This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy...
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and...
Author: Shira Bocar
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use...
Author: Martha Stewart
In this reinvented twist on a classic reuben sandwich, turkey pairs up with melted cheese and rye bread, with a mustard-laced take on coleslaw supplanting...
Author: Martha Stewart
Thai curry paste, not to be confused with curry powder, is a blend of chile peppers, garlic, black pepper, coriander, and other ingredients. It comes in...
Author: Martha Stewart
This perfect recipe for bacon cheeseburgers is courtesy of Joey Campanaro.
Author: Martha Stewart
This light and flavorful dish would also work well with tilapia.
Author: Martha Stewart
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Author: Martha Stewart
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying...
Author: Martha Stewart
The prunes and spices are what makes this Moroccan dish.
Author: Martha Stewart
Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.
Author: Martha Stewart
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Author: Martha Stewart
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New...
Author: Martha Stewart
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart
Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Author: Martha Stewart
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic...
Author: Martha Stewart
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Author: Martha Stewart
This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
Author: Martha Stewart
You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.
Author: Martha Stewart
This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika...
Author: Martha Stewart
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods...
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet...
Author: Martha Stewart
Each summer, many lobsters' tough shells are replaced by thin ones. These lobsters, called "shedders," are a delight to eat -- it takes no effort to get...
Author: Martha Stewart
Couscous, the traditional accompaniment to many North African dishes, is a tiny semolina pasta, available in most supermarkets.
Author: Martha Stewart
The first potsticker was created accidentally when the water boiled away from a pot of dumplings.
Author: Martha Stewart
Halved acorn squashes become built-in dishes for a Moroccan-inspired blend of extra-lean ground beef, bulgur, pine nuts, golden raisins, and cinnamon.
Author: Martha Stewart
This slightly spicy sauce is referred to as all'acqua pazza in Italian, which means "crazy water."
Author: Martha Stewart
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Author: Martha Stewart
This recipe for broiled yogurt-ginger chicken is from the Martha Stewart Living Cookbook, "The New Classics."
Author: Martha Stewart
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight...
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.
Author: Martha Stewart
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter...
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper....
Author: Martha Stewart
These turkey burgers get their kick and flavor from incorporating jalapeño peppers, Monterey Jack, breadcrumbs, and mayonnaise right into the patty. And...
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
This is a scrumptious lunch, using ham or any other Italian meats.
Author: Martha Stewart
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart