The snack mix can be made one week ahead and stored at room temperature.
Author: Martha Stewart
This delicious recipe for fideos with fava beans and shrimp comes courtesy of Joey Campanaro.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.
Author: Martha Stewart
This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is the magic in the marinade-rubbed over the ribs which...
Author: Greg Lofts
A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.
Author: Martha Stewart
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers...
Author: Martha Stewart
This bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin. If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half...
Author: Martha Stewart
This recipe is brought to us by author, journalist, and Mediterranean food expert Anissa Helou
Author: Martha Stewart
Wrapping ears of corn with bacon and sprinkling a mixture of cayenne and coarse salt makes this side dish especially flavorful.
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
We took out some of the fat, but none of the flavor from this Tex-Mex dish.
Author: Martha Stewart
We've trimmed down a speeded-up Tex-Mex classic, ready in just 40 minutes. For beefy flavor without excess fat, pick ground sirloin instead of chuck. We've added extra portions of traditional (and nutritious)...
Author: Martha Stewart
Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are at their peak in late summer and early fall.
Author: Martha Stewart
Author: Martha Stewart
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Author: Martha Stewart
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Author: Martha Stewart
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout...
Author: Martha Stewart
Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.
Author: Martha Stewart
Apples and pork are a classic combination; here, the apples are cooked with white wine and shallots for an even richer flavor.
Author: Martha Stewart
To toast walnuts, spread them on a baking sheet and heat in a 350-degree oven until fragrant, 5 to 10 minutes.
Author: Martha Stewart
Serve these basic meatballs atop spaghetti for a classic meal.
Author: Martha Stewart
Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with marshmallow topping, and her famous cherry Jell-O mold. Her...
Author: Martha Stewart
This traditional Louisiana sub sandwich uses flounder and is topped with spicy tartar sauce.
Author: Martha Stewart
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Author: Martha Stewart
Use this green sauce recipe with Chicken Enchiladas Salsa Verde. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Light and fluffy, this spelt bread won't crumble when you slice or butter it! I had a difficult time finding a recipe that didn't taste like a cardboard brick or crumble when you sliced it. With much experimenting...
Author: jynx
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
Author: Martha Stewart
Koftas are like Middle Eastern meatballs -- we've packed our version full herbs for maximum flavor and brightness.
Author: Martha Stewart
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.
Author: Martha Stewart
The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed...
Author: Martha Stewart
To turn this vegetable stir-fry into a healthy vegetarian main, add seared cubes of extra-firm tofu. Serve over rice.
Author: Martha Stewart
Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.
Author: Martha Stewart
You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own.
Author: Martha Stewart
Author: Martha Stewart
Try other fish fillets, like cod or trout. Any variety of small potato will work, too.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, Sizzling Skillets and Other One-Pot Wonders, Harper Studio Publishers, New York, 2011, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.
Author: Martha Stewart
You can use any variety of bell pepper or cherry tomato in this recipe.
Author: Martha Stewart
In this Riviera-inspired sandwich stuffer, a simple vinaigrette marries potatoes, green beans, Nicoise olives, tomatoes, and tuna. When only a baguette will do for a sandwich, scoop out the interior; you'll...
Author: Martha Stewart
These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Author: Martha Stewart
Make this festive dinner for Halloween using bow-tie pasta (bats) and melted mozzarella cheese (cobwebs). They're stirred into a quick homemade marinara sauce along with pre-cooked chicken sausage for...
Author: Martha Stewart
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula to eat alongside the chops.
Author: Martha Stewart
For this easy weeknight dinner, shrimp tacos get smokiness from the grill and also from canned chipotles in adobo, a hardworking pantry item that does its job spectacularly in small doses. A fennel slaw,...
Author: Lauryn Tyrell
Author: Martha Stewart
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on...
Author: Martha Stewart