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
Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.
Author: Martha Stewart
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Author: Martha Stewart
Leftover fish and vegetables from tonight are the perfect starting point for Asian-Style Salmon Burgers later in the week.
Author: Martha Stewart
Learn how to make the ultimate roast chicken with lemons and onions. After you master our definitive roast chicken recipe, check out our step-by-step guide to carving your bird.
Author: Martha Stewart
Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.
Author: Martha Stewart
Dumpling wrappers-Chinese wonton or Japanese gyoza skins-are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at...
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
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
Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty charred crust.
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
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
Take your family on a culinary journey to Greece for dinner tonight.
Author: Martha Stewart
A lighter but super-flavorful meatloaf with an irresistible ketchup-meets-hoisin glaze. This freeform meatloaf is baked on a sheet pan so there's more delicious crust for everyone.
Author: Martha Stewart
When it's no longer winter but not quite spring, a savory stovetop braise, served over rustic grains like farro, makes a comforting weeknight meal. Braised garlic is a sweet counterpart to briny olives,...
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
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Author: Martha Stewart
Created at Brown Derby Restaurant in Hollywood, this bulked up California Cobb salad is a flavorful and satisfying iteration of the classic dish.
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.
Author: Martha Stewart
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Author: Martha Stewart
Roasting fennel both softens the texture and sweetens the flavor, making it a delicious partner for seafood.
Author: Martha Stewart
A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.
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
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Author: Martha Stewart
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.
Author: Martha Stewart
Author: Martha Stewart
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Author: Martha Stewart
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the...
Author: Martha Stewart
Chicken is marinated in orange-sesame vinaigrette and grilled along with asparagus and zucchini; orange wedges complement the juice in the marinade.
Author: Martha Stewart
The hearty, meaty nature of a swordfish steak makes it ideal for grilling. Its mildly sweet flavor is complemented here by a lively herbed sauce. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
This piquant open-face sandwich gets its kick from best-quality jarred salsa.
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
To keep the chicken from becoming too dry, Chris Kimball, author of "The Yellow Farmhouse Cookbook" brines the meat in heavily salted water for a few hours before cooking.
Author: Martha Stewart
Searing and baking the salmon without turning it results ina crisp top and a soft horseradish coating on the underside.
Author: Martha Stewart
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing...
Author: Martha Stewart
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible...
Author: Martha Stewart
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
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 this year's Thanksgiving turkey, we went with a heritage variety, which has a deeper flavor and higher ratio of dark meat to white. Rather than brining, the turkey was wrapped in a cheesecloth-soaked...
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
This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.
Author: Martha Stewart
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Author: Martha Stewart
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Author: Martha Stewart
You can substitute the same amount of broccoli for the broccoli rabe in this recipe. Cut florets into small pieces; peel and coarsely chop the thick stems.
Author: Martha Stewart
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
Vegegtables like mushrooms, acorn squash, and rosemary lend a woodsy taste to roast chicken. We used cremini mushrooms, but regular white button mushrooms can be substituted.
Author: Martha Stewart
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
Author: Martha Stewart
This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.
Author: Martha Stewart
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Author: Martha Stewart