Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
Garnish this spicy salmon dish with edible flowers, such as nasturtiums.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.
Author: Martha Stewart
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
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
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to...
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
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
Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Author: Martha Stewart
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Author: Martha Stewart
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
Brie, ham, mustard, and a baguette are all the ingredients you need to make this flavorful sandwich.
Author: Martha Stewart
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
Saltine cracker crumbs replace the usual breadcrumbs in this family-friendly meatloaf with a sweet glaze.
Author: Martha Stewart
Author: Martha Stewart
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that,...
Author: Sarah Carey
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
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart
These old-fashioned egg noodles are the perfect accompaniment to our Spring Chicken Ragu.
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
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
Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Author: Martha Stewart
These vegetarian wonders are fast to prep and come out tender and tasty.
Author: Martha Stewart
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Author: Martha Stewart
Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will...
Author: Martha Stewart
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Author: Martha Stewart
Grilled fresh tomatoes, pungent basil, and nutty Parmesan make up this sophisticatedturkey-paillard sandwich on a baguette.
Author: Martha Stewart
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
Author: Martha Stewart
This citrusy pork dish is a quick and tasty dinner.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic...
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice...
Author: Martha Stewart