Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold...
Author: Martha Stewart
A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate...
Author: Martha Stewart
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little...
Author: Martha Stewart
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Author: Martha Stewart
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
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each,...
Author: Martha Stewart
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Author: Martha Stewart
No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which...
Author: Martha Stewart
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Author: Martha Stewart
Cooked on the bone, the delicate white meat of chicken breasts stays moist.
Author: Martha Stewart
Mashed Parsnips and Potatoes make a fine side dish to our Roasted Chicken with Onion Gravy. The potatoes soak up the extra gravy.
Author: Martha Stewart
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be...
Author: Martha Stewart
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for...
Author: Lauryn Tyrell
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 Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served...
Author: Martha Stewart
A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about...
Author: Martha Stewart
Author: Martha Stewart
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then...
Author: Martha Stewart
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin,...
Author: Martha Stewart
For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside,...
Author: Martha Stewart
Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and...
Author: Martha Stewart
Seven simple ingredients are the building blocks for this pan-roasted chicken dish.
Author: Martha Stewart
Lucinda Scala Quinn, a host of the PBS series "Everyday Food," shares her recipe for Jamaican jerk chicken. Its fiery flavor comes from generous use of...
Author: Martha Stewart
Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier-this recipe uses two parts vegetable to one part pasta. Another...
Author: Lauryn Tyrell
To bring your favorite barbecue joint home, grill up some boneless, skinless chicken thighs, and in the last minutes of cooking, brush on a five-ingredient...
Author: Shira Bocar
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad...
Author: Shira Bocar
Author: Martha Stewart
Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.
Author: Martha Stewart
We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples...
Author: Martha Stewart
These individual lasagnas make a special meal for two. They take some time to prepare but can be completely assembled in advance.
Author: Martha Stewart
When the centerpiece is an easy entrée like this gorgeously marbled ham, your Easter menu is just a few sides short of an amazing feast. The ham is glazed...
Author: Greg Lofts
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Author: Martha Stewart
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their...
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
Author: Martha Stewart
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart
Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45...
Author: Martha Stewart
Creamy cannellini beans, acidic tomatoes, fragrant garlic, and bright lemon juice help balance broccoli rabe's natural bitterness for a side that serves...
Author: Martha Stewart
You can make your own delicious dressing with low-fat buttermilk or lighten the richer salad-bar version by adding a dash of lemon juice or vinegar.
Author: Martha Stewart
The cubed tubers add a nice firm texture to the stew.
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
We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.
Author: Martha Stewart
Capture the flavors of Morocco in this simple, delicious meal.
Author: Martha Stewart
Make this fuss-free version of the deli favorite easily at home.
Author: Martha Stewart
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked...
Author: Martha Stewart
The dates give the chicken a honey-like flavor. Pair this with couscous.
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
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