For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly...
Author: Martha Stewart
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Author: Martha Stewart
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken...
Author: Martha Stewart
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas,...
Author: Martha Stewart
Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.
Author: Martha Stewart
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off...
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
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of...
Author: Martha Stewart
Have this simple but savory beef stir-fry on the dinner table in 15 minutes.
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
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Author: Martha Stewart
Make this classic salad even easier: Use half a store-bought rotisserie chicken instead of roasting chicken breasts at home. (Cook two extra eggs, and...
Author: Martha Stewart
Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped...
Author: Lauryn Tyrell
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires...
Author: Martha Stewart
Brining adds moisture to the turkey, making it difficult to dry out and overcook.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Cooked on the bone, the delicate white meat of chicken breasts stays moist.
Author: Martha Stewart
The dates give the chicken a honey-like flavor. Pair this with couscous.
Author: Martha Stewart
More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Author: Martha Stewart
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry...
Author: Martha Stewart
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect...
Author: Martha Stewart
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish...
Author: Martha Stewart
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
Author: Martha Stewart
Bake browned pork chops in pineapple-cilantro rice with cabbage for a sensational one-skillet meal you'll want to add to your weeknight rotation.
Author: Sarah Carey
Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.
Author: Martha Stewart
Devilishly spicy, super saucy, and almost virtuous chicken in three steps. Napkins, anyone?
Author: Martha Stewart
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Author: Martha Stewart
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle...
Author: Martha Stewart
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Author: Martha Stewart
Author: Martha Stewart
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note...
Author: Martha Stewart
Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly...
Author: Martha Stewart
Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
Author: Martha Stewart
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with...
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 spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.
Author: Martha Stewart
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking...
Author: Martha Stewart
Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead...
Author: Martha Stewart
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
Popular throughout India, Pakistan, and the Middle East, this chicken dinner varies depending on the region but typically consists of rice layered with...
Author: Martha Stewart
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Author: Martha Stewart
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last...
Author: Martha Stewart
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give the chicken even more flavor, loosen the skin with your hand...
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.
Author: Martha Stewart