Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Author: Martha Stewart
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Author: Martha Stewart
Poached salmon makes an impressive entree on any holiday table, especially when adorned with chive blossoms, cucumber ribbons, and snippets of cress.
Author: Martha Stewart
To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.
Author: Martha Stewart
When buying anchovies, make sure to select the meatiest, best-quality ones available; otherwise, they may be mealy or too salty.
Author: Martha Stewart
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Author: Martha Stewart
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.
Author: Martha Stewart
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Author: Martha Stewart
Always save poultry pan drippings. Just a small amount of the rich "jus" lends a complex, savory flavor to nearly any dish (pasta, soup, or whole grains). Here, it adds depth to the fig sauce served with...
Author: Martha Stewart
Save time and use leftover rice from a previous meal in this Japanese-style favorite, Teriyaki Chicken with Rice Salad, that's equal parts sweet and savory.
Author: Martha Stewart
This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.
Author: Martha Stewart
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before...
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Author: Martha Stewart
Treat yourself tonight to buttery scallops, silky pasta, and a delicate sauce, all made in minutes.
Author: Martha Stewart
This stew features the herbal sweetness of parsnips and tender fingerling potatoes.
Author: Martha Stewart
A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander salmon fillets on top and baking in the oven.
Author: Martha Stewart
For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.
Author: Martha Stewart
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents;...
Author: Greg Lofts
If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.
Author: Martha Stewart
Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White...
Author: Martha Stewart
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
Author: Martha Stewart
This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty...
Author: Martha Stewart
A rub made from thyme leaves, lemon and orange zest, salt, and pepper helps to deliver moist turkey meat every time; a sprinkle of paprika on top of the bird adds extra flavor and a deep, red hue.
Author: Martha Stewart
Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.
Author: Martha Stewart
Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try:Striped...
Author: Martha Stewart
Pleasantly bitter escarole and buttery walnuts replace the romaine and croutons in this twist on the iconic salad.
Author: Martha Stewart
Teleport yourself to a sidewalk cafe in Paris with these chicken paillards in a spicy-sweet tomato sauce.
Author: Martha Stewart
Cooking chicken on an open beer can ensures a flavorful, tender bird inside and out in this recipe from chef Elizabeth Karmel.Also try:Build-Your-Own Burger Bar
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
Traditionally, this French bistro classic involves braising chicken slowly in red wine. But when coq au vin is made in the Instant Pot or pressure cooker, the deeply satisfying flavor is equal to that...
Author: Martha Stewart
This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.
Author: Martha Stewart
This sweet-and-sour chicken is served over our Buckwheat-Noodle Salad.
Author: Martha Stewart
Author: Martha Stewart
A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of onion, bell pepper, and celery?
Author: Martha Stewart
Quick-cooking chicken thighs are a great value and full of flavor. Just add a bright, cool pineapple-cucumber salad, and you've got a perfect weekday dinner.
Author: Martha Stewart
The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.
Author: Martha Stewart
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Author: Martha Stewart
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on...
Author: Lauryn Tyrell
Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.
Author: Martha Stewart
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes...
Author: Martha Stewart
This tasty trio makes for a healthy and highly-satisfying dish.
Author: Martha Stewart
This nutritious salad recipe was submitted by reader Marc Glomb of San Francisco, California.
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes...
Author: Martha Stewart
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Author: Martha Stewart
Our classic New England recipe is an ideal introduction to lobster rolls. Once you've mastered it, check out our regional takes below. Whichever version you choose, pair it with a chilled rose or crisp...
Author: Martha Stewart
This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.
Author: Martha Stewart