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
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
This recipe was adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf; 2005).
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
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
Bring this one-pot dish to the table in three simple steps.
Author: Martha Stewart
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
Author: Martha Stewart
Author: Martha Stewart
This Boeuf Bourguignon recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1." It's a delicious French-style dish that makes for a lovely main.
Author: Martha Stewart
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
Most chicken enchiladas are dripping with cheese, but just a scattering of robust cotija in this casserolke is enough to satisfy.
Author: Martha Stewart
This whitefish and baked-salmon salad recipe from Josh Russ Tupper of Russ and Daughters is used to make his Super Heebster sandwich.
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
Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.
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
This rice gets its "dirty" color from small pieces of chicken livers.
Author: Martha Stewart
Using 39 ingredients and a precise culinary methodology, Martha's friend and banker Jane Heller's recipe creates a juicy roasted bird beneath a dramatic black lacquered crust. Remove the coating with tweezers...
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
This mouthwatering halibut recipe is courtesy of chef Eric Ripert, and goes wonderfully with his Arugula and Artichoke Salad.
Author: Martha Stewart
You only need a handful of ingredients to create this delicious roasted-pork meal.
Author: Martha Stewart
Author: Martha Stewart
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Author: Martha Stewart
Our grilled fish sandwiches are a simple twist on the Vietnamese banh mi.
Author: Martha Stewart
Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.
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
Grilled lobster and corn on the cob are brushed with spicy butter in this delicious recipe from chef Brad Farmerie. It's the perfect dinner to make when you're entertaining for a crowd in summer.
Author: Martha Stewart
This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.
Author: Martha Stewart
Martha's take on marak samak, a spicy fish stew that hails from Oman, relies on meaty swordfish and assertive ingredients like a homemade Arabic spice blend, caramelized onions and fennel, chiles, and...
Author: Martha Stewart
Author: Martha Stewart
This delicious and healthy salad is courtesy of "Martha Stewart's Healthy Quick Cook."
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Transform an ordinary chicken breast and spinach into an exotic dinner for one with just a few quick twists.
Author: Martha Stewart
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How...
Author: Martha Stewart
This puree is used as a garnish for chef Michael Anthony's Celery Root Soup with Brussels Sprouts and Chestnuts.Photo credit: Ellen Silverman
Author: Martha Stewart
This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with...
Author: Martha Stewart
Author: Martha Stewart
Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.
Author: Martha Stewart
The food of Emilia Romagna differs from that of the rest of the country in its richnes and complexity; Bolognese lasagna-with its venerated meat sauce-is no exception.
Author: Martha Stewart
Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit. Look for bocconcini-bite-size morsels of fresh mozzarella-at...
Author: Martha Stewart
This rich spread is an integral component in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
Whole-wheat spaghetti complements the zesty sauce while adding fiber. A little less peanut butter plus a lot more vegetables make this a no-guilt meal.
Author: Martha Stewart
This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.
Author: Martha Stewart
Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.
Author: Martha Stewart
For an extra-special evening, make this carefully-stirred, decadent dish.
Author: Martha Stewart
This pasta favorite is guaranteed to please every member of your family.
Author: Martha Stewart
The freshness and brilliance of the vegetable garden come together with extra-virgin olive oil in a vibrant pasta dish developed by Giuseppe Castellano of Luzzo's restaurant in New York City.
Author: Martha Stewart
One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables...
Author: Martha Stewart