Always save poultry pan drippings. Just a small amount of the rich "jus" lends a complex, savory flavor to nearly any dish (pasta, soup, or whole grains)....
Author: Martha Stewart
Fresh cilantro amped up with serrano, scallions, and lime make a lively sauce for juicy flame-kissed chicken.
Author: Martha Stewart
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Author: Martha Stewart
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Author: Martha Stewart
Smoky spices heat up the crispy meat at the center of this chicken recipe. A toss of hominy, tomatoes, and scallions provides a cool counterpoint to this...
Author: Martha Stewart
This lean sandwich combines a grilled turkey cutlet and the makings of an Italian Caprese salad in a rustic ciabatta roll. Because this recipe requires...
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
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive...
Author: Martha Stewart
Stewing the chicken on the bone makes it tender and juicy.
Author: Martha Stewart
Pink Lady apples are a good choice in this dinner recipe because they maintain their shape and texture when cooked. Roasting everything together makes...
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
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
The buttermilk-dill marinade is what makes this a standout roast chicken.
Author: Martha Stewart
Author: Martha Stewart
Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes...
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
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with...
Author: Martha Stewart
Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop...
Author: Martha Stewart
These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over...
Author: Anna Kovel
Seven simple ingredients are the building blocks for this dinner salad.
Author: Martha Stewart
This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
This light and healthy salad is easy to assemble and take to work.
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
This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Author: Martha Stewart
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim...
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
Everything in this dish is grilled-even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells...
Author: Martha Stewart
If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.
Author: Martha Stewart
In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.
Author: Martha Stewart
Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
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
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great...
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
These tartines -- ham and cheese; tomato, olive, and chevre; and Nicoise with tuna and egg -- are made with toasted sourdough bread, which can stand up...
Author: Martha Stewart
Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many...
Author: Martha Stewart
Flank steak should be cooked rare to medium rare for best flavor.
Author: Martha Stewart
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno...
Author: Martha Stewart
Use leftover ham and cooked rice to make this super-fast, tasty dinner.
Author: Martha Stewart
To hold each portion together, Martha pokes mini baseball pennants into each piece.
Author: Martha Stewart
Bulgogi is a classic Korean dish that calls for grilling thin, marinated slices of beef. It's often stir-fried in a skillet when made at home. Serve with...
Author: Martha Stewart
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes,...
Author: Martha Stewart
A perfect serving of this baked-pasta dish needs to have the right ratio of bechamel topping to lamb-and-pasta filling.
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
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart