Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Author: Martha Stewart
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach...
Author: Martha Stewart
What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
A Greek take on a meaty Italian lasagna, this baked pasta dinner balances warm, fragrant flavors like nutmeg and cinnamon with a creamy béchamel and cheese...
Author: Martha Stewart
Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting,...
Author: Martha Stewart
Author: Martha Stewart
Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.
Author: Martha Stewart
No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon...
Author: Martha Stewart
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Author: Martha Stewart
This dish was inspired by Middle Eastern kibbe, which is made of ground lamb and bulgur. Crisp cucumber and red-onion slices contrast the creamy tahini...
Author: Martha Stewart
Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days...
Author: Martha Stewart
If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.
Author: Martha Stewart
A mixture of hot sauce, smoked paprika, and roasted red-pepper brine turns up the volume on chicken legs. They're roasted on a bed of chickpeas and peppers...
Author: Martha Stewart
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef...
Author: Martha Stewart
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into...
Author: Martha Stewart
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
Author: Martha Stewart
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Author: Martha Stewart
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Author: Martha Stewart
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Author: Martha Stewart
This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage...
Author: Martha Stewart
The flavors of Morocco are captured in this simple, spicy dish. To make the meatballs, use the reserved spice mix from our Spicy Potatoes and Peas with...
Author: Martha Stewart
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Author: Martha Stewart
No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a...
Author: Riley Wofford
Get a blast of protein and vitamin K from this delicious combination.
Author: Martha Stewart
Author: Martha Stewart
Flank steak should be cooked rare to medium rare for best flavor.
Author: Martha Stewart
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished...
Author: Martha Stewart
This Grilled Chicken Cobb Salad is loaded with flavor and it's a complete meal.
Author: Martha Stewart
We've recreated this Italian classic with lots of flavor and very little fat.
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor.
Author: Martha Stewart
This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
Author: Martha Stewart
These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Author: Martha Stewart
This one-pan Mediterranean-inspired meal is quite the package, thanks to an easy oven-baked method and a lively spice rub of Aleppo pepper, thyme, coriander,...
Author: Lauryn Tyrell
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together...
Author: Martha Stewart
Before starting on the chicken, put the vegetables in the oven; then cook the chicken alongside.
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled...
Author: Martha Stewart
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside...
Author: Martha Stewart
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata -- an Italian accompaniment traditionally made with...
Author: Martha Stewart
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole,...
Author: Martha Stewart
The Swiss chard in this pasta dish is the perfect economical veggie: You can eat both the leaves and the stems. Chose Italian-style chicken sausage, either...
Author: Martha Stewart
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Author: Martha Stewart