Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal,...
Author: Martha Stewart
The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and...
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
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
Serve this steak with your favorite sides, such as mashed potatoes and vegetables. Our Garlic-Pepper Sauce infuses the meat with loads of flavor.
Author: Martha Stewart
Poached chicken is prepared with noadded fat -- just water, garlic,herbs, and pepper.
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
Combine two favorite foods for one dish everyone in the family is sure to love in this Taco Burgers with Cucumber Salad.
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.
Author: Martha Stewart
Tender broccoli florets are sturdy enough to be paired with the hearty pieces of burger patties.
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
Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops.
Author: Martha Stewart
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350...
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
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste...
Author: Martha Stewart
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas is a fresh take on a Southwestern dish. It gets its crunch from pumpkin seeds and cabbage. Pro...
Author: Martha Stewart
This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."
Author: Martha Stewart
Why pick up take-out? The microwave brings these Chinese spareribs to the table in practically no time.
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham --...
Author: Martha Stewart
The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes...
Author: Martha Stewart
Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully...
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
The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which...
Author: Martha Stewart
Use this Bolognese sauce to make our Traditional Lasagna Bolognese.
Author: Martha Stewart
This rich Hungarian beef stew is a labor of love and well worth the effort. Stew beef, such as chuck, becomes super tender when cooked with plenty of red...
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
For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the...
Author: Greg Lofts
While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.
Author: Martha Stewart
Frilled edges and a curled shape make campanelle (Italian for "little bells") ideal for catching and holding this creamy ham-and-zucchini-studded sauce....
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
Martha's turkey meatloaf sandwich makes a delicious -- and healthy -- lunch the whole family will love.
Author: Martha Stewart
Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.
Author: Martha Stewart
Dijon mustard counters the sweet maple syrup and apricot jam, giving this ham a more nuanced flavor.
Author: Martha Stewart
With just a skillet, you can turn a classic steak dinner into a handheld affair.
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
Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges.
Author: Martha Stewart
Buying grains like couscous in bulk keeps down the cost of this Moroccan-inspired dish.
Author: Martha Stewart
This Arugula, Chicken, and Rice Salad is easy to make and satisfying. Using a store-bought rotisserie chicken saves time and effort in this herb-packed...
Author: Martha Stewart
This is a three-alarm pizza, so have a cold drink handy.
Author: Martha Stewart
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Author: Martha Stewart
Deli ham partners with bread and sage in a stuffing for chicken breasts. The on-hand side is sauteed broccoli with garlic and vinegar.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
Use this Spicy Meat Sauce to make Spicy Pork Meatball Sliders from The Meatball Shop or enjoy on top of spaghetti for a classic meal.
Author: Martha Stewart
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Author: Martha Stewart
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Author: Martha Stewart