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
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
Author: Martha Stewart
This one-pot alternative to takeout is bursting with authentic Thai flavors.
Author: Martha Stewart
The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.
Author: Martha Stewart
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
This light and healthy steamed whole fish recipe is part of "Martha Stewart's Cooking School."
Author: Martha Stewart
Flavorful chicken thighs are oven-poached in an ancho chili powder-seasoned mixture of citrus juices before being pulled and shredded for topping on this hearty taco salad perfect for lunch or dinner.
Author: Martha Stewart
Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole...
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 delicious stew of chicken, tomatoes, and mushrooms takes very little time to prepare and cook.
Author: Martha Stewart
Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
Author: Martha Stewart
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Author: Martha Stewart
Make use of Thanksgiving leftovers with this genius recipe that layers sliced turkey, mashed potatoes, and sliced cheddar cheese between two slices of hearty bread.
Author: Martha Stewart
While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley,...
Author: Lauryn Tyrell
This spring pasta recipe comes from reader Allison Stockman of London, England.
Author: Martha Stewart
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Author: Martha Stewart
This lemon chicken is stuffed with quartered lemons, then roasted; gremolata (a lemon-zest mixture) rubbed under its skin gives the chicken tender, perfectly perfumed flesh.
Author: Martha Stewart
A bowl of this sausage and wild rice combo can be a meal in itself.
Author: Martha Stewart
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 dish gets lots of flavor from fresh cilantro, garlic, and shallot.
Author: Martha Stewart
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Author: Martha Stewart
Milk is used twice in Martha's rendition of scalloped potatoes-the beloved holiday side dish: once to cook the potatoes, and again to create a creamy sauce before baking.
Author: Martha Stewart
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
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
This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.
Author: Martha Stewart
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
Author: Martha Stewart
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Author: Martha Stewart
Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.
Author: Martha Stewart
In the south of France, bakers make rolls specifically for this street-food favorite. Any large, crusty roll with a soft interior is suitable.
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
Sesame seed is the ultimate brain food and an excellent source of calcium. Enjoy its benefits with these traditional sesame bars from the Greek island of Sifnos.
Author: Michael Kambas
This simple side goes well with seared or baked fish and roasted vegetables.
Author: Martha Stewart
Basic egg noodles are tossed with butter and toasted caraway seeds. Serve with our Ghastly Ghoulash for one terrifingly delicious meal.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
Author: Martha Stewart
Smoked paprika and bacon lend loads of flavor to this easy pasta dish.
Author: Martha Stewart
This simple Grilled Honey-Mustard Chicken with Onions and Spinach Salad recipe makes enough chicken and onions for two meals-make our Honey-Mustard Chicken Sandwiches the next day.
Author: Martha Stewart
These flavorful roasted vegetables can be added to soups, salads, or sandwiches, or served as a side dish.
Author: Martha Stewart
Author: Martha Stewart
Have this simple but savory beef stir-fry on the dinner table in 15 minutes.
Author: Martha Stewart
Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.
Author: Martha Stewart
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
Author: Martha Stewart
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
Author: Martha Stewart
This delicious recipe is courtesy of Neil Perry.
Author: Martha Stewart
Author: Martha Stewart
The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.
Author: Martha Stewart
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.
Author: Martha Stewart