Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
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
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
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
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
Fresh cilantro amped up with serrano, scallions, and lime make a lively sauce for juicy flame-kissed chicken.
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
Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.
Author: Martha Stewart
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
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
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Author: Martha Stewart
Steaming sea bass keeps its richlayers of flavor intact. An addedbonus is that it's very low in fat.
Author: Martha Stewart
Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
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
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Author: Martha Stewart
What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.
Author: Martha Stewart
Author: Martha Stewart
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Author: Martha Stewart
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.
Author: Martha Stewart
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
Author: Martha Stewart
Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible.
Author: Martha Stewart
This healthy take on chicken tostadas is delicious and easy to prepare.
Author: Martha Stewart
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables...
Author: Martha Stewart
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
Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.
Author: Martha Stewart
Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.
Author: Martha Stewart
Author: Martha Stewart
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Author: Martha Stewart
Briny capers and anchovies and salty feta offset the sweetness of the orange juice and dried currants perfectly in this Mediterranean-inspired pasta dish.
Author: Martha Stewart
Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
Donald Barickman, who developed this crowd-pleasing recipe, cooks the salmon over a homemade barbecue pit, but you can use a large gas or charcoal grill. The longer the salmon cooks, the more pronounced...
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot...
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
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Author: Martha Stewart