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
Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual...
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
Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from...
Author: Martha Stewart
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula...
Author: Martha Stewart
Add giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350 degrees in step 5 of the Classic Brined and Roasted...
Author: Martha Stewart
This tasty and simple chicken salad is wonderful in sandwiches or on top of a green salad.
Author: Martha Stewart
The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.
Author: Martha Stewart
Smoky charred grilled chicken combines with bright peas and herbs in a salad that's fresh and hearty. Grilling the chicken ahead of time makes it even...
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
This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."
Author: Martha Stewart
Thanks to the broiler's high heat, elegance is effortless -- and fast -- in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.
Author: Martha Stewart
Cuban black beans are a perfect accompaniment with this chicken and rice dish.
Author: Martha Stewart
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
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
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the...
Author: Martha Stewart
This salad can be tossed together before serving, but another delightful option is to spread the ingredients out on wooden cutting boards and let guests...
Author: Martha Stewart
Flaxseed oil is high in heart-healthy omega-3 fats. Better yet, its rich, nutty taste brings out the sweet, tart flavor of the apples and cranberries in...
Author: Martha Stewart
This chicken dish is fresher and tastier than anything you'd get from a take-out carton.
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
Pair garlic-scented pork with mashed acorn squash -- the sweetness enhances the pork. Add a mixed green salad alongside, if you like.
Author: Martha Stewart
You can use whole chickens to prepare this recipe, but chicken thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from...
Author: Martha Stewart
"Frenched" racks of lamb have had the rib bones scraped clean.
Author: Martha Stewart
This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.
Author: Martha Stewart
A charcoal grill works well for this recipe because the domed lid is able to accommodate the turkey's rather awkward size and shape.
Author: Martha Stewart
When a meal calls for some sophistication, try our take on steak frites, a classic bistro offering. The tender filet Mignon has plenty of panache but is...
Author: Martha Stewart
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour...
Author: Martha Stewart
This classic surf and turf is easy to make at home. Spooning hot butter over the beef is a steakhouse trick that helps it cook evenly and enhances its...
Author: Martha Stewart
Make a double batch, for now and later. These flavorful burgers can be frozen up to two months; thaw patties overnight in the refrigerator, and broil.
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy...
Author: Martha Stewart
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
Author: Martha Stewart
Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable...
Author: Martha Stewart
Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are...
Author: Martha Stewart
This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.
Author: Martha Stewart
Bacon and toasted almonds add irresistible flavor and texture to snap beans. Regular green beans, wax beans, wide Romano beans, or thin string beans all...
Author: Martha Stewart
Here, the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. The pan juices make for an...
Author: Martha Stewart
Here's our super-duper fast-track sauerkraut. This meaty, hearty meal of smoked sausages is bound to satisfy.
Author: Martha Stewart
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin,...
Author: Martha Stewart
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter...
Author: Martha Stewart
This one-of-a-kind recipe is sure to please the whole family. Pair with Toasted Bread Salad for a delicious dinner.
Author: Martha Stewart
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Author: Martha Stewart
Author: Martha Stewart
Beef stew gets a hearty lift when served over egg noodles.
Author: Martha Stewart
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Author: Martha Stewart