This sweet pastry dough recipe makes the perfect base for any one of our delicious pastries or tarts.
Author: Martha Stewart
Everyone's favorite way to eat lobster: boiled in the same pot as fresh corn and new potatoes -- melted butter is optional.
Author: Martha Stewart
This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.
Author: Martha Stewart
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe a great weeknight dinner.
Author: Martha Stewart
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
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
Chicken, onion, ginger, green chile, and peaches are stir-fried in a tamarind sweet-and-sour sauce. Wilted bok choy is served alongside the stir-fry, garnished with ginger, scallions, and chile.
Author: Martha Stewart
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant,...
Author: Martha Stewart
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor with a distinctly Latin influence. Serve grilled...
Author: Martha Stewart
This handheld riff on Frito pie features beef patties topped with chili-spiked sautéed onions, pickled jalapeños, melty American cheese, and crunchy Frito chips. A soft potato roll holds this flavor-packed...
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
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Author: Martha Stewart
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce,...
Author: Sarah Carey
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
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Author: Martha Stewart
Author: Martha Stewart
Sauteed shallots, awase miso (a blend of the white and red varieties), and pasta water make a sensational sauce for spaghetti. And it's all ready in less than 20 minutes!
Author: Martha Stewart
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Author: Martha Stewart
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.
Author: Martha Stewart
Put your broiler to good use with this recipe featuring salmon and pineapple brushed with a maple syrup and cayenne glaze that's done in 20-minutes.
Author: Martha Stewart
The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.
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
A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack the ziti into the pan for this dish.
Author: Martha Stewart
White-flour garganelli are just right for the subtle flavors of a slow-simmered pork ragu. You can find mortadella at Italian markets and gourmet shops.
Author: Martha Stewart
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
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
This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
The parsley adds both color and flavor to this salad.
Author: Martha Stewart
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
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
Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's tips on how to roll like a pro, see How to Make Sushi...
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Author: Martha Stewart
Author: Martha Stewart
Pasta plus five ingredients (and a little salt and pepper) makes a great meal.
Author: Martha Stewart
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.
Author: Martha Stewart
Serve these with chef Eric Ripert's mouthwatering Coq au Vin.
Author: Martha Stewart
This baked herb risotto goes well with a stew dinner.
Author: Martha Stewart
Enjoy a taste of summer with our classic shrimp boil complete with baby potatoes and corn on the cob. Red chile, garlic, onions, and Old Bay seasoning give this Low-Country classic its kick.
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart
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
Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook will inspire your boyfriend to pop the...
Author: Martha Stewart
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