This vegetable stew can be eaten on its own or served with a few extras like sausage and chickpeas.
Author: Martha Stewart
This is a hearty and healthy baked pasta dish for the whole family.
Author: Martha Stewart
Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with...
Author: Martha Stewart
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't...
Author: Martha Stewart
For a fresh take on the classic BLT sandwich, try this salmon-centered recipe from Travel Channel host Adam Richman.
Author: Martha Stewart
Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.
Author: Martha Stewart
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a...
Author: Martha Stewart
Author: Martha Stewart
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad...
Author: Shira Bocar
These individual lasagnas make a special meal for two. They take some time to prepare but can be completely assembled in advance.
Author: Martha Stewart
The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.
Author: Martha Stewart
Grilled pork chops are enhanced by rosemary and lemon.
Author: Martha Stewart
A quick toss of sausage and vegetables turns luxurious on a bed of creamy grits.
Author: Martha Stewart
Serve this flavorful dish on top of our Creamy Polenta.
Author: Martha Stewart
Seven simple ingredients are the building blocks for this pan-roasted chicken dish.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
This savory Porchetta-Style Roast Pork is the perfect focus of any meal. Thinly slice any leftover roast pork and serve on crusty ciabatta for sandwiches...
Author: Martha Stewart
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped...
Author: Greg Lofts
Author: Martha Stewart
This delicious stew of chicken, tomatoes, and mushrooms takes very little time to prepare and cook.
Author: Martha Stewart
It's easy to find whole chicken precut at the store, but you can save money if you butcher it at home. This recipe for garlic-oil marinated chicken will...
Author: Martha Stewart
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas...
Author: Martha Stewart
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Author: Martha Stewart
Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.
Author: Martha Stewart
Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous...
Author: Martha Stewart
To bring your favorite barbecue joint home, grill up some boneless, skinless chicken thighs, and in the last minutes of cooking, brush on a five-ingredient...
Author: Shira Bocar
With only 350 calories, this recipe from The Cheesecake Factory's new SkinnyLicious Menu makes a light and healthy lunch option.
Author: Martha Stewart
Smoked paprika and bacon lend loads of flavor to this easy pasta dish.
Author: Martha Stewart
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Author: Martha Stewart
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Author: Martha Stewart
Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the...
Author: Martha Stewart
Smoky, spicy chipotles in adobo add a pleasant bit of spice to these chicken tacos, while a crunchy radish salad will add a bright, textural element.
Author: Martha Stewart
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Author: Martha Stewart
We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.
Author: Martha Stewart
Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper....
Author: Martha Stewart
Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45...
Author: Martha Stewart
Thinly sliced lemons-whether slipped beneath the skin of a chicken or scattered around it in a pan-emit an incomparable aroma when roasted, taking on a...
Author: Martha Stewart
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Author: Martha Stewart
The lime-and-soy-marinated chicken is delicious added to the coconut-curry soup, but it can also be served on its own. (Double the recipe if you want each...
Author: Martha Stewart
Author: Martha Stewart
Ground turkey is a lower-fat alternative to beef chuck, and kidney beans-loaded with vitamin C and omega-3s-are an especially nutritious option. This one-pot...
Author: Martha Stewart
We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.
Author: Martha Stewart
In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.
Author: Martha Stewart
Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.
Author: Martha Stewart