get healthy lunch recipes from Don't Tell Mama host, Shane Kelly.
Find ideas for safe school snacks that are free of nuts and other allergens.
Browse all back-to-school articles.

More Back-to-School Resources:

See Parentdish's back-to-school tips.
Visit AOL Shopping for back-to-school gear.

A Month of Popsicle Recipes

Sandy Gluck — 2010-06-30T17:42:00Z

CorbisPopsicle molds are available in kitchen supply stores, supermarkets, and some hardware stores. Can't find them? No worries. Pick up popsicle sticks at a craft store, get some small paper cups and you're all set. These are a snap to make. Just whip up one of the recipes below, pour or spoon the mixture into molds and freeze.

To win a Zoku Quick Pop Maker gift set from KitchenDaily, ENTER HERE!

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

Fruit-Based Popsicles

Piña Colada: Puree pineapple chunks with coconut milk, sugar to taste, a little nutmeg, cinnamon and vanilla.

Blueberry: Puree blueberries with just enough water to make the mixture pourable, a little pepper, ground allspice and sugar to taste.

Peanut Butter-Banana: Puree bananas with a couple of tablespoons of peanut butter, milk and a little vanilla.

Peaches and Cream: Puree peeled fresh or canned peaches along with sugar to taste, some water, a little half-and-half, a pinch of salt and a touch of lemon juice.

Watermelon-Chocolate Chip: Puree several cups of watermelon. Fold in mini chocolate chips and spoon into popsicles molds.

Creamy Banana: Puree bananas with a splash of lime juice and enough milk to make it thick but pourable. Add a little chopped banana for texture and add sugar to taste.

Cranberry-Orange: Puree canned cranberry sauce with enough orange juice to thin mixture to a thick pouring consistency. Add sugar and ground ginger to taste.

Tamarind: Combine about 2 cups of tamarind pulp (with pits) with 4 cups of water and simmer until the pulp has separated from the pits and the mixture is flavorful. Add sugar to taste and push through a sieve; discard pits.

Strawberry-Raspberry Yogurt: Puree strawberries with seedless raspberry jam until smooth. Add plain low-fat yogurt, vanilla, and sugar to taste and whirl until combined.

Mango-Chile: Puree fresh mango with a little lime juice, a touch of chipotle chile powder and a pinch of salt.

Pineapple: Puree chunks of pineapple (fresh or canned) with pineapple juice, a little grated fresh ginger, lime juice, and sugar to taste.

Sour Cherry Crisp: Puree a couple of cups of pitted fresh or canned sour cherries with light brown sugar to taste, a few tablespoons of toasted oats (toasted in a 350 degree F oven for 10 minutes), a little ground allspice, a touch of ground cloves, and a teaspoon of vanilla extract and enough orange juice to thin.

Juice-Based Popsicles

Grapefruit-Grenadine: Combine pink grapefruit juice with honey to taste, and grenadine to give a nice blush.

Orange Julius: Combine orange juice, just enough half-and-half to make it creamy, vanilla, and sugar to taste.

Spiced Carrot Cake: Gently heat carrot juice and add sugar to taste, stirring until the sugar has dissolved. Stir in some ground ginger, cinnamon, cardamom, and a pinch of salt.

Key Lime Pie: Combine sweetened condensed milk, a little grated lime zest, lime juice, and a little vanilla extract.

Lemonade: Prepare your favorite lemonade making it extra strong; pour into popsicle molds and freeze.

Pomegranate Sangria: Stir together pomegranate juice, orange juice and a little lime juice. Add sugar if needed.

Coffee and Chocolate Popsicles

Mocha: Prepare hot cocoa using 2 heaping teaspoons of unsweetened cocoa powder and 2 tablespoons semisweet chocolate to 1 cup of hot coffee; sweeten to taste with brown sugar. Add a splash of milk and freeze.

Chocolate Malt: Melt a 1/2 cup of semisweet chocolate in a cup of milk. Add a tablespoon or two of malted milk powder and freeze.

Adventurous Popsicles

Cucumber-Mint: Combine 3 cups of peeled and seeded cucumber, 1/2 cup sugar, 3 to 4 tablespoons of lime juice and 2/3 cup fresh mint leaves and puree. Push through a strainer and freeze.

Margarita: Combine lime juice, tequila, agave nectar to taste and a little orange juice.

Hibiscus: Steep several red zinger tea bags in boiling water until flavorful. Add sugar to taste, stirring until dissolved.

Lemon-Lavender Buttermilk: Make a sugar syrup of 1/3 cup sugar, 3 tablespoons water and 1/4 teaspoon lavender; heat just until sugar has melted. Let steep until cold. Strain and stir in 3 tablespoons lemon juice and 1 cup buttermilk.

Toasted Coconut: Gently warm coconut milk, add lemon, orange, and lime zest, cover and steep until cool. Meanwhile in a 350 degree F oven toast angel flake coconut until golden brown. Strain and remove zest from coconut milk, then stir in toasted coconut and sugar to taste.

Rice Pudding: Puree some cooked white rice with sweetened rice milk. Add a little cinnamon and nutmeg, pour into popsicle molds and freeze.

Thanksgiving Pops: Place a can of pumpkin puree in a blender along with light brown sugar to taste, cinnamon, nutmeg, allspice, ginger, a touch of cloves and enough milk to make a pourable mixture,

Vanilla-Caramel Pops: Combine 2/3 cup sugar and 1 tablespoon lemon juice in a skillet and cook over low heat until sugar has caramelized. Off heat add 2 cups milk (be careful, it will sputter). Return to heat and stir until sugar has melted. Stir in 2 teaspoons vanilla extract and freeze.

Butter-Pecan: Saute 3/4 cup of chopped pecans in 3 tablespoons butter until golden brown and fragrant. Add a couple of cups of milk and light brown sugar to taste and heat just until warm. Cover and let sit 30 minutes. Push through a strainer, stir in a teaspoon of vanilla extract and freeze.

Gingerale: Thinly slice enough fresh ginger to get 2 cups (no need to peel). Cook in 4 cups of water until nice and spicy. Add sugar to taste, and bring to a boil. Strain and freeze.

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A Month of Homemade Ice Cream

Sandy Gluck — 2010-06-30T17:37:00Z

JupiterimagesYou don't have to own an ice cream parlor to impress your friends and family with a variety of homemade ice cream flavors. All you need is an ice cream maker and the ideas gathered here.

Start with the basic vanilla ice cream recipe below, then pick from the following variations to create everything from old favorites like strawberry and rocky road to innovative combos like cinnamon-cardamom pine nut and oatmeal cookie ice cream. You can also use the basic recipe as a jumping off point for your own delicious creations.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

2 cups milk
2 cups heavy cream
1 cup sugar
1 vanilla bean split lengthwise or 2 teaspoons vanilla extract
Pinch of salt
4 large egg yolks

1. In a medium saucepan, warm the milk, 1 cup of cream, sugar, vanilla bean if using, and salt until small bubbles form around the edge of the pan. Remove from heat, cover and let stand 30 minutes.

2. Place the egg yolks in a large bowl and whisk to combine. Gradually whisk the warm milk mixture into the yolks until combined. Scrape mixture back into the saucepan and cook, stirring constantly until mixture coats the back of a spoon and leaves a track if you run your finger through it.

3. Pour mixture through a fine-meshed sieve set over a bowl and whisk in the remaining cup of cream and vanilla extract if using. Transfer to the refrigerator and chill completely. When ready to churn, remove vanilla bean* and reserve. Prepare ice cream according to manufacturer's directions.

*Rinse vanilla bean and let dry. It can be used again or placed in the sugar canister to flavor your sugar.

Ice Cream with Nuts and Such

Toasted Coconut: Replace the 1 cup of cream added at the end with 1 cup of coconut milk. Stir in 2 cups toasted coconut just before taking the ice cream off the machine.

Almond: Replace milk with plain almond milk. Fold 1 1/2 cups of toasted sliced almonds into ice cream just before taking the ice cream off the machine. Add 1/2 teaspoon almond extract when adding the vanilla extract.

Butter Pecan: Saute 1 1/2 cups of coarsely chopped pecans in 2 tablespoons of butter until lightly crisped. Add to ice cream just before taking the ice cream off the machine.

Ballpark: Fold 3 cups of caramel corn with peanuts into ice cream when it comes off the machine.

Peanut Butter: When warming milk and cream, reduce cream to 1/2 cup and whisk in 1/2 cup creamy peanut butter. Fold 1 1/2 cups coarsely chopped salted peanuts into the ice cream when it comes off the machine.

Rocky Road: Fold 1 1/2 cups mini marshmallows, 1 1/2 cups mini chocolate chips, and 1 cup sliced almonds into ice cream when it comes off the machine.

Cinnamon-Cardamom Pine Nut: Steep 20 cardamom pods, 2 split cinnamon sticks, and 1-teaspoon ground ginger in milk-cream mixture in the beginning. Strain and proceed with recipe. Fold in 1 cup toasted pine nuts when the ice cream is taken off the machine.

Fruit Ice Creams

Cherry-Pomegranate: Combine 2 cups dried tart cherries with 1/2 cup pomegranate juice and simmer over low heat until cherries are very tender. Strain, reserving liquid. Add liquid to custard after it's been strained. Fold cherries into ice cream once it comes off the machine.

Strawberry: Puree 2 cups of strawberries with 2 tablespoons of sugar and 1 tablespoon lemon juice. Fold into custard after it's been strained.

Raspberry-Orange: Puree 3 cups of raspberries with 1/2 teaspoon grated orange zest, and 3 tablespoons orange juice; strain to remove seeds. Fold mixture into custard after it's been strained.

Port Wine Prune: Poach 2 cups of plump pitted prunes in 1/2 cup port wine along with 2 tablespoons sugar and 3 strips of orange zest. Gently cook until the prunes are very soft and have absorbed the port. Remove orange zest. Puree prune mixture and add to custard before freezing ice cream.

Spiced Blueberry-Lime: Cook 3 cups blueberries with 2 tablespoons sugar, 2 tablespoons lime juice, 1/4 teaspoon black pepper, and 1/8 teaspoon ground allspice until blueberries are tender. Puree. Fold into custard and proceed with recipe.

Peach: Puree 2 cups of canned peaches with 1 tablespoon lemon juice and 1 teaspoon ground ginger. Fold into the custard before chilling and freezing.

Apricot-Mango: Combine 1-1/2 cups of dried apricots with 1 cup mango nectar. Bring to a simmer and cook 10 minutes. Remove from heat and let stand until cool. Transfer to a food processor along with 1 tablespoon lemon juice and puree. Fold mixture into custard before freezing.

Bitter-Orange Marmalade: Add 1/3 cup of orange zest strips to milk mixture when steeping. Strain after 30 minutes. Fold 1 1/4 cups of chopped bitter orange marmalade into ice cream mixture just before it comes off the machine.

Rum Raisin: In a small saucepan, combine 1 1/2 cups raisins with 1/3 cup dark rum and bring to a boil. Remove from heat, cover and let stand at least 3 hours and up to a day ahead. Strain, reserving the rum. Add the rum to the custard mixture after it's been strained. Add raisins to ice cream mixture just before it comes off the machine.

Chocolate Ice Cream

Mexican Chocolate: Add 2 cinnamon sticks, 6 whole cloves, and 2 allspice berries to the milk-cream mixture and warm as in the original recipe. Dampen 1/4 cup of unsweetened cocoa powder with some of the cream at the end until well combined. Proceed with recipe, straining out cinnamon, cloves, and allspice when removing vanilla bean.

Malted Milk: Whisk 1/4 cup of malt powder into the custard once it's been strained. Coarsely chop 2 cups of malted milk balls and fold into the ice cream once it comes off the machine.

Double Mint Chocolate: Add 1 cup finely chopped mint leaves to milk mixture when steeping. Strain after 30 minutes. Coarsely chop 2 cups of mint patties or junior mints and fold into ice cream when it comes off the machine.

Chocolate-Chocolate Chunk: Whisk 2 tablespoons of unsweetened cocoa powder into the sugar then whisk in the 2 cups of milk and 1 cup of cream until combined; cook as in basic recipe but don't steep. Add 4 ounces of coarsely chopped semisweet chocolate to the milk mixture when it comes off the heat; stir to melt. Strain and whisk in remaining cream. Fold 1 1/2 cups coarsely chopped chocolate into ice cream when it comes off the machine.

Toffee Crunch: Fold 2 cups coarsely chopped toffee bars into ice cream when it comes off the machine.

Chocolate Brownie: Add 5 ounces of coarsely chopped semisweet chocolate to the milk-cream mixture when it comes off the heat; stir to melt. Strain and whisk in remaining cream. Fold in 2 cups of broken brownies into ice cream when it comes off the machine.

More Delicious Ice Creams

Caramel: Place 1/2 cup of the sugar in a skillet with 1 tablespoon lemon juice and cook over low heat until mixture caramelizes. Add 1/2 cup of cream (be careful: mixture will splutter) and cook, stirring until smooth. Set aside. Prepare ice cream as above, reserving only 1/2 cup of cream at the end and proceed with recipe.

Lavender: Steep 1/3 cup dried lavender and 2 tablespoons grated lemon zest in milk-cream mixture and strain after 30 minutes. Proceed with recipe.

Espresso: Add 1/2 cup finely ground espresso beans to milk mixture when steeping. Strain after 30 minutes and proceed with the recipe.

Green Tea: Add 1/4 cup green tea leaves to milk mixture when steeping. Strain after 30 minutes and proceed with recipe.

Granola: Fold 2 cups of your favorite crunchy granola into ice cream once it's been taken off the machine.

Maple: Omit sugar. Use 1/4 cup dark brown sugar in the milk-cream mixture. Stir 3/4 cup maple syrup (preferably grade B) into custard mixture before freezing.

Oatmeal Cookie: Fold 3 cups coarsely broken crisp oatmeal cookies into ice cream when it comes off the machine.

Crystallized Ginger: Fold 1 1/2 cups of chopped crystallized ginger into ice cream once you've taken it off the machine.

A Month of Burger Toppings

Sandy Gluck — 2010-06-18T09:09:00Z

Getty ImagesSure you can top your burgers with ketchup, mustard or mayo but you can easily really jazz them up with one or more of the following toppings. And hey, they work for all kinds of burgers -- veggie burgers, turkey burgers, bison burgers -- not just traditional beef burgers.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

Creamy Condiments for Burgers

Creamy Goat Cheese and Pesto Spread: Stir together some store-bought (or homemade) pesto and some soft, fresh goat cheese. Add a splash of lemon juice if desired.

Feta Cheese and Dill Topping: With the back of a spoon, mash some Feta cheese with a little water to soften. Stir in snipped fresh dill and scallions.

Potato, Sour Cream and Chive Spread: Combine a couple of diced cooked potatoes with sour cream, a little white wine vinegar, chives, salt and pepper.

Creamy Cucumber Topping: Peel and halve lengthwise a seedless cucumber or a couple of Kirbys. Thinly slice, then combine with snipped dill or parsley, a touch of olive oil, a splash of lemon juice and some plain Greek yogurt.

Flavored Mayonnaise

Caesar Topping: Combine 1/2 cup of mayo with 1/4 cup grated Parmesan, cheese, 1 clove minced garlic, 2 teaspoons of lemon juice, 2 mashed anchovies and 1 teaspoon capers.

Sundried Tomato Pesto: Combine 1/2 cup mayo with 2 to 3 tablespoons store-bought sundried tomato pesto, 2 teaspoons of olive oil and a little red wine vinegar.

