Martha's version of this classic dish layers succulent beef short ribs with caramelized onions and colorful spiced basmati rice -- it's fit for any celebratory meal.
Author: Martha Stewart
After looking everywhere for a tried-and-true herb spelt bread and finding none, I made this one up myself. It's light, perfectly herby, and a great way to use up all that fresh rosemary and basil we have...
Author: My4NonBlondes
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
Flank steak is one of the least fatty, therefore less tender, cuts of meat, but a quick soak in a strong, spicy marinade flavors and tenderizes the meat without any added fat.
Author: Martha Stewart
A retro dish with timeless flavors, this winning chicken dinner offsets salty, briny olives with sweet, dark prunes. You can get it on the table in under an hour, thanks to the Instant Pot or pressure...
Author: Riley Wofford
Author: Martha Stewart
An innovative sauce transforms tinned tuna, making the dish suave enough for company.
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
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
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.
Author: Martha Stewart
Chicken cutlets, zucchini, and onions, grilled together, make the perfect burgers for poultry lovers. You can also try a thin New York strip steak in place of the chicken cutlet.
Author: Martha Stewart
You can grill the chicken ahead of time, and store, refrigerated, until serving.
Author: Martha Stewart
Make this classic salad even easier: Use half a store-bought rotisserie chicken instead of roasting chicken breasts at home. (Cook two extra eggs, and reserve some of the shredded chicken to make Cobb...
Author: Martha Stewart
Cassoulet, a hearty dish from southern France, is usually prepared with pork, sausage, and preserved duck or goose. Chicken thighs are a leaner substitute and are meaty enough to stand up to slow-cooking...
Author: Martha Stewart
Tossing sweet, juicy cherries with a grilled chicken salad brings the flavor in this Grilled Chicken with Cherries, Shallots, and Arugula, to a whole new level.
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 classic Albanian dessert of shredded phyllo dough is dusted with vanilla sugar and walnuts and baked until golden brown.
Author: Martha Stewart
Whole-grain crumbs make a nutty coating for baked catfish, which is rich in omega-3 fatty acids; Swiss chard is a great source of antioxidants.
Author: Martha Stewart
These mile-high healthy tostadas made with shredded chicken sport a big helping of corn, peppers, and onions, plus salsa.
Author: Martha Stewart
Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime...
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 recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry," and it's the perfect dish to make for Father's Day.
Author: Martha Stewart
Aromatic, slightly sweet fennel seed is the route to savory flavor for this pork tenderloin -- and in no time, too.
Author: Martha Stewart
The Chicken Salad with Avocado Dressing livens up your chicken salad without using any mayo.
Author: Martha Stewart
The potent, tangy flavor of frozen orange juice concentrate adds lots of flavor to this dish.
Author: Martha Stewart
Use this pesto recipe, adapted from chef Tom Colicchio's 'wichcraft restaurant, to make his Chicken Breast with Roasted Peppers and Mozzarella. Photo Credit: Bill Bettencourt
Author: Martha Stewart
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
Serve this flavorful dish with a good-quality store-bought chutney, and a simple green salad on the side.
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
The top round comes from the inside of a leg of lamb and is very tender. Because of its size, it does not take long to cook and is perfect for grilling.
Author: Martha Stewart
The salmon is roasted alongside the vegetables, then served with a slightly sweet bell-pepper relish.
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
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Author: Martha Stewart
Serve this chunky sirloin version of chili in a tin cup, for a dish that warms not only the stomach but also the hands.
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
Charmoula is a spicy Moroccan marinade that typically contains paprika, cumin, and garlic. The turmeric turns the couscous the color of the brilliant summer sun. For serving, spread the couscous on the...
Author: Martha Stewart
Mafaldine are flat noodles with ruffled edges that are a stunning shape to use in this bright, lemony scampi-inspired pasta recipe. It's a labor of love to make, but feeds six making it the ultimate dinner...
Author: Martha Stewart
This recipe calls for brining the turkey for 24 hours, so plan accordingly. If you choose not to brine, skip the first two steps. If your roasting pan fits only sideways in the oven, rotate the pan every...
Author: Martha Stewart
Author: Martha Stewart
This salsa is even better when made ahead (up to 1 week). Refrigerate it until ready to serve, at room temperature.
Author: Martha Stewart
This brown-paper package is anything but plain. Make a bunch; each is a complete light meal for one,including cannellini beans and shellfish (good sources of protein), carrot and greens (full of beta carotene),...
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
Creole seasoning gives the fish in this New Orleans sandwich a zesty kick, and because the fish is broiled instead of fried, it's a lighter option than what you might find in a restaurant.
Author: Martha Stewart
A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook fromMuthu's Restaurant.
Author: Martha Stewart
This is a colorful, delicious pasta dinner with a healthy dose of Swiss chard.
Author: Martha Stewart
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Author: Martha Stewart
Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad
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
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Author: Martha Stewart