The lime-and-soy-marinated chicken is delicious added to the coconut-curry soup, but it can also be served on its own. (Double the recipe if you want each...
Author: Martha Stewart
Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.
Author: Martha Stewart
Fresh ginger is used in the poaching liquid for the chicken, as well as used to flavor the cucumber salad in this quick weeknight dinner.
Author: Martha Stewart
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Author: Martha Stewart
Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill....
Author: Martha Stewart
Halibut is braised in white wine and flavored with bacon and carrots, a preparation known as "a la Barigoule" that was inspired by a Provencal peasant...
Author: Martha Stewart
If you're saving your "cheat" day for a bowl of this decadent chicken dinner, you'll have no regrets. Heavy cream, Parmesan cheese, and mushrooms unite...
Author: Martha Stewart
Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight 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 tangy, spicy sauce offsets the richness of the steak.
Author: Martha Stewart
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't...
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
Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.
Author: Martha Stewart
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that...
Author: Martha Stewart
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Author: Martha Stewart
Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.
Author: Martha Stewart
Up your grilled-cheese game with this popular sweet-and-savory rendition.
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right...
Author: Martha Stewart
Coating a simple pork roast with an herb-and-spice rub turns it into a truly special dish. Save any pan juices for a tasty sauce.
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 moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Author: Martha Stewart
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Author: Martha Stewart
Fabio Trabocchi, chef and partner at Fiamma restaurant in New York City, shares one of his yummy chicken recipes with Martha Stewart Living Radio (Sirius...
Author: Martha Stewart
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
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor....
Author: Martha Stewart
A No. 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack...
Author: Martha Stewart
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside...
Author: Martha Stewart
Dressed up, this diminutive cut of turkey breast is no less iconic than a whole roast turkey. For the best flavor and texture, brine your turkey breast...
Author: Martha Stewart
The marinade gives these pork chops their Asian flavor, but the pickled radishes give it more zing.
Author: Martha Stewart
Turkey and White-Bean Chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this...
Author: Martha Stewart
A juicy rib roast with rosemary-garlic seasoned potatoes cook at the same temperature to help you get this elegant meal on the table faster.
Author: Martha Stewart
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Author: Martha Stewart
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve...
Author: Martha Stewart
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Author: Martha Stewart
Woodsy wild mushroooms lend depth to this roast chicken recipe.
Author: Martha Stewart
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
Author: Martha Stewart
Fragrant spices such as coriander seeds, bay leaves, juniper berries, fennel seeds, and peppercorns permeate the buttermilk brine for this holiday centerpiece....
Author: Martha Stewart
A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine-just break the noodles in half before boiling them. Edamame are...
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
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique,...
Author: Martha Stewart
A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting....
Author: Martha Stewart
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked...
Author: Martha Stewart
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Author: Martha Stewart
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