This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory smokiness and make it portable by serving slices...
Author: Lauryn Tyrell
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
Warm up a chilly evening with this hearty dish.
Author: Martha Stewart
The flavors of Thailand inspire this delectable sub sandwich. Fried shallots lend the sandwiches extra crunch-and even better, you can fry the fish in the allium-infused cooking oil. Rounding out the dish...
Author: Greg Lofts
The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritious and versatile, pumpkins are the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
Author: Martha Stewart
This recipe is a mild take on the traditional Hungarian dish. Traditional Chicken Paprikash is spicy, so feel free to add more or less spice, to taste.
Author: Martha Stewart
Simple aromatics and jasmine rice add flavor and fragrance to any meal.
Author: Martha Stewart
This chutney brings a little sweet heat to your pork tenderloin.
Author: Martha Stewart
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Author: Martha Stewart
A mix of smoky sausage, briny shrimp, tender potatoes, and sweet corn go into this casual southern dinner known as a low-country boil. Using a multicooker optimizes this classic recipe for those extra-warm...
Author: Lauryn Tyrell
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.
Author: Martha Stewart
Don't let any vegetables on hand go to waste; combine them to make this inexpensive stew.
Author: Martha Stewart
If the stuffing inside the turkey doesn't reach 165 degrees by the time the bird is done, transfer it to a baking dish and bake until it does.
Author: Martha Stewart
This is a fresh way to use leftover turkey and stuffing for an easy supper.
Author: Martha Stewart
Kraftskiva, a Swedish harvest celebration, is centered around a heaping platter of crayfish, which have been boiled with fresh dill. Crayfish need little more than a dollop of lemony mayonnaise to accentuate...
Author: Martha Stewart
Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges.
Author: Martha Stewart
Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.
Author: Martha Stewart
Brown rice makes a perfect accompaniment to this healthy dish.
Author: Martha Stewart
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy...
Author: Martha Stewart
The smoky marinade in our Barbecued-Chicken Salad doubles as a salad dressing. It would also be perfect for marinating grilled fish tacos or flavoring simple grilled veggies.
Author: Martha Stewart
Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young's "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to...
Author: Martha Stewart
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful...
Author: Martha Stewart
A spice mixture of toasted peppercorns, coriander, garlic, shallots, and sage flavors a pork shoulder that's perfectly succulent after slow, tenderizing cooking.
Author: Martha Stewart
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time of year.Adapted from "Blanc Vite," by Raymond Blanc....
Author: Martha Stewart
Author: Martha Stewart
Our version of the popular Chinese takeout is loaded with snow peas, water chestnuts, and boneless chicken. Chili paste gives this dinner recipe some zing.
Author: Martha Stewart
Author: Martha Stewart
This Arugula, Chicken, and Rice Salad is easy to make and satisfying. Using a store-bought rotisserie chicken saves time and effort in this herb-packed light summer salad.
Author: Martha Stewart
The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.
Author: Martha Stewart
Marinating poached shrimp in lime juice infuses the seafood with a zesty citrus flavor. Sweet mango, spicy jalapeno, and sharp cilantro add even more zing.
Author: Martha Stewart
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Author: Martha Stewart
Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two velvety textures and a Cantonese sauce.
Author: Martha Stewart
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes and Open-Faced Baguette with Prosciutto and Green Olive Tapenade.
Author: Martha Stewart
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family...
Author: Martha Stewart
Serve this creamy dish with our Mediterranean Chicken Stew.
Author: Martha Stewart
Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.
Author: Martha Stewart
This pasta is equally delicious warm and at room temperature.
Author: Martha Stewart
You'll need all-natural cedar plank to infuse the pork with a delicious smoky flavor. You can also turn off the center burner on a gas grill for a portion of the cooking time to keep it from burning.
Author: Martha Stewart
Poached chicken is prepared with noadded fat -- just water, garlic,herbs, and pepper.
Author: Martha Stewart
A quick and easy meal comes together with ingredients you probably already have in your kitchen.
Author: Martha Stewart
Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.
Author: Martha Stewart
This healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.
Author: Martha Stewart
In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment.
Author: Martha Stewart
Our stovetop recipe matches the ease and speed of a boxed mix but approaches the sublime flavor of more-involved baked varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites,...
Author: Martha Stewart
Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar...
Author: Martha Stewart
Author: Martha Stewart
Date molasses is the secret ingredient in these flavor-packed grilled lamb chops. It's paired with a toasted Arabic spice blend for the marinade, then joins white balsamic and chopped dates in the vinaigrette...
Author: Martha Stewart