This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Author: Martha Stewart
There's incredible flavor in this one-skillet dish. Fennel and redonion intensify the braising liquid, which becomes a pan sauce.
Author: Martha Stewart
This recipe works well with any meaty fish.
Author: Martha Stewart
This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham -- dress up cod and sauteed spinach.
Author: Martha Stewart
Broad pappardelle are often reserved for special-occasion dishes -- this lobster-and-mint sauce definitely qualifies. Veteran pasta eaters will know: Just pick up one pappardella at a time; once you have...
Author: Martha Stewart
This recipe for basic snap peas is from Chef David Waltuck of Chanterelle restaurant.
Author: Martha Stewart
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips,...
Author: Martha Stewart
Cumin and coriander infuse this chicken dish with North African flavors. The Moroccan recipe, which calls for braising the chicken thighs in white wine, makes a tasty dinner option.
Author: Martha Stewart
A one-bowl chicken dinner, stir-fry style. If you can't find udon noodles, use linguine-just break the noodles in half before boiling them. Edamame are green soybeans.
Author: Martha Stewart
This casserole is baked in a pie plate and is a simple way to use a classic tamale batter. Although it lacks some of the flourish of individually steamed packets, it's a dish that welcomes a variety of...
Author: Martha Stewart
Instead of going for takeout, go light with a standout ready in 30 minutes.
Author: Martha Stewart
This summer salad includes scallop ceviche and a colorful medley of tomatoes, corn, avocado, cilantro, and jalapeno.
Author: Martha Stewart
This dish was inspired by Middle Eastern kibbe, which is made of ground lamb and bulgur. Crisp cucumber and red-onion slices contrast the creamy tahini (sesame-seed paste) dressing and soft patties.
Author: Martha Stewart
It doesn't get simpler than this: Chicken and vegetables cook together in one pot for a meal that's low on effort, high on flavor.
Author: Martha Stewart
This main course stacks up nicely, with layered salmon (packed with heart-healthy omega-3 fatty acids), potato, shallot, spinach, and lemon. A crown of salty caper butter melts as everything steams, adding...
Author: Martha Stewart
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye...
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve with our Steakhouse Tomato Salad.
Author: Martha Stewart
A fragrant mixture of ginger and garlic does double duty in this anti-inflammatory dinner -- it amps up the lime dressing and flavors the roasted chicken breasts.
Author: Martha Stewart
This hearty pasta bake is a satisfying fall or winter meal, plus it serves a crowd.
Author: Martha Stewart
This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.
Author: Martha Stewart
A mixture of hot sauce, smoked paprika, and roasted red-pepper brine turns up the volume on chicken legs. They're roasted on a bed of chickpeas and peppers and served with lemony watercress and toasted...
Author: Martha Stewart
This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.
Author: Martha Stewart
Keep these in your pantry to perk up yogurt, granola, or oatmeal.
Author: Martha Stewart
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony...
Author: Greg Lofts
Rice noodles turn this warm salad into a main course.
Author: Martha Stewart
This recipe is perfect for anyone who finds carving a whole bird daunting but still wants tender white meat and flavorful stuffing.How to Prep and Carve Turkey Breast
Author: Martha Stewart
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
Author: Martha Stewart
Author: Martha Stewart
This is a popular salad at some restaurants, with the tuna usually served pink.
Author: Martha Stewart
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Author: Martha Stewart
Add some Asian flavors to the table with this dish of healthy green vegetables.
Author: Martha Stewart
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch...
Author: Martha Stewart
Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the...
Author: Martha Stewart
You'll find pomegranate molasses (a syrup like reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.
Author: Martha Stewart
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
Serve this dish with rice and accompaniments, such as plain yogurt, raisins, toasted almonds, and store-bought mango chutney. Curry powder comes in many varieties. Madras, used here, is spicier.
Author: Martha Stewart
Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick...
Author: Greg Lofts
Marinate the chicken hours in advance, and broil it for a few minutes just before you sit down to dinner. Thick cream is cooked in the roasting pan with the chicken before it is added to the spinach.
Author: Martha Stewart
As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture of quinoa, mushrooms, corn, and goat cheese. To...
Author: Martha Stewart
Author: Martha Stewart
Looking for a crowd-pleasing recipe? Welcome family and friends to the dinner table with bowls of cheesy grits topped with grilled shrimp and chorizo. It's easy to make and delicious to eat.
Author: Martha Stewart
Author: Martha Stewart
Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca Lanza. Text copyright 2001 by Anna Tasca Lanza....
Author: Martha Stewart
This dinner recipe gets its green coloring from mild green tomatillo salsa, which is widely available. Instead of using four small baking dishes, you can bake one pie in an eight-inch dish.
Author: Martha Stewart
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple steak wrap is tasty, and extremely gratifying.
Author: Martha Stewart
Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.
Author: Martha Stewart