You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.
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
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
With just a skillet, you can turn a classic steak dinner into a handheld affair.
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
For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.
Author: Martha Stewart
Koftas are like Middle Eastern meatballs -- we've packed our version full herbs for maximum flavor and brightness.
Author: Martha Stewart
Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with...
Author: Lauryn Tyrell
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
Slow-cooked pork preps in minutes and is ready to made into a taco dinner at the end of a busy day.
Author: Martha Stewart
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart
Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.
Author: Martha Stewart
A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.
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
This stuffing has flavors that are rich, yet simple and balanced.
Author: Martha Stewart
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
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
Broiling chicken in a skillet atop leeks and potatoes infuses the vegetables with deep flavor as the chicken fat renders. The quick-cooking method and proximity of the skillet to the broiler also ensures...
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
This relish is a light, refreshing complement to fish. It works well with chicken, too.
Author: Martha Stewart
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Author: Martha Stewart
This dinner is family-friendly and makes a whole lot of food in a very short time.
Author: Martha Stewart
Author: Martha Stewart
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of...
Author: Martha Stewart
Infuse the flavors of Provence in to a bowl of penne tonight with this quick meal that comes together in the time it takes to boil the pasta.
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
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.
Author: Martha Stewart
Author: Martha Stewart
For juicy burgers, use ground turkey that's at least 7 percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
Author: Martha Stewart
The snack mix can be made one week ahead and stored at room temperature.
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
This quick pasta dish gets much of its savory richness from anchovies. Don't be afraid to try them -- when sauteed, their flavor mellows.
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
Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.
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
Yogurt and feta create a bright, tangy sauce for this Greek-inspired dish.
Author: Martha Stewart
Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well.
Author: Martha Stewart
You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise...
Author: Martha Stewart
This side pairs well with Braised Chicken with Butternut Squash and Cranberries or sauteed shrimp.
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
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the...
Author: Martha Stewart
This delicious ramen recipe is from Rai Rai Ken restaurant in Manhattan's East Village.
Author: Martha Stewart
Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.
Author: Martha Stewart
Serve olives with this tasty Spanish-infused ham and cheese sandwich.
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with raw meat without first boiling it for a few minutes...
Author: Martha Stewart
This anchovy-spiked dressing-which can be made in 10 minutes-goes well with grilled shrimp. It's a healthier version of the classic dressing and uses light mayonnaise and yogurt.
Author: Martha Stewart
Author: Martha Stewart