Put together a do-it-yourself burger station anchored by chef Elizabeth Karmel's savory beef patty blend. Also try: Beer-Can Chicken
Author: Martha Stewart
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
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
A tablespoon of mayo helps lend that tell-tale tangy flavor that everyone loves to this lower-in-fat recipe that instead relies on low-fat yogurt to bring creaminess.
Author: Martha Stewart
Moroccan flavors abound in this meal, which is both spