This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.
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
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
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
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
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
This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.
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
Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken...
Author: Greg Lofts
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
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford
Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Author: Martha Stewart
Serve these flavor-packed pork chops with Shaved Beets with Orange or French Potato Salad.
Author: Martha Stewart
This light and refreshing salad makes for a perfect warm-weather meal when avocados are in season. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York,...
Author: Martha Stewart
In this recipe, submitted by reader Deurie Barker of Sanford, North Carolina, dark-meat chicken makes the patties as savory and juicy as beef burgers. Saute the vegetables until they're fully tender for...
Author: Martha Stewart
A two-ingredient topping transforms plain-Jane poultry into a tangy treat for the whole gang.
Author: Martha Stewart
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
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
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Author: Martha Stewart
This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
Celebrate Easter or springtime with this perfect lamb dish.
Author: Martha Stewart
If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds...
Author: Greg Lofts
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the...
Author: Lauryn Tyrell
This Southern dish gets south-of-the-border flavor from a chipotle chile and a bit of its smoky adobo sauce. Refrigerate leftover chipotles in adobo in a glass jar, up to 2 months.
Author: Martha Stewart
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Author: Martha Stewart
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered...
Author: Martha Stewart
Author: Martha Stewart
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Author: Martha Stewart
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared...
Author: Martha Stewart
This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.
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
The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies,...
Author: Martha Stewart
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
Author: Martha Stewart
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
Author: Martha Stewart
This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp...
Author: Martha Stewart
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Author: Martha Stewart
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Author: Martha Stewart
Be careful when transferring the fish from the baking dish to the plate -- flounder is a fragile fish that falls apart easily. The lemons will be tender enough to eat, rind and all.
Author: Martha Stewart
This side pairs well with roasted chicken, fried eggs, or baked cod.
Author: Martha Stewart
Enjoy half of this sweet and spicy meat sauce tonight over spaghetti, and the rest later-it will keep frozen up to six months.
Author: Martha Stewart
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Author: Martha Stewart