Author: Martha Stewart
For this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining,...
Author: Martha Stewart
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Author: Martha Stewart
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Author: Martha Stewart
Barley, a whole grain, makes this salad with corn satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will...
Author: Martha Stewart
When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce...
Author: Martha Stewart
The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.
Author: Martha Stewart
This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.
Author: Martha Stewart
It's very simple to put this together; you just need the right herbs.
Author: Martha Stewart
Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.
Author: Martha Stewart
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try...
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking,...
Author: Martha Stewart
This dressing from White House executive chef Cristeta Comerford tastes great on her Winter Green Salad.
Author: Martha Stewart
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less...
Author: Martha Stewart
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Author: Martha Stewart
Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Author: Martha Stewart
The bacon and capers in the cream sauce break up the richness of the calves liver.
Author: Martha Stewart
This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed...
Author: Martha Stewart
Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.
Author: Martha Stewart
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Author: Martha Stewart
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful...
Author: Martha Stewart
We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark,...
Author: Martha Stewart
Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.
Author: Martha Stewart
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
Author: Martha Stewart
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch...
Author: Martha Stewart
The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.
Author: Martha Stewart
Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.
Author: Martha Stewart
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a...
Author: Martha Stewart
Mango chutney is available in the Asian-food section of most supermarkets.
Author: Martha Stewart
Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.
Author: Martha Stewart
Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire...
Author: Greg Lofts
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves;...
Author: Martha Stewart
This side pairs well with roasted chicken, fried eggs, or baked cod.
Author: Martha Stewart
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.
Author: Martha Stewart
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones:...
Author: Martha Stewart
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Author: Martha Stewart
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
To make the pork on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all sides. Then transfer...
Author: Martha Stewart
This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.
Author: Martha Stewart
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
For a steakhouse meal in 15 minutes, broil skirt steak in a toaster oven, and serve it with grapes, greens, blue cheese, and walnuts.
Author: Martha Stewart
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the...
Author: Martha Stewart