In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Make this beef Bourguignon recipe for a delicious, traditional heart-warming meal.
Author: Martha Stewart
Our hearty Beef Shin and Carrot Stew has some Irish roots-it gets its depth of flavor from stout, and is a perfect dish to serve to warm up a March afternoon...
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
Try a new burger alternative with this pork burger, a take on Italian sausage and peppers.
Author: Martha Stewart
Short ribs make a delicious ragu to spoon over pasta. A handful of bright peppery arugula leaves, drizzled with olive oil, helps to balance the meal.
Author: Martha Stewart
This healthy take on chicken tostadas is delicious and easy to prepare.
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives,...
Author: Martha Stewart
This sandwich, made with marinated zucchini ribbons, shredded chicken, toasted almonds, and fresh parsley, makes a tasty lunch or dinner.
Author: Martha Stewart
Rice infused with the flavors of the "Cajun holy trinity" of onions, celery, and bell peppers, is the perfect accompaniment to spicy Italian sausage.
Author: Martha Stewart
Never underestimate the power of a simple marinade of garlic, olive oil, and lemon-in this lemon chicken with herb salad recipe, it helps transform an...
Author: Martha Stewart
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and...
Author: Martha Stewart
This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles...
Author: Martha Stewart
Don't be afraid to splurge on the wild mushrooms -- you only need a few, and they add fantastic flavor to this dish. Serve with our Spaetzle with Butter...
Author: Martha Stewart
Author: Martha Stewart
Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon,...
Author: Martha Stewart
Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought...
Author: Martha Stewart
Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know"...
Author: Martha Stewart
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches...
Author: Martha Stewart
Author: Martha Stewart
Think of this dish as a one-stop shop for all your nutritional needs -- and a great use for leftover cooked rice.
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
There's incredible flavor in this one-skillet dish. Fennel and redonion intensify the braising liquid, which becomes a pan sauce.
Author: Martha Stewart
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Author: Martha Stewart
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened,...
Author: Martha Stewart
When you want something deliciously different for lunch: This burger is made with all of the seasonings and spices used in tandoori cooking, so the flavors...
Author: Martha Stewart
Rib eye is exceptionally moist and tender, so it's a good choice for entertaining.
Author: Martha Stewart
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's...
Author: Martha Stewart
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Author: Martha Stewart
This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then,...
Author: Martha Stewart
Perfect for a large dinner party, this paella serves 12, but the recipe can easily be doubled to feed a crowd. It's a spectacular entree packed with calamari,...
Author: Martha Stewart
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Author: Martha Stewart
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb...
Author: Martha Stewart
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Author: Martha Stewart
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti,...
Author: Martha Stewart
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with...
Author: Martha Stewart
Layering the ingredients with the beans on the bottom ensures proper cooking of this satisfying and flavorful turkey stew. The beauty of making this stew...
Author: Martha Stewart
Delicious dinner surprise: Boneless chicken thighs and broccolini, both coated in a chili-spiked peanut sauce, emerge caramelized after broiling for just...
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with...
Author: Martha Stewart
Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds...
Author: Martha Stewart
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
Author: Martha Stewart
Cumin and coriander infuse this chicken dish with North African flavors. The Moroccan recipe, which calls for braising the chicken thighs in white wine,...
Author: Martha Stewart
Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into...
Author: Martha Stewart
Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.
Author: Martha Stewart