These burgers take their inspiration from barbecued pulled pork, so it's no surprised that the patties themselves are made with chopped red onion and barbecue...
Author: Martha Stewart
High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.
Author: Martha Stewart
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Author: Martha Stewart
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Author: Martha Stewart
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Author: Martha Stewart
Unlike stove-top risottos, this oven-baked version requires hardly any stirring. Grate some additional Parmesan cheese to sprinkle on top of the individual...
Author: Martha Stewart
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go...
Author: Martha Stewart
Packed with tender bites of pork tenderloin and a veritable rainbow of nutritious add-ins like green beans, bell pepper, and pineapple, this pork stir-fry...
Author: Greg Lofts
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter,...
Author: Martha Stewart
This Asian-inspired salty-sweet dish is will get even the pickiest eaters interested in fish.
Author: Martha Stewart
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp....
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from...
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
Author: Martha Stewart
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other...
Author: Martha Stewart
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before...
Author: Martha Stewart
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Author: Martha Stewart
The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black...
Author: Martha Stewart
Serve this classic Southern stuffing recipe from Hot and Hot Fish Club chef Chris Hastings with his Heritage Turkey.
Author: Martha Stewart
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat...
Author: Martha Stewart
Author: Martha Stewart
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta...
Author: Martha Stewart
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Author: Martha Stewart
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
Author: Martha Stewart
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion...
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe will be an instant favorite.
Author: Martha Stewart
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.
Author: Martha Stewart
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve...
Author: Martha Stewart
These delicious corn fritters are crunchy, crispy, and oh so satisfying. They make for a tasty appetizer or side dish.
Author: Martha Stewart
Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Author: Martha Stewart
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers...
Author: Martha Stewart
Bacon-wrapped meatloaf is a wonderful thing and it's only more wonderful when the beefy meatloaf is amped up with cheddar cheese. Try slices on buns with...
Author: Martha Stewart
Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing...
Author: Martha Stewart
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.
Author: Martha Stewart
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite...
Author: Martha Stewart
Enjoy this simple roast turkey recipe for Thanksgiving or an extra-special dinner during the week. Make sure you use a bone-in turkey breast for this recipe-it's...
Author: Martha Stewart
The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the...
Author: Martha Stewart
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Author: Martha Stewart
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Author: Martha Stewart