Thousand Island Dressing: Stir 2 tablespoons of ketchup, 1 tablespoon cider vinegar, 1 teaspoon honey and a couple of tablespoons of chopped bread-and-butter pickles into 1/2 cup of mayo.

Green Goddess Dressing: Combine 1/2 cup of mayo with 1/4 cup of sour cream, 1 tablespoon lemon juice, 2 anchovies mashed, 2 tablespoons of snipped chives or thinly sliced scallions, a tablespoon of chopped parsley, salt and pepper.

Garlic Mayo: Drop 5 cloves of peeled garlic into a pan of boiling water and blanch for 1 minute. Drain. (Blanching takes the bite out of the garlic, but not the flavor -- if you like the bite, don't bother to blanch.) Mash with the flat side of a chef's knife until it's a paste. Stir into a 1/2 cup mayo along with a teaspoon of lemon juice. Season with salt.

Chipotle Mayo: Combine mayonnaise with a little chipotle chile powder, some lemon juice and ground coriander. Season with salt and pepper.

A Trio of Flavored Butters

Red Wine Butter: In a medium skillet cook a cup of red wine and 1 minced shallot until mixture is syrupy and reduced to 3 tablespoons. Cool, then stir into a stick of room temperature butter. Season with salt and pepper.

Herbed Butter: Soften 1 stick of butter to room temperature and combine with chopped fresh thyme, a little grated lemon zest, a touch of salt and pepper.

Horseradish Butter: Squeeze 1/4 cup of prepared white horseradish until dry. Stir into 1 stick of room temperature butter along with 1/2 teaspoon Dijon mustard.

Tomato-Based Burger Condiments

Jazzed up Ketchup: Combine ketchup, a drizzle of honey, and a little balsamic to get a sweet and sour sauce.

Romesco: In a blender, combine a small jar of roasted red peppers (rinse and drain the peppers), 2 tablespoons tomato paste, 1/4 cup natural almonds, a tablespoon of olive oil, 2 teaspoons smoked paprika and salt to taste, then puree.

Spicy Ketchup: Combine 1/2 cup of ketchup with a tablespoon of hoisin sauce and 2 to 3 teaspoons of Sriracha hot sauce.

Tex-Mex Topping: In a small bowl, combine tomato salsa, some fresh or thawed frozen corn kernels, cumin and coriander. Add some fresh chopped cilantro.

Margherita Pizza Topping: Combine halved grape tomatoes with slivers of fresh basil, diced mozzarella, and a little olive oil to make it all hold together.

Caponata-Fennel: Combine a couple of small cans of caponata (eggplant-tomato relish) with 1/3 cup diced fresh fennel, a tablespoon of fennel fronds, and just a touch of olive oil.

Avocado-Tomato: Mash one avocado until chunky. Stir in 3 tablespoons minced red onion, a diced roma tomato, salt, and a little Tabasco.

Vegetable Toppings for Burgers

Caramelized Onions: Sauté chopped onions in oil until tender and golden. Just before they're ready to come off the stove, hit them with a splash of balsamic vinegar.

Piquant Red Onion Topping: Halve a red onion and thinly slice. Toss in a bowl with fresh lime juice and let sit overnight until the onions are crisp-tender.

Sautéed Mushrooms: Sauté a mix of sliced mushrooms in olive oil with some garlic and shallots. Finish with a little chopped parsley.

Fried Jalapeño Peppers: Drain and pat dry jarred pickled jalapeño slices and shallow fry until crisp.

Homemade Pickle Relish: Chop a couple of dill pickles and combine with chopped red bell pepper, fresh dill, a touch of olive oil and a chopped sweet pickled pepper.

Chili Beans: Combine lightly mashed small red beans with a little chili powder, tomato paste, a little red wine vinegar, olive oil and thinly sliced scallions.

Salsas and Chutneys to Dress up Your Burger

Tropical Salsa: Combine diced mango, a little diced avocado, minced red onion, minced red bell pepper, a touch of honey and lime juice. Add fresh cilantro or mint if you like.

Spicy Chutney: Combine 1/4 cup chopped store-bought mango chutney, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, a little ground ginger and pepper.

Avocado-Tomato: Mash one avocado until chunky. Stir in 3 tablespoons minced red onion, a diced roma tomato, salt, and a little Tabasco.

Satay Sauce: Stir together 1/3 cup creamy or chunky peanut butter, a tablespoon rice vinegar, a tablespoon honey, 1 teaspoon ground coriander, and just a little cayenne. Add some chopped cilantro if you like.

Chimichurri: In a food processor combine equal parts of fresh cilantro and parsley, add a couple of cloves of garlic, a pickled jalapeño, lime juice, and olive oil and process until the mixture is smooth and thick.

More from KitchenDaily:
Get 16 tips for the perfect burger.
See Curtis Stone make his gourmet burgers.
Check out Tyler Florence's take on burgers.
Build a healthier burger with Devin Alexander.
Browse all burger recipes.

What to Do With the Extras

Sandy Gluck — 2010-04-18T13:55:00Z

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If you cook a lot -- or even a little -- chances are you've got a bit of this and some of that hanging out in your fridge. Don't waste it and certainly don't go shopping for new groceries; you've probably got all the basics of a really great meal already on hand. Here's how to make smart use of all those little bits and pieces.

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What to Do With the Extras

Peanut Butter
A tablespoon of peanut butter added to milk, along with a banana and ice makes a great smoothie. It also works as a great thickener in stews, adding marvelous depth of flavor.

Browse all Smoothie recipes and learn how to make stew.

What to Do With the Extras

Mashed Potatoes
Extra taters make great soup. Thin the mashed potatoes with milk, cream or broth and garnish with thinly sliced scallions.

You can also make fabulous fritters. Add flour and an egg to bind the mixture, fold in some diced ham and shape it into patties. Dredge in breadcrumbs or flour and sauté.

Browse all Mashed Potatoes recipes

What to Do With the Extras

Mustard
Don't throw away that smidge of mustard left in the jar. Add some oil and vinegar and make vinaigrette by just shaking it up right in the jar. Or stir in a little bit of jam -- ideally apricot, or a red currant jelly -- and use the mixture as a glaze for pork or chicken.

Read our mustard taste test and browse all Vinaigrette recipes

What to Do With the Extras

Bread
Of course you can slice it and freeze it for morning toast, but there's lots more to do. Make breadcrumbs by pulsing the bread in a food processor or make a batch of croutons. Just cut the bread up into chunks, toss with olive oil and a little salt and sauté in a pan or toast in a 400 oven. It's also great for crunchy crostini.

Browse all Crostini recipes

What to Do With the Extras

Brown Sugar
Don't pitch that hardened brown sugar. Place a couple of slices of apple in the container and seal it up. In a day or two it will be supple and ready to use. You can generally trade about half the amount of granulated sugar for brown sugar in baked goods like brownies and some cakes and cookies.

Browse all Brownie recipes

What to Do With the Extras

Buttermilk
Until dairies figure out they should be packing buttermilk in half pint containers, you'll probably have leftovers. Don't despair -- swap in buttermilk for regular milk in pancakes by adding a little baking soda and decreasing the baking powder by a drop. Use it for marinating chicken for fried chicken -- it both tenderizes and gives a little tang. Or try it in a salad dressing with a small amount of oil.

Try Sweet Tea Fried Chicken and browse all Pancake and Buttermilk Dressing recipes

What to Do With the Extras

Coconut Milk
Luckily it now comes in smaller cans but if you've got leftovers, stir it up and freeze in ice cube trays for use in drinks and soups later. To use it right away, substitute coconut milk for some or all of the water when you make rice. Substitute it for butter to finish a sauce or stir a little into some broth along with cooked pasta and garnish with peanuts.

Browse all Coconut Milk recipes

What to Do With the Extras

Cooked Meat
Chop some of that leftover stew meat and any extra vegetables and make them into a pasta sauce. Add a little broth, butter, and Parmesan, toss with hot cooked pasta and you've got an instant meal. Cooked meat also makes a great filling for tacos, a topping for a pizza, or it can even be folded into an omelet. Got extra meatloaf? Break it into small pieces and stir them into tomato sauce for a quick meat sauce.

Browse all Meat Sauce recipes

What to Do With the Extras

Mayonnaise
Make a quick Caesar salad dressing with mayo, some lemon juice and grated Parmesan cheese. Or spread it on a thick slice of fish, sprinkle with breadcrumbs and bake. The coating will keep it super moist.

Everyone's heard that it's good for your hair, but when we tried it it took about four washings to get it out!

Browse all Caesar Salad recipes and learn how to cook fish.

What to Do With the Extras

Rice
Who hasn't cooked up enough rice to feed an army when it's just you and a couple of friends? Fried rice puts leftovers to delicious use and actually works better with cold cooked rice.

Don't want to break out the wok? Mix the cooked rice with a little egg, some Fontina or your favorite cheese, add some seasonings and make rice cakes. Cook them in a little olive oil and you've got a vegetarian dinner.

Browse all Fried Rice and Rice Cakes recipes

What to Do With the Extras

A Month of Salad Recipes

Sandy Gluck — 2010-04-16T15:22:00Z

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Summer fruits and veggies are at their peak of freshness. Celebrate the season and showcase their flavor in these quick, simple salads. We've got one for every day of the month.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM

FRUITY SALADS

1. Cut pluots or other full-flavored plums into wedges and toss with soft goat cheese, fresh mint and a drizzle of red currant jelly thinned with a little lime juice.

2. Combine mango wedges, chunks of tomato and avocado, some peeled, seeded and diced cucumber, fresh lime juice and torn mint leaves.

3. Top Chef winner Stephanie Izard shared her favorite quick, cool summer salad recipe with KitchenDaily. Click the arrow to start the video.

A Month of Sandwich Recipes

Sandy Gluck — 2010-04-09T14:03:00Z

Man cannot live on bread alone. Well, maybe he can if it's topped with tasty combos of meats, veggies, cheese and condiments. We've got tempting suggestions for every day of the month.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

PORK AND BEEF SANDWICHES

1. Spread slices of rye bread with pepper jelly and top with sliced ham, Jack cheese and thinly sliced cucumbers.

2. Combine tomato-based chili sauce with mayo and spread on a hard roll. Top with sliced roast beef and goat or feta cheese.

3. A Southern friend's fave is crisp slices of bacon on toasted bread spread with peanut butter and topped with banana slices and crisp lettuce.

4. Split a ciabatta or other roll and fill with sliced pork tenderloin and a coleslaw mix dressed with lime juice, a little sugar, olive oil and chopped cilantro.

5. Make a sauce of yogurt and cucumber, slather it on a hard roll and fill with roast beef or lamb, mashed white beans and chopped sun-dried tomatoes.

6. Layer chopped, cooked bacon with thin slices of roast pork on a seeded bun with a mix of ketchup and maple syrup for a double-pork extravaganza.

7. Top a split ciabatta or other roll with a combo of pesto and mayo and fill with thinly sliced flank steak and tomato.

8. Layer a hoagie roll with smoky ham, provolone and roasted red peppers and drizzle with olive oil and vinegar.

9. Stack thick slices of meatloaf, on toasted bread with mustard or ketchup, thin slices of onion, and crushed potato chips for a Blue Plate Special.

10. Split a hero roll and fill with meatballs, shards of Parmesan cheese and pepperoncini.

POULTRY SANDWICHES

11. Chop Major Grey's mango chutney and add to cream cheese along with a little diced celery. Spread on dark bread with slices of cooked chicken.

12. Mash some avocado with a little lemon juice, cumin, coriander and oregano, spread on country bread and top with grilled chicken for a Southwestern treat.

13. Spread apple butter on a hot dog roll and nestle in smoked chicken sausage to make sausage rolls at home.

14. Stir a little chipotle chile powder into mayo to add a little kick. Spread it on a hard roll and top leftover slices of fried chicken, thin sliced pickles and shredded cabbage .

15. Spread pumpernickel bread with soft brie cheese, then top with thinly sliced pear and smoked turkey breast.

16. Combine mayo with thinly sliced scallion and spread on toasted whole-grain English muffin. Top with bacon, turkey and ripe tomato slices for an easy turkey club.

SEAFOOD SANDWICHES

17. Mix oil-packed tuna with chopped cilantro, jalapeno, mayo and lemon juice and spoon onto multi-grain bread.

18. Combine chopped cooked shrimp with store-bought salsa, black beans and corn kernels. Line a wrap with romaine lettuce, fill with shrimp mix and roll up.

19. For my Aunt Ruthie's tuna salad, spread sliced bread with cream cheese, top with a mixture of tuna, chopped apple, celery and a little red onion.

20. Mix tuna, capers, tarragon and mayo with a couple of cloves of blanched garlic, and bread and butter pickle slices spread on country bread.

21. Try a shrimp sloppy joe. Toss chopped cooked shrimp with your favorite barbecue sauce, add a little diced bell pepper and spoon onto a potato roll.

VEGETARIAN SANDWICHES

22. Spread chunky or creamy peanut butter on brioche or Pullman slices and drizzle melted chocolate over the peanut butter before closing the sandwich.

23. Layer grilled zucchini, eggplant, roasted peppers, sun-dried tomatoes and goat cheese on focaccia.

24. Mix ricotta with a little grated orange zest, a touch of sugar and mini chocolate chips and slather on cinnamon raisin bread.

25. Spread multi-grain bread with honey mustard and top with sliced cheddar cheese and apple wedges.

26. Toss portobello mushroom caps with a little balsamic vinegar and bake or grill. Place on a roll with mozzarella cheese and a touch of tomato sauce.

27. Chopped hard-cooked eggs, a little bit of diced red onion, curry powder and chopped mango chutney make a great egg salad on dark bread.

28. Spread focaccia or a roll with a mix of olive oil and tomato paste and top with fried eggplant, sliced tomatoes, arugula and a splash of balsamic vinegar.

VEGAN SANDWICHES

29. Saute seitan until lightly crisped, then toss with soy sauce and agave nectar on a bun with scallions and shredded cabbage.

30. Spread peanut butter on whole wheat bread, top with banana slices and sprinkle with granola.

31. Spread a hard roll with hummus, shredded carrots, shredded peppers and fresh dill.

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Sandwich Recipes and Tips

Grilled Cheese
Chef Vanessa Daou of the Black Cat Café makes the single best grilled cheese we've ever tasted. Her secret? She spritzes both sides of the bread with cooking spray and always heats the separate bread slices cheese side up to ensure a crispy outside and an ooey-gooey center.

She's also not afraid to play around with the fixins. The Wild Julia, pictured, is stacked with sharp cheddar, vine-ripened tomatoes, crispy bacon, crunchy pepita seeds and a dash of hot sauce. Share your favorite add-ons in the comments below.

Browse great grilled cheese recipes
Visit the Black Cat Cafe

Black Cat Cafe & Bakery

HLT (Hummus, Lettuce & Tomato)
It's terribly tempting to over-stuff a pita, but Chef Vanessa says to resist. More often than not, you'll just end up tearing the bread, making it hard to manage spillage.

When she's loading up an HLT pocket, she spoons hummus into the bottom, and stacks it with cucumber and tomato slices, baby lettuce, carrot shreds and peppers. However, if she's building it on whole wheat bread, it gets another layer of hummus on top. It's a cinch to make hummus at home, but there are plenty of perfectly delicious pre-made brands available.

