Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio...
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
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Author: Martha Stewart
This recipe for delicious chicken-leg cacciatore is courtesy of chef Andrew Carmellini, and can be found in "Urban Italian."
Author: Martha Stewart
Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.
Author: Martha Stewart
Blend these healthy vegetables, white beans, and pasta for a complete meal in a bowl.
Author: Martha Stewart
This spicy stir-fry dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead of peanut, for a twist.
Author: Martha Stewart
Author: Martha Stewart
The flavors of Southeast Asiawere the inspiration for thislean, delicious burger, whichhas an alluring floral note oflemongrass and a good dose ofginger, too.
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
The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.
Author: Martha Stewart
Escarole has a slight, pleasant bitterness balanced by a sweetness. It turns mild, even sweeter, and surprisingly buttery when cooked.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat....
Author: Martha Stewart
Author: Martha Stewart
This flavorful seafood dish makes a lovely summer dinner.
Author: Martha Stewart
Author: Martha Stewart
A piquant paprika rub brings bold flavor to grilled salmon steaks.
Author: Martha Stewart
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This...
Author: Martha Stewart
Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars...
Author: Martha Stewart
This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.
Author: Martha Stewart
This method develops a flavorful crust (and is not as scary as it looks).
Author: Martha Stewart
Author: Martha Stewart
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American favorite. A short-grain rice such as Bomba, from...
Author: Martha Stewart
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
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
This modern spin on the classic Cobb replaces chicken with smoked salmon, a nice match to crisp bacon and creamy buttermilk dressing.
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes rotisserie chicken and bottled barbecue sauce.
Author: Martha Stewart
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata,...
Author: Martha Stewart
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also...
Author: Martha Stewart
The buttermilk-dill marinade is what makes this a standout roast chicken.
Author: Martha Stewart
Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.
Author: Martha Stewart
This simple pasta dish featuring crunchy croutons, broccoli, and a light garlic sauce is ready in just 30 minutes.
Author: Martha Stewart
Shrimp in a crunchy sesame coating served over noodles in a silken sauce embodies the seeds' dual textural characteristics in a single dish.
Author: Martha Stewart
Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.
Author: Martha Stewart
A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
Author: Martha Stewart
This recipe calls for a hot-smoked salmon fillet. Unlike cold-smoked salmon (usually sold in thin slices), hot-smoked salmon is fully cooked and flaky.
Author: Martha Stewart
Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Author: Martha Stewart
A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.
Author: Martha Stewart
More sassy than saucy, these tangles of whole-wheat pasta and spicy arugula are studded with crushed toasted pistachios, the sweet zest of a Meyer lemon, and pungent shallots. Use a fragrant extra-virgin...
Author: Martha Stewart
For this ultimate beachside summer sandwich, mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Afterwards, they're nestled into a soft hoagie roll along with homemade...
Author: Shira Bocar
Peppery arugula is the ideal foil for creamy Arborio or Carnaroli rice in this side dish.
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
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.
Author: Martha Stewart
Roasting fillets is an easymethod with delicious results -- plus, preparation and cleanupare minimal. This dish is agood starting point if you'reintimidated by cooking fish.
Author: Martha Stewart
All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture,...
Author: Greg Lofts
A creamy homemade salad dressing, free of commercial stabilizers, is another boon for salad makers. The anchovy in this one is undetectable but adds a salty, briny flavor; you can substitute salt, if desired.From...
Author: Martha Stewart
Olive-oil poached salmon are served over lemony pea stew with pistachios, and a celery-root puree.
Author: Martha Stewart