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
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
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
Author: Martha Stewart
Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.
Author: Martha Stewart
Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added...
Author: Lauryn Tyrell
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
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
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
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
A tangy, spicy sauce offsets the richness of the steak.
Author: Martha Stewart
Author: Martha Stewart
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with...
Author: Shira Bocar
Author: Martha Stewart
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
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
This simple pasta dish is a satisfying supper.
Author: Martha Stewart
Shell steak is sometimes called New York strip steak.
Author: Martha Stewart
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
"I've gotta tell you, it is a bit on the spicy side, so feel free to reduce the cayenne peppers if you're not a spice lover. With white rice served alongside, this is a complete meal." Emeril Lagasse
Author: Martha Stewart
Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).
Author: Martha Stewart
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
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
A salty bite of bacon and a bit of fragrant garlic make wilted collard greens the star of the show.
Author: Martha Stewart
Author: Martha Stewart
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
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
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
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
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Author: Martha Stewart
Shrimp are a great low-fat protein. Instead of frying them, we bake them at high heat. The cornbread stuffing protects the meat and becomes golden and crisp.
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
This marmalade accompanies chef Ben Ford's recipe for Polenta Fries.
Author: Martha Stewart
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
Author: Martha Stewart
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe,...
Author: Shira Bocar
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
Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.
Author: Martha Stewart
Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.
Author: Martha Stewart
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