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
Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!
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
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
This is a rich, delicious pasta supper when asparagus is readily available.
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
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
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
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
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
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
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
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
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up...
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
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
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
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
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 healthy rice salad has a substantial helping of edamame beans.
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
Your roast chicken will reach new heights with this simple sauce.
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
Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse...
Author: Martha Stewart
The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.
Author: Martha Stewart
This delicious marinated steak salad will compete with anything you get at a Thai restaurant.
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
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
Author: Martha Stewart
This traditional Thai soup is a favorite of Su-Mei Yu, chef and owner of Saffron restaurant in San Diego. Serve it with basmati or Thai jasmine rice. Serrano and de arbol chiles, galangal, lemongrass,...
Author: Martha Stewart
Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.
Author: Martha Stewart
The toasted coconut adds a nice nutty flavor to this rice dish.
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
This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots,...
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
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
This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.
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
This flavorful pasta dish gets a protein boost from the tuna and added nutritional benefits from parsley and olives.
Author: Martha Stewart
Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
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
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you're going full-on, the onions are strained...
Author: Martha Stewart
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes. A perfect foil for salmon, it also works with chicken or pork.
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
Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.
Author: Martha Stewart
A make-ahead, freezable entree that's not a casserole. These baked salmon fillets are prepped and ready to go from the freezer to the oven when you need dinner quick. (They can also be cooked the day they...
Author: Sarah Carey