Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain...
Author: Martha Stewart
This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.
Author: Martha Stewart
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
Author: Martha Stewart
Author: Martha Stewart
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Author: Martha Stewart
Tender spinach tastes even better when topped with crumbled pancetta.
Author: Martha Stewart
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
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
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
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
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
Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.
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
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
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
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
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
Author: Martha Stewart
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Author: Martha Stewart
This protein-packed grilled fish is delicious on its own or with a Spring Wheat Berry Salad.
Author: Martha Stewart
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
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
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs...
Author: Martha Stewart
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
Author: Martha Stewart
Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
Parsley can be so much more than a garnish! Here, it adds fresh flavor to each component of these Greek-inspired lamb burgers: the patties, the yogurt-feta sauce, and the chopped tomato salad.
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
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
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
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
Author: Martha Stewart
A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.
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 healthy recipe for oven-roasted salmon is courtesy of chef Eric Ripert. Serve it with his Tarragon Sabayon.
Author: Martha Stewart
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium-low heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw...
Author: Martha Stewart
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred...
Author: Martha Stewart
This easy pasta dish satisfies everyone and it's ready so quickly.
Author: Martha Stewart
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Author: Martha Stewart
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Author: Martha Stewart
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious...
Author: Martha Stewart
Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe...
Author: Martha Stewart
Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.
Author: Martha Stewart