Wrap up the flavors of buffalo wings in this easy sandwich made with chicken tenders. Complete the package with a blue cheese dipping sauce.
Author: Martha Stewart
Tarragon-spiced chicken breast and lemon gives this chicken salad plenty of flavor. Serve alone, in a scooped-out tomato, or make a sandwich!
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
For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball....
Author: Martha Stewart
This fabulous recipe for crispy-skin salmon salad is featured in "Relaxed Cooking with Curtis Stone."
Author: Martha Stewart
Herbs and lemon slices give this bluefish extra flavor.
Author: Martha Stewart
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Author: Martha Stewart
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.
Author: Martha Stewart
Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove...
Author: Martha Stewart
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving...
Author: Martha Stewart
This dish is prepared much the same way as risotto, but with pasta instead of rice. The mushroom soaking liquid serves as a rich, flavor-enhancing broth.
Author: Martha Stewart
With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to the caramelized corn and scallion mixture. Instead...
Author: Lauryn Tyrell
Our rendition of this Italian dinner classic features braised chicken with tomatoes, white wine, and rosemary.
Author: Martha Stewart
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy...
Author: Martha Stewart
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Author: Martha Stewart
This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.
Author: Martha Stewart
For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful...
Author: Shira Bocar
Instead of making this Italian condiment completely from scratch, start with store-bought mayonnaise and jazz it up with capers, anchovies, oil-packed tuna, and lemon juice. Serve with our showstopping...
Author: Martha Stewart
This quick-cooking bulgur dish goes well with meatloaf, chicken cutlets, or broiled salmon.
Author: Martha Stewart
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Author: Martha Stewart
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them...
Author: Martha Stewart
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures....
Author: Martha Stewart
Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
This is a quick and easy dinner if you have the tomatoes ready ahead of time.
Author: Martha Stewart
This recipe is one of the most popular dishes prepared by chef Cindy Pawlcyn at her Mustards Grill restaurant in Napa Valley.
Author: Martha Stewart
A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner,...
Author: Martha Stewart
This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.
Author: Martha Stewart
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.
Author: Martha Stewart
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.
Author: Martha Stewart
This is a simple and delicious supper for your family any night of the week!
Author: Martha Stewart
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Author: Martha Stewart
Author: Martha Stewart
Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable...
Author: Martha Stewart
Author: Martha Stewart
The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful. As they simmer, they soak up the flavors of the...
Author: Martha Stewart
The rich and bold flavor of marinated flank steak calls for hearty sides like Baked Potatoes with Onion Sour Cream and Green Bean and Yellow Pepper Salad.
Author: Martha Stewart