Satisfy your deli-sandwich cravings with this hearty creation -- roast beef, pickles, cucumbers and mayo on a kaiser roll.
Author: Martha Stewart
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
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
Chef Michel Richard offers this recipe for the bistro classic.
Author: Martha Stewart
The bacon in this lunchtime classic is baked with brown sugar and cayenne pepper.
Author: Martha Stewart
The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen...
Author: Martha Stewart
This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.
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
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
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
Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.
Author: Martha Stewart
Poached chicken is prepared with noadded fat -- just water, garlic,herbs, and pepper.
Author: Martha Stewart
Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While...
Author: Greg Lofts
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 kid-friendly dish is about as simple as it gets, my friends. If you don't have the time to prepare the homemade barbecue sauce, simply make sure to...
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 spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.
Author: Martha Stewart
This recipe calls for brining the turkey for 24 hours, so plan accordingly. If you choose not to brine, skip the first two steps. If your roasting pan...
Author: Martha Stewart
Tender broccoli florets are sturdy enough to be paired with the hearty pieces of burger patties.
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
This delicious recipe for chicken and green salsa tamales comes courtesy of Oscar De La Hoya.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
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
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
This delicious steak salad served with buttermilk dressing is ready in under 30 minutes.
Author: Martha Stewart
Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
Few dishes are more evocative of autumn than this Italian specialty-a fragrant stew of chicken, tomatoes, and mushrooms. Our version gains extra depth...
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Mexican Charred-Corn...
Author: Martha Stewart
You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the...
Author: Martha Stewart
Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.
Author: Martha Stewart
With just a skillet, you can turn a classic steak dinner into a handheld affair.
Author: Martha Stewart
A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the...
Author: Martha Stewart
This hearty fettuccine dish is made with smoky pancetta, sweet littleneck clams, and bitter radicchio.
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
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
Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.
Author: Martha Stewart
Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.
Author: Martha Stewart