Apples and pork chops are a delicious and traditional combination. The vinegar in the relish helps offset the sweetness of the raisins and sugar.
Author: Martha Stewart
Author: Martha Stewart
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety...
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
Black sesame seeds, bean sprouts, and cilantro garnish this delicious chicken stir-fry dish.
Author: Martha Stewart
Cooked on the bone, the delicate white meat of chicken breasts stays moist.
Author: Martha Stewart
Kids will love the sweetness that apricots lend these spiced turkey meatballs-and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth,...
Author: Greg Lofts
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
To double the bites from a modest amount of shrimp, we split them in half lengthwise.
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
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in...
Author: Greg Lofts
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
In this flavorful recipe, prepared by chef Rick Bayless, dry masa harina can be substituted for the fresh masa, if need be. For optimum taste and consistency, make the masa dough 30 to 60 minutes before...
Author: Martha Stewart
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
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
Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.
Author: Martha Stewart
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
Diavolo, the Italian word for "devil," speaks to the peppery character of this flavorful roast chicken. Recipe adapted from The Perfectly Roasted Chicken by Mindy Fox (Kyle Books; 2013).
Author: Martha Stewart
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.
Author: Martha Stewart
In this recipe, all of the ingredients go into just one skillet -- and come out as a delicious and healthy meal.
Author: Martha Stewart
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on...
Author: Martha Stewart
Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!
Author: Martha Stewart
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Author: Martha Stewart
For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper. The jalapeno compound butter served with the steak...
Author: Martha Stewart
This flavorful departure from the usual sandwiches requires little work. It's a cinch to assemble the rest of your meal while this chicken in marinating.
Author: Martha Stewart
This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.
Author: Martha Stewart
The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and...
Author: Martha Stewart
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Author: Martha Stewart
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also...
Author: Martha Stewart
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Author: Martha Stewart
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Author: Martha Stewart
Your roast chicken will reach new heights with this simple sauce.
Author: Martha Stewart
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Author: Martha Stewart
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Author: Martha Stewart
Author: Martha Stewart
The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.
Author: Martha Stewart
To bring your favorite barbecue joint home, grill up some boneless, skinless chicken thighs, and in the last minutes of cooking, brush on a five-ingredient sauce. Cut up the meat, pile it on buns with...
Author: Shira Bocar
Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.
Author: Martha Stewart
Serve this fig-and-apricot-sweetened dish with a side of our Green Beans with Caramelized Shallots.
Author: Martha Stewart
Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking.
Author: Martha Stewart
Jazz up plain old tuna salad by rolling it up in a wrap. You can create a Waldorf or Classic tuna-salad variation by adding one of the combinations of ingredients below to the basic recipe.
Author: Martha Stewart
Martha likes how Emeril fries oysters and has adapted his technique for her Fried Oyster Po' Boy.
Author: Martha Stewart
The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.
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
Use this tomatillo chicken recipe to make Chicken Tomatillo Tostadas with Refried Black Beans and Cabbage-Pepper Slaw.
Author: Martha Stewart
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
Author: Martha Stewart