This delicious recipe for roasted seafood-stuffed pineapple is courtesy of Roberto Santibanez and can be found in his cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
In this classic stew perfect for a winter dinner, chicken and andouille sausage are simmered in celery, onions, and bell pepper, the mainstays of Creole and Cajun cooking.
Author: Martha Stewart
Turn the makings of an Asian Chicken Salad into this flavorful Vietnamese-style sandwich.
Author: Martha Stewart
This is a colorful and delicious way to doctor up simple chicken breasts.
Author: Martha Stewart
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right,...
Author: Martha Stewart
Use leftover chicken breasts from our Simple Chicken Noodle Soup when making this light Asian Chicken Salad with Bok Choy.
Author: Martha Stewart
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Author: Martha Stewart
A spicy smoked-paprika marinade gives skin-on butterflied chicken a robust flavor. To give the chicken even more flavor, loosen the skin with your hand and spread some of the mixture underneath before...
Author: Martha Stewart
We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve...
Author: Martha Stewart
This delicious pasta recipe for fettuccine alfredo comes from Eleanora Scarpetta.
Author: Martha Stewart
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Author: Martha Stewart
You can use a less expensive steak than we've suggested, such as London broil-just marinate it overnight in a mixture of oil and vinegar.
Author: Martha Stewart
Up your grilled-cheese game with this popular sweet-and-savory rendition.
Author: Martha Stewart
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This one-pan recipe comes...
Author: Martha Stewart
Author: Martha Stewart
This Mediterranean Macaroni and Cheese is a refreshing take on the rich classic. Jim Raftus, a reader from Elkhart, Indiana, uses the sunny flavors of tomato, olives, and feta in this mac and cheese.
Author: Martha Stewart
This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.
Author: Martha Stewart
There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since ingredients like cream tend to mask delicate...
Author: Greg Lofts
Try this delicious recipe for barbecued chicken and ribs for the perfect picnic fare.
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
Cheesy grits and sweet grape tomatoes enliven skillet-cooked chicken in this no-fuss dinner that's perfect for a busy weeknight.
Author: Martha Stewart
Baking stuffing inside the bird means risking dry meat. By resting your chicken atop this mushroom-sage dressing, the bread absorbs juices while toasting, and the chicken roasts perfectly.
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.
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
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
Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
Author: Martha Stewart
This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonoco.
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
Author: Martha Stewart
In this Mexican-styled recipe, blistered tomatillos meet fresh cilantro in a spicy, earthy salsa that ties together the other flavors in these crispy tostadas: smoky grilled chicken and creamy mashed beans...
Author: Martha Stewart
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Author: Martha Stewart
If you like, you can substitute large (sea) scallops for the medium shrimp in this recipe.
Author: Martha Stewart
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Author: Martha Stewart
The creamy chipotle sauce complements the smoky flavor from the grill in these turkey burgers. White meat could be substituted for dark, but the burgers won't be as juicy. Serve these with our Wild Rice...
Author: Martha Stewart
These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge. Reprinted by permission of Hyperion.
Author: Martha Stewart
We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.
Author: Martha Stewart
Author: Martha Stewart
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Author: Martha Stewart
A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and...
Author: Martha Stewart
A simple sandwich of fried oysters with dollops of remoulade on a toasted whole-wheat bun makes for a lunch with Louisiana mojo. Our version calls for tossing the oysters in whipped egg whites, dredging...
Author: Martha Stewart
For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Author: Martha Stewart
Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
Author: Martha Stewart
Author: Martha Stewart
Lemon zest and juice and fresh parsley brighten the canned cannellini beans that top this simple shells and marinara dish.
Author: Martha Stewart
This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking...
Author: Lauryn Tyrell
John Howie, executive chef for the Palisades restaurant in Seattle, is renown for his version of cedar plank roasted salmon -- a dish first developed by Native Americans of the Pacific Northwest. After...
Author: Martha Stewart
Avocado is right at home in this Asian-style supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle over each bowl.
Author: Martha Stewart