The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Once rolled, add another layer of flavor to the pork with...
Author: Martha Stewart
Apples and cabbage get cooked with white wine and the savory juices from the roasting pan to create an irresistible bed on which this succulent game bird...
Author: Martha Stewart
Wrapping ears of corn with bacon and sprinkling a mixture of cayenne and coarse salt makes this side dish especially flavorful.
Author: Martha Stewart
Using the finest pecorino romano (sheep's milk) cheese and a food processor for some of the prep set this simple meatball recipe apart.
Author: Martha Stewart
Using leftovers from our Seared Steak with Roasted Mushrooms and Spinach Salad makes this Southwestern dish a breeze.
Author: Martha Stewart
Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish...
Author: Martha Stewart
Cherries aren't only for jams and pies -- these juicy, ruby red summer beauties are ripe for the picking in this refreshing salad.
Author: Martha Stewart
Author: Martha Stewart
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson...
Author: Martha Stewart
This bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin. If you can't find a roaster chicken breast,...
Author: Martha Stewart
The secret to delicious gravy is a homemade stock, which you can prepare while the turkey roasts in the oven.
Author: Martha Stewart
Look in the spice aisle for jerk seasoning; it's often a mix of thyme, allspice, sugar, salt, black pepper, and cayenne pepper.
Author: Martha Stewart
Adobo is the national dish of the Philippines. Of course the Instant Pot is not part of the traditional method of preparing adobo but it makes the vinegar-braised...
Author: Riley Wofford
This sophisticated take on turkey breast is well-suited to intimate Thanksgiving celebrations that don't require a whole bird. The recipe comes from chef...
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious chicken dinner. (No grill? Use a grill pan instead.)
Author: Martha Stewart
This delicious pasta dish is courtesy of Ron Suhanosky.
Author: Martha Stewart
For these burgers, Martha loves Milton Creamery's Prairie Breeze cheddar and Challerhocker Swiss, both available at Murray's Cheese. Grate the horseradish...
Author: Martha Stewart
Reader Kelly Santana, of Winter Springs, Florida, shares a classic Mexican recipe from her mother-in-law.
Author: Martha Stewart
Chimichurri, a thick herb mixture from Argentina, is a garlicky sauce that is tamed by parsley, oregano, and olive oil.
Author: Martha Stewart
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Author: Martha Stewart
This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory...
Author: Lauryn Tyrell
Stir-fries cook very quickly: Be sure to have all the ingredients set up beside the stove. Serve with rice.
Author: Martha Stewart
Tender braised beef short ribs meet a deconstructed haroset, the hallowed condiment made from apples and wine. This braise is best if made ahead, but you...
Author: Martha Stewart
Martha fixes this yummy dog food mix every morning for her dogs.
Author: Martha Stewart
Overnight marinating infuses this dish with tons of flavor and makes them quick to prepare the next day.
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode...
Author: Martha Stewart
Wilted lettuce and peas is a classic side dish. This hearty version is substantial enough for a lunchtime main course.
Author: Martha Stewart
A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or...
Author: Martha Stewart
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
Author: Martha Stewart
Author: Martha Stewart
Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.
Author: Martha Stewart
Serving this delicious fresh, stuffed pasta is reason enough to celebrate.
Author: Martha Stewart
This succulent roast chicken recipe makes use of anchovy paste, parsley, and lemon for a truly unique dish that will delight the tastebuds.
Author: Martha Stewart
Prepared tapenade is a great pantry item to have on hand for any number of reasons. Try mixing a green olive version of the spread with Dijon mustard and...
Author: Martha Stewart
Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.From the book "Mad...
Author: Martha Stewart
In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey...
Author: Martha Stewart
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
Author: Martha Stewart
Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
Author: Martha Stewart
Tangy tomato jam and Vidalia onions add flavor to grilled chicken served on a baguette.
Author: Martha Stewart
Marinate the chicken in this Marinated Chicken with Cucumber-Mint Salad the day before and serve it with the pita bread and a salad that only takes a few...
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
The secret to this Chinese version of beef stew, brought to us by Martha's friend Lily Mei, is to cook the meat three times. It's first boiled, then sauteed...
Author: Martha Stewart
Basically, this recipe is nothing more than bacon and eggs with pasta, and many versions of it exist-some with the addition of cream and sometimes wine...
Author: Martha Stewart
Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry...
Author: Martha Stewart
Whole canned tomatoes can be used for this Indian-inspired chicken curry dish; just crush them with your hands or chop them finely before adding.
Author: Martha Stewart
In the time it takes to prepare this hearty dish, you will have chicken on hand for later use. Orzo with carrots is a tasty change from the usual rice...
Author: Martha Stewart
This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.
Author: Martha Stewart
A hearty mixture of ground sirloin, pork, and veal form the base of this family recipe for Swedish meatballs from designer Lars Bolander.
Author: Martha Stewart