To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Author: Martha Stewart
Make this beef Bourguignon recipe for a delicious, traditional heart-warming meal.
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
A fresh salsa of pineapple, red pepper, and ginger give these tacos a welcome kick, while grilled fish adds lightness to this taco dish.
Author: Martha Stewart
This classic Italian-American combination is made light and bright with turkey sausage and yellow bell peppers. Arugula gives the dish a peppery taste.
Author: Martha Stewart
Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.
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
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Author: Martha Stewart
The dates give the chicken a honey-like flavor. Pair this with couscous.
Author: Martha Stewart
This savory pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.
Author: Martha Stewart
Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice,...
Author: Martha Stewart
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian pasta dish.
Author: Martha Stewart
Author: Martha Stewart
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
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
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
Author: Martha Stewart
Ginger gives a zing to roasted salmon's delicate flavor. Serve this dish with a wedge of orange for squeezing over the fish along with a fresh green, such as watercress, for its bite.
Author: Martha Stewart
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Author: Martha Stewart
With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.
Author: Martha Stewart
Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with only one pot to clean up.
Author: Martha Stewart
Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic...
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
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 delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
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
Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry.
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
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
Fresh, nutty fava beans brighten this comforting roast chicken skillet dinner.
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
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Author: Martha Stewart
Grilling the chicken cutlet and the tomatoes makes for a playful, summery, and breadcrumb-free twist on this classic Italian-inspired, chicken parmesan sandwich.
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
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
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
Author: Martha Stewart
This easy recipe for boiled shrimp is courtesy of Frank Stitt and should be used in his Pickled Shrimp recipe.
Author: Martha Stewart
Author: Martha Stewart
Why brine? Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result. Serve with grilled vegetables or Corn-and-Zucchini Saute with Basil.
Author: Martha Stewart
This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.
Author: Martha Stewart
The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.
Author: Martha Stewart
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
Author: Martha Stewart