Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Author: Martha Stewart
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Author: Martha Stewart
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
Author: Martha Stewart
This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.
Author: Martha Stewart
Who needs bread when you can make these tasty "sandwiches"?
Author: Martha Stewart
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Author: Martha Stewart
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
Author: Martha Stewart
Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From...
Author: Martha Stewart
Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Author: Martha Stewart
One skillet dinners for the win! This slightly spicy curried shrimp bake is ready to hit the table in just 30 minutes.
Author: Martha Stewart
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one...
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
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
Author: Martha Stewart
Author: Martha Stewart
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
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
Author: Martha Stewart
The oven makes quick work of browning these beef meatballs.
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
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
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
Seven simple ingredients are the building blocks for this hearty-and protein packed-chicken and potato hash.
Author: Martha Stewart
Author: Martha Stewart
"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package.
Author: Martha Stewart
These Southern-style steamed clams are great starters for your a seafood dinner.
Author: Martha Stewart
We've refined the classic cordon bleu, putting in prosciutto for the regular ham and tangy goat cheese for the Swiss, and rolling the filling in pounded cutlets instead of stuffing whole breasts. This...
Author: Greg Lofts
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Author: Martha Stewart
An apricot glaze sweetens roast chicken and winter vegetables.
Author: Martha Stewart
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
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
It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat.
Author: Martha Stewart
Author: Martha Stewart
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Author: Martha Stewart
Shrimp,stir-fried with pepper,garlic,andscallions, makes a speedy, spicy main dish.
Author: Martha Stewart
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
Author: Martha Stewart
Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.
Author: Martha Stewart
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
Add a few dashes of your favorite hot sauce to these delicious pork-and-cheese sandwiches for some extra kick.
Author: Martha Stewart
Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.
Author: Martha Stewart
This quick and easy supper is a riff on your favorite Chinese takeout dish.
Author: Martha Stewart
Author: Martha Stewart
Parmesan is the secret-weapon ingredient in this quick and easy dinner: it's used to create a golden, umami-packed crust for the pork cutlets, then shaved over the crisp-tender spears of asparagus served...
Author: Martha Stewart
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Author: Martha Stewart
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart