Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
Author: Martha Stewart
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water to prevent them from burning on the grill.
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
Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.
Author: Martha Stewart
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly...
Author: Martha Stewart
This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.
Author: Martha Stewart
For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.
Author: Martha Stewart
The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Author: Martha Stewart
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.
Author: Martha Stewart
Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon.
Author: Martha Stewart
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!
Author: Martha Stewart
Just as impressive as crown roast of lamb, this pork roast is heartier, easier to prepare, and significantly less expensive-but still a sight to behold.
Author: Martha Stewart
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
Author: Martha Stewart
This method of cooking salmon makes for such tasty fish that you might want to serve it on its own. Just follow the first two steps, and serve the fillet with a green vegetable.
Author: Martha Stewart
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Author: Martha Stewart
Our Barbecued Salmon Fillets are served on top of this brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
Author: Martha Stewart
Chicken enchiladas are easy to make, healthy, and sure to please kids. they can be made up to a day ahead or frozen up to a month ahead.
Author: Martha Stewart
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
Author: Martha Stewart
The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic chicken Parmesan recipe. To prepare homemade breadcrumbs...
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.
Author: Martha Stewart
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket;...
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.
Author: Martha Stewart
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's...
Author: Martha Stewart
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.
Author: Martha Stewart
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then...
Author: Martha Stewart
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak...
Author: Martha Stewart
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
Author: Martha Stewart
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the...
Author: Martha Stewart
Author: Martha Stewart
This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.
Author: Martha Stewart
The mildness of sweet onions make them ideal for this delicately hearty side.
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Author: Martha Stewart
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!
Author: Kayla Kinney
While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried...
Author: Martha Stewart
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural...
Author: Greg Lofts