For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Author: Martha Stewart
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.
Author: Martha Stewart
Author: Martha Stewart
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Author: Martha Stewart
This healthy recipe for oven-roasted salmon is courtesy of chef Eric Ripert. Serve it with his Tarragon Sabayon.
Author: Martha Stewart
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Author: Martha Stewart
Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.
Author: Martha Stewart
Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really intensifies flavors. When we tried the traditional...
Author: Martha Stewart
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
Author: Martha Stewart
Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.
Author: Martha Stewart
Serve with cooked whole grains, such as couscous, bulgur, or barley.
Author: Martha Stewart
Tender spinach tastes even better when topped with crumbled pancetta.
Author: Martha Stewart
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
Author: Martha Stewart
This Moroccan chicken recipe serves four-making it just the thing to serve at your next small dinner party.
Author: Martha Stewart
Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer...
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
Mango, lime juice, cilantro, and coconut give this chicken salad tropical flavors. Yogurt replaces the usual mayonnaise for a lighter dish.
Author: Martha Stewart
Blistered tomatoes and a crunchy panko topping elevate this three-cheese mac.
Author: Martha Stewart
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful...
Author: Martha Stewart
There's no better way to dress garden greens than with a homemade vinaigrette. This simple recipe comes from culinary trailblazer Alice Waters, and it appears in her book, "In the Green Kitchen."
Author: Martha Stewart
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled...
Author: Britt Brouwer
Individual portions are easier to serve at dinnertime than a single large coulibiac, a Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice.
Author: Martha Stewart
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Author: Martha Stewart
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Author: Martha Stewart
Here's the easy way to prepare moist, tender chicken breasts in the oven. Use for sandwiches, salads, tacos, soups, and casseroles, or simply serve with vegetables and potatoes for a complete meal.
Author: Martha Stewart
This all-American Garlic Lover's Pot Roast recipe is courtesy of Emeril Lagasse. Pair it with Emeril's creamy Mashed Potatoes for a complete meal.
Author: Martha Stewart
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
Author: Martha Stewart
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
Author: Martha Stewart
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold...
Author: Greg Lofts
Author: Martha Stewart
Lamb chops are marinated with a flavor-packed herb-and-spice paste for just 15 minutes, then given a quick turn on the grill in this easy main dish.
Author: Martha Stewart
These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive...
Author: Martha Stewart
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
This classic salad relies on best-quality canned or jarred tuna in olive oil and our Lemon Vinaigrette to give it layers of flavor.
Author: Martha Stewart
My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again!...
Author: the lovely Ann
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red, black, or a rainbow blend, our basic recipe turns...
Author: Martha Stewart
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Author: Martha Stewart
This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.
Author: Martha Stewart
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)
Author: Martha Stewart
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Author: Martha Stewart
Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders.
Author: Martha Stewart