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
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 vinaigrette recipe is courtesy of chef Jimmy Bradley and is used to make his Grilled Asparagus.
Author: Martha Stewart
Once you make this popular Thai dish at home, you won't turn to take-out as often.
Author: Martha Stewart
Each ingredient gets its turn in the wok in this easy shrimp stir-fry one-pan meal: shiitake mushrooms, shrimp, snap peas, eggs, and glass noodles (which are gluten-free!). Added just before serving, fresh...
Author: Martha Stewart
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Author: Martha Stewart
Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.
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
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
Author: Martha Stewart
A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.
Author: Martha Stewart
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Author: Martha Stewart
Chicken is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Author: Martha Stewart
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
Chickpeas and bulgur add a nutty flavor and extra protein to ground beef (and makes the meal more cost-effective) in these Mediterranean-inspired burgers.
Author: Martha Stewart
This dish gets lots of flavor from fresh cilantro, garlic, and shallot.
Author: Martha Stewart
Turn leftover chicken into a delicious sandwich topped with sauerkraut and mayonnaise.
Author: Martha Stewart
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Author: Martha Stewart
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Author: Martha Stewart
To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.
Author: Martha Stewart
Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.
Author: Martha Stewart
The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and...
Author: Martha Stewart
Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.
Author: Martha Stewart
Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a Pork Club Sandwich that stacks up nicely.
Author: Martha Stewart
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.
Author: Martha Stewart
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Author: Martha Stewart
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
Author: Martha Stewart
This classic French-style dish is a concoction of beef slowly steeped in Burgundy wine that is at once seductive and-since it's a simple stew at heart-laid-back. Boeuf Bourguignon is a classic satisfying...
Author: Martha Stewart
When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Author: Martha Stewart
This whole dish can be made ahead and packed up to go -- making it perfect for a picnic or potluck.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
The chicken in this recipe steams on top of the vegetables as they cook on the stove.
Author: Martha Stewart
This comforting twist on lasagna is a great way to use up leftover chicken.
Author: Martha Stewart
Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.
Author: Martha Stewart
Author: Martha Stewart
Parmesan cheese helps brown the cutlets and keeps them moist during broiling.
Author: Martha Stewart
For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.
Author: Martha Stewart
To get dinner on the table in a hurry, prep the chicken, green beans, and dressing up to a day in advance and refrigerate. Assemble the salad just before serving it.
Author: Martha Stewart
Shell steak is sometimes called New York strip steak.
Author: Martha Stewart
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling:...
Author: Martha Stewart
This delicious arugula with roasted salmon recipe makes a light and healthy dinner.
Author: Martha Stewart
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Author: Martha Stewart