This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
Keep these in your pantry to perk up yogurt, granola, or oatmeal.
Author: Martha Stewart
Pieces of grilled chicken are basted with a sweet-and-sour fig sauce for a fresh take on backyard barbecue.
Author: Martha Stewart
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Author: Martha Stewart
Upgrade the hot sauce in your cupboard with this spicy-sweet homemade version, from Lucinda Scala Quinn's book "Lucinda's Authentic Jamaican Kitchen."
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled...
Author: Martha Stewart
Author: Martha Stewart
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Author: Martha Stewart
This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Author: Martha Stewart
This dish is simple, quick, and packed with flavor-exactly what you want on a busy night. Choose from ground dark-meat turkey or ground pork, then toss with a combination of breadcrumbs, scallions, cilantro,...
Author: Martha Stewart
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
Serve this flavorful dish on top of our Creamy Polenta.
Author: Martha Stewart
A buttermilk fried chicken thigh with unbelievably crisp skin is the centerpiece of this hearty sandwich. It's served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles-an...
Author: Martha Stewart
Author: Martha Stewart
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart, the green tops of these leeks are tender...
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.
Author: Martha Stewart
These lighter burgers are great for any gathering.
Author: Martha Stewart
Consider the grocery store your sous-chef: Pitas make a faster crust than pizza dough, canned artichokes taste great, and ready-made hummus can't be beat.
Author: Martha Stewart
This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Try this delicious torta, a Mexican sandwich on a crusty roll, for a zesty lunch or dinner. Also try:Beer Margaritas
Author: Martha Stewart
You can use your favorite salad greens in place of the escarole. The dressing can be made four days ahead and stored in the refrigerator.
Author: Martha Stewart
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.
Author: Martha Stewart
Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.
Author: Martha Stewart
In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be just as good with any roasted or grilled fish.
Author: Martha Stewart
Author: Martha Stewart
Use to make chef Laurent Tourondel's Roasted Root Vegetable Salad with Marcona Almonds.
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart
Combine two classics-macaroni and potato-to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
Author: Martha Stewart
This sheet-pan supper features turkey breast, carrots, and broccoli for an easy and nourishing meal. Make sure you use a flavorful whole-grain mustard to coat the turkey.
Author: Martha Stewart
Skin-on, bone-in chicken breasts pack a ton of flavor that gets imparted to the cauliflower that's roasted alongside it.
Author: Martha Stewart
No beef or pork here! Just succulent shrimp amped up with panko, Pecorino Romano, fresh basil, and scallions and formed into balls. They're paired with our classic five-ingredient red sauce.
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.
Author: Martha Stewart
This is your new go-to chicken dinner. Some of the bread pieces soak up the juices, while others get crunchy -- it's the best of both worlds.
Author: Martha Stewart
These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Author: Martha Stewart
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Author: Martha Stewart
To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.
Author: Martha Stewart
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by...
Author: Martha Stewart
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Author: Martha Stewart
To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.
Author: Martha Stewart
Author: Martha Stewart
Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook fromRoland Restaurant.
Author: Martha Stewart
A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.
Author: Martha Stewart