Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird with a fragrant paste of spices, onion, and yogurt...
Author: Martha Stewart
Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.
Author: Martha Stewart
This healthy fish recipe calls for baking the trout instead of frying it and includes not just vegetables in the accompanying slaw but fruit too. It's a dinner that hits all the right notes.
Author: Martha Stewart
Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.
Author: Martha Stewart
This recipe can be doubled easily. Use a larger steamer, about ten inches in diameter, to cook all four portions at once in the same basket.
Author: Martha Stewart
Use this easy shalott vinaigrette recipe when making our Red Romaine Salad with Walnuts and Eggs.
Author: Martha Stewart
Deli ham partners with bread and sage in a stuffing for chicken breasts. The on-hand side is sauteed broccoli with garlic and vinegar.
Author: Martha Stewart
Sesame seeds have a delicious nutty flavor. For an even coating, press them into the chicken so they stick. The seeds can spoil quickly, so refrigerate any unused ones. Thinly sliced beef, turkey, or pork...
Author: Martha Stewart
In this easy and nutritious weeknight recipe, a kale salad is prepared and left to marinate in the dressing, which ensures crunchy-not tough-greens (thanks to the tenderizing effects of the olive oil)....
Author: Shira Bocar
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce are tempered by sweet grilled peppers.
Author: Martha Stewart
Author: Martha Stewart
Making wasabi mayonnaise is a simple way to add an extra kick of flavor to burgers and sandwiches. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly,...
Author: Martha Stewart
Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.
Author: Martha Stewart
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures....
Author: Martha Stewart
This summer, cook up a spicier, zestier twist on the burger -- it's sure to become a new favorite. Poblano adds gentle heat to the topping for these burgers; if you like, serve them with watermelon and...
Author: Martha Stewart
Make good use of Thanksgiving leftovers in this updated quesadilla.
Author: Martha Stewart
Author: Martha Stewart
Even your most staunchly anti-broccoli family member will ask for seconds when the veggies are tossed with cauliflower, crisp bacon, shallot, and sherry vinegar.
Author: Martha Stewart
This is a satisfying pork and pasta dish you can make any time. Mix the arugula and pasta together with a lemony dressing.
Author: Martha Stewart
Braising short ribs in the oven can be a four-hour process. This recipe takes a fraction of that time.
Author: Martha Stewart
Moroccan flavors abound in this meal, which is both spicy and sweet.
Author: Martha Stewart
Skinless chicken breast meat dipped in egg whites and ground whole-wheat crackers forms a healthier chicken parmigiana that's sure to be a favorite.
Author: Martha Stewart
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and...
Author: Martha Stewart
Even in a time crunch, you can take comfort in having dinner as a family thanks to quick-cooking new potatoes and frozen green beans. In this hearty meal, the green beans become extra soft when simmered...
Author: Martha Stewart
Couscous will soak up the color and flavor of whatever liquid you cook it in; water infused with a red beet will impart a deep blush.
Author: Martha Stewart
Halibut is braised in white wine and flavored with bacon and carrots, a preparation known as "a la Barigoule" that was inspired by a Provencal peasant dish.
Author: Martha Stewart
This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Author: Martha Stewart
Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.
Author: Martha Stewart
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Author: Martha Stewart
Martha fixes this yummy dog food mix every morning for her dogs.
Author: Martha Stewart
This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.
Author: Martha Stewart
One bite, and you'll recognize this sandwich as a new version of an old favorite. It's a BLT, with bacon, lettuce, and sauteed green tomatoes between waffles made with cornmeal and sharp cheddar.
Author: Martha Stewart
For a delicious lunch any day of the week, try this ham-and-cheese baguette.
Author: Martha Stewart
Freezing and thawing the chicken cutlets in the marinade infuses them with flavor. You can also cook them without freezing, just marinate for 30 minutes.
Author: Martha Stewart
Author: Martha Stewart
This veggie pasta is packed with garden-fresh produce -- dig in!
Author: Martha Stewart
Author: Martha Stewart
The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.
Author: Martha Stewart
Chef Marcus Samuelsson shared this recipe for barbecued oxtail from his cookbook, "The Soul of New Cuisine."
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
Prepare your own vinaigrette for this easy no-cook salad by simply shaking all the ingredients in a jar.
Author: Martha Stewart
These sandwiches are packed with vibrant flavors, and with the substitution of roasted potatoes in place of chips or fries, you can still feel satisfied without the guilt.
Author: Martha Stewart