Asparagus Gruyere Tart
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
New Greek Salad
Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion—tumbled over slices of feta—are all here. Dill adds a bright spring grassiness to this new rendition of Greek salad.
Greek Layer Dip
Serve this zesty Mediterranean spin on traditional seven-layer dip with pita chips for a delightful party starter.
Seasoned Roasted-Corn Salad Cups
This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.
Roasted Spiced Chickpeas
Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.