Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
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
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
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Author: Martha Stewart
Make this honey-baked ham the centerpiece of your holiday dinner.
Author: Martha Stewart
For a steakhouse meal in 15 minutes, broil skirt steak in a toaster oven, and serve it with grapes, greens, blue cheese, and walnuts.
Author: Martha Stewart
The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.
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
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Author: Martha Stewart
Peanut breading gives these chicken breasts a delicious crunch and keeps them meltingly tender.
Author: Martha Stewart
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful...
Author: Greg Lofts
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little extra tang.
Author: Martha Stewart
Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound...
Author: Martha Stewart
Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.
Author: Martha Stewart
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
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 quick and easy weeknight dinner, the famously punchy puttanesca sauce is poured over tender slices of precooked polenta and thin chicken cutlets. Topped with creamy mozzarella, the result is a...
Author: Martha Stewart
Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Author: Martha Stewart
Mango multitasks in this quick weeknight meal. Cool slices contrast with just-seared shrimp, and the remaining fruit that clings to the pit makes a sweet-tart nearly nonfat dressing when pureed with lime...
Author: Martha Stewart
A Nicoise-inspired main-course salad (tossed with grilled salmon, eight-minute eggs, fresh sugar snap peas, watercress, and boiled new potatoes) is a reliable crowd-pleaser.
Author: Martha Stewart
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
Author: Martha Stewart
This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while...
Author: Martha Stewart
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble...
Author: Martha Stewart
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Author: Martha Stewart
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown...
Author: Martha Stewart
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
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
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
Take your family on a culinary journey to Greece for dinner tonight.
Author: Martha Stewart
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Author: Martha Stewart
Serve over mashed potatoes to catch the buttery insides when you cut into the chicken. A simple arugula salad adds a fresh peppery bite.
Author: Martha Stewart
Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.
Author: Martha Stewart
The prunes and spices are what makes this Moroccan dish.
Author: Martha Stewart
This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling repertoire. This recipe is from"Emeril at the Grill"...
Author: Martha Stewart
Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting...
Author: Martha Stewart
Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can...
Author: Martha Stewart
Cooking fresh salmon en papillote (that is, in parchment) is a messproof way to coax the most flavor from the fish without adding a lot of oil or butter -- and it's pretty much impossible to dry the salmon...
Author: Martha Stewart
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light"...
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart