Author: Martha Stewart
Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and...
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
Ground dark turkey meat has a more bold flavor than its white meat counterpart and is ready to stand up to sharp cheddar in these deliciously classic cheeseburgers...
Author: Martha Stewart
You can have the slaw on the side or you might want to put it on top of your sandwich.
Author: Martha Stewart
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight...
Author: Martha Stewart
This variation on a classic is topped with apple and bacon slices for the ultimate sweet and savory combination.
Author: Martha Stewart
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Author: Martha Stewart
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in...
Author: Martha Stewart
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Author: Martha Stewart
Author: Martha Stewart
This relish is also delicious atop grilled chicken or fish.
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
This delicious Chinese-style dish features orange juice, garlic, and soy flavors. Serve with rice.
Author: Martha Stewart
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Author: Martha Stewart
Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.
Author: Martha Stewart
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive...
Author: Martha Stewart
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Author: Martha Stewart
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara...
Author: Riley Wofford
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish...
Author: Martha Stewart
Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight...
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish;...
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
Author: Martha Stewart
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Author: Martha Stewart
These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.
Author: Martha Stewart
Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.
Author: Martha Stewart
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Author: Martha Stewart
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Author: Martha Stewart
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Author: Martha Stewart
This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root...
Author: Martha Stewart
An Asian-flavored marinade also serves as a sauce for this fish.
Author: Martha Stewart
Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning...
Author: Martha Stewart
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion...
Author: Martha Stewart
This dough forms the crust for Acorn Squash and Honey Pies.
Author: Martha Stewart
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
Author: Martha Stewart
This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
Author: Martha Stewart
Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
Author: Martha Stewart
This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have...
Author: Martha Stewart
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese,...
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.
Author: Martha Stewart