Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
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 quick, colorful pasta showcases the season's first peas, zucchini, and basil.
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
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
Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins.
Author: Martha Stewart
Strips of sliced cabbage echo the shape of the noodles in our version of a familiar Chinese-American dish. Cooked briefly, the cabbage wilts slightly but keeps some crunch.
Author: Martha Stewart
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
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 recipe for basic snap peas is from Chef David Waltuck of Chanterelle restaurant.
Author: Martha Stewart
To make this already quick to put together meal even easier, use leftover or rotisserie chicken.
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
Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika,...
Author: Martha Stewart
A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.
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
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Author: Martha Stewart
Instead of going for takeout, go light with a standout ready in 30 minutes.
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
Eggplant is layered with a mixture of low-fat ground turkey, tomatoes, onions, garlic, and spices and topped with a light yogurt sauce in our version of moussaka, a Mediterranean classic. Moussaka may...
Author: Martha Stewart
This recipe for boiled shrimp is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens.
Author: Martha Stewart
These tartines -- ham and cheese; tomato, olive, and chevre; and Nicoise with tuna and egg -- are made with toasted sourdough bread, which can stand up to the toppings. This recipe works equally well with...
Author: Martha Stewart
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
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
There's incredible flavor in this one-skillet dish. Fennel and redonion intensify the braising liquid, which becomes a pan sauce.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Author: Martha Stewart
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Author: Martha Stewart
A warm brown-butter vinaigrette ties all the flavors in this hearty salad together.
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
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
This recipe for chicken and shrimp egg rolls is courtesy of Michael Schulson.
Author: Martha Stewart
Author: Martha Stewart
The only thing better than a juicy steak straight from the grill is a selection of zesty toppings to go along with it. Invite guests to take their pick!
Author: Martha Stewart
Cherries aren't only for jams and pies -- these juicy, ruby-red summer beauties are ripe for the picking in a refreshing salsa that tops simple grilled fish.
Author: Martha Stewart
In a hearty play on Thanksgiving stuffing, portobello caps and dried bread cubes absorb flavor from the sweet sausage and fennel, which give the classic side a surprising depth. Make it ahead and refrigerate,...
Author: Greg Lofts
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
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
Grilled pork chops are enhanced by rosemary and lemon.
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
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
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
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
This richly layered Italian-inspired pasta dish is a famously fast and easy meal to put together on a weeknight.
Author: Martha Stewart
This crispy battered chicken is actually baked, not fried -- but no one will be able to tell the difference.
Author: Martha Stewart
Don't rely on heavy sauces this summer -- a squeeze of fresh lime juice and some garlic bring bold flavors to this simple dish.
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
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