The #1 restaurant trick is to lightly dress lettuce and greens before making sandwiches. The dressing will moisten the greens ...

The bottom line is, potato salad lasts about 3 to 5 days once opened and must be refrigerated right away. Whether you’re ...

Creamy lemon miso, jalapeño ranch, honey mustard, carrot ginger, miso sesame. Any of these, on your favorite veggies, is an ...

Hot summer weather calls for lighter eating, and if your rich, creamy salad dressings aren’t doing it for you on those hot summer days, then it’s time to whip up Martha Stewart‘s go-to four-ingredient ...

Pour the vinaigrette over the pasta mix and toss until everything is coated. Fold in fresh herbs, if using. Season with salt ...

Take your preferred protein — rotisserie chicken, canned beans, quick-cooking salmon filets — then, instead of sides, add ...

Red, white and YUM! That’s the theme of this festive holiday menu from Tim Laird, America’s CEO, that’s chief entertaining ...

Skip the restaurants this holiday and make these 7 chef-approved July 4th dishes that are big on flavor and savings.

In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly.

I’m all for taking shortcuts in the kitchen, but one of the things I (almost) always like making from scratch is a salad ...

If you're like me, and sometimes forget what's in your pantry, you probably buy more bread than you can use on occasion. How ...