Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate-and the result is meltingly tender and totally delicious.
Author: Martha Stewart
Author: Martha Stewart
This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.
Author: Martha Stewart
Here's a more exotic option for leftover turkey: Mix it with store-bought simmer sauce for an Indian-inspired dinner that comes together in less than 30 minutes.
Author: Martha Stewart
Steaming fish "en papillote" is a French technique, but with cilantro, ginger, sesame oil, and rice vinegar, you can put a Southeast Asian-inspired twist on the classic Halibut in Parchment dish.
Author: Martha Stewart
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Author: Martha Stewart
Freshly made caesar dressing turns a run-of-the-mill turkey sandwich into something special. It's sure to upgrade your weekday lunch.
Author: Martha Stewart
Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.
Author: Martha Stewart
This baked red snapper dish is flavored with pungent achiote. Serve over rice with Cebollas Encurtidas and Salsa Roja.
Author: Martha Stewart
Subbing spinach in for basil lends a sweetness to this pesto that is simply divine when tossed with penne.
Author: Martha Stewart
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Author: Martha Stewart
When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.
Author: Martha Stewart
A pinch of red-pepper flakes livens up wedges of mellow celery root. Roasting the vegetables alongside the chicken means they cook in the drippings-no oil required.
Author: Martha Stewart
A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.
Author: Martha Stewart
While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork.
Author: Martha Stewart
Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.
Author: Martha Stewart
Grilling bok choy in this savory sauce gives it a delicious twist.
Author: Martha Stewart
Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.
Author: Martha Stewart
Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.
Author: Martha Stewart
Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.
Author: Martha Stewart
Author: Martha Stewart
The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Author: Martha Stewart
Turmeric combined with red curry powder makes a plain breast of chicken anything but. The cilantro sauce offers a bright contrast to the turmeric-infused rice.
Author: Martha Stewart
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes....
Author: Martha Stewart
Mojo de ajo is Spanish for "garlic sauce." In addition to flavoring the fajitas, the mojo can be made separately from this recipe and put to use in other crowd-pleasing dishes: Toss a few spoonfuls with...
Author: Martha Stewart
Author: Martha Stewart
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.
Author: Martha Stewart
If you like French toast and grilled cheese, you'll love a Monte Cristo. This sandwich is usually pan-fried, but baking it instead means you can use less butter and make several at the same time.
Author: Martha Stewart
Lucinda Scala Quinn, a host of the PBS series "Everyday Food," shares her recipe for Jamaican jerk chicken. Its fiery flavor comes from generous use of allspice, thyme, garlic, Scotch bonnet peppers, and...
Author: Martha Stewart
Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
Author: Martha Stewart
Cured tomatoes give this healthy fish dish from A Voce chef Missy Robbins its unique flavor.
Author: Martha Stewart
Get your dose of healthy oils with this lemony sardine mix over lettuce.
Author: Martha Stewart
Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.
Author: Martha Stewart
Table for four? The special tonight is garlic and ginger chicken with scallions and red bell pepper, courtesy of your microwave.
Author: Martha Stewart
Nutritious salmon, whole grains, and a side of greens will fill you up with the good stuff.
Author: Martha Stewart
Author: Martha Stewart
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and...
Author: Martha Stewart
Author: Martha Stewart
Use this poached chicken breast recipe when making Poached Chicken Salad with Chopped Vegetables from "Martha Stewart's Cooking School."
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
A real Polish poppy seed roll is actually baked in a loaf, then sliced and served, but here I tried to do individual rolls instead, as well as tweak a few other things. So, while not 100% authentic, these...
Author: Chef John
With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just...
Author: Martha Stewart
Author: Martha Stewart
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Author: Martha Stewart
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time as needed.
Author: Martha Stewart
In this classic chicken dish, a swirl of butter in the white-wine sauce gives it a creamy consistency.
Author: Martha Stewart
Turn the makings of a classic Nicoise Salad into this flavorful sandwich.
Author: Martha Stewart
Use this Bolognese sauce to make our Traditional Lasagna Bolognese.
Author: Martha Stewart
Author: Martha Stewart