This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.
Author: Martha Stewart
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles...
Author: Martha Stewart
To make the rich, brown sauce that is key to the flavor of this dish, it is important not to rush the initial searing of the meat. To make peeling the...
Author: Martha Stewart
Garam masala is a spice mixture that's commonly used in Indian cuisine. If you can't find it in your supermarket, substitute 1 teaspoon ground cumin. Greek...
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
A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and...
Author: Martha Stewart
Coriander gives grilled chicken a bit of aromatic flavor that is only further enhances by a salad of thin ribbons of zucchini, delicate spinach, and creamy...
Author: Martha Stewart
When the goal is to warm your belly (not weigh you down), this earthy stew -- with beef tenderloin, a rich, rose-spiked broth, and loads of colorful carrots,...
Author: Martha Stewart
Used this poached chicken to fill our Healthy Chicken Potpie.
Author: Martha Stewart
After a turn on the grill, these onions resemble savory roses. They provide an attractive side dish to any grilled meat or fish.
Author: Martha Stewart
Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat...
Author: Martha Stewart
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool...
Author: Martha Stewart
Tarragon-spiced chicken breast and lemon gives this chicken salad plenty of flavor. Serve alone, in a scooped-out tomato, or make a sandwich!
Author: Martha Stewart
This low-calorie salad gives you half your daily servings of fruits and vegetables.
Author: Martha Stewart
The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
This great dinner recipe is courtesy of Michael Schulson.
Author: Martha Stewart
This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."
Author: Martha Stewart
Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We...
Author: Martha Stewart
Serve this flavorful dish with a good-quality store-bought chutney, and a simple green salad on the side.
Author: Martha Stewart
Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.
Author: Martha Stewart
This recipe is brought to us by Jimmy Rodriguez, owner of three New York City restaurants, including Jimmy's Bronx Cafe.
Author: Martha Stewart
Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party.
Author: Martha Stewart
Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each...
Author: Martha Stewart
Los Angeles restaurateur Soledad Lopez shares her recipe for a traditional Oaxacan chicken dish.
Author: Martha Stewart
Something special happens when you cook with your kids, and when you use this recipe for DIY pizzas, your little ones can experience just how much fun...
Author: Martha Stewart
Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.
Author: Martha Stewart
The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.
Author: Martha Stewart
Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.
Author: Martha Stewart
This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.
Author: Martha Stewart
Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
Left over polenta crisps beautifully in a skillet and is great accompaniment to a seared skirt steak and a fresh arugula salad.
Author: Martha Stewart
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal.
Author: Martha Stewart
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
Author: Martha Stewart
This 3-step meal puts chicken, wild rice and Brussels sprouts on the table in a little more than 30 minutes.
Author: Martha Stewart
It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl"...
Author: Martha Stewart
Apples and pork are a classic combination; here, the apples are cooked with white wine and shallots for an even richer flavor.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped...
Author: Greg Lofts
Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method...
Author: Martha Stewart
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Author: Martha Stewart
Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.
Author: Martha Stewart
Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with...
Author: Martha Stewart
When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.
Author: Martha Stewart
This Italian main dish puts a new spin on plain chicken breasts.
Author: Martha Stewart