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
Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat counters and butcher shops. Once cooked, it can...
Author: Martha Stewart
This delicious recipe for halibut with grapefruit and rosemary is adapted from the January 2007 issue of Everyday Food.
Author: Martha Stewart
If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone for this roast chicken recipe.
Author: Martha Stewart
This Pan-Fried Chicken Breasts with Indian Yogurt Marinade recipe is the perfect dinner treat. And, it's adapted from "Martha Stewart's Cooking School."=
Author: Martha Stewart
Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy. For a quick flavor switch, try cilantro or basil instead of mint, and walnuts instead of pine nuts. Use a spoon to pack in the...
Author: Martha Stewart
This five-ingredient dinner is quick, easy, and delicious.
Author: Martha Stewart
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted...
Author: Martha Stewart
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Author: Martha Stewart
Make this Whole Roasted Chicken with Goat Cheese and Sage for a satisfying and tasty meal.
Author: Martha Stewart
Tasty slivers of pork shoulder and seasonings of ginger, garlic, soy sauce, and fiery Chinese chile paste add a Szechuan flair to fried rice.
Author: Martha Stewart
Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare.
Author: Martha Stewart
Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.
Author: Martha Stewart
A quick-and-easy Italian classic, chicken piccata gets its distinctive flavor from the capers, lemon juice, white wine, and parsley that are added to the sizzling meat at the last minute. This recipe is...
Author: Martha Stewart
We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Author: Martha Stewart
This sandwich possesses energy beyond that of ordinary lunch favorites thanks to salami, prosciutto, provolone, and an array of fresh tomatoes and roasted red peppers.
Author: Martha Stewart
Simple yet bold ingredients (including store-bought red curry paste) make this stir-fry inspired by the flavors of Thai cuisine a quick and exciting weeknight meal.
Author: Martha Stewart
This tasty sandwich is packed with protein and lots of flavor, thanks to turkey cutlets, mango chutney, Dijon mustard, grated Havarti cheese, and sliced Granny Smith apples.
Author: Martha Stewart
Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.
Author: Martha Stewart
Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.
Author: Martha Stewart
Small thin-skinned oranges work best here. Look for organic, as you are going to want to eat the whole fruit. The combination of sweet orange, lightly smoky bacon, and caramelized brussels sprouts is absolutely...
Author: Martha Stewart
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Author: Martha Stewart
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp for a vegetarian-friendly option.
Author: Martha Stewart
Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.
Author: Martha Stewart
You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild and sweet.
Author: Martha Stewart
Author: Martha Stewart
Lettuce isn't for your salads. Bibb or Boston lettuce works best in this dish -- they won't overpower the delicate taste of the leeks.
Author: Martha Stewart
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.
Author: Martha Stewart
This nutritious salad makes a healthy snack when served on top of a slice of thick bread.
Author: Martha Stewart
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than...
Author: Martha Stewart
Bacon, chopped onions, ketchup, and molasses provide a rich sauce for these "baked" beans, which are prepared entirely in the microwave. They're the perfect accompaniment to hot dogs or hamburgers.
Author: Martha Stewart
Prepared in one pan, this pork supper comes together as fast as you can slice and dice.
Author: Martha Stewart
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a...
Author: Martha Stewart
Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.
Author: Martha Stewart
Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely,...
Author: Martha Stewart
The classic Easter ham gets a flavor upgrade with this enticing mustard-maple glaze. Serve with mouthwatering Maple-Thyme Biscuits, if desired.
Author: Martha Stewart
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Author: Martha Stewart
This easy side is particularly great with roast pork or chicken curry.
Author: Martha Stewart
Travel south of the border in less than a half hour with this at-home Mexican supper.
Author: Martha Stewart
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Author: Martha Stewart
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata -- an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest...
Author: Martha Stewart
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type.
Author: Martha Stewart
This relish is a light, refreshing complement to fish. It works well with chicken, too.
Author: Martha Stewart