Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart...
Author: Martha Stewart
Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.
Author: Martha Stewart
Steamed baby potatoes make a nice side dish.
Author: Martha Stewart
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily....
Author: Martha Stewart
Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.
Author: Martha Stewart
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown...
Author: Martha Stewart
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown...
Author: Martha Stewart
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This...
Author: Martha Stewart
Add this zesty pork-chop recipe to your weeknight rotation.
Author: Martha Stewart
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a...
Author: Martha Stewart
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water...
Author: Martha Stewart
Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists...
Author: Martha Stewart
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
Author: Martha Stewart
Barbecue sauces range from mild and sweet to fiery hot. For this recipe, a mild variety works best. Try these with our savory Corn Fritters.
Author: Martha Stewart
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like...
Author: Martha Stewart
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
Author: Martha Stewart
Sprinkle chicken with Parmesan to make a crunchy crust that puts a little twist on your usual chicken. This recipe was contributed by reader Lorraine Radke...
Author: Martha Stewart
This year, bring the burger joint to Dad for Father's Day. Feta cheese-stuffed burgers are a delicious addition to any cookout and can be made up to a...
Author: Martha Stewart
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries,...
Author: Martha Stewart
Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots...
Author: Martha Stewart
This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green...
Author: Martha Stewart
This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.
Author: Martha Stewart
Instead of the usual ground beef or red meat blend, this meatloaf recipe is made with ground turkey. It gets plenty of flavor from minced chipotle chiles,...
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Prepare this sweet and savory Thanksgiving side ahead of time. The bacon, Brussels sprouts, and apples are roasted in batches on the same baking sheet,...
Author: Martha Stewart
Author: Martha Stewart
Salad made with Golden Delicious apples fills lettuce "bowls" for lunch or dinner; serve leftovers as an after-school snack.
Author: Martha Stewart
Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.
Author: Martha Stewart
Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion...
Author: Martha Stewart
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just...
Author: Martha Stewart
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.
Author: Martha Stewart
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones:...
Author: Martha Stewart
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Author: Martha Stewart
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Author: Martha Stewart
The mildness of sweet onions make them ideal for this delicately hearty side.
Author: Martha Stewart
An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron,...
Author: Martha Stewart
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less...
Author: Martha Stewart
Tangy blue cheese, bacon, and crisp lettuce combine with shredded chicken breast in this hearty sandwich, which can be made using reserved extra ingredients...
Author: Martha Stewart
Author: Martha Stewart
Beans stand in for noodles in this rich and tasty variation on macaroni and cheese. Sliced sausage adds flavor and texture.
Author: Martha Stewart
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for...
Author: Martha Stewart
Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add...
Author: Martha Stewart
Check our recipe for Roast Beef with Caramelized Shallots and use leftovers for this sandwich.
Author: Martha Stewart
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean...
Author: Martha Stewart
You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.
Author: Martha Stewart