Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Author: Martha Stewart
Serve this steak with your favorite sides, such as mashed potatoes and vegetables. Our Garlic-Pepper Sauce infuses the meat with loads of flavor.
Author: Martha Stewart
Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure. This chicken is sauteed in a little oil instead of deep fried. The...
Author: Martha Stewart
Thanks to frozen dough and ready-made sauce, making homemade pizza is easy as pie. Provolone has a richer flavor than mozzarella, so you don't need as...
Author: Martha Stewart
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped...
Author: Martha Stewart
Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.
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
For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the...
Author: Greg Lofts
This rich Hungarian beef stew is a labor of love and well worth the effort. Stew beef, such as chuck, becomes super tender when cooked with plenty of red...
Author: Martha Stewart
Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
Author: Martha Stewart
Poached chicken is prepared with noadded fat -- just water, garlic,herbs, and pepper.
Author: Martha Stewart
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350...
Author: Martha Stewart
The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.
Author: Martha Stewart
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste...
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas is a fresh take on a Southwestern dish. It gets its crunch from pumpkin seeds and cabbage. Pro...
Author: Martha Stewart
Why pick up take-out? The microwave brings these Chinese spareribs to the table in practically no time.
Author: Martha Stewart
Use this Bolognese sauce to make our Traditional Lasagna Bolognese.
Author: Martha Stewart
This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."
Author: Martha Stewart
This is a three-alarm pizza, so have a cold drink handy.
Author: Martha Stewart
Combine two favorite foods for one dish everyone in the family is sure to love in this Taco Burgers with Cucumber Salad.
Author: Martha Stewart
The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and...
Author: Martha Stewart
Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns...
Author: Martha Stewart
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor....
Author: Martha Stewart
The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which...
Author: Martha Stewart
Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.
Author: Martha Stewart
Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic Waldorf salad.
Author: Martha Stewart
Tender broccoli florets are sturdy enough to be paired with the hearty pieces of burger patties.
Author: Martha Stewart
Use this Spicy Meat Sauce to make Spicy Pork Meatball Sliders from The Meatball Shop or enjoy on top of spaghetti for a classic meal.
Author: Martha Stewart
Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
Dijon mustard counters the sweet maple syrup and apricot jam, giving this ham a more nuanced flavor.
Author: Martha Stewart
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham --...
Author: Martha Stewart
Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully...
Author: Martha Stewart
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Author: Martha Stewart
Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377...
Author: Martha Stewart
While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.
Author: Martha Stewart
A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot...
Author: Martha Stewart
Frilled edges and a curled shape make campanelle (Italian for "little bells") ideal for catching and holding this creamy ham-and-zucchini-studded sauce....
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
With just a skillet, you can turn a classic steak dinner into a handheld affair.
Author: Martha Stewart
Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly...
Author: Martha Stewart
The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes...
Author: Martha Stewart
Deli ham partners with bread and sage in a stuffing for chicken breasts. The on-hand side is sauteed broccoli with garlic and vinegar.
Author: Martha Stewart
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Author: Martha Stewart
There's nothing like the smell of sausages and chiles sizzling over a campfire to get appetites going.
Author: Martha Stewart