Mackerel is underappreciated but overwhelmingly delicious when it's fresh. Buy whole mackerel,then stuff it with sprigs ofthyme and slices of lemon,and crisp it on the grill.
Author: Martha Stewart
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
Old Bay Seasoning adds a spicy kick to these crispy baked turkey thighs. Serve with Raw Corn and Zucchini Salad on the side.
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
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
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
A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.
Author: Martha Stewart
Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.
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
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
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
Cheese tortellini get brown and bubbly under the broiler with the help of a simple white sauce and Parmesan cheese. Crisp bacon pieces add even more flavor.
Author: Martha Stewart
Author: Martha Stewart
Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold fig-pancetta stuffing in this recipe. You can find...
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
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
Chicken breasts stay moist when cooked in the microwave on a bed of onion and apple. Ketchup, curry powder, and yogurt make a sweet, mildly spicy, and creamy sauce.
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Author: Martha Stewart
Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.
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
Author: Martha Stewart
It's not easy to improve upon an icon like the club sandwich, shown here on the right, but the secret lies in the details: seasoning each tomato slice helps their flavor really pop, and opting for an aged...
Author: Greg Lofts
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
Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.
Author: Martha Stewart
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
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
Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.
Author: Martha Stewart
Author: Martha Stewart
Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
Author: Martha Stewart
Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good...
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
Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.
Author: Martha Stewart
This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Author: Martha Stewart
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Author: Martha Stewart
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Author: Martha Stewart
Make this Greek-Style Pasta with Shrimp for easy summer entertaining. If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Author: Martha Stewart
A whole fish is easier to prepare than you might think, and it makes an impressive presentation for guests.
Author: Martha Stewart
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Author: Martha Stewart
Steamed baby potatoes make a nice side dish.
Author: Martha Stewart