For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.
Author: Martha Stewart
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Author: Martha Stewart
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once;...
Author: Lucinda Scala Quinn
Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce...
Author: Sarah Carey
High-fiber diets have been linked with a reduced risk of heart disease; in this dish, whole-wheat linguine is tossed with olive oil, garlic, and lemon zest.
Author: Martha Stewart
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly...
Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements...
Author: Martha Stewart
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
Author: Martha Stewart
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Author: Martha Stewart
Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving...
Author: Martha Stewart
Use different proportions -- and ingredients -- to inspire your own creations.
Author: Martha Stewart
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts...
Author: Martha Stewart
Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings -- avocado, scallions, tortilla chips, and cheese -- are up to each guest.
Author: Martha Stewart
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Author: Martha Stewart
Soft goat cheese adds a tang to this otherwise basic polenta.
Author: Martha Stewart
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Author: Martha Stewart
Aged provolone cheese and fresh sage mixed with turkey make a burger with sophisticated flavors and just the right balance of lean and fat. This combination ensures a burger with luscious texture that...
Author: Martha Stewart
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.
Author: Martha Stewart
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
Author: Martha Stewart
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.
Author: Martha Stewart
These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.
Author: Martha Stewart
Serve four food groups in one delicious dish: corkscrew pasta, broccoli, chicken, and a sprinkling of Parmesan.
Author: Martha Stewart
Canned tuna is good for more than just sandwiches. Italians use it to give substance to their pasta dishes.
Author: Martha Stewart
A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.
Author: Martha Stewart
There's no need to dine out when you crave a classic Caesar salad -- make this rendition at home, with all the bells and whistles.
Author: Martha Stewart
Rich salmon stands up to an assertive mustard sauce. The combination of grainy and Dijon mustards gives both body and toothsomeness to the sauce.
Author: Martha Stewart
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.
Author: Martha Stewart
This perfect recipe for bacon cheeseburgers is courtesy of Joey Campanaro.
Author: Martha Stewart
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Author: Martha Stewart
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Author: Martha Stewart
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.
Author: Martha Stewart
Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.
Author: Martha Stewart
The vibrant flavor of grilled asparagus is paired here with crispy prosciutto.
Author: Martha Stewart
Author: Martha Stewart
Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright Chicken Salad. The pineapple-lime dressing is also great spooned over grilled fish or chicken, or simply stirred...
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 Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Author: Martha Stewart
Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.
Author: Martha Stewart
Author: Martha Stewart
This recipe comes from Jenny Rosenstrach, whose blog dedicated to family dinners, Dinner: A Love Story, became a book. Make a triple or quadruple batch, so you'll have some at the ready next time.
Author: Martha Stewart
When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.
Author: Martha Stewart
Roast the whole chicken breasts with the skin on and bone in to yield maximum flavor and juiciness, but remove the skin before eating for a lighter meal.
Author: Martha Stewart
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Author: Martha Stewart
Author: Martha Stewart
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Author: Martha Stewart
Author: Martha Stewart
You can serve this quick sauté of shrimp, arugula, cherry tomatoes, and garlic over rice, or toss it with your favorite pasta.
Author: Martha Stewart