Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous...
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.
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
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
Dinner from the grill is what summer is all about -- the whole family will love this easy and super-healthy meal.
Author: Martha Stewart
In this family-friendly recipe from Casey Coleman of Tallahassee, Florida, the chicken develops a delicate, citrusy fragrance and flavor. Simply stuff lemon wedges and a handful of fresh herbs into the...
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
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
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Author: Martha Stewart
The classic Southern mix of cheese, mayo, and pimientos brightens a basic burger.
Author: Martha Stewart
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
Author: Martha Stewart
Leeks grow in abundance in Normandy, in northern France, where the alliums are celebrated for their ability to transform even the simplest dish into something spectacular. Take chicken Normande, a multi-layered...
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
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Author: Martha Stewart
We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples and shallots. This dish is quick to prepare and...
Author: Martha Stewart
For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try:Silky Miso Sweet Potatoes, Pea and Crab Salad
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
The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf. Classic French fricassee is made with cream.
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
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
Author: Martha Stewart
We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.
Author: Martha Stewart
Rethink your burger with ground chicken. Then add tomatoes and fragrant pesto to give this sandwich a delicious twist.
Author: Martha Stewart
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Author: Martha Stewart
Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Author: Martha Stewart
This hearty pasta bake will satisfy even the hungriest crew.
Author: Martha Stewart
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Author: Martha Stewart
The sauteed watercress is also great served with seared steak -- just substitute a big pinch of red-pepper flakes for the ginger and omit the sesame seeds.
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
Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Author: Martha Stewart
We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.
Author: Martha Stewart
Butter flavored with mustard and capers adds to salmon's lusciousness.
Author: Martha Stewart
No seafood in this paella! Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land. Our version calls for pimenton-spiced...
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
Because fish fillets, unlike dense cuts of meat, cook quickly, the braising liquid is infused with flavor first, as in this dish, which blends tomatoes, fennel, garlic, and lemon.
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this hearty soup.
Author: Martha Stewart
Simmered cabbage leaves are rolled around a ground turkey filling spiced with ground cumin and cayenne pepper. Tomato sauce keeps the rolls moist while they cook.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.
Author: Martha Stewart
This wonderful recipe for Persian rice is from "The Joy of Cooking."
Author: Martha Stewart
This dressing from White House executive chef Cristeta Comerford tastes great on her Winter Green Salad.
Author: Martha Stewart
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Author: Martha Stewart
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a...
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Author: Martha Stewart