Browse great hummus recipes
Visit the Black Cat Café

Black Cat Cafe & Bakery

Italian Melt
Mozzarella melds with savory pesto and vine-ripened tomatoes for an Italian twist on a classic grilled cheese. Chef Vanessa insists upon thick, sturdy bread like cibatta for a no-tear sandwich, and relies on her trusty panini grill for a beautiful, professionally pressed crust. Reliable models are a steal for under $30. Vanessa leaves the traditional walnuts out of her pesto to accommodate diners with allergies, but notes that store-bought brands are dandy for home use should you not wish to go to all that fuss.

Browse great grilled cheese recipes
Explore pesto recipes
Visit the Black Cat Café

Black Cat Cafe & Bakery

Tuscan Chicken
Take a tasty tip from Chef Vanessa and toast bread, no matter what sandwich you're serving. Just one minute will make it taste fresher.

The Tuscan is all about stacking ingredients to maximize flavor and minimize sogginess. Slather the bottom slice of sturdy bread with two spoonfuls of pesto, then stack on a warm chicken breast that's been marinated overnight in lemon juice or olive oil, garlic and salt and lightly grilled. On the top slice, layer mozzarella, vine-ripened tomato slices and an artichoke heart and press it all together until the cheese is melted. Before serving, slip lettuce beneath the tomato layer. It's a cool texture treat amidst the melt.

Browse great grilled chicken breast recipes
Visit the Black Cat Café

Black Cat Cafe & Bakery

Hanger Steak
Start with succulent grilled or pan-seared steak, and you're halfway there. Chef Alex Webster of Alex & Ika Restaurant in Cooperstown, N.Y., ditches the traditional horseradish, cheese and mushrooms and opts instead to top his with sauteed shallots and cherry peppers and a savory swipe of homemade pesto on a baguette.

His version tweaks the traditional all-basil model and swaps half the leaves for gently peppery, nutty arugula, and picks walnuts over pignoli. The lighter taste allows the sumptuous steak flavor a starring role. Just pick your favorite pesto recipe and make the switch.

Explore pesto recipes
Browse great hanger steak recipes
Visit Alex and Ika

Alex and Ika Restaurant

Ham & Cheese
Don't fear the frying pan or the grill says Chef Alex. Let your bread cook long enough to build up a good, solid crunch, and make sure to select one that'll stand up to the task. Cibatta and baguettes are solid bets.

We won't mince words -- Alex's chopped prosciutto and Gouda is the best ham and cheese sandwich in the world. Give Swiss a miss and consider a bolder, sharper cheese like Gouda, Gruyere or aged cheddar. And while you're at the deli counter, perhaps pass over the boiled ham and give a distinctive cured variety like prosciutto, coppa or capicolla a shot.

Explore deli meats
Browse great ham and cheese recipes
Visit Alex and Ika

Alex and Ika Restaurant

BLT
Pay attention to the quality of your ingredients, and it'll reward you with a superior sandwich, says Chef Alex. Just taking the time to roast the tomatoes in a pan or the oven, select crisper lettuce leaves or opt for a thicker cut of bacon (he prefers an applewood-smoked variety) and chewy cibatta can loft a simple lunchtime sandwich into a memorable meal. Pass on the mayo and balance the bacon's saltiness with a sweet, tangy honey mustard vinaigrette.

Make a dressing
Browse great BLT recipes
Visit Alex and Ika

Alex and Ika Restaurant

Thanksgiving
Since 1952, folks have flocked from miles around to savor the sandwiches at Gibby's Diner in Duanesburg, N.Y. Their Colleen's Favorite, which we've seen on various menus as a Thanksgiving, is a particular standout, thanks to the clever meld of temperatures. Cranberry sauce and fresh turkey slices are both presented cold, but nestled between is a thick, hot layer of wonderfully savory stuffing. Gobble, gobble!

Make a perfect turkey
Browse great stuffing recipes
Cook up cranberry sauce

Gibby's Diner

Turkey or Chicken Club
We've all seen club sandwiches before, but what makes Gibby's rendition so addictive is that they roast fresh turkeys daily, and aren't stingy with the thickness of the slices. Chances are that most folks don't have the time or wish to do that, but more and more grocery stores are offering whole or partial rotisserie birds hot in their deli section. Swing by their bakery section for a freshly baked loaf or rolls (Gibby's makes theirs daily), and you've got the makings of a sandwich that's fit for an evening meal.

Make a roasted chicken
Browse great club sandwich recipes
Bake up some fresh bread

Gibby's Diner

Open-Faced Meatloaf
Not every sandwich has to be handheld; some even require a knife and fork. We appreciate that everyone's got their own take on what makes an ideal meatloaf (please let us know in the comments below), but what's key in Gibby's wonderfully sloppy hot sammy here is that it's so thoroughly drenched in savory turkey gravy. Next time you're making a big bird, freeze some gravy (not to mention stuffing), so when you're craving an open-faced feast, you can just pop a portion in the microwave.

Make meatloaf tonight
Browse great gravy recipes
See our favorite mashed potato recipes

Gibby's Diner

A Month of Easy Side Dishes

Sandy Gluck — 2010-03-31T14:19:00Z

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Main dishes are great, but sometimes, we're just in it for the sides. Here are quick, delicious recipes for every day of the month.

STARCHY SIDES

1. Soupy White Beans with Parmesan In a saucepan, heat oil and cook some chopped onion and carrot. Add rinsed and drained canned white beans and broth or water. Cook until beans are very tender and still soupy. Stir in Parmesan and butter to finish.

2. Cilantro Rice Heat oil in a saucepan, add scallion; cook until wilted. Add long grain white rice, water, salt and a little grated lime zest. Cook until done, stir in a good amount of chopped cilantro.

3. Sesame Seed Noodles Cook wide egg noodles and toss with toasted sesame seeds, salt, pepper, toasted sesame oil and a touch of butter.

4. Cashew CouscousSteam couscous per package directions using broth instead of water. Uncover and stir in diced red bell pepper and coarsely chopped salted cashews.

5. Carrot Rice Heat oil in a medium saucepan. Add a chopped onion and cook until golden. Stir in a cup of Basmati or Texmati rice. Add 2 cups carrot juice, salt and a little ginger and cook until rice is tender.

6. Herbed Orzo Cook orzo according to package instructions. While it's cooking, in a large bowl toss together butter, chopped fresh dill, parsley and oregano. Add hot drained orzo, cover until ready to serve and toss together.

7. Creamy Root Vegetable Purée Cook chunks of peeled baking potatoes, a couple of peeled and sliced parsnips, some peeled and sliced celery root and a sliced carrot in just enough salted water to cover. Cook until tender. Drain, reserving some of the liquid. Purée along with some liquid and a nub or two of butter until creamy. Add some of the cooking liquid if necessary to thin.

VEGETABLE SIDE DISHES

8. Crumb-Coated Artichoke Hearts Rinse and drain a couple of cans of artichokes in water. In a skillet, toast breadcrumbs with a little butter and parsley. Heat artichokes in a separate skillet along with a little butter and lemon juice until heated through. Scatter crumbs over artichokes.

9. Roasted Brussels Sprouts Remove stem end of Brussels sprouts, and halve lengthwise. Cut a couple of slices of bacon into strips and place on a rimmed baking sheet. Add the halved Brussels sprouts, a tablespoon of oil, salt and rosemary and toss to coat. Bake at 400 degrees until tender, tossing occasionally, about 20 minutes.

10. Gingered Napa Cabbage Halve napa cabbage lengthwise and slice 1-inch wide. Sauté with garlic and fresh ginger until wilted. Season with salt.

11. Caramelized Carrots and Parsnips Heat 3 tablespoons of butter with 2 tablespoons of sugar in a large skillet. Add 1/2 pound each carrots and parsnips, cut into 1-inch lengths. Cook, tossing until golden. Add 1/2 cup water and cook until water has evaporated and vegetables are tender.

12. Roasted Cauliflower Break cauliflower into small florets. Place on a rimmed baking sheet and toss with several tablespoons of olive oil. Add a few whole rosemary sprigs and whole, unpeeled garlic cloves. Roast at 400 degrees, tossing occasionally until cauliflower is golden brown and tender, about 20 minutes.

