With these quick and easy salmon cakes, you can have dinner ready in 30 minutes or less.
Author: Martha Stewart
Author: Martha Stewart
This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published by Alfred A. Knopf. Copyright 2012.
Author: Martha Stewart
Have ice-cold beer, a pitcher of margaritas, or freshly squeezed limeade on hand to serve with these fish tacos that make the perfect summer party food.
Author: Martha Stewart
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas...
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
The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components add up to a delicious sandwich, too.
Author: Martha Stewart
This yummy spelt bread won't have a chance to go stale on your countertop!
Author: jynx
This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage gives the dish heaps of flavor, and okra slices...
Author: Martha Stewart
The tuna burger was born in restaurant kitchens as a way of using up scraps left over from fancy cuts, but we think it's worth buying tuna just to make these.
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart
Author: Martha Stewart
A light and tangy tuna salad nestled in an avocado half makes a delicious light lunch. To round out the meal, serve crusty bread and crudite.
Author: Martha Stewart
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Author: Martha Stewart
Don't let the chicken cook too long, or the paste will darken; serve with the sauce and steamed green beans.
Author: Martha Stewart
This recipe comes to us from Seattle-based chef and restaurateur Tom Douglas.
Author: Martha Stewart
Smoky, spicy chipotles in adobo add a pleasant bit of spice to these chicken tacos, while a crunchy radish salad will add a bright, textural element.
Author: Martha Stewart
Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon.
Author: Martha Stewart
This recipe for lamb stew with young vegetables is from Andre Soltner's "The Lutece Cookbook."
Author: Martha Stewart
No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon zest.
Author: Martha Stewart
Tender pillows of baked gnocchi mingle with two kinds of cheese in this recipe from "Lidia's Italy in America," by Lidia Bastianich. Also try her boiled variation, Gnocchi with Marinara Sauce.
Author: Martha Stewart
Whole canned tomatoes can be used for this Indian-inspired chicken curry dish; just crush them with your hands or chop them finely before adding.
Author: Martha Stewart
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice without burning it and having it stick to thebottom...
Author: Martha Stewart
Chef Michel Richard offers this recipe for the bistro classic.
Author: Martha Stewart
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
Author: Martha Stewart
This Mediterranean tuna salad, a variation on salad nicoise, includes spinach, roasted red pepper, and wedges of roasted potatoes, along with the traditional tuna and haricots verts.
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
These simple and satisfying lamb chops are perfect for dinner any night of the week.
Author: Martha Stewart
Serve with separate individual bowls of rice and oshitashi.
Author: Martha Stewart
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Author: Martha Stewart
Chunks of succulent lobster meld with heirloom cherry tomatoes and basil, making an otherwise familiar mix of late-summer flavors seem revelatory. A dollop of peppered mascarpone cheese provides a lavish...
Author: Martha Stewart
Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins.
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Here, crisp romaine mingles with nutty bulgur, sweet snap peas, and...
Author: Lauryn Tyrell
This dish is served at the Parisian-style bistro Pastis in New York City and comes to us courtesy of co-chef Lee Hanson. It is garnished in simple French style with potatoes cut into seven-sided football...
Author: Martha Stewart
You can skewer four halved and pitted fresh apricots, or two quartered and pitted peaches, in place of the figs (two pieces on each skewer).
Author: Martha Stewart
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic...
Author: Martha Stewart
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white...
Author: Martha Stewart
This colorful and spicy fish dish incorporates traditional Thai and Vietnamese ingredients.
Author: Martha Stewart
Using a premade pesto sauce makes creating this flavorful spring pasta a snap.
Author: Martha Stewart
Chicken salad has been a lunchtime staple for years. Serve this creamy, protein-packed dish atop a slice of your favorite bread for a chicken salad sandwich, or on a bed of lettuce for a lighter meal.
Author: Martha Stewart
This Chicken Salad Club Sandwich recipe is brought to us by renowned chef Lionel Poilane, whom Salvador Dali referred to as "the greatest Frenchman alive."
Author: Martha Stewart
Author: Martha Stewart
Serve this simply-prepared chicken with our Orange-Avocado Salsa.
Author: Martha Stewart
The peppery bite of broccoli rabe mellows when joined by Parmesan, pine nuts, and red-pepper flakes. Plus, you get a solid serving of vegetables in a comforting bowl of pasta.
Author: Martha Stewart
The familiar combination of chicken and rice takes a delicious detour with the addition of Asian flavors in this brown rice, chicken, and cilantro salad recipe.
Author: Martha Stewart