The salmon is roasted alongside the vegetables, then served with a slightly sweet bell-pepper relish.
Author: Martha Stewart
This recipe is based on the French dish "choucroute garnie" (garnished sauerkraut). Don't let the fancy name fool you -- it's simple to make and is the ultimate comfort food.
Author: Martha Stewart
This salad gets tang from lemons and salty bite from the anchovies.
Author: Martha Stewart
One-pan roasting means fast cleanup, and saving broccoli speeds up dinner tomorrow -- you can use it for Vegetable Frittata with Roasted Potatoes and Garlic.
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
Author: Martha Stewart
Bring this one-pot dish to the table in three simple steps.
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
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
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
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
For a substantialsalad, pearl barley is matched with dilland poached salmon, an excellent sourceof protein.
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
This classic Albanian dessert of shredded phyllo dough is dusted with vanilla sugar and walnuts and baked until golden brown.
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
Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.
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
Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.
Author: Martha Stewart
While green goddess is traditionally made with chervil, chives, or tarragon, sorrel is an excellent stand-in. The verdant herb adds a distinctive tart, tangy flavor to the creamy dressing. Serve alongside...
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 recipe uses the TurboChef oven to get a turkey on the table in what seems like no time at all.
Author: Martha Stewart
Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!
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
Squid isn't just for calamari -- try this Chinese-style squid stir-fry for an affordable weeknight meal.
Author: Martha Stewart
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill...
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
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
Serve the marmalade with crackers or bread and a firm cheese, such as cheddar or manchego.
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
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 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
This recipe was adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf; 2005).
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
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
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
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
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
The Chicken Salad with Avocado Dressing livens up your chicken salad without using any mayo.
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
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
This roasted chicken dish gets an extra kick of spicy from a mixture of chile powder and paprika that gets rubbed in to the skin.
Author: Martha Stewart
Author: Martha Stewart
These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven),...
Author: Anna Kovel
This mouthwatering halibut recipe is courtesy of chef Eric Ripert, and goes wonderfully with his Arugula and Artichoke Salad.
Author: Martha Stewart
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Author: Martha Stewart
Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.
Author: Martha Stewart
This low-calorie salad gives you half your daily servings of fruits and vegetables.
Author: Martha Stewart