Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.
Author: Martha Stewart
This recipe for rigatoni with sausage and broccoli rabe is an ideal warm-weather meal.
Author: Martha Stewart
While your chicken rests, add chicken stock and a touch of butter to the skimmed pan drippings to create this delicious pan gravy.
Author: Martha Stewart
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Author: Martha Stewart
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
Author: Martha Stewart
This is a three-alarm pizza, so have a cold drink handy.
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
Author: Martha Stewart
An easy sauce of horseradish, ketchup, and lemon juice brings zing to these easy stovetop shrimp burgers; shredded iceberg lettuce freshens up every bite.
Author: Shira Bocar
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
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before...
Author: Martha Stewart
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
Author: Martha Stewart
Spice up your New York Strip Steak dinner with Emeril Lagasse's fiery variation of the classic sauce. Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc.,...
Author: Martha Stewart
Author: Martha Stewart
If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked-it's actually quite easy to make at home. This recipe, which includes a quick stock to intensify the sauce, guarantees jumbo...
Author: Martha Stewart
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Author: Martha Stewart
The sauce for this dish features ingredients that are roasted together in the oven for a rich, smoky taste.
Author: Martha Stewart
Spoil your four-legged fur babies with homemade treats made of oats, peanuts, and pumpkin puree whirled together in the food processor. Just press the mix into a treat pan, bake, let cool, and pop out...
Author: Martha Stewart
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
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
Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Author: Martha Stewart
Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
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
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups to serve a crowd.
Author: Martha Stewart
Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
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
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
The yogurt marinade makes this chicken extra tender and flavorful. The longer you keep it in the marinade the better, which gives it plenty of make-ahead potential.
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
This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
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
Raisin bread lends sweetness to a chopped liver sandwich.
Author: Martha Stewart
Our classic Romesco Sauce, made with tomatoes, sweet peppers, and almonds really makes this roast chicken breast dish special.
Author: Martha Stewart
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
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
Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.
Author: Martha Stewart
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.
Author: Martha Stewart
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
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Author: Martha Stewart
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor. If you buy the meat at an Italian market, have...
Author: Martha Stewart
This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.
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
Talk about fast and flavorful; this recipe pairs beef (we're talking sirloin here), with it's old pal carrots but gives them a new spin with cinnamon, cayenne, and fresh mint. Plus it takes just 35 minutes...
Author: Martha Stewart
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
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