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
Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro for a flavorful...
Author: Martha Stewart
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
Author: Martha Stewart
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great filling for Scott Conant's Short-Rib Ravioli.
Author: Martha Stewart
If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.
Author: Martha Stewart
Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served.
Author: Martha Stewart
Straight from the oven, new potatoes are tossed with arugula in a lemony side salad for moist roasted chicken. Pretty impressive for five minutes of prep!
Author: Martha Stewart
Put a lighter spin on meatloaf with ground turkey that borrows delicious flavors of fall from apple, sage, ginger, and maple syrup.
Author: Martha Stewart
For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.
Author: Martha Stewart
Tender broccoli florets are sturdy enough to be paired with the hearty pieces of burger patties.
Author: Martha Stewart
A satisfying meal that will delight even the most discerning of palettes? Make this Roasted Chicken with Cheese Tortellini and everyone will be pleased.
Author: Martha Stewart
This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.
Author: Martha Stewart
This recipe uses the TurboChef oven to get a turkey on the table in what seems like no time at all.
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
This delicious tortelloni recipe is courtesy of Marcella Hazan and can be found in her cookbook, "Essentials of Classic Italian Cooking."
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
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.
Author: Martha Stewart
We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.
Author: Martha Stewart
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Author: Martha Stewart
This easy to make pasta dish is full of the fresh, sweet, green flavors of spring like mint, fava beans, and peas.
Author: Martha Stewart
This mild-tasting fish, flavored with gingery green tea, takes 20 minutes to get ready. Serve with quinoa.
Author: Martha Stewart
This side dish is simple to prepare but tastes far from plain-making it a great choice for accompanying a holiday roast like lamb or beef. Fragrant ginger, dill, and dates add aroma and texture to simple...
Author: Martha Stewart
Rice infused with the flavors of the "Cajun holy trinity" of onions, celery, and bell peppers, is the perfect accompaniment to spicy Italian sausage.
Author: Martha Stewart
A little broth goes a long way in this vegetarian Asian noodle dish -- and tofu and buckwheat soba noodles make it a protein powerhouse.
Author: Martha Stewart
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Author: Martha Stewart
Make this delicious ham and fontina sandwich with all the leftover ham you have from the holidays.
Author: Martha Stewart
Calamari's mild taste works well with virtually any combination of flavors, such as the watermelon and chile in this colorful salad.
Author: Martha Stewart
For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.
Author: Martha Stewart
Author: Martha Stewart
Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method but is as effective in terms of imparting lots of...
Author: Martha Stewart
Cookouts are about good food and good company -- form burger patties and prep toppings ahead, so you're ready to grill when friends arrive.
Author: Martha Stewart
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Author: Martha Stewart
Mash a ripe avocado with mayonnaise, mustard, and capers for a quick homemade spread.
Author: Martha Stewart
This simple -- yet delicious -- chopped salad for one is a perfect lunch to take on the go.
Author: Martha Stewart
Author: Martha Stewart
This classic French recipe calls for poussins, which are very small young chickens and produce tender meat.
Author: Martha Stewart
Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.
Author: Martha Stewart
Author: Martha Stewart
Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade tomato sauce.
Author: Martha Stewart
Author: Martha Stewart
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Author: Martha Stewart
This hearty salad is packed with protein; grilled chicken breasts are diced and paired with diced avocado, chickpeas, red onion, and poblano peppers. A fresh vinaigrette with cilantro and lime is the finishing...
Author: Martha Stewart
A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and rice vinegar.
Author: Martha Stewart
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Author: Martha Stewart
A quarter-cup of store-bought passion-fruit vinegar can be substituted for the passion fruits, honey, and vinegar.
Author: Martha Stewart
A Southern side isn't complete without meat to season your veggies. Ham hocks added to these green beans, with a tablespoon of sugar, give them Southern charm and flavor.
Author: Martha Stewart
Roasted salmon fillets rest on a bed of watercress. Buttermilk and sour cream are blended with spinach, parsley, and watercress in a creamy green sauce that is chilled and drizzled over the fish.
Author: Martha Stewart