The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Author: Martha Stewart
This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty...
Author: Lauryn Tyrell
Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many...
Author: Martha Stewart
If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn...
Author: Martha Stewart
Stewing the chicken on the bone makes it tender and juicy.
Author: Martha Stewart
They may be tiny, but seeds pack a powerful nutritional punch.
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
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives,...
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Author: Martha Stewart
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim...
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together...
Author: Martha Stewart
Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this...
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
Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.
Author: Martha Stewart
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with...
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop...
Author: Martha Stewart
This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.
Author: Martha Stewart
Chicken salad has been a lunchtime staple for years. Serve this creamy, protein-packed dish atop a slice of your favorite bread for a chicken salad sandwich,...
Author: Martha Stewart
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Author: Martha Stewart
Our new favorite way to enjoy sweet high-summer corn on the cob is to grill it, then pair it with bits of smoky, crisp bacon for a Mediterranean twist...
Author: Martha Stewart
Invented in 1950s Taiwan by chef Peng Chang-Kuei, this crowd-pleasing fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour...
Author: Martha Stewart
Chicken thighs are butterflied into cutlets, then dredged in panko breadcrumbs seasoned with thyme and toasted sesame seeds. Serve the golden beauties...
Author: Martha Stewart
This light and healthy salad is easy to assemble and take to work.
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
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
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
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes,...
Author: Martha Stewart
Bulgogi is a classic Korean dish that calls for grilling thin, marinated slices of beef. It's often stir-fried in a skillet when made at home. Serve with...
Author: Martha Stewart
Everything in this dish is grilled-even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells...
Author: Martha Stewart
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished...
Author: Martha Stewart
Author: Martha Stewart
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive...
Author: Martha Stewart
To hold each portion together, Martha pokes mini baseball pennants into each piece.
Author: Martha Stewart
In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York...
Author: Martha Stewart
If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.
Author: Martha Stewart
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Author: Martha Stewart
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
Before starting on the chicken, put the vegetables in the oven; then cook the chicken alongside.
Author: Martha Stewart
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno...
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into...
Author: Martha Stewart