Serve with separate individual bowls of rice and oshitashi.
Author: Martha Stewart
Havarti, a mild semisoft cheese from Denmark, makes this chicken salad-filled wrap super creamy. By assembling the wraps with layers of ingredients, you're guaranteed to get chicken, cheese, and spinach...
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
This delicious recipe comes from Martha's friend Li Pei Mei.
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
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
Wrapping ears of corn with bacon and sprinkling a mixture of cayenne and coarse salt makes this side dish especially flavorful.
Author: Martha Stewart
Garlic-parsley butter dresses up a simple strip steak for a quick and impressive dinner.
Author: Martha Stewart
Serve this stew-like chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough...
Author: Martha Stewart
This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.
Author: Martha Stewart
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart
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
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Author: Martha Stewart
This recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
A buttermilk marinade makes this boneless pan Fried-Chicken Paillard features tender and juicy chicken breast; flattening the breast cuts down on the cooking time.
Author: Martha Stewart
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.
Author: Martha Stewart
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Author: Martha Stewart
Our lightened-up version of a Chicken Marsala-a delicious chicken standby-has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing....
Author: Martha Stewart
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
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
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
This recipe is courtesy of Susan Spicer and can be found in her new cookbook, "Crescent City Cooking."
Author: Martha Stewart
This roasted jumbo prawn recipe is courtesy of chef Jim Botscaos and can be found in his cookbook, " The New Greek Cuisine."
Author: Martha Stewart
This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.
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
It's extra-crunchy and protein-packed, thanks to flaxseeds, almonds, pepitas, and the egg white that binds them all together. Just bake it up and break it up into snackable shards for breakfast on the...
Author: Riley Wofford
Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.
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
Simple penne pasta is tossed with a hearty, flavorful sauce using ingredients that can be found in your pantry.
Author: Martha Stewart
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.
Author: Martha Stewart
The bacon gives a nice bite to this side dish of green beans.
Author: Martha Stewart
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.
Author: Martha Stewart
There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.
Author: Martha Stewart
A homemade spice mix gives this fish, which cooks on top of the rice, a flavor boost.
Author: Martha Stewart
We took out some of the fat, but none of the flavor from this Tex-Mex dish.
Author: Martha Stewart
Author: Martha Stewart
This light recipe packs in the flavor for a meal that comes together quickly for a family dinner any night of the week.
Author: Martha Stewart
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
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
This delicious steamed bass recipe is from chef Andrew Carmellini.
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
You can also use this marinade on rib or loin chops.
Author: Martha Stewart
On her Harvest Show episode, Martha improvised this savory saute using vegetables from a studio audience full of farmers.
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
You can use any variety of bell pepper or cherry tomato in this recipe.
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
Something special happens when you cook with your kids, and when you use this recipe for DIY pizzas, your little ones can experience just how much fun making meals together can be.
Author: Martha Stewart
The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.
Author: Martha Stewart