This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like...
Author: Martha Stewart
Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.
Author: Martha Stewart
The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well...
Author: Martha Stewart
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
Author: Martha Stewart
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add...
Author: Martha Stewart
A two-ingredient topping transforms plain-Jane poultry into a tangy treat for the whole gang.
Author: Martha Stewart
Boiled new potatoes or buttered orzo are good partners for this savory chicken dish from reader Joanna Douglass of Jackson, Tennessee. If you don't have...
Author: Martha Stewart
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director...
Author: Martha Stewart
Fragrant spices such as coriander seeds, bay leaves, juniper berries, fennel seeds, and peppercorns permeate the buttermilk brine for this holiday centerpiece....
Author: Martha Stewart
Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient...
Author: Martha Stewart
The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.
Author: Martha Stewart
Author: Martha Stewart
We've refined the classic cordon bleu, putting in prosciutto for the regular ham and tangy goat cheese for the Swiss, and rolling the filling in pounded...
Author: Greg Lofts
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that...
Author: Martha Stewart
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside...
Author: Martha Stewart
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Author: Martha Stewart
Wrap up the flavors of buffalo wings in this easy sandwich made with chicken tenders. Complete the package with a blue cheese dipping sauce.
Author: Martha Stewart
Pecorino cheese lends an intense peppery flavor with a kick to the breading on the chicken.
Author: Martha Stewart
Author: Martha Stewart
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Author: Martha Stewart
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Author: Martha Stewart
Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!
Author: Martha Stewart
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from...
Author: Martha Stewart
Sweet pears make an unexpectedly delicious foil for tender braised lamb shoulder in this stew-like dish. A trio of spices -- ginger, cinnamon, and saffron...
Author: Martha Stewart
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder,"...
Author: Martha Stewart
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Author: Martha Stewart
Parmesan cheese helps brown the cutlets and keeps them moist during broiling.
Author: Martha Stewart
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high...
Author: Martha Stewart
Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.
Author: Martha Stewart
This wholesome one-pot dinner from Emeril Lagasse is a crowd-pleaser with enough leftovers to go around. It's made with ground turkey, thick-cut bacon,...
Author: Martha Stewart
Served chilled or warm, this simple pasta dish will satisfy the whole family.
Author: Martha Stewart
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold...
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.
Author: Martha Stewart
Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional...
Author: Martha Stewart
Whip up this deeply flavored main dish that's filled with grated Manchego cheese, diced green pepper, and smoked paprika. Made with ground turkey, it's...
Author: Martha Stewart
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Author: Martha Stewart
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve...
Author: Martha Stewart
This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying...
Author: Martha Stewart
Travel south of the border in less than a half hour with this at-home Mexican supper.
Author: Martha Stewart
A layer of butter under the skin results in a crisp exterior and moist breast meat. Allow two hours to bring the turkey to room temperature before roasting....
Author: Martha Stewart
A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine-just break the noodles in half before boiling them. Edamame are...
Author: Martha Stewart
Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
Author: Martha Stewart