Strips of zucchini stand in for lasagna noodles and ground turkey is swapped in place of ground beef, adding texture and flavor in this healthy, vegetable-filled...
Author: Martha Stewart
Serve this rich beef stew over egg noodles on day two.
Author: Martha Stewart
Transform an ordinary chicken breast and spinach into an exotic dinner for one with just a few quick twists.
Author: Martha Stewart
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering...
Author: Martha Stewart
The bacon-wrapped hot dog, or "danger dog," as it's known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but...
Author: Martha Stewart
This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed...
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini...
Author: Martha Stewart
This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.
Author: Martha Stewart
Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade...
Author: Martha Stewart
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book...
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
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during...
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
Who doesn't love a baked pasta casserole? Who doesn't love a make-ahead dinner? Here spicy pork sausage and hearty kale come together with creamy cheese...
Author: Martha Stewart
We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.
Author: Martha Stewart
If you're short on time, you can toss shredded store-bought rotisserie chicken with barbecue sauce for the topping.
Author: Martha Stewart
Sliced pears become exceptionally sweet whengiven a quick turn on the grill (or the stove top). This recipe can be made on a grill pan, although you may...
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.
Author: Martha Stewart
This pan-roasted chicken thigh dinner is a winning combo of warm, crispy skin, cool baby spinach, and a creamy pea puree (the puree also makes a great...
Author: Martha Stewart
You'll need all-natural cedar plank to infuse the pork with a delicious smoky flavor. You can also turn off the center burner on a gas grill for a portion...
Author: Martha Stewart
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go...
Author: Martha Stewart
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet...
Author: Martha Stewart
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from...
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
Author: Martha Stewart
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown...
Author: Martha Stewart
Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans...
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped...
Author: Greg Lofts
Author: Martha Stewart
The classic Easter ham gets a flavor upgrade with this enticing mustard-maple glaze. Serve with mouthwatering Maple-Thyme Biscuits, if desired.
Author: Martha Stewart
Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small...
Author: Martha Stewart
Eggplant is layered with a mixture of low-fat ground turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of...
Author: Martha Stewart
These ground beef and cabbage tacos are simple to make and affordable.
Author: Martha Stewart
Where there's smoke, there's mouthwatering barbecue-at least in the presence of a pro pitmaster like Rodney Scott. This stellar ribs recipe comes from...
Author: Martha Stewart
This roast chicken recipe is from Daniel Humm of New York's Eleven Madison Park. It uses a brioche stuffing that is simply out of this world.
Author: Martha Stewart
You can also use this marinade on rib or loin chops.
Author: Martha Stewart
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril...
Author: Martha Stewart
Sesame seeds have a delicious nutty flavor. For an even coating, press them into the chicken so they stick. The seeds can spoil quickly, so refrigerate...
Author: Martha Stewart
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Author: Martha Stewart
A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak...
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy...
Author: Martha Stewart
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.
Author: Martha Stewart
Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend...
Author: Martha Stewart