The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk...
Author: Martha Stewart
These grilled chicken breasts are marinated in a soy-lime sauce and served over a crispy bed of lettuce and herbs for a summer lunch or dinner.
Author: Martha Stewart
Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.
Author: Martha Stewart
Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.
Author: Martha Stewart
This sandwich, made with marinated zucchini ribbons, shredded chicken, toasted almonds, and fresh parsley, makes a tasty lunch or dinner.
Author: Martha Stewart
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the...
Author: Martha Stewart
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Author: Martha Stewart
If using farmed salmon, broil it for 4 to 5 minutes.
Author: Martha Stewart
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
Author: Martha Stewart
Create this simple sandwich using pole-caught tuna. The Mediterranean take enhances the real tuna flavor without using mayo.
Author: Martha Stewart
Whole fish (such as this butterflied trout or pink-fleshed arctic char) are as easy to poach as fillets. This recipe works with almost any variety. Serve chilled over greens with horseradish for lunch....
Author: Martha Stewart
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of...
Author: Martha Stewart
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Author: Martha Stewart
To make tasty dishes in minutes, use your microwave. You can microwave potatoes or other vegetables to serve with the fish; if you do, double the butter mixture, and toss with the vegetables.
Author: Martha Stewart
An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.
Author: Martha Stewart
This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.
Author: Martha Stewart
Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or...
Author: Martha Stewart
This moist and flavorful heritage turkey is a family favorite of Hot and Hot Fish Club chef Chris Hastings. Serve with his Giblet Gravy, if desired.
Author: Martha Stewart
Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.
Author: Martha Stewart
This salad combines the smokiness of grilled new-potatoes and roasted red peppers with bursts of flavor from anchovies, capers, and black olives.
Author: Martha Stewart
Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust,...
Author: Martha Stewart
Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Author: Martha Stewart
Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin
Author: Martha Stewart
This one-pan dish would also be good with sugar snap peas added at the end.
Author: Martha Stewart
Even more impressive than the presentation is how these grilled jumbo shrimp pack a punch. They're marinated with Asian-inspired ingredients such as sesame oil, lemongrass, hot chile pepper, curry powder,...
Author: Martha Stewart
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
Author: Martha Stewart
Perfect for a light dinner, this simple and healthy recipe for lemon-rosemary grilled shrimp comes from "The Ciminelli Solution," by Sue Ciminelli.
Author: Martha Stewart
Our version of this Chinese take-out staple has all the appeal of the original, with a fraction of the fat and calories.
Author: Martha Stewart
Roasting a chicken in a paper bag keeps it moist and tender, and it couldn't be easier with this recipe from "Sara Foster's Southern Kitchen."
Author: Martha Stewart
This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."
Author: Martha Stewart
This recipe for baked oyster dressing is from chef Emeril Lagasse's "Louisiana Real and Rustic."
Author: Martha Stewart
Lobster cooks easily in the broiler pan, making a tantalizing main course for any special occasion. Also try:Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad
Author: Martha Stewart
Marinating the chicken in a seasoned tequila mixture isn't just for show: alcohol's ability to play well with both the fat (which in this case is the chicken drumsticks) and water molecules (punchy aromatics...
Author: Martha Stewart
This traditional salmon dinner can be served with a citrus mustard mayonnaise for a twist on a classic dish.
Author: Martha Stewart
This is a three-alarm pizza, so have a cold drink handy.
Author: Martha Stewart
This light dinner is just the thing for an end-of-the summer evening. In minutes, thin cutlets get lemony taste from a quick marinade and smokiness from the hot grill. To complete the meal, serve with...
Author: Martha Stewart
This fast-cooking Moroccan chicken is sweetened with honey, warmed by ginger, and flecked with fresh tomatoes. It's the perfect dish for a solo meal.
Author: Martha Stewart
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Author: Martha Stewart
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good...
Author: Martha Stewart
Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed...
Author: Martha Stewart
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Author: Martha Stewart
Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful...
Author: Martha Stewart
This recipe for chicken colombo with purple jasmine rice is courtesy of Alter Eco.
Author: Martha Stewart
Chicken breasts get bold bursts of flavor from a zesty topping of cherry tomatoes, lime juice, cilantro, and green olives. Serve this dish with rice or a simple green salad and crusty bread. This recipe...
Author: Martha Stewart
Using spaghetti squash instead of pasta in this dish not only saves about 250 calories per serving, but it also creates a wonderful sweet foil for the savory turkey meat sauce.
Author: Martha Stewart
No need to truss. No need to fuss. This elegant boneless roast, stuffed with herbs and sausage, is the perfect way to wow your guests without spending hours in the kitchen.
Author: Martha Stewart
Author: Martha Stewart