These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Author: Martha Stewart
This one-pan Mediterranean-inspired meal is quite the package, thanks to an easy oven-baked method and a lively spice rub of Aleppo pepper, thyme, coriander,...
Author: Lauryn Tyrell
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside...
Author: Martha Stewart
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from...
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Chose Italian-style chicken sausage, either...
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
This classic French recipe calls for poussins, which are very small young chickens and produce tender meat.
Author: Martha Stewart
For a finger lickin' good dinner, try these glazed drumsticks served with a crunchy Asian-accented slaw.
Author: Martha Stewart
Use extra roast chicken to make sandwiches or chicken salad.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
Before starting on the chicken, put the vegetables in the oven; then cook the chicken alongside.
Author: Martha Stewart
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole,...
Author: Martha Stewart
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
Author: Martha Stewart
Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also...
Author: Martha Stewart
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
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
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart
Cooking en papillote (or in parchment paper) works well for both fish and chicken.
Author: Martha Stewart
Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans...
Author: Martha Stewart
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed...
Author: Martha Stewart
Pink Lady apples are a good choice in this dinner recipe because they maintain their shape and texture when cooked. Roasting everything together makes...
Author: Martha Stewart
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great...
Author: Martha Stewart
Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic,...
Author: Martha Stewart
While you enjoy these sandwiches, what's left of your chicken simmers in water, creating stock to use later.
Author: Martha Stewart
A diner favorite, plus an easy red-onion salad, makes for an easy and economical dinner.
Author: Martha Stewart
You can also use this marinade on rib or loin chops.
Author: Martha Stewart
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular...
Author: Greg Lofts
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
This tasty chicken salad makes a light and healthy lunch.
Author: Martha Stewart
This is your new go-to chicken dinner. Some of the bread pieces soak up the juices, while others get crunchy -- it's the best of both worlds.
Author: Martha Stewart
This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.
Author: Martha Stewart
This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great...
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
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
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for...
Author: Martha Stewart
Stewing the chicken on the bone makes it tender and juicy.
Author: Martha Stewart
Author: Martha Stewart
Pork chops cut from the shoulder have more connective tissues that break down as they cook, making them a great choice for a low and slow cook. Browning...
Author: Martha Stewart
This recipe is brought to us by Lee Hanson and Riad Nasr, chefs at New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during...
Author: Martha Stewart
This easy collard greens recipe will be a new favorite side dish. It's delicious paired with our Southern Pulled Pork Sandwiches recipe.
Author: Martha Stewart
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda...
Author: Martha Stewart