Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a...
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Author: Martha Stewart
This recipe from chef Emeril Lagasse is the perfect dish to kick your Easter dinner up a notch.
Author: Martha Stewart
Marinate the chicken in the pesto-yogurt mixture up to one day before roasting.
Author: Martha Stewart
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Author: Martha Stewart
Chicken and rice never looked so dazzling. Pomegranate seeds, tossed with basmati rice, are exceptionally high in antioxidants; juice adds sweet tartness...
Author: Martha Stewart
The turkey in this delicious meal is rubbed with oil, then sprinkled with cinnamon and cumin.
Author: Martha Stewart
Complex flavor and simple assembly define this chicken rubbed with warming spices.
Author: Martha Stewart
Chicken provides a great source of protein, while the tapenade adds healthy fats. Artichoke hearts and tomato bring fiber to the table. The whole-wheat...
Author: Martha Stewart
Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Author: Martha Stewart
Delicate springtime lettuces are tossed in a creamy vinaigrette and layered with salty strips of prosciutto and fresh sweet peas for seasonal main-dish...
Author: Lauryn Tyrell
Also known as murgh makhani, this famous Indian dish is probably only rivaled in popularity by chicken tikka masala. Dinner takes on an intoxicating aroma...
Author: Martha Stewart
A marinade of tart ponzu and lime juice, jalapenos, and chiles gives this crispy braised chicken its spicy flavor.
Author: Martha Stewart
Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377...
Author: Martha Stewart
Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.
Author: Martha Stewart
A year in Provence is, for many, the ultimate "someday" fantasy. Why wait? Prepare your own French countryside soiree with this hearty cassoulet as its...
Author: Martha Stewart
The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.
Author: Martha Stewart
Turn sausages into tasty meatballs without additional ingredients or mixing.
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate-and the result is meltingly tender and totally delicious.
Author: Martha Stewart
Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside...
Author: Martha Stewart
The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar...
Author: Martha Stewart
In this easy and nutritious weeknight recipe, a kale salad is prepared and left to marinate in the dressing, which ensures crunchy-not tough-greens (thanks...
Author: Shira Bocar
When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients....
Author: Martha Stewart
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Author: Martha Stewart
Store-bought chicken, a lime-juice-mustard sauce, tomatoes, cabbage, and pineapple make this a colorful and delicious salad.
Author: Martha Stewart
These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.
Author: Martha Stewart
This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.
Author: Martha Stewart
Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.
Author: Martha Stewart
Impress dinner guests with this sophisticated stuffed lamb shoulder meal from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also try:Roasted...
Author: Martha Stewart
Author: Martha Stewart
Use this rich, smoky sauce for marinating and basting meat or chicken before grilling. Spice lovers rejoice -- this recipe packs one hot punch.
Author: Martha Stewart
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor....
Author: Martha Stewart
Author: Martha Stewart
Thanks to frozen dough and ready-made sauce, making homemade pizza is easy as pie. Provolone has a richer flavor than mozzarella, so you don't need as...
Author: Martha Stewart
Author: Martha Stewart
Both the vinaigrette and the poaching liquid for the chicken are prepared with fresh tarragon. (When buying this herb, look for true French tarragon, which...
Author: Martha Stewart
This recipe is from chef James Botsacos of Molyvos in New York City. Serve this satisfying and elegant dish with Okra, Onion, and Tomato Stew and Phyllo...
Author: Martha Stewart
This roast chicken is surrounded by softened -- and mellowed -- garlic cloves.
Author: Martha Stewart
A layered chopped salad mixes lemongrass-marinated chicken with tropical fruit and summer vegetables.
Author: Martha Stewart
Juicy plums and toasted almonds replace apples and walnuts in this light summertime take on the classic Waldorf salad.
Author: Martha Stewart
This delicious recipe is courtesy of Maricel Presilla of Cucharamama restaurant.
Author: Martha Stewart
For those who've long insisted that sides make the meal, this main dish brings a favorite to the forefront. Russet potatoes are thinly sliced, then twice-baked:...
Author: Martha Stewart
There's nothing like the smell of sausages and chiles sizzling over a campfire to get appetites going.
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
Author: Martha Stewart
Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops.
Author: Martha Stewart