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
Each of these tiny dumplings is about the size of your fingertip, so you can easily serve 20 to 25 to each person. It's traditional to invite two or three...
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
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
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
Forego the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
Everyday hot dogs and black beans give the appearance of worms in dirt in this Halloween-centric recipe. Martha displayed this fun dish on a specialMonster...
Author: Martha Stewart
You can make this tangy dish even if you don't have a grill -- we've provided roasting instructions.
Author: Martha Stewart
Author: Martha Stewart
This may be the ideal dinner salad -- it features easy broiled steak, quick-steamed snap peas, and a flavorful vinaigrette.
Author: Martha Stewart
This dish makes use of leftovers from our barley and whole-wheat Chicken Potpie recipe. Make the pot pie one night, and keep pasta and parsley on hand...
Author: Martha Stewart
Grilled chicken gets a boost from fragrant Masaman-curry and tart lime. After the bread and meat get some smoky flavor from the grill, they're topped with...
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
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Author: Martha Stewart
It's the go-to dinner for any summer night: tender, garden-fresh lettuce piled atop herb-infused chicken breasts. After sauteing the paillards with sage,...
Author: Martha Stewart
This recipe for pork tenderloin, courtesy of Tom Colicchio, is a wonderful dish to serve your family.
Author: Martha Stewart
Leftovers don't have to be drab. Use lamb in a Mediterranean-style wrap.
Author: Martha Stewart
A paillard is simply a skinless, boneless chicken-breast half that you butterfly and pound thin. It's one of the speediest routes to a lean meal: While...
Author: Martha Stewart
This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.
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
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
Braising short ribs in the oven can be a four-hour process. This recipe takes a fraction of that time.
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
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
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
Using leftovers from our Seared Steak with Roasted Mushrooms and Spinach Salad makes this Southwestern dish a breeze.
Author: Martha Stewart
In this classic stew perfect for a winter dinner, chicken and andouille sausage are simmered in celery, onions, and bell pepper, the mainstays of Creole...
Author: Martha Stewart
Swap the typical hard boiled egg for a soft-poached one in this Cobb Salad with Poached Eggs, that puts a delicious spin on the classic. The runny yolk...
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
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
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
Overnight marinating infuses this dish with tons of flavor and makes them quick to prepare the next day.
Author: Martha Stewart
Crisp, rich pancetta slices complement Brussels sprouts in this salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.
Author: Martha Stewart
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
Author: Martha Stewart
Apple, fennel, onion, thyme, and black pepper add flavor to the breadcrumb crust on this pork loin roast.
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
Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.
Author: Martha Stewart
Tuck into a wholesome bowl of poached chicken with crispy lardons and healthy lentils from Nigella Lawson's "Nigella Kitchen" cookbook. Photo credit: Lis...
Author: Martha Stewart
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
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
Author: Martha Stewart
The New York Strip is one of the most popular beef cuts found at steakhouses. Its natural marbling makes it one of the most flavorful steaks to cook at...
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
This delicious pasta dish is courtesy of Ron Suhanosky.
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