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
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
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
This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.
Author: Martha Stewart
Protein-rich sea scallops make this main dish satisfying and healthy.
Author: Martha Stewart
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Author: Martha Stewart
Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
Tender pillows of baked gnocchi mingle with two kinds of cheese in this recipe from "Lidia's Italy in America," by Lidia Bastianich. Also try her boiled...
Author: Martha Stewart
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or...
Author: Martha Stewart
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
Author: Martha Stewart
Made from soybeans and also known as bean curd, tofu is a popular East Asian food that's low calorie, cholesterol-free, and protein rich. Available in...
Author: Martha Stewart
This mouthwatering Easter ham is perfect for a large family gathering or for those wanting plenty of leftovers after an intimate Easter celebration. Martha...
Author: Martha Stewart
Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try:Balsamic-Glazed Cipollini...
Author: Martha Stewart
Panko is the key to these delicious baked chicken sandwiches. Try ranch dressing in place of the blue cheese and mayonnaise if you like.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This...
Author: Martha Stewart
Author: Martha Stewart
These smokey sweet meatballs will be a big hit at your party. They're glazed in a sauce made from honey, chopped chipotle chiles in adobo sauce, and cider...
Author: Martha Stewart
This bacon-infused dish is almost like a brussels-sprouts hash.
Author: Martha Stewart
The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight...
Author: Martha Stewart
Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.
Author: Martha Stewart
The lamb needs to marinate overnight, so prepare it the day before. Preserved lemons have been stored in jars of lemon juice and salt for at least a month....
Author: Martha Stewart
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks,...
Author: Greg Lofts
This spicy stir-fry has an Asian flavor and can be served with rice.
Author: Martha Stewart
This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Author: Martha Stewart
This one-pot dinner is all about efficiency: The chicken cooks with the pasta, then garlic, lemon juice, and red-pepper flakes add zest to a one-minute...
Author: Martha Stewart
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
Halibut is the perfect partner for this robust sauce.
Author: Martha Stewart
This delightful Brazilian salad features shredded chicken and crispy fried potatoes. You can prepare the chicken a day in advance, but the fried potatoes...
Author: Martha Stewart
A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving...
Author: Martha Stewart
This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.
Author: Martha Stewart
Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, Italian cherry peppers, and olives are given a quick turn...
Author: Martha Stewart
This wonderful chicken cobbler recipe is courtesy of John Barricelli.
Author: Martha Stewart
Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright Chicken Salad. The pineapple-lime dressing is also great spooned...
Author: Martha Stewart
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
Author: Martha Stewart
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Author: Martha Stewart
Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled...
Author: Martha Stewart
The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
This classic Jewish noodle recipe is a healthy and delicious dish perfect for holiday celebrations.
Author: Martha Stewart
This light dinner is just the thing for an end-of-the summer evening. In minutes, thin cutlets get lemony taste from a quick marinade and smokiness from...
Author: Martha Stewart
Author: Martha Stewart
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make...
Author: Martha Stewart
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Author: Martha Stewart
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Author: Martha Stewart