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
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
Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.
Author: Martha Stewart
Mint adds a nice bright flavor to our take on Hawaiian pizza.
Author: Martha Stewart
A salty bite of bacon and a bit of fragrant garlic make wilted collard greens the star of the show.
Author: Martha Stewart
A boneless chicken breast is split, tenderized in yogurt marinade, and broiled. Butterflying the chicken creates an even surface area, which helps it cook...
Author: Martha Stewart
This delicious salad is hearty enough to be a meal.
Author: Martha Stewart
The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead...
Author: Martha Stewart
An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.
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
For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in...
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
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a...
Author: Martha Stewart
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying...
Author: Sarah Carey
Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken...
Author: Shira Bocar
Andouille adds a deep, smoky flavor to the sauce. If you can't find it, try kielbasa or even Spanish chorizo.
Author: Martha Stewart
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the...
Author: Martha Stewart
Use the supermarket staple of rotisserie chicken to create this simple dinner. Shred the chicken and combine with couscous, mint, and orange to create...
Author: Martha Stewart
Warm spices like ginger, mustard seeds, cumin, and coriander are a natural pairing with winter squash in this Indian-style curry that makes a satisfying...
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
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
The right topping can transform a baked potato into a quick, easy meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
These lighter burgers are great for any gathering.
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.
Author: Martha Stewart
This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served...
Author: Martha Stewart
Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with...
Author: Martha Stewart
Thick fillets of any firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well here.
Author: Martha Stewart
This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
Author: Martha Stewart
Author: Martha Stewart
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Author: Martha Stewart
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful...
Author: Martha Stewart
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian...
Author: Martha Stewart
This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.
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
The wet brine for this turkey is made with a combination of garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Adapted from Anne Quatrano's...
Author: Martha Stewart
The celebrated French cassoulet influenced our version, which substitutes chicken breast for the traditional duck or goose. Sweet sausage and white beans...
Author: Martha Stewart
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to...
Author: Martha Stewart
Our hearty Beef Shin and Carrot Stew has some Irish roots-it gets its depth of flavor from stout, and is a perfect dish to serve to warm up a March afternoon...
Author: Martha Stewart
Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought...
Author: Martha Stewart
Surprise your partner on Valentine's Day with a steak dinner for two. One rib-eye is plenty -- ours is amped up with homemade scallion butter and a side...
Author: Martha Stewart
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness...
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show."...
Author: Martha Stewart
Good meals come in small packages, like chicken kept moist by cured ham and prepped in five minutes.
Author: Martha Stewart
Author: Martha Stewart
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches...
Author: Martha Stewart