Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to...
Author: Martha Stewart
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Author: Martha Stewart
Give salmon a rich, Southern twist in this recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee. Try...
Author: Martha Stewart
Author: Martha Stewart
Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian...
Author: Martha Stewart
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
Author: Martha Stewart
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served.
Author: Martha Stewart
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Protein will keep you full longer, and this recipe has two lean sources of it.
Author: Martha Stewart
Author: Martha Stewart
Fresh halibut should be ivory-colored, translucent, and shiny. If it has been frozen, it tends to be opaque and very white. Halibut is usually sold as...
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Toss peeled and deveined shrimp with a simple, spicy marinade then grill until charred and cook through. Top this dinner entree with orange sauce-splashed...
Author: Martha Stewart
Spice up your New York Strip Steak dinner with Emeril Lagasse's fiery variation of the classic sauce. Recipe courtesy Emeril Lagasse, adapted from Emeril's...
Author: Martha Stewart
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Author: Martha Stewart
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of...
Author: Martha Stewart
Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like...
Author: Martha Stewart
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Author: Martha Stewart
Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.
Author: Martha Stewart
This recipe comes courtesy of Linda Greenlaw, the author of "The Lobster Chronicles: Life on a Very Small Island."
Author: Martha Stewart
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Author: Martha Stewart
Author: Martha Stewart
Cooking in parchment paper is quick, simple, and gives all the flavor without all the fat -- plus easy cleanup.
Author: Martha Stewart
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
Author: Martha Stewart
This fish is marinaded and served with peppers, olives and capers.
Author: Martha Stewart
There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since...
Author: Greg Lofts
A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.
Author: Martha Stewart
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic...
Author: Martha Stewart
Our fresh take on a take-out favorite skips the excess oil and sparkles with ginger, lime, and plenty of satisfying shrimp.
Author: Martha Stewart
This one-pot meal is quick, easy, and delicious.
Author: Martha Stewart
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
Author: Martha Stewart
This delicious steamed sea bass in napa cabbage is courtesy of chef Michael Schulson.
Author: Martha Stewart
Baked Flounder Filet Oreganata - Lightened! This is a white fish that has a soft, flaky moist texture that melts in your mouth with every bite when it's...
Author: 2 sisters recipes
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame...
Author: Martha Stewart
Getting protein from seafood and beans, rather than meat, is a good way to keep arteries clear. This tuna and white beans recipe makes for a delicious...
Author: Martha Stewart
This roasted red snapper Italian style is a rustic dish that is easy to make and it melts in your mouth with every bite! A wonderful recipe that is delicious,...
Author: 2 sisters recipes
Using a premade pesto sauce makes creating this flavorful spring pasta a snap.
Author: Martha Stewart
Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Author: Martha Stewart
For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.
Author: Martha Stewart
This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.
Author: Martha Stewart
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti:...
Author: Martha Stewart
The distinctive flavor of this Brazilian seafood stew comes from coconut milk, dende oil, and malagueta peppers. It's traditionally served with a salty...
Author: Martha Stewart
Try this delicious -- and nutritious -- recipe for sea bass, courtesy of chef Bill Taibe from Connecticut's Napa & Co. restaurant.
Author: Martha Stewart