In this familiar Thai dish, chicken is stir-fried with chiles, Asian fish sauce, and copious amounts of garlic and holy basil; it's served over jasmine...
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
Author: Martha Stewart
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering...
Author: Martha Stewart
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Author: Martha Stewart
Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes...
Author: Martha Stewart
Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare.
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
The combination of spicy soppressata and sweet honey make this pizza stand out from the crowd. Martha and Christian Petroni made this recipe on Martha...
Author: Martha Stewart
This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.
Author: Martha Stewart
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave...
Author: Martha Stewart
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
Amp up the flavor of mild turkey patties with ginger, garlic, soy sauce, and sesame oil, and top them with buttery Havarti cheese and slivers of tangy...
Author: Martha Stewart
Serve these basic meatballs atop spaghetti for a classic meal.
Author: Martha Stewart
A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange...
Author: Martha Stewart
Turkey, corn, tomato, and black bean filling is baked inside a corn tortilla topped with a mild sauce and melted cheese.
Author: Martha Stewart
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Author: Martha Stewart
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and...
Author: Martha Stewart
A quick-and-easy Italian classic, chicken piccata gets its distinctive flavor from the capers, lemon juice, white wine, and parsley that are added to the...
Author: Martha Stewart
Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.
Author: Martha Stewart
A Greek take on a meaty Italian lasagna, this baked pasta dinner balances warm, fragrant flavors like nutmeg and cinnamon with a creamy béchamel and cheese...
Author: Martha Stewart
A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak...
Author: Martha Stewart
Serve this chunky sirloin version of chili in a tin cup, for a dish that warms not only the stomach but also the hands.
Author: Martha Stewart
Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast...
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled...
Author: Martha Stewart
This casserole is baked in a pie plate and is a simple way to use a classic tamale batter. Although it lacks some of the flourish of individually steamed...
Author: Martha Stewart
Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto...
Author: Martha Stewart
Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of...
Author: Martha Stewart
Get a blast of protein and vitamin K from this delicious combination.
Author: Martha Stewart
This lean sandwich combines a grilled turkey cutlet and the makings of an Italian Caprese salad in a rustic ciabatta roll. Because this recipe requires...
Author: Martha Stewart
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed)...
Author: Martha Stewart
Use different proportions -- and ingredients -- to inspire your own creations.
Author: Martha Stewart
Kids will love our cheese-and-corn dumplings, which help make a turkey-vegetable soup that's both comforting and delicious.
Author: Martha Stewart
Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days...
Author: Martha Stewart
Marinating the chicken in a seasoned tequila mixture isn't just for show: alcohol's ability to play well with both the fat (which in this case is the chicken...
Author: Martha Stewart
This fast-cooking Moroccan chicken is sweetened with honey, warmed by ginger, and flecked with fresh tomatoes. It's the perfect dish for a solo meal.
Author: Martha Stewart
It's not easy to improve upon an icon like the club sandwich, shown here on the right, but the secret lies in the details: seasoning each tomato slice...
Author: Greg Lofts
This pasta dish can be made up to two days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.
Author: Martha Stewart
If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.
Author: Martha Stewart
Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting,...
Author: Martha Stewart