Fruit chutney is available in most supermarkets. Look for the chunkiest version you can find.
Author: Martha Stewart
Combine this nutritious fish with south-of-the-border staples -- tortillas, cilantro, lime -- for an unexpected microwave meal.
Author: Martha Stewart
This red snapper recipe is courtesy of chef Harold Dieterle.
Author: Martha Stewart
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes,...
Author: Martha Stewart
Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.
Author: Martha Stewart
This rich dish travels well, making it perfect for outings such as picnics.
Author: Martha Stewart
Japanese soba noodles are lower in calories than regular pasta, with almost as much protein; their assertive flavor is matched here with rice vinegar, soy, and fresh cilantro.
Author: Martha Stewart
Bring this delicious Mediterranean dinner to your table in three simple steps.
Author: Martha Stewart
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
Put together a do-it-yourself burger station anchored by chef Elizabeth Karmel's savory beef patty blend. Also try: Beer-Can Chicken
Author: Martha Stewart
Cod's white, lean, mild-flavored meat makes it one of the most versatile and healthful fish. This delicious recipe for herb-marinated cod fillet is from chef Rick Moonen of Oceana Restaurant in New York...
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
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
We're big fans of the way citrus pairs with creamy avocado. This colorful salsa would be equally at home with chicken.
Author: Martha Stewart
With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying meal.
Author: Martha Stewart
The epitome of Greek cooking, these succulent broiled lamb chops are dressed with just a few simple ingredients that pack a lot of flavor.
Author: Martha Stewart
On your next Italian night, upgrade the pasta -- whole wheat adds extra fiber without extra effort. Pair it with veggies and a creamy sauce for a dinner kids will devour.
Author: Martha Stewart
The classic Cobb wins over even the most reluctant salad eaters with bacon and blue cheese. This iteration features a mouthwatering Mustard Vinaigrette.
Author: Martha Stewart
Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.
Author: Martha Stewart
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
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Author: Martha Stewart
A quick broth made with browned shrimp shells gives you just about all the flavor you need for this shrimp stew. Unlike its beef or lamb counterparts, which are thick and chunky with potatoes and other...
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
Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.
Author: Martha Stewart
Seattle chef Maria Hines poaches spot prawns -- a Northwestern delicacy -- slowly in butter to accentuate their tenderness and sweetness.
Author: Martha Stewart
Author: Martha Stewart
Thanks to frozen dough and ready-made sauce, making homemade pizza is easy as pie. Provolone has a richer flavor than mozzarella, so you don't need as much.
Author: Martha Stewart
Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.
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
Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.
Author: Martha Stewart
Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.
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
Lemon, grated cheese, and cooking water make up the remarkably simple sauce for this pasta. Baby fingerling potatoes in different colors look great, but any small boiling potatoes will taste good -- just...
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
In this refreshing noodle bowl dinner, crunchy mix-ins like carrots, cabbage, and cucumbers are tossed with a sweet and tangy mixture of lime juice, sweet chili sauce, and ginger. Thin rice noodles and...
Author: Martha Stewart
The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and the sandwich's tangy topping of charred tomatoes...
Author: Martha Stewart
Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a little spice.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.
Author: Martha Stewart
This recipe for oyster, eggplant, and tasso gratin is courtesy of chef Susan Spicer.
Author: Martha Stewart
Author: Martha Stewart
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.
Author: Martha Stewart
This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.
Author: Martha Stewart
When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint of lemon zest.
Author: Martha Stewart
Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner.
Author: Martha Stewart
Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego.
Author: Martha Stewart
No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.
Author: Martha Stewart