This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice...
Author: Martha Stewart
Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.
Author: Martha Stewart
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled...
Author: Martha Stewart
Delicate-tasting hearts of palm are low in fat and calories and high in fiber-they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.
Author: Martha Stewart
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Author: Martha Stewart
Our salmon fillets, searedso they retain flavorful juices, lie ona bed of quick-braised red cabbageinstead of a heavy starch.
Author: Martha Stewart
Salty pancetta adds a deliciously meaty bite to this roasted tomato sauce that comes together quickly for a satisfying weeknight meal.
Author: Martha Stewart
Delicious on its own, this tuna salad recipe also makes a memorable Two Bite Tuna Melt.
Author: Martha Stewart
Shake yourself out of a pasta rut with this simple, supremely flavorful recipe for penne with salmon. While the noodles cook in their own pot, you'll sauté juicy cherry tomatoes with garlic and then steam...
Author: Riley Wofford
Author: Martha Stewart
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Author: Martha Stewart
Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Author: Martha Stewart
Author: Martha Stewart
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Author: Martha Stewart
This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.
Author: Martha Stewart
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Author: Martha Stewart
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful...
Author: Martha Stewart
Keep these pantry ingredients on hand for this fast, flavorful weeknight dish.
Author: Martha Stewart
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...
Author: Lauryn Tyrell
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Author: Martha Stewart
These smokey sweet meatballs will be a big hit at your party. They're glazed in a sauce made from honey, chopped chipotle chiles in adobo sauce, and cider vinegar.
Author: Martha Stewart
Chef Rick Bayless shares his recipe for this elegant Mexican dish.
Author: Martha Stewart
Individual shepherd's pies can be baked in fluted ramekins, shallow ovenproof casseroles, or even Pyrex bowls.
Author: Martha Stewart
Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.
Author: Martha Stewart
This classic Italian recipe can be made with the anchovies or without.
Author: Martha Stewart
A soak in herb-laced buttermilk imparts a slight tang to this chicken while tenderizing the meat. The key to grilling chicken is to create two heat zones: one for high, direct heat (over the coals) and...
Author: Martha Stewart
This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.
Author: Martha Stewart
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
A boned roast leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side for a delicious dinner.
Author: Martha Stewart
Breadcrumbs give garlicky linguine with anchovies unexpected crunch.
Author: Martha Stewart
Don't be put off by the number of anchovies in this recipe; they will soften and mellow during cooking, contributing wonderful flavor without being the least bit overpowering.
Author: Martha Stewart
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.
Author: Martha Stewart
Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.
Author: Martha Stewart
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish...
Author: Martha Stewart
Little ones will have fun measuring and mixing ingredients for the tuna melts.
Author: Martha Stewart
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
This delicious Chicken Piccata recipe is from "Martha Stewart's Cooking School." It'll be an instant favorite on your weeknight chicken dinner rotation.
Author: Martha Stewart
This generous country ham is quite salty, and is best served in very thin slices. Try leftovers in salads, sandwiches, or sliced and fried for breakfast.
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
Author: Martha Stewart
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the best flavor and texture, cook okra quickly over...
Author: Martha Stewart
Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with delicious results in an oven.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised,...
Author: Shira Bocar