This cumin- and coriander-rubbed lamb chop is served with gingery roasted cauliflower for a dish with plenty of protein, vegetables, and Indian flavors.
Author: Martha Stewart
White-meat turkey is lower in calories and fat than traditional burgers, but when you top this version with melted Swiss cheese, roasted red peppers, arugula, and grilled red onions, you'll hardly miss...
Author: Martha Stewart
Our fast take on an Italian-American classic. Francese is usually made with battered chicken or veal but shrimp is even more delicious in the buttery lemon and white wine sauce.
Author: Martha Stewart
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes,...
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.
Author: Martha Stewart
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime...
Author: Martha Stewart
Served chilled or warm, this simple pasta dish will satisfy the whole family.
Author: Martha Stewart
Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same...
Author: Martha Stewart
Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.
Author: Martha Stewart
The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Woodsy wild mushroooms lend depth to this roast chicken recipe.
Author: Martha Stewart
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast...
Author: Martha Stewart
This meaty sandwich should please the very hungry at lunchtime. It's an easy meal that requires just 10 minutes of prep work. Roast onion, bell pepper, and zucchini with oil, then add the meatballs until...
Author: Martha Stewart
Seven simple ingredients are the building blocks for this pan-roasted chicken dish.
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.
Author: Martha Stewart
Author: Martha Stewart
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Author: Martha Stewart
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Author: Martha Stewart
For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.
Author: Martha Stewart
Lobster may be considered a delicacy, but it's a cinch to prepare. When you visit the fish market, don't be surprised at the crustacean's black or bluish-brown color; the familiar bright-red hue comes...
Author: Martha Stewart
Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.
Author: Martha Stewart
Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation-it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt...
Author: Martha Stewart
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Author: Martha Stewart
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Author: Martha Stewart
This delicious and filling Nicoise salad will bring tastes of the Mediterranean right to your dinner plate.
Author: Martha Stewart
In this clever variation on the classic dish, tender strands of spaghetti squash replace the traditional pasta. It's a healthy, but satisfying twist on spaghetti and meatballs.
Author: Martha Stewart
We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark, 10 to 15 minutes more.
Author: Martha Stewart
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Author: Martha Stewart
This is a surprising Mediterranean twist on the classic tuna melt, made with canned tuna, chickpeas, olives, and Parmesan cheese.
Author: Martha Stewart
With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor-not just heat.
Author: Martha Stewart
Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish -- or they can be mixed into a salad or added to a sandwich.
Author: Martha Stewart
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Author: Martha Stewart
With its crushed-peppercorn crust and buttery, shallot-specked sauce, steak au poivre is a highlight of any cook's repertoire. Our recipe captures dynamic flavor in two quick steps: searing the meat over...
Author: Lauryn Tyrell
There are many ways to roast a turkey. Our preparation becomes very aromatic as it cooks, thanks to roasted garlic and herbs.
Author: Martha Stewart
This savory spaghetti squash casserole gets an umami boost from anchovies and Parmesan. The creamy sauce is surprisingly low in fat, so go ahead and have a second helping!
Author: Martha Stewart
Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.
Author: Martha Stewart
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor. Customary additions such as molasses and salt pork...
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
Pork chops cut from the shoulder have more connective tissues that break down as they cook, making them a great choice for a low and slow cook. Browning the bacon and pork chops in a pan first gives this...
Author: Martha Stewart
This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.
Author: Martha Stewart
The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation-smothered with Dijon mustard and herbs, surrounded by spring vegetables,...
Author: Martha Stewart