Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Because it is so flavorful, a little goes a long way. Try serving...
Author: Martha Stewart
Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg.
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
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished...
Author: Martha Stewart
Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.
Author: Martha Stewart
Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call...
Author: Martha Stewart
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the...
Author: Martha Stewart
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the...
Author: Martha Stewart
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the...
Author: Martha Stewart
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
Seven simple ingredients are the building blocks for this hearty-and protein packed-chicken and potato hash.
Author: Martha Stewart
An apricot glaze sweetens roast chicken and winter vegetables.
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
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
Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast. The meat is wrapped...
Author: Martha Stewart
The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.
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 sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
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
Shell steak is sometimes called New York strip steak.
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
Capture the flavors of Morocco in this simple, delicious meal.
Author: Martha Stewart
Quick-cooking pork tenderloin, stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallot, roasts in half an hour. Here, your...
Author: Martha Stewart
To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.
Author: Martha Stewart
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford
Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian...
Author: Martha Stewart
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Author: Martha Stewart
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart
This Fresh Fettuccine with Quick Meat Sauce is a satisfying pasta dish when you don't have a lot of time to spare.
Author: Martha Stewart
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
Author: Martha Stewart
A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal...
Author: Martha Stewart
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Author: Martha Stewart
For a kid-friendly (milder) dish, omit the jalapeños. To save time, use leftover or store-bought cooked chicken. Try sour cream and cilantro as toppings...
Author: Martha Stewart
Recipe adapted from Sara Foster's Southern Kitchen (Random House; 2011).
Author: Martha Stewart
Author: Martha Stewart
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Author: Martha Stewart
The cubed tubers add a nice firm texture to the stew.
Author: Martha Stewart
The bacon and capers in the cream sauce break up the richness of the calves liver.
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
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Author: Martha Stewart
Author: Martha Stewart
Using dark meat makes these burgers extra-juicy and flavorful.
Author: Martha Stewart
This vegetable stew can be eaten on its own or served with a few extras like sausage and chickpeas.
Author: Martha Stewart