A hearty dish for a cold winter's day, this hassle-free one-pot meal puts healthful ingredients front and center.
Author: Martha Stewart
If juiciness is your goal, pop open a frosty one, set your chicken on top of the can, and then leave the pair alone in the privacy of your oven. The stout makes the meat incredibly moist and gives it a...
Author: Martha Stewart
Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.
Author: Martha Stewart
Instead of roasting your turkey whole, try breaking it down first instead. That way you can give each part the attention it deserves -- more oven time for the breasts, a quick sear for the legs, and an...
Author: Martha Stewart
Finely chopped cremini mushrooms boost the savory factor in this rich and saucy meat-free Bolognese. It coats and clings to noodles and is an excellent base for lasagna, so make sure to use up the extra...
Author: Shira Bocar
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
Author: Martha Stewart
Thin slices of artichokes, onion, fennel, and lemon are gently simmered to a silken, confitlike consistency that sets off the firm yet flaky halibut fillets.
Author: Martha Stewart
Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Author: Martha Stewart
This light and healthy salad is easy to assemble and take to work.
Author: Martha Stewart
This vegetarian salad is satisfying enough for dinner, thanks to Israeli couscous and crumbled feta.
Author: Martha Stewart
Controlling a charcoal grill's air supply is key to avoiding flare-ups. Keep it covered when cooking the fish, with the top vent closed. Keep the bottom vent open to maintain the heat of the coals.
Author: Martha Stewart
This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."
Author: Martha Stewart
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
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
Pecorino cheese lends an intense peppery flavor with a kick to the breading on the chicken.
Author: Martha Stewart
A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try:Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes
Author: Martha Stewart
Author: Martha Stewart
Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.
Author: Martha Stewart
Sweet and spicy, ginger-infused pecans are an enticing accompaniment to a drink before dinner and an excellent gift as well. Toasting releases their essential oils, bringing out the fullest flavor.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.
Author: Martha Stewart
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Author: Martha Stewart
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.
Author: Martha Stewart
Author: Martha Stewart
This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
This great dinner recipe is courtesy of Michael Schulson.
Author: Martha Stewart
We made this Thai-inspired dish with whole-wheat spaghetti, but Asian noodles, such as soba or somen, would be a good substitute.
Author: Martha Stewart
The B.L.T. has met its match. Sweet cabbage lightly sautéed with a hint of lemon, anchovy, and onion complements crisp, salty bacon and a smear of mayonnaise on lightly toasted bread.
Author: Martha Stewart
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto. Garnish with enoki mushrooms, chopped scallions,...
Author: Martha Stewart
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
The wet brine for this turkey is made with a combination of garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern...
Author: Martha Stewart
Spatchcocking a chicken means scissoring it down the back (we leave the meaty backbone attached) and then flattening it. Smear it with butter, season with chunky sea salt, and place it on a platform of...
Author: Martha Stewart
Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on calories and splurge on flavor.
Author: Martha Stewart
After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.
Author: Martha Stewart
This healthy chicken and vegetable dish steams in white wine and chicken stock for flavor without fat.
Author: Martha Stewart
No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan for pull-apart presentation. For a...
Author: Riley Wofford
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Author: Martha Stewart
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Author: Martha Stewart
Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.
Author: Martha Stewart
This simple pasta side dish pairs nicely with roasted or grilled meat or chicken.
Author: Martha Stewart
With seared tuna, toasted nori, sliced avocado, and brown rice, this dish is like a deconstructed tuna-avocado roll. Substitute your protein of choice for the tuna. Shrimp, salmon, chicken, and tofu all...
Author: Martha Stewart
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Author: Martha Stewart
When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro...
Author: Martha Stewart
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.
Author: Martha Stewart