Author: Martha Stewart
Author: Martha Stewart
Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.
Author: Martha Stewart
Don't let any vegetables on hand go to waste; combine them to make this inexpensive stew.
Author: Martha Stewart
Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like lamb shoulder needs to collapse into a shreddable,...
Author: Lauryn Tyrell
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
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
This method develops a flavorful crust (and is not as scary as it looks).
Author: Martha Stewart
The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the rice in a big pot of salted water and cook on high...
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
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
A pesto made with parsley, lemons, and capers adds a savory tang to this roasted-chicken-and-potatoes dinner. Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole...
Author: Martha Stewart
In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.
Author: Martha Stewart
Author: Martha Stewart
Peppery arugula is the ideal foil for creamy Arborio or Carnaroli rice in this side dish.
Author: Martha Stewart
Author: Martha Stewart
Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and...
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
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
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
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
This recipe for Govind Armstrong's pickled red onions is used in his recipe for Grilled Cheese with Pulled Short Ribs. The recipe comes from his cookbook, "Small Bites, Big Nights."
Author: Martha Stewart
Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the...
Author: Martha Stewart
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
Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder,...
Author: Greg Lofts
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
Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A...
Author: Martha Stewart
Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.
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
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
Author: Martha Stewart
Serve this juicy cut of meat on top of buttered noodles.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
It's easy to vary this recipe: Use firm tofu or chicken instead of fish.
Author: Martha Stewart
Peppery arugula and tangy goat cheese provide the filling for rolled-up chicken cutlets. They look impressive on the plate, but couldn't be easier to make.
Author: Martha Stewart
This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.
Author: Martha Stewart
"Frenched" racks of lamb have had the rib bones scraped clean.
Author: Martha Stewart
The flavorful broth contains no fat, making this dish an excellent choice for a light and very healthy dinner.
Author: Martha Stewart
In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired...
Author: Martha Stewart
In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.
Author: Martha Stewart
This fluffy couscous is the perfect side dish to our Moroccan Chicken.
Author: Martha Stewart
Pork paillards are given a tropical emphasis with a garnish of grilled pineapple, chopped cilantro,and fresh-squeezed lime juice.
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
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
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
Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's...
Author: Martha Stewart
This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.
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
Roasting chickens packed in salt yields moist, delectably savory meat. The skin on this chicken gets very salty, so remove it before serving.
Author: Martha Stewart
Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor. In our experience, this isn't...
Author: Martha Stewart