Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia,...
Author: Martha Stewart
Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!
Author: Martha Stewart
Author: Martha Stewart
It's easy to find whole chicken precut at the store, but you can save money if you butcher it at home. This recipe for garlic-oil marinated chicken will...
Author: Martha Stewart
Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that...
Author: Martha Stewart
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
Whip up this deeply flavored main dish that's filled with grated Manchego cheese, diced green pepper, and smoked paprika. Made with ground turkey, it's...
Author: Martha Stewart
Seven simple ingredients are the building blocks for this hearty-and protein packed-chicken and potato hash.
Author: Martha Stewart
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to...
Author: Martha Stewart
Give your go-to chicken recipes a rest and try this whole roasted version with crispy chickpeas and a lemony cucumber-yogurt sauce.
Author: Martha Stewart
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Author: Martha Stewart
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder,"...
Author: Martha Stewart
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Author: Martha Stewart
Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey legs. Cutlets are quick-cooking and...
Author: Martha Stewart
The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll...
Author: Martha Stewart
Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Author: Martha Stewart
Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.
Author: Martha Stewart
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Author: Martha Stewart
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add...
Author: Martha Stewart
Our comforting menu of lean sirloin meatloaf and low-fat buttermilk mashed potatoes is as hearty as the diner original - but better for you.
Author: Martha Stewart
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they...
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint...
Author: Martha Stewart
This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling...
Author: Martha Stewart
This is a hearty and healthy baked pasta dish for the whole family.
Author: Martha Stewart
This delicious cider-brined turkey recipe from Emeril is sure to be a Thanksgiving hit. Try it with his Buttermilk Mashed Potatoes and Creamed Mustard...
Author: Martha Stewart
Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty...
Author: Martha Stewart
This easy-to-cook roast chicken dish will fill your kitchen with an enticing aroma.
Author: Martha Stewart
Combine butter, lemon zest, parsley, and thyme for a flavorful rub for your Thanksgiving turkey. Yes, this perfectly roasted turkey takes some time to...
Author: Martha Stewart
Roasting the chicken on a preheated pan saves time and helps the meat brown. You don't need to add oil to the califlower and chickpeas; they cook in the...
Author: Martha Stewart
One of the easiest ways to serve a quick, delicious dinner is to choose a recipe that combines all the elements of your meal in a single dish. Here, find...
Author: Martha Stewart
Sweet pears make an unexpectedly delicious foil for tender braised lamb shoulder in this stew-like dish. A trio of spices -- ginger, cinnamon, and saffron...
Author: Martha Stewart
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta...
Author: Martha Stewart
Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday...
Author: Martha Stewart
Ground turkey is a lower-fat alternative to beef chuck, and kidney beans-loaded with vitamin C and omega-3s-are an especially nutritious option. This one-pot...
Author: Martha Stewart
Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the Instant Pot or pressure cooker,...
Author: Martha Stewart
Author: Martha Stewart
Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
Author: Martha Stewart
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
Mild-tasting pearl onions are about the size of marbles, and frozen ones don't require peeling. When buying pork, look for meat that's pink with a thin...
Author: Martha Stewart
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Author: Martha Stewart
Try our creamy, not-too-heavy rendition of an American lunch standby.
Author: Martha Stewart
Author: Martha Stewart
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature...
Author: Martha Stewart
This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.
Author: Martha Stewart
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
Author: Martha Stewart