Pop these frozen cheese-filled packets into the oven, and you'll have dinner on the table in no time.
Author: Martha Stewart
This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.
Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha...
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala...
Author: Martha Stewart
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Author: Martha Stewart
This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens,...
Author: Greg Lofts
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Author: Martha Stewart
Store-bought chicken, a lime-juice-mustard sauce, tomatoes, cabbage, and pineapple make this a colorful and delicious salad.
Author: Martha Stewart
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup....
Author: Martha Stewart
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Author: Martha Stewart
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it...
Author: Martha Stewart
Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.
Author: Martha Stewart
Also known as murgh makhani, this famous Indian dish is probably only rivaled in popularity by chicken tikka masala. Dinner takes on an intoxicating aroma as the chicken cooks in the creamy tomato sauce,...
Author: Martha Stewart
Capture the flavors of Morocco in this simple, delicious meal.
Author: Martha Stewart
Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions for a side.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.
Author: Martha Stewart
For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down...
Author: Martha Stewart
This delicious marinated steak salad will compete with anything you get at a Thai restaurant.
Author: Martha Stewart
Turkey and White-Bean Chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this chili apart.
Author: Martha Stewart
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Author: Martha Stewart
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow...
Author: Martha Stewart
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Author: Martha Stewart
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.
Author: Martha Stewart
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and...
Author: Martha Stewart
You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.
Author: Martha Stewart
This lamb lollipop recipe, courtesy of Dan Aykroyd, is a one-of-a-kind dish perfect for Easter or any special meal.
Author: Martha Stewart
A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard.
Author: Martha Stewart
In this recipe, lemongrass leaves its unmistakable tangy lemony taste while red chiles, garlic, coriander, and lime do their part to give the marinade distinct flavor. It's a shrimp appetizer that's sure...
Author: Martha Stewart
This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
Author: Martha Stewart
This whole roast chicken is flavored with a pomegranate-juice glaze and decorated with thyme and pomegranate seeds.
Author: Martha Stewart
Shake up your milk routine with a homemade dairy-free alternative. Almond milk is great with breakfast cereal, oatmeal, smoothies, and more.
Author: Martha Stewart
Author: Martha Stewart
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.
Author: Martha Stewart
Quick-cooking pork tenderloin, stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallot, roasts in half an hour. Here, your baking sheet serves double duty: The shallow surface...
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Author: Martha Stewart
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack...
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Author: Martha Stewart
This dressing from White House executive chef Cristeta Comerford tastes great on her Winter Green Salad.
Author: Martha Stewart
This healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility...
Author: Riley Wofford
The toasted coconut adds a nice nutty flavor to this rice dish.
Author: Martha Stewart
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through...
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
The sauce in this recipe is ubiquitous along Italy's western coast, where I ate it spooned over a thinly sliced fish steak titled Pesce Spada alla Griglia. It is best enjoyed when the freshest seafood...
Author: Martha Stewart
This light, warming seafood stew is the perfect counterpoint to the season's richer meals. It's great served with a slice of crusty sourdough.
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart