Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool...
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. In this dish, a side of braised red cabbage in a pomegranate-juice reduction...
Author: Martha Stewart
A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and...
Author: Martha Stewart
The Chicken Salad with Avocado Dressing livens up your chicken salad without using any mayo.
Author: Martha Stewart
An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are...
Author: Martha Stewart
Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
This summery salad benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include...
Author: Martha Stewart
Author: Martha Stewart
Garam masala is a spice mixture that's commonly used in Indian cuisine. If you can't find it in your supermarket, substitute 1 teaspoon ground cumin. Greek...
Author: Martha Stewart
Left over polenta crisps beautifully in a skillet and is great accompaniment to a seared skirt steak and a fresh arugula salad.
Author: Martha Stewart
Martha's turkey meatloaf sandwich makes a delicious -- and healthy -- lunch the whole family will love.
Author: Martha Stewart
Author: Martha Stewart
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
Marmalade makes an instant glaze for roast chicken that the whole family will enjoy.
Author: Martha Stewart
A tingly spice rub made of coriander, cumin, and mustard seeds infuses chicken with flavor, making the usual breading dispensable.
Author: Martha Stewart
After a turn on the grill, these onions resemble savory roses. They provide an attractive side dish to any grilled meat or fish.
Author: Martha Stewart
This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.
Author: Martha Stewart
Tarragon-spiced chicken breast and lemon gives this chicken salad plenty of flavor. Serve alone, in a scooped-out tomato, or make a sandwich!
Author: Martha Stewart
This one-pan meal feels like a Sunday supper but is easy enough to make on a Monday night. The beef and vegetables roast side by side in a shallow pan....
Author: Martha Stewart
Author: Martha Stewart
Our honey vinaigrette adds a splash of sweetness to the greens.
Author: Martha Stewart
Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each...
Author: Martha Stewart
This delicious dinner recipe is featured in "Where Flavor was Born" by Andreas Viestad.
Author: Martha Stewart
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Author: Martha Stewart
Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are...
Author: Martha Stewart
Our delicious upgrade to the classic Cobb switches the usual chicken for shrimp but keeps the other signature ingredients. The zesty cilantro-lime dressing...
Author: Martha Stewart
Try serving this distinctive chicken salad in avocado halves or in an oven-roasted tomato.
Author: Martha Stewart
"Frenched" racks of lamb have had the rib bones scraped clean.
Author: Martha Stewart
Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We...
Author: Martha Stewart
This recipe is brought to us by Jimmy Rodriguez, owner of three New York City restaurants, including Jimmy's Bronx Cafe.
Author: Martha Stewart
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Author: Martha Stewart
Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.
Author: Martha Stewart
Beer -- is there anything it can't do!? In this recipe from Emeril Lagasse's "Emeril at the Grill," it makes turkey extra juicy.
Author: Martha Stewart
Thanks to the pressure-cooker setting on the Instant Pot, you can make this St. Patrick's Day classic in under two hours. The crowd-pleasing dish yields...
Author: Riley Wofford
Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method...
Author: Martha Stewart
When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore....
Author: Martha Stewart
Used this poached chicken to fill our Healthy Chicken Potpie.
Author: Martha Stewart
Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable...
Author: Martha Stewart
This low-calorie salad gives you half your daily servings of fruits and vegetables.
Author: Martha Stewart
This 3-step meal puts chicken, wild rice and Brussels sprouts on the table in a little more than 30 minutes.
Author: Martha Stewart
Author: Martha Stewart