This Easter favorite uses a fully cooked cured ham, which only needs to be warmed through.
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
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
For a tasty and healthy alternative to red meat, try this salmon burger from Liran Mezan of BLT Burger.
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
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
Tender broccoli florets are sturdy enough to be paired with the hearty pieces of burger patties.
Author: Martha Stewart
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
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
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
The secret to delicious gravy is a homemade stock, which you can prepare while the turkey roasts in the oven.
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
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.
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
Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.
Author: Martha Stewart
Why pick up take-out? The microwave brings these Chinese spareribs to the table in practically no time.
Author: Martha Stewart
This wheat berry couscous recipe is courtesy of chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.
Author: Martha Stewart
This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.
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
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.
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
Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic, and spicy peppers. It's also delicious with skirt...
Author: Martha Stewart
The yogurt sauce is an excellent complement to the poached fish.
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner.
Author: Martha Stewart
This fluffy couscous is the perfect side dish to our Moroccan Chicken.
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
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
This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.
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
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Author: Martha Stewart
You can grill the chicken ahead of time, and store, refrigerated, until serving.
Author: Martha Stewart
This rich dish travels well, making it perfect for outings such as picnics.
Author: Martha Stewart
Satisfy your deli-sandwich cravings with this hearty creation -- roast beef, pickles, cucumbers and mayo on a kaiser roll.
Author: Martha Stewart
Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.
Author: Martha Stewart
An innovative sauce transforms tinned tuna, making the dish suave enough for company.
Author: Martha Stewart
Author: Martha Stewart
Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.
Author: Martha Stewart
The potent, tangy flavor of frozen orange juice concentrate adds lots of flavor to this dish.
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
Author: Martha Stewart
Author: Martha Stewart
This Mediterranean-inspired panzarella is full of rich butter beans and oil-packed tuna for a salad that is as exciting as it is filling.
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
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
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
Make this Roast Chicken with Cauliflower and Sweet Potatoes for a nutritious one-pan weeknight meal.
Author: Martha Stewart
An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.
Author: Martha Stewart
You only need a handful of ingredients to create this delicious roasted-pork meal.
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