Author: Martha Stewart
Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.
Author: Martha Stewart
If using farmed salmon, broil it for 4 to 5 minutes.
Author: Martha Stewart
Stash some shrimp in your freezer for nutritious last-minute meals. Here, frozen shrimp stars in this spaghetti recipe with cherry tomatoes and kale. Get...
Author: Martha Stewart
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything...
Author: Martha Stewart
It's not just for salads or crudités, here celery stars in an easy side dish. It's braised with tomatoes, garlic, and anchovies and the briny result goes...
Author: Lauryn Tyrell
In this crowd-pleasing dinner, grilled shrimp is served alongside potatoes and corn with melted butter flavored with Old Bay seasoning, crushed garlic,...
Author: Martha Stewart
You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
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
Flounder Fillets in Lemon Sauce always turn out juicy, flaky, and amazingly tasty every time! The lemon sauce is sublime with every bite, you'll fall...
Author: 2 sisters recipes
Make this restaurant-styled Cantonese version of steamed cod with special soy sauce dressing, and garnished lavishly with fried garlic nibs, fragrant ginger...
Author: Celia Lim
Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic...
Author: Lauryn Tyrell
This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week.
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
Combine these raw Vidalia onions with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal.
Author: Martha Stewart
This recipe for boiled shrimp is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and...
Author: Martha Stewart
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice...
Author: Martha Stewart
This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes...
Author: Martha Stewart
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
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
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need...
Author: Sarah Carey
For a leisurely meal that's great for sharing, spread the shrimp and sausage boil on wide sheets of butcher paper and dig in.
Author: Martha Stewart
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are...
Author: Martha Stewart
This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant...
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
Author: Martha Stewart
Serve this simple yet flavorful dish, from author Mark Bittman, with couscous or rice.
Author: Martha Stewart
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
Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and...
Author: Martha Stewart
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.
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
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Author: Martha Stewart
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Lobster cooks easily in the broiler pan, making a tantalizing main course for any special occasion. Also try:Grilled Corn, Heirloom Tomato, Avocado, and...
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
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
This delicious and filling Nicoise salad will bring tastes of the Mediterranean right to your dinner plate.
Author: Martha Stewart
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
This nutritious salad recipe was submitted by reader Marc Glomb of San Francisco, California.
Author: Martha Stewart
Your dinner table will be complete with this wonderful steamed salmon with peas recipe, which can be found in "Martha Stewart's Cooking School."
Author: Martha Stewart
Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.
Author: Martha Stewart
In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Author: Martha Stewart