This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
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
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe...
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
Braising in a slow cooker turns a tough, less-expensive cut of beef into a flavorful, hearty meal that's ideal for Passover and sure to become a family...
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
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman...
Author: Martha Stewart
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Author: Martha Stewart
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Author: Martha Stewart
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice...
Author: Martha Stewart
The flavor of this classic French stew improves when it's refrigerated overnight.
Author: Martha Stewart
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor...
Author: Martha Stewart
If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking...
Author: Martha Stewart
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in...
Author: Martha Stewart
A chili rub precedes the barbecue sauce as these drumsticks get a full flavor treatment.
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
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
Author: Martha Stewart
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness...
Author: Martha Stewart
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Author: Martha Stewart
Chicken Cacciatore, though not always thought of as a stew, has the characteristics of one; chicken is paired with vegetables in a rich, thick broth. The...
Author: Martha Stewart
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water...
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
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Author: Martha Stewart
Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
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
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Author: Martha Stewart
This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.
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
Nothing says home cooking like meatloaf, all the better when it's an old family recipe, like this one.
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
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
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries,...
Author: Martha Stewart
Make sure your to leave plenty of time for the steak to marinate to develop the fullest flavor.
Author: Martha Stewart
Serve these fragrantly-spiced lamb chops with our Cucumber, Cranberry-Bean, and Beet Salad.
Author: Martha Stewart
This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
Author: Martha Stewart
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.
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
Store-bought green salsa makes a bright flavor base for this stew.
Author: Martha Stewart
Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.
Author: Martha Stewart