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
With a little advance preparation, the components for this hearty sandwich can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
This spring pasta recipe comes from reader Allison Stockman of London, England.
Author: Martha Stewart
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
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
Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.
Author: Martha Stewart
This quick and easy supper is a riff on your favorite Chinese takeout dish.
Author: Martha Stewart
This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.
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
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating...
Author: Martha Stewart
The cubed tubers add a nice firm texture to the stew.
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
Add a few dashes of your favorite hot sauce to these delicious pork-and-cheese sandwiches for some extra kick.
Author: Martha Stewart
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This simple pasta dish is a satisfying supper.
Author: Martha Stewart
This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.
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
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine....
Author: Shira Bocar
Before starting on the chicken, put the vegetables in the oven; then cook the chicken alongside.
Author: Martha Stewart
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Author: Martha Stewart
Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp.
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
The first potsticker was created accidentally when the water boiled away from a pot of dumplings.
Author: Martha Stewart
The yuzu is a relative of an Asian breed of mandarin orange, and its unique taste touts hints of lemon and grapefruit. It perks up a piece of salmon with citrusy charm, making an ordinary dinner more exciting....
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
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated...
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
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Author: Martha Stewart
Shrimp,stir-fried with pepper,garlic,andscallions, makes a speedy, spicy main dish.
Author: Martha Stewart
Cooking en papillote (or in parchment paper) works well for both fish and chicken.
Author: Martha Stewart
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Author: Martha Stewart
Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.
Author: Martha Stewart
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes...
Author: Martha Stewart
This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin. The recipe is courtesy of Chef Todd...
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
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Author: Martha Stewart
This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.
Author: Martha Stewart
This classic New Orleans side dish is made with a cornmeal crust.
Author: Martha Stewart
This lighter version of a traditional Hungarian stew includes lean turkey breast, reduced-fat sour cream, and whole-wheat noodles. It's the perfect 30-minute meal to serve to your family.
Author: Martha Stewart
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch of molasses for richness.
Author: Martha Stewart