Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.
Author: Martha Stewart
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Author: Martha Stewart
Yogurt turns surprisingly velvety when cooked with cornstarch and egg yolks. Serve it over meatballs seasoned with cinnamon, cumin, and cilantro-and you've got an updated Turkish kofta for your beef dinner....
Author: Martha Stewart
Homemade mac and cheese is often prepared with a flour-based sauce. This Southern version uses a base of eggs and half-and-half for a tasty, custardy alternative.
Author: Martha Stewart
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Author: Martha Stewart
Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in...
Author: Martha Stewart
This great red onion jam recipe is courtesy of Michael Lomonaco. It pairs perfectly with one of our tasty steak recipes.
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Author: Martha Stewart
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too...
Author: Martha Stewart
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
This lemon risotto recipe makes the most of the citrus's bright flavor.
Author: Martha Stewart
To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.
Author: Martha Stewart
This kid-friendly recipe for turkey meatloaf muffins is packed with cheddar cheese, Worcestershire sauce, breadcrumbs, dry mustard powder, and garlic. The secret ingredient? Pickles!
Author: Martha Stewart
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra...
Author: Martha Stewart
A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated...
Author: Martha Stewart
You'll need both hands to grab hold of this double-decker sandwich that incorporates all the elements of a classic Cobb salad, stacked up high.
Author: Martha Stewart
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky...
Author: Martha Stewart
This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce. This family-friendly dinner couldn't be easier to make.
Author: Martha Stewart
If you're saving your "cheat" day for a bowl of this decadent chicken dinner, you'll have no regrets. Heavy cream, Parmesan cheese, and mushrooms unite with chicken thighs in this worthy pasta that's family...
Author: Martha Stewart
A tangy buttermilk marinade infuses loads of flavor into these healthy chicken breasts. This delicious main dish comes together fast-less than 45 minutes.
Author: Martha Stewart
This Mexican favorite makes a festive dish for a Cinco de Mayo party or a fun family dinner.
Author: Martha Stewart
Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.
Author: Martha Stewart
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to...
Author: Martha Stewart
Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. If they're not available in your grocery store, substitute 1/2 cup dried chili powder instead.
Author: Martha Stewart
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Author: Martha Stewart
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Author: Martha Stewart
You only need a few essentials for this basic version of risotto.
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy...
Author: Lauryn Tyrell
Whip up this deeply flavored main dish that's filled with grated Manchego cheese, diced green pepper, and smoked paprika. Made with ground turkey, it's a lean, flavorful meatloaf recipe.
Author: Martha Stewart
Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.
Author: Martha Stewart
No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.
Author: Martha Stewart
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Author: Martha Stewart
You can use any salsa you like: mild, medium, or hot. For the best flavor, buy the fresh variety sold in the refrigerator section of grocery stores.
Author: Martha Stewart
This recipe for hard-shell blue crabs comes from Rob Cernak, owner of Obrycki's Crab House in Baltimore. It's best to keep the crabs on ice. If you are unable to do so, make certain to wet them before...
Author: Martha Stewart
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Author: Martha Stewart
Author: Martha Stewart
Sauteed almonds make a zesty topping for panfried trout. For a light, quick supper, serve the fish with baby lettuce leaves and lemon wedges.
Author: Martha Stewart
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Author: Martha Stewart