Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip,...
Author: Martha Stewart
The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar...
Author: Martha Stewart
Note: This recipe has been adapted from "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Copyright 1998 by Bruce Aidells and Denis Kelly....
Author: Martha Stewart
This rice gets its "dirty" color from small pieces of chicken livers.
Author: Martha Stewart
Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and...
Author: Martha Stewart
Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a...
Author: Martha Stewart
Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients....
Author: Martha Stewart
This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings...
Author: Martha Stewart
These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.
Author: Martha Stewart
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
Most chicken enchiladas are dripping with cheese, but just a scattering of robust cotija in this casserolke is enough to satisfy.
Author: Martha Stewart
Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly...
Author: Martha Stewart
You can mix and match the listed ingredients to create your own version of this cobb salad. We used store-bought roasted turkey, but chicken also works...
Author: Martha Stewart
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Chef Michel Richard offers this recipe for the bistro classic.
Author: Martha Stewart
Use this rich, smoky sauce for marinating and basting meat or chicken before grilling. Spice lovers rejoice -- this recipe packs one hot punch.
Author: Martha Stewart
Author: Martha Stewart
This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.
Author: Martha Stewart
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote...
Author: Martha Stewart
This saute is delicious as a side dish or tossed with pasta as a main.
Author: Martha Stewart
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated...
Author: Greg Lofts
This classic French-style dish is a concoction of beef slowly steeped in Burgundy wine that is at once seductive and-since it's a simple stew at heart-laid-back....
Author: Martha Stewart
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. Our stir-together...
Author: Martha Stewart
Cook delicious chicken tikka masala, a classic Indian dish, at home with this tasty recipe from chef Jamie Oliver's cookbook, "Jamie's Food Revolution."...
Author: Martha Stewart
Cassoulet, a hearty dish from southern France, is usually prepared with pork, sausage, and preserved duck or goose. Chicken thighs are a leaner substitute...
Author: Martha Stewart
This dinner is family-friendly and makes a whole lot of food in a very short time.
Author: Martha Stewart
Marinate the chicken in the pesto-yogurt mixture up to one day before roasting.
Author: Martha Stewart
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Author: Martha Stewart
Pieces of grilled chicken are basted with a sweet-and-sour fig sauce for a fresh take on backyard barbecue.
Author: Martha Stewart
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal,...
Author: Martha Stewart
Author: Martha Stewart
The bacon in this lunchtime classic is baked with brown sugar and cayenne pepper.
Author: Martha Stewart
Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.
Author: Martha Stewart
Mint and lemon zest add a bright note to this simple side dish.
Author: Martha Stewart
We've figured out how to whip up an indulgent Southern menu during the workweek: Just follow our four-step plan for down-home delights.
Author: Martha Stewart
For a wonderful balance of tastes and textures, cubed turkey breasts are mixed with snow peas, pineapple, green bell pepper, and carrots in this flavorful...
Author: Martha Stewart
Both the vinaigrette and the poaching liquid for the chicken are prepared with fresh tarragon. (When buying this herb, look for true French tarragon, which...
Author: Martha Stewart
Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.
Author: Martha Stewart
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Author: Martha Stewart
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time...
Author: Martha Stewart
In a hearty play on Thanksgiving stuffing, portobello caps and dried bread cubes absorb flavor from the sweet sausage and fennel, which give the classic...
Author: Greg Lofts
Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops.
Author: Martha Stewart