This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and...
Author: Martha Stewart
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover...
Author: Martha Stewart
The robust flavor of turkey breast goes particularly well with a mustardy pan sauce made with dry white wine and lots of freshly chopped parsley. Serve alongside mashed potatoes, roasted vegetables, or...
Author: Martha Stewart
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko...
Author: Shira Bocar
Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Author: Martha Stewart
Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.
Author: Martha Stewart
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Author: Martha Stewart
Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Author: Martha Stewart
Author: Martha Stewart
Winter nights call for a warm and filling Italian supper like this one.
Author: Martha Stewart
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive...
Author: Shira Bocar
This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.
Author: Martha Stewart
The flavors of the Mediterranean spruce up this homey, braised chicken dish served over a bed of orzo.
Author: Martha Stewart
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or...
Author: Martha Stewart
Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.
Author: Martha Stewart
If you like, spice up this robust chili by adding chopped fresh hot chile peppers. You can also replace the canned beans with cooked dried beans; if you do so, use the bean cooking liquid to replace half...
Author: Martha Stewart
Inspired by the flavors of Asian cooking, this pan-seared tuna burger has garlic and ginger mixed right into the juicy yellowfin. A crisp, acidic coleslaw balances the rich meatiness of the tuna. Serve...
Author: Martha Stewart
In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.
Author: Martha Stewart
This Asian-style pork recipe comes from Michele Hoffnung of Mount Carmel, Connecticut.
Author: Martha Stewart
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers,...
Author: Martha Stewart
This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios,...
Author: Martha Stewart
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition...
Author: Martha Stewart
This recipe for crawfish etouffee, courtesy of Emeril Lagasse, is sure to satisfy any seafood lover. Serve with his Asparagus Salad for a wonderful meal.
Author: Martha Stewart
Fish and lemon are a natural pairing: The tart citrus enlivens the flavor of a delicate sauteed halibut topped with a reduced lemon sauce and slices of preserved lemon.
Author: Martha Stewart
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches, layer the meats and our Shredded-Carrot-and-Cabbage...
Author: Martha Stewart
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This family-friendly pasta dish made with bow-tie pasta, chicken sausage, mozzarella cheese, and Parmesan is absolutely batty. It comes together it under one hour, so you can get dinner on the table in...
Author: Martha Stewart
Use this sesame vinaigrette recipe to top off your favorite salad.
Author: Martha Stewart
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Author: Martha Stewart
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight in lemon and marjoram, and then roasted with...
Author: Martha Stewart
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Author: Martha Stewart
Author: Martha Stewart
5 minutes of prep for a rich, wholesome stew? You can't beat that.
Author: Martha Stewart
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Author: Martha Stewart
Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).
Author: Martha Stewart
This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without...
Author: Lauryn Tyrell
Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.
Author: Martha Stewart
Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.
Author: Martha Stewart
Crunchy vegetables pickled in white-wine vinegar, known as Giardiniera, can be served as a garnish or a side dish.
Author: Martha Stewart
Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart