Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast...
Author: Martha Stewart
Turn leftover chicken into a delicious sandwich topped with sauerkraut and mayonnaise.
Author: Martha Stewart
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
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
This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.
Author: Martha Stewart
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano,...
Author: Martha Stewart
Summer nights make you want to spend more time outside and less in the kitchen-this quick and healthy salad is the perfect solution.
Author: Martha Stewart
As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs...
Author: Martha Stewart
Trappey's hot peppers in vinegar are the perfect condiment, but if you can't find it, Tabasco sauce is a great substitute.
Author: Martha Stewart
Author: Martha Stewart
Red Thai curry paste, rich with dried red chiles, is great with beef, chicken, fish, or shrimp.
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
Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken...
Author: Lauryn Tyrell
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Author: Martha Stewart
Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.
Author: Martha Stewart
Cornmeal gives the coating great texture and crunch. Any firm white-fleshed fish can be substituted for the tilapia; we like cod, catfish, or haddock.
Author: Martha Stewart
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Author: Martha Stewart
Maple syrup is teamed with cayenne pepper, vinegar, and fresh thyme to flavor this addictive party-ready blend of peanuts, pepitas, crackers, pretzels, and cereal.
Author: Martha Stewart
This comforting twist on lasagna is a great way to use up leftover chicken.
Author: Martha Stewart
This chicken-and-couscous dish makes an easy one-skillet meal. We love the tangy-sweet flavor of California apricots, but Turkish apricots are delicious, too.
Author: Martha Stewart
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh parsley round out the flavors.
Author: Martha Stewart
We've improved on classic parsleyed noodles by adding aromatic fresh thyme.
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart
We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.
Author: Martha Stewart
This healthy take on chicken tostadas is delicious and easy to prepare.
Author: Martha Stewart
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Author: Martha Stewart
The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.
Author: Martha Stewart
The parsley adds both color and flavor to this salad.
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
A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.
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
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it. Try this one-pot version, and four tempting variations: Classic Mac, Jalapeno Mac, Bacon Mac, Primavera...
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
Author: Martha Stewart
Author: Martha Stewart
Snapper gets a bit of spice and lots of flavor with this paprika butter.
Author: Martha Stewart
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Author: Martha Stewart
Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg.
Author: Martha Stewart
These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.
Author: Martha Stewart
The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.
Author: Martha Stewart
Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.
Author: Martha Stewart
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Author: Martha Stewart
This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last...
Author: Martha Stewart
The sausage patties can be shaped ahead and refrigerated overnight; let stand for 30 minutes before cooking.
Author: Martha Stewart
Roasting the chicken on a preheated pan saves time and helps the meat brown. You don't need to add oil to the califlower and chickpeas; they cook in the drippings from the chicken.
Author: Martha Stewart
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's...
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