Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges.
Author: Martha Stewart
Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly...
Author: Martha Stewart
Author: Martha Stewart
This spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.
Author: Martha Stewart
Skinless chicken breast meat dipped in egg whites and ground whole-wheat crackers forms a healthier chicken parmigiana that's sure to be a favorite.
Author: Martha Stewart
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Author: Martha Stewart
Few dishes are more evocative of autumn than this Italian specialty-a fragrant stew of chicken, tomatoes, and mushrooms. Our version gains extra depth...
Author: Martha Stewart
This kid-friendly dish is about as simple as it gets, my friends. If you don't have the time to prepare the homemade barbecue sauce, simply make sure to...
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird...
Author: Martha Stewart
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.
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
Author: Martha Stewart
Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.
Author: Martha Stewart
Author: Martha Stewart
Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping...
Author: Martha Stewart
Author: Martha Stewart
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time...
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonoco.
Author: Martha Stewart
A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the...
Author: Martha Stewart
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated...
Author: Greg Lofts
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
One bite, and you'll recognize this sandwich as a new version of an old favorite. It's a BLT, with bacon, lettuce, and sauteed green tomatoes between waffles...
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy...
Author: Martha Stewart
This delicious steak salad served with buttermilk dressing is ready in under 30 minutes.
Author: Martha Stewart
You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure. This chicken is sauteed in a little oil instead of deep fried. The...
Author: Martha Stewart
The bacon in this lunchtime classic is baked with brown sugar and cayenne pepper.
Author: Martha Stewart
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While...
Author: Greg Lofts
Author: Martha Stewart
Chicken cutlets, zucchini, and onions, grilled together, make the perfect burgers for poultry lovers. You can also try a thin New York strip steak in place...
Author: Martha Stewart
Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
Author: Martha Stewart
Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the...
Author: Martha Stewart
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce...
Author: Martha Stewart
Pasta and meatballs in tomato sauce twirl together onto a fork and then dance with your taste buds. All the elements work in concert: The spaghetti is...
Author: Martha Stewart
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Mexican Charred-Corn...
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Author: Martha Stewart
Author: Martha Stewart