This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor...
Author: Martha Stewart
Celebrate Easter or springtime with this perfect lamb dish.
Author: Martha Stewart
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Author: Martha Stewart
Prepare this traditional ham the night before serving. Serve with Beaten Biscuits.
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately...
Author: Martha Stewart
This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce. This family-friendly...
Author: Martha Stewart
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Author: Martha Stewart
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Author: Martha Stewart
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving...
Author: Martha Stewart
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
Author: Martha Stewart
Give your Thanksgiving main dish a smoky twist with this recipe. A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best...
Author: Martha Stewart
Author: Martha Stewart
Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.
Author: Martha Stewart
This variation on a classic is topped with apple and bacon slices for the ultimate sweet and savory combination.
Author: Martha Stewart
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly...
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root...
Author: Martha Stewart
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Author: Martha Stewart
This lemon-flavored dish mixes perfectly with chicken and broccoli for a is simply delicious dish.
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best...
Author: Martha Stewart
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Author: Martha Stewart
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and...
Author: Martha Stewart
You can have the slaw on the side or you might want to put it on top of your sandwich.
Author: Martha Stewart
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Author: Martha Stewart
Beer, sausage, and potatoes are a classic combination. We simmer everything together to make a satisfying one-pot meal.
Author: Martha Stewart
This nourishing turkey sandwich recipe is a genius use of Thanksgiving leftovers. Sliced roasted turkey is stacked between slices of cheddar, tart apple,...
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
A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look...
Author: Martha Stewart
A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
Author: Martha Stewart
Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning...
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions...
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket...
Author: Martha Stewart
Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
Author: Martha Stewart
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe....
Author: Martha Stewart
The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful....
Author: Martha Stewart