Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.
Author: Martha Stewart
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Author: Martha Stewart
The juiciest chicken on the grill starts with bone-in, skin-on pieces. Ask your butcher to cut up a whole chicken or watch our helpful video here. Then dry-brine the chicken with a simple salt-and-pepper...
Author: Martha Stewart
Besides flavoring the salmon and zucchini while cooking, the roasted lemon wedges can be squeezed over the fish at the table.
Author: Martha Stewart
We like to think of these quick and easy salmon bites as sophisticated fish sticks. Serve them as a party appetizer or as part of a main course with couscous.
Author: Martha Stewart
This crunchy pressed sandwich is filled with a flavorful combination of prosciutto, pesto, peppers, tapenade, and cheese. If you have a sandwich press, you can use it to grill the panini.
Author: Martha Stewart
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
This stir-fry of beef and vegetables is quick enough for a weeknight supper.
Author: Martha Stewart
Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
Author: Martha Stewart
Susan Sugarman, former senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive...
Author: Martha Stewart
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber...
Author: Martha Stewart
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.
Author: Martha Stewart
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.
Author: Martha Stewart
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Author: Martha Stewart
This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.
Author: Martha Stewart
Surprise your partner on Valentine's Day with a steak dinner for two. One rib-eye is plenty -- ours is amped up with homemade scallion butter and a side of crispy potatoes.
Author: Martha Stewart
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
For a leisurely meal that's great for sharing, spread the shrimp and sausage boil on wide sheets of butcher paper and dig in.
Author: Martha Stewart
These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt
Author: Martha Stewart
It's very simple to put this together; you just need the right herbs.
Author: Martha Stewart
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Author: Martha Stewart
The most requested dish at Rao's in New York City is this lemon chicken -- or pollo al limone, as many of the restaurant's Italian American regulars say. Owner Frank Pellegrino roasts two broiler chickens,...
Author: Martha Stewart
This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.
Author: Martha Stewart
Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.
Author: Martha Stewart
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.
Author: Martha Stewart
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.
Author: Martha Stewart
Turn leftover fried buttermilk chicken into a delicious salad with just a few ingredients. The dressing in this Honey-Mustard Chicken Salad is a classic combination of mayonnaise, Dijon and yellow mustard,...
Author: Martha Stewart
This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."
Author: Martha Stewart
A midday bowlful of this hearty, Asian-inspired tangle of noodles and beef with lime, mint, and spice will keep you energized all afternoon.
Author: Martha Stewart
This light and spicy chicken salad is dressed in a lemony mix of nonfat yogurt with just a touch of mayonnaise. The flavor is boosted by aromatic curry powder and a kick of jalapeno. Almonds are a source...
Author: Martha Stewart
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Author: Martha Stewart
There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.
Author: Martha Stewart
This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Author: Martha Stewart
Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight meal.
Author: Martha Stewart
Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the...
Author: Martha Stewart
It's an updated classic we've fallen hard for: a simple roast chicken with extra-crisp skin, served atop a pan-sauce-drizzled bread salad that comes together in minutes. Serve it hot, at room temperature,...
Author: Martha Stewart
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar.
Author: Martha Stewart
Here's an unexpected, but totally genius way to cook your turkey for Thanksgiving. Our parchment bag technique yields moist meat and crisp, golden skin every time. Martha made this recipe on Cooking School...
Author: Martha Stewart
With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.
Author: Martha Stewart
Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.
Author: Martha Stewart
We unmolded the pie onto a serving platter. For a less formal presentation, you can simply cut wedges directly from the baking dish.
Author: Martha Stewart
This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart