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
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
This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.
Author: Martha Stewart
This tasty version incorporates fresh basil into the patty.
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
Seven simple ingredients are the building blocks for this dinner salad.
Author: Martha Stewart
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables.
Author: Martha Stewart
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
Thanks to the pressure-cooker setting on the Instant Pot, you can make this St. Patrick's Day classic in under two hours. The crowd-pleasing dish yields succulent corned beef and tender cabbage every time....
Author: Riley Wofford
This rich spread is an integral component in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Author: Martha Stewart
New York City chef Eric Ripert prepares Dover sole using a classic French cooking method.
Author: Martha Stewart
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.
Author: Martha Stewart
This tasty steak recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, is perfect for warm weather gatherings.
Author: Martha Stewart
This recipe for oyster, eggplant, and tasso gratin is courtesy of chef Susan Spicer.
Author: Martha Stewart
This is a colorful, delicious pasta dinner with a healthy dose of Swiss chard.
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
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
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
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
Protein will keep you full longer, and this recipe has two lean sources of it.
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
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
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
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
Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.
Author: Martha Stewart
This rice gets its "dirty" color from small pieces of chicken livers.
Author: Martha Stewart
Author: Martha Stewart
These slow-simmer beef tacos have just the right amount of spice.
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
These mile-high healthy tostadas made with shredded chicken sport a big helping of corn, peppers, and onions, plus salsa.
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
A tropical chutney of mango, pineapple, and fiery jalapenos is the perfect complement to this fish.
Author: Martha Stewart
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
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
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
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 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
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Author: Martha Stewart
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Author: Martha Stewart
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