The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Author: Martha Stewart
Have this simple but savory beef stir-fry on the dinner table in 15 minutes.
Author: Martha Stewart
This rich Hungarian beef stew is a labor of love and well worth the effort. Stew beef, such as chuck, becomes super tender when cooked with plenty of red wine, diced tomatoes, vegetables, and herbs for...
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
Author: Martha Stewart
Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.
Author: Martha Stewart
Buy shelled and deveined shrimp, and this recipe is as fast as dinner gets. Be sure to zest the lemons before you juice them.
Author: Martha Stewart
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Author: Martha Stewart
This recipe from Pamela Kaufman of Ferndale, Michigan gives this chicken a European flair with lemons, parsley, and olives.
Author: Martha Stewart
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each...
Author: Martha Stewart
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive...
Author: Martha Stewart
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Author: Martha Stewart
Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store.
Author: Martha Stewart
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Author: Martha Stewart
Author: Martha Stewart
Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier-this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the...
Author: Lauryn Tyrell
In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread.
Author: Martha Stewart
This versatile lunch salad works well with whatever meats you have on hand. It's an Italian take on the chopped salad with spicy marinated vegetables and garlic-ciabatta croutons. The croutons and dressing...
Author: Lauryn Tyrell
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Author: Martha Stewart
Author: Martha Stewart
This classic sandwich gets a boost of herby brightness from the dill spread.
Author: Martha Stewart
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
Author: Martha Stewart
Familiar ingredients come together in an unexpected way in a stew ofblack cod, tomato, andsaffron; scallions, dried currants, and almonds add fragrance and compelling texture. Crusty baguette is justright...
Author: Martha Stewart
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas,...
Author: Martha Stewart
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Author: Martha Stewart
This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.
Author: Martha Stewart
This simple pasta highlights the great taste of affordable button mushrooms.
Author: Martha Stewart
Who needs bread when you can make these tasty "sandwiches"?
Author: Martha Stewart
Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.
Author: Martha Stewart
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper...
Author: Martha Stewart
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
Author: Martha Stewart
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Author: Martha Stewart
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
Fresh ham does not have the smoky, woody flavors of a cured ham; rather, its flavor is delicate and mingles well with herbs.
Author: Martha Stewart
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Author: Martha Stewart
The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame oil, sambal oelek, and fresh ginger and garlic....
Author: Riley Wofford
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.
Author: Martha Stewart
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Author: Martha Stewart
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots....
Author: Martha Stewart
This delicious stew of chicken, tomatoes, and mushrooms takes very little time to prepare and cook.
Author: Martha Stewart
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Author: Martha Stewart
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
Author: Martha Stewart