13. Quick Cooked Collards Cut stemmed and washed collard greens into 1-inch wide ribbons. Heat olive oil a little garlic, and an anchovy over low until garlic is golden and anchovy has melted. Add collards and stir to coat. Cover. Cook, stirring occasionally until collards are tender. Season with salt, vinegar, and a touch of sugar.

14. Roasted Corn, Red Onion and Mushrooms Toss a package of thawed and drained frozen corn kernels on a rimmed baking sheet with sliced red onion and quartered mushrooms. Add a little sage, salt and pepper and roast at 400 degrees until tender.

15. Cucumbers in a Yogurt-Dill Sauce Thinly slice European cucumbers (no need to peel) and toss in a mix of plain yogurt, snipped dill, a little olive oil, salt and pepper.

16. Lemon-Roasted Fennel Thinly slice fennel lengthwise, leaving core intact. Place fennel on a sheet of oiled aluminum foil. Top fennel with thin slices of skin-on lemon, a couple of garlic cloves, peeled and halved, salt, and fennel fronds. Seal and roast on a rimmed baking sheet at 375 degrees until tender.

17. Steamed Green Beans Gremolata Heat a small amount of water in a skillet. Add salt and trimmed green beans (about 1/2 pound). Cover and steam until bright green and tender. Drain. Toss with olive oil, salt, and grated lemon zest.

18. Broccoli with Brown Butter Steam broccoli florets until crisp-tender. In a skillet, melt butter over medium until foamy. When foam subsides watch carefully and when the butter is fragrant, nutty and browned, spoon over the broccoli.

19. Buttery Kohlrabi Peel kohlrabi and cut into thick julienne (like French fries). Place in a skillet with salted water to cover; add a couple of tablespoons of butter. Cover and simmer until tender. Uncover and cook until water has evaporated.

20. Braised Leeks Cut leeks in half lengthwise and wash well. Combine leeks, some broth, a little tomato and orange zest in a skillet. Season with salt and tarragon and cook until leeks are tender.

21. Unstuffed Mushrooms Sauté quartered mushrooms in olive oil with crumbled fresh sausage and garlic. Toss with flat leaf parsley leaves.

22. Peas with Prosciutto and Mint Sauté diced prosciutto in a little oil until crisp. Add frozen peas, mint leaves, salt, and nutmeg and cook until peas are tender. Remove from heat and swirl in a little cold butter until creamy.

23. Trio of Sautéed Bell Peppers with Cilantro Cut red, yellow and green bell peppers into squares and sauté with oil, vinegar and cilantro.

24. Herbed Snap Peas Steam snap peas until crisp-tender. Transfer to a bowl and add butter, toasted almonds, and salt; toss to combine.

25. Sautéed Spinach with Raisins and Pine Nuts Soak 1/4 cup raisins in water to cover for 10 minutes. Drain, reserving liquid. Heat olive oil in a large skillet along with a couple cloves garlic, slivered. Cook over low heat until garlic starts to color. Add 1 pound fresh spinach (leaves and tender stems), season with salt, add raisins, a couple tablespoons of pine nuts and a little of the soaking liquid. Cook until tender.

26. Quick Creamed Spinach Cook 1 package chopped frozen spinach according to package directions. Stir in 1/4 cup cream cheese, 1/2 teaspoon grated lemon zest and 1-teaspoon lemon juice; cook until creamy. Season with salt and grated nutmeg.

27. Balsamic-Glazed Butternut Squash Peel squash, cut into 1-inch chunks, discarding seeds. Place on a rimmed baking sheet, and drizzle with oil, sugar and salt. Bake at 350 degrees until tender. Remove from oven and splash with balsamic vinegar.

28. Creamy Summer Squash Thinly slice summer squash and sauté in butter along with tarragon until tender. Add a couple of tablespoons of cream and cook just until it coats squash, and serve.

29. Sautéed Cherry tomatoes Sauté whole cherry tomatoes in olive oil with garlic, scallions, parsley and basil, then cook until the tomatoes have wilted and collapsed.

30. Sautéed Watercress Heat a pan with oil and garlic and add trimmed watercress, salt and a sprinkle of sugar. Cook, tossing until wilted.

31. Grilled Zucchini Cut thick long slices of zucchini and toss them in a little olive oil. Place on a grill or grill pan and cook until tender. Toss with red wine vinegar and whole basil or mint leaves.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

A Month of Pizza Recipe Ideas

Sandy Gluck — 2010-03-30T13:44:00Z

Getty ImagesSpending too much time and money on takeout pies that are only so-so? Ditch the delivery guy and make your own at home. Just reach for your favorite store-bought pizza crust or master Chef Curtis Stone's no-fail, easy-rising dough recipe. We've got crowd-pleasing pizza toppings for every day of the month.

Unless otherwise indicated, bake the pizzas in a pre-heated 350 degree F oven for 25 to 30 minutes or until ingredients are lightly browned and bubbly.

VEGETARIAN PIZZAS

1. Artichoke and Gruyere Pizza Rinse, drain and thinly slice canned, water-packed artichokes. Place them on pizza dough and cover with grated Gruyère cheese, thinly sliced garlic, a drizzle of olive oil and panko breadcrumbs.

2. Portobello and Pesto Pizza Remove stems from large portobello mushrooms. Cook the mushrooms in a mix of olive oil, garlic and red wine vinegar until tender. Then fill the caps with sliced plum tomatoes, mozzarella cheese, and homemade or store-bought pesto and bake until cheese has melted. These can be enjoyed atop a crust -- or even on their own.

3. Pizza al la Norma Top dough with a cooked tomato sauce, strips of sautéed eggplant and ricotta salata. Once baked, scatter fresh basil leaves over the top.

4. Summer Squash Pizza Grill slices of zucchini and yellow squash and place on pizza dough along with grilled onion, Parmesan and fresh oregano.

5. Savory and Sweet Pizza Brush dough with olive oil, a touch of orange marmalade and ricotta salata. Scatter rosemary over the top and press seedless grapes into the dough.

6. Potato Pizza Layer thin slices of cooked potato with crumbled rosemary, black pepper, olive oil and grated Parmesan.

7. Pear and Blue Cheese Pizza Top whole-wheat or regular dough with sliced pears, a briefly stirred mixture of crumbled blue cheese and cream cheese, fresh sage and chopped crystallized ginger.

8. Pizza Bianco Make a sauce-free bianco (Italian for "white") pizza with mozzarella, ricotta, provolone, Parmesan and a generous amount of black pepper.

9. Cheddar and Chutney Pizza Scatter dough with thin slices of red onion and red bell pepper and top it with chopped store-bought mango chutney and sharp cheddar cheese.

10. Broccoli Rabe and Sun-Dried Tomato Pizza Sautée coarsely chopped broccoli rabe in olive oil until tender, then arrange it atop pizza dough with thinly sliced, plump, sun-dried tomatoes and grated Pecorino or Parmesan cheese.

11. Pasta Pizza Top thin dough with your favorite macaroni and cheese and bake for a double-shot of comfort food.

12. Pizza Margherita Brush dough with olive oil, top with mozzarella and, if you'd like, a little ricotta or Parmesan cheese, and scatter grape tomatoes over the top. Garnish with a few basil leaves.

13. Acorn Squash and Walnut Pizza Top dough with with skin-on, thinly sliced acorn squash, Gruyère cheese, toasted walnuts and drizzles of olive oil and balsamic vinegar.

14. Fennel Pizza Cook fresh fennel long and slow in olive oil until it's caramelized and tender. Top dough with Parmesan, grated lemon zest, shredded mozzarella and the fennel and bake. Garnish with fennel fronds.

MEAT AND POULTRY PIZZAS

15. Chicken and Fontina Pizza Chop onions, cook them until golden brown, then scatter on a crust with shredded rotisserie chicken and creamy fontina cheese.

16. Burrito Pizza Top large burrito-style tortillas with shredded pepper jack cheese, thinly sliced chorizo, roasted red peppers and drained, canned black beans.

17. Fig and Prosciutto Pizza Thinly slice fresh figs and toss in a little oil and lemon juice. Place on pizza dough and top with slices of prosciutto.

18. Bacon and Cheddar Pizza Spread dough with spicy mustard and top with crumbled crisp bacon, cheddar cheese and thick slices of tomato.

19. Sausage and Pepper Pizza Sauté onions until tender, add sliced peppers and sausages and cook until the sausage is done. Place on top of dough with fresh basil leaves and a drizzle of vinegar.

20. Caesar Pizza Top dough with a ranch-style dressing mixed with Parmesan cheese. Bake, then top with tossed romaine lettuce, anchovies and grilled chicken.

21. Ham and Apple Pizza A layer of sliced apples, another of fontina or Gruyère and one more of julienned strips of Black Forest ham makes for a most savory pie.

22. Lamb Pizza Top large pitas with a mix of ground lamb, pine nuts, coriander, cumin and tomato and finish with a layer of feta or yogurt.

23. Barbecue Pizza Pulled pork, corn kernels, a slathering of barbecue sauce and a topping of slaw takes pizza on a trip down South.

24. Meatball Pizza Slather dough with marinara sauce, small meatballs, sautéed mushrooms and ricotta cheese.

25. Antipasto Pizza Load up with salami, artichokes, roasted red pepper strips and mushrooms, then top with mozzarella and basil leaves for an antipasto pie.

SEAFOOD PIZZAS

26. Clam Pizza Stack a pizza round with chopped tomatoes, oregano and a little grated orange zest. Cook clams separately and once the pizza is done, scatter shelled cooked clams over the top.

27. Garlicky Anchovy and Spinach Pizza Chop anchovies and toss them with fresh spinach and garlic. Brush dough with olive oil, sprinkle fairly heavily with Parmesan and top with the anchovy mixture.

28. Zesty Shrimp and Mango Pizza Top dough with thinly sliced tomatoes, sautéed shrimp, sliced hearts of palm and chopped mango. Serve with lime wedges.

29. Pizza with Greens and Ricotta Sauté escarole or beet greens in olive oil with a little anchovy until the greens are tender. Place on top of dough along with a little ricotta and plump raisins.

DESSERT PIZZAS

30. Cannoli Pizza Brush dough with olive oil and sprinkle with sugar. Top with lightly sweetened ricotta, grated orange zest, mini chocolate chips and shelled pistachios for a pizza-fied twist on a cannoli.

31. Banana and Chocolate Pizza Coat dough with melted butter and sprinkle with cinnamon and sugar. Top with sliced bananas and bake, then finish with chocolate sauce.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM

A Dozen Recipes for Leftover Easter Eggs

Sandy Gluck — 2010-03-12T10:53:00Z

Getty ImagesGot a few too many leftover Easter eggs on hand? The good news is that, if left in their shells, hard-boiled eggs will keep in the fridge for up to a week. But with the 12 hard-boiled egg recipe ideas here, they'll likely disappear a lot faster than that. In fact, you might find yourself boiling another dozen. (A note on safety: Be sure to use food-grade dye for your eggs and don't eat eggs that have been out of the fridge for more than two hours total.)

Southwestern Egg Salad Sandwich: Mash chopped eggs with a potato masher or a fork along with some mayo, a little chipotle in adobo or chipotle chile powder, lime juice, salt and sliced scallions. Place on a sandwich roll along with sliced avocado.

Egg Quesadilla: Brush one side of a burrito-size flour tortilla with olive oil. Place oiled side down on a baking sheet. Scatter shredded pepper Jack cheese over the tortilla, top with sliced hard-boiled eggs, green salsa and cilantro sprigs. Top with more cheese and another tortilla. Brush top of tortilla with oil and bake until the cheese has melted and the tortilla is crisp.

Eggs in Purgatory: Make a spicy tomato sauce with onions, garlic, a little bacon (if you like), tomatoes and some cayenne. Slice hard-boiled eggs about 1/2-inch thick, place in a shallow pasta bowl and spoon sauce over.

Potato and Egg Salad: Boil Yukon gold potatoes in their jackets until tender. Drain; peel while still warm, cut into thick slices and toss with a little vinegar (I like sherry or rice vinegar, but it's really your choice). Let sit 30 minutes then toss with hard-boiled egg slices, finely chopped red onion, a little mayo, and a little mustard. If you like, jazz it up with some ham, shrimp or cooked chicken.

Eggs with Asparagus and Parmesan Cheese: Do a riff on an Italian classic that usually has poached or fried eggs atop roasted asparagus. Trim ends of asparagus, then cut them in half crosswise. Place in a bowl, toss with olive oil to coat and roast at 400 degrees until lightly browned and crisp-tender. Sprinkle with grated Parmesan and panko breadcrumbs and roast a few more minutes until cheese has melted. Top with chopped hard-boiled eggs and chives, and if you like, a drizzle of aged balsamic vinegar.
.
Quick Egg and Vegetable Hash: Cook some chopped onions, diced red pepper, and thinly sliced peeled carrots in a combo of butter and vegetable or olive oil until the onion is golden brown and caramelized. Add diced cooked potatoes and cook until the potatoes are nicely browned. Add chopped hard-boiled eggs and just a little cream or half-and-half; cook until eggs are heated through.

Not Your Usual Egg Sandwich: Use a baguette or a couple of slices of thick whole-grain country bread. Spread hot pepper jelly on both sides of the bread and top with arugula, sliced prosciutto and sliced eggs.

Warm Bacon, Spinach and Egg Salad: Cook a few slices of bacon until crisp, save the bacon fat and whisk it together with red wine vinegar, red currant jelly (or a little brown sugar) and toss while still warm with fresh spinach and sliced sautéed or grilled portobello mushroom caps, hard-boiled eggs cut in wedges and crumbled bacon. If you don't want to use bacon, omit it and make the dressing with olive oil.

Rich and Creamy Salad Dressing: Halve hard-boiled eggs and separate yolks and whites. Push yolks through a fine-meshed strainer. Whisk in olive oil, mustard, a touch of lemon juice, salt and pepper. Toss with a hearty lettuce, such as romaine, and garnish with chopped egg whites. Variation: Combine sour cream, mustard, yolks, and mayonnaise for a creamy thick dressing.

Norwegian Butter Cookies: This treat is a perfect use for egg yolks. In a mixing bowl, combine 1/2 cup (1 stick) unsalted butter, 2 mashed hard-boiled egg yolks, and 1/4 cup granulated sugar. Beat until well combined. Beat in 1 teaspoon vanilla extract, 1 teaspoon grated orange zest, 1/4 teaspoon salt, and, if you like, 1/4 teaspoon ground cardamom. Fold in 1 cup all-purpose flour. Using a teaspoon measure, drop cookie dough mixture 1-inch apart onto a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes, until golden around edges and set. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely

Meatloaf with Eggs: Put together your favorite meatloaf mixture. Pat half of it into a loaf pan, then make a trench lengthwise down the center and place a row of hard-boiled eggs in the trench. Top with remaining meatloaf mixture, patting it down to enclose the eggs and bake.

Gratinéed Eggs: Make a white sauce by melting 3 tablespoons butter and whisking in 3 tablespoons of flour, cooking over medium-low heat until just beginning to turn golden. Whisk in 2 cups milk, a little nutmeg, salt, pepper and a pinch of cayenne. Cook until thick enough to coat the back of a spoon. Whisk in about a cup of shredded sharp cheddar (or more if you like). Spoon some of the mixture into an 8 x 8 baking dish that's been brushed with a little butter. Place 6 to 8 thickly sliced eggs in the dish and top with more sauce. Sprinkle with a little grated Parmesan and bake at 350 degrees until golden brown and bubbling.

