Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and...
Author: Martha Stewart
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 recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild...
Author: Martha Stewart
Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.
Author: Martha Stewart
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor...
Author: Martha Stewart
Turn the makings of an Asian Chicken Salad into this flavorful Vietnamese-style sandwich.
Author: Martha Stewart
In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Author: Martha Stewart
Seared mushrooms, sautéed leeks, and garlic add layers of flavor to this turkey meatloaf recipe. It's a healthier-but just as flavorful-version of the...
Author: Martha Stewart
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Author: Martha Stewart
Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.
Author: Martha Stewart
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted...
Author: Lauryn Tyrell
When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe...
Author: Martha Stewart
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised...
Author: Martha Stewart
Author: Martha Stewart
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Author: Martha Stewart
This economical and hearty one-pot meal is perfect for chilly evenings.
Author: Martha Stewart
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American...
Author: Martha Stewart
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
Author: Martha Stewart
We serve these burgers with rustic rolls, mustard, and lettuce on the side for easy assembly.
Author: Martha Stewart
This delicious recipe for Rob Morrison's meat loaf is the perfect dinner your entire family will love.
Author: Martha Stewart
The chicken in this recipe steams on top of the vegetables as they cook on the stove.
Author: Martha Stewart
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Author: Martha Stewart
No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.
Author: Martha Stewart
Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure...
Author: Greg Lofts
This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.
Author: Martha Stewart
If you like French toast and grilled cheese, you'll love a Monte Cristo. This sandwich is usually pan-fried, but baking it instead means you can use less...
Author: Martha Stewart
When you want something deliciously different for lunch: This burger is made with all of the seasonings and spices used in tandoori cooking, so the flavors...
Author: Martha Stewart
Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as...
Author: Martha Stewart
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Author: Martha Stewart
Simmered cabbage leaves are rolled around a ground turkey filling spiced with ground cumin and cayenne pepper. Tomato sauce keeps the rolls moist while...
Author: Martha Stewart
The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components...
Author: Martha Stewart
Mint adds a nice bright flavor to our take on Hawaiian pizza.
Author: Martha Stewart
Andouille adds a deep, smoky flavor to the sauce. If you can't find it, try kielbasa or even Spanish chorizo.
Author: Martha Stewart
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's...
Author: Martha Stewart
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Author: Martha Stewart
A simple paste of maple syrup and two mustards is all you need for these savory-sweet baked chicken legs. Just add carrots, potatoes, and shallots (they...
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that...
Author: Martha Stewart
Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari,...
Author: Martha Stewart
Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.
Author: Martha Stewart
Parmesan is the secret-weapon ingredient in this quick and easy dinner: it's used to create a golden, umami-packed crust for the pork cutlets, then shaved...
Author: Martha Stewart
My son, EJ, loves these ribs, so I named them after him. I bake them with a spice rub, then baste them with sauce before they grill, and oh baby, are they...
Author: Martha Stewart
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Author: Martha Stewart
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive...
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
Try this delicious recipe for barbecued chicken and ribs for the perfect picnic fare.
Author: Martha Stewart
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart