This simple -- yet delicious -- chopped salad for one is a perfect lunch to take on the go.
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
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
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
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
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
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
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
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
Author: Martha Stewart
You can indulge in this light, airy French treat without feeling feel weighed down.
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
The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as...
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
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
Sauteed shallots and mushrooms are combined with tangy creme fraiche, piquant horseradish, and fresh dill to create a richly flavored sauce for pasta.
Author: Martha Stewart
This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.
Author: Martha Stewart
This delicious Latin-inspired recipe is courtesy of Carmen Gonzalez.
Author: Martha Stewart
Fruit chutney is available in most supermarkets. Look for the chunkiest version you can find.
Author: Martha Stewart
Stick to two or three toppings for the most delicious pizzas; here, we call for anchovies, onions, and garlic.
Author: Martha Stewart
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
These Asian greens serve as a leafy green bed for our Grilled Tuna with Miso Shallot Caramel.
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
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
Combine this nutritious fish with south-of-the-border staples -- tortillas, cilantro, lime -- for an unexpected microwave meal.
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
Author: Martha Stewart
Author: Martha Stewart
Simple and kid-friendly, this healthy dish of brown rice, beans, and tomato sauce is perfect on its own but can easy be paired with grilled chicken.
Author: Martha Stewart
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
This one-pan Mediterranean-inspired meal is quite the package, thanks to an easy oven-baked method and a lively spice rub of Aleppo pepper, thyme, coriander, and orange zest. Once drizzled generously with...
Author: Lauryn Tyrell
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Author: Martha Stewart
This quick pasta starts and ends in the skillet. A handful of fresh zest coats the noodles and lends brightness to the collards.
Author: Martha Stewart
Serve this steak with your favorite sides, such as mashed potatoes and vegetables. Our Garlic-Pepper Sauce infuses the meat with loads of flavor.
Author: Martha Stewart
Bring this delicious Mediterranean dinner to your table in three simple steps.
Author: Martha Stewart
Author: Martha Stewart
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 classic French recipe calls for poussins, which are very small young chickens and produce tender meat.
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Here, it makes a flavorful alternative to...
Author: Martha Stewart
If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.
Author: Martha Stewart
Quick to make and spectacular to serve -- that's this entree. The shrimp are simply roasted in salt, which keeps them juicy.
Author: Martha Stewart
Eggplant does double duty in this hearty dish -- baby eggplants are stuffed with a sweet-and-savory lamb filling, and Italian eggplant is paired with roasted red peppers for a bright, smoky relish.
Author: Martha Stewart
Mash a ripe avocado with mayonnaise, mustard, and capers for a quick homemade spread.
Author: Martha Stewart
This delicious recipe for General Oglethorpe's shrimp and grits comes courtesy of Joe Barnett Jr.
Author: Martha Stewart