For more ideas, see our deviled egg recipes and egg salad recipes.

A Month of Easy Soup Recipes

Sandy Gluck — 2010-03-02T14:34:00Z

Getty ImagesIt's time to pull out your biggest pot and start whipping up some hearty soups. Our versions of traditional favorites don't require hours of labor over a hot stove, and we've got a recipe for every day of the month.

Unless otherwise indicated, heat up these soups at medium on your stove top.

VEGETARIAN SOUPS

1. Ravioli Heat canned vegetable broth with a little garlic and a good amount of flat leaf parsley leaves. Add cheese ravioli, cook until done and serve with Parmesan cheese and pepper.

2. Vegetable Soup Heat vegetable broth with scallions, garlic and rosemary. Add green beans, diced tomato, sliced mushrooms and thick slices of zucchini. Cook until vegetables are tender and serve with grated cheese.

3. Pumpkin Heat a couple of cans of vegetable broth with a can of pumpkin purée. Add a touch of ground ginger, a little brown sugar and a splash of cream. Garnish with crushed amaretti cookies or toasted almonds.

4. Dad's Corn Chowder Take a can of broth, a can of creamed corn, a healthy amount of pepper, some frozen corn kernels and diced red peppers and cook until well combined. Top with oyster crackers.

5. Curried Cauliflower Soup Sauté scallions and garlic in oil until tender. Add some garam masala, ground ginger and a medium hot curry powder; cook 1 minute. Stir in cauliflower florets until well coated. Add broth and cook until the cauliflower is tender. Purée and add a little milk or cream to thin.

6. Congee Add 3 tablespoons of rice to a couple of cans of broth and a cup of water. Season with salt, garlic, ginger, and toasted sesame oil and cook until the rice is completely broken down and the soup is thick. Finish with a drizzle of toasted sesame oil and sliced scallions.

7. Hot Pot Heat canned broth with scallions, ginger and garlic and cook until flavorful. Add chunks of firm tofu, shredded cabbage, a splash of rice vinegar and hot sauce. Cook until piping hot.

8. Carrot-Ginger Sauté thinly sliced carrots, fresh ginger and sliced apple in butter and oil until carrots are very tender. Add a combo of carrot juice and vegetable broth and cook a few minutes for the flavors to come together. Puree and serve with a dollop of yogurt or sour cream.

9. Mushroom Sauté sliced mushrooms in butter with scallions. Add enough flour to coat and then gradually add milk (about 4 cups for 3 tablespoons flour). Cook until lightly thickened. Season with nutmeg and a splash of bourbon.

10. Black Bean Soup Sauté sliced scallions with garlic in olive oil until tender. Add canned black beans, canned broth, tomato paste, chipotle chile powder and a splash of sherry. Cook until thickened.

11. White Bean, Rosemary and Garlic Soup Sauté garlic in olive oil, add a can of diced tomatoes, white beans, rosemary, tomato paste, small pasta shapes and canned broth. Cook until pasta is tender.

12. Sweet Potato and Pepper Soup Sauté red and green bell peppers, a poblano pepper and garlic in oil until peppers are tender. Add peeled-and-sliced sweet potatoes and cook until tender. Finish with lime juice and top with toasted pumpkin seeds.

13. Minted Pea Soup Sauté a couple of scallions in butter until tender. Add a package of frozen peas, a handful of fresh mint, a handful of shredded lettuce and a couple of cans of broth. Cook until the peas are tender and then purée.

14. Summer Vegetable Soup Sauté onions and garlic in olive oil until tender. Add chunks of yellow squash, green beans, diced peppers and tomatoes along with a can of broth and cook until tender. Serve with a dollop of homemade or store-bought pesto.

15. Quick Barley Soup Cook chopped onions, garlic and sliced carrots in oil until tender. Add quick cooking barley and broth, along with some rinsed dried mushrooms and a touch of ancho chile powder. Cook until barley is tender. Serve with grated cheese.

16. Winter Tomato Soup Cook diced yellow bell peppers in oil until tender. Add canned tomatoes, fresh ginger and carrot juice, and cook until the flavors blend. Serve with a dollop of sour cream.

17. Hot Potato and Leek Soup Clean leeks and slice the tender white and green parts. Sauté in a combo of oil and butter along with a sliver of garlic until tender. Add sliced potatoes, milk and a little broth. Season with pepper and nutmeg and cook until the potatoes are almost falling apart.

18. Butternut Squash Soup Halve, seed and peel a medium butternut squash. Cut the squash into chunks and sauté along with a couple of peeled, cored and sliced pears, and garlic until lightly browned. Add broth and cook until the squash is tender. Purée, adding a little half-and-half. Garnish with diced pears.

MEAT AND POULTRY SOUPS

19. Chorizo Sauté onions in olive oil until tender. Add sliced chorizo, diced potatoes, canned pinto beans and canned broth along with smoked paprika and cook until the potatoes are tender.

20. Tortilla Soup Jazz up canned chicken broth with cilantro, corn kernels, tomato paste and strips of chicken breast. It's cooked until the chicken is done, then just add toasted tortillas along with lime juice.

21. Italian Wedding Soup Add your favorite tiny meatballs to broth along with shredded escarole, elbow macaroni and a healthy amount of Parmesan cheese.

22. Wonton Add sliced scallions, garlic and ginger to canned broth cooking until flavorful. Toss in a couple of handfuls of watercress and pork pot stickers and cook until done. Finish with a drizzle of toasted sesame oil.

23. Winter Vegetable Soup Combine sweet and white potato chunks, shredded cabbage, a can of white beans, broth and ham in a pot. Cook until the potatoes are tender.

24. Chicken Noodle Combine chicken thighs and drumsticks in a pot with water to cover, an onion with its skin on, a couple of ribs of celery sliced and cook until the chicken is tender. Remove and shred the chicken. Strain the broth, return the chicken along with a couple of cups of thin egg noodles and let it cook until the noodles are tender.

25. Ham and Edamame Soup Cook a meaty ham bone with carrots and onions in broth. Add frozen edamame and cook until the beans are tender. Shred the meat from the bone and return it to the soup. Serve with toasted bread cubes.

26. Hot and Spicy Lentil Soup Cook bacon in a little oil until crisp, then remove bacon and set aside. Add onions, carrots, chopped tomato, chili powder and ginger to the pot and cook for a minute. Add lentils, canned broth and a little water and cook until the lentils are tender. Return bacon to the pot and serve.

27. Tortellini en Brodo Heat canned broth along with basil and parsley leaves, pepper and a little oregano. Add meat tortellini and cook until tender. Serve with grated Parmesan cheese.

28. Easy Borscht Cook sliced canned beets, sliced carrots, large white beans and chunks of potatoes in broth until the potatoes are tender. Add thin strips of beef sirloin and cook just until the beef is cooked through.

SEAFOOD SOUPS

29. Creamy Mussel Soup Heat clam broth and some white wine. Add sliced garlic and cleaned mussels. Cover and cook until mussels have opened. Remove mussels from their shells. Combine a little tomato paste and mayo and whisk into the broth to thicken. Add shelled mussels and croutons.

30. Shrimp Chowder Sauté onion, garlic and fresh fennel in oil until fennel is tender. Add chunks of unpeeled red potatoes and broth, and cook until potatoes are tender. Add shelled and deveined shrimp and corn kernels and cook just until shrimp are done.

31. Provençal Fish Soup Heat clam broth with an equal amount of water. Add strips of orange zest, fennel seeds, garlic and tomatoes. Cook until flavorful. Meanwhile combine roasted red peppers (homemade or jarred) with garlic and hot sauce, then puree. Once the broth is flavorful, add chunks of white-fleshed fish and cook just until tender. Float toasted bread topped with red pepper sauce in the soup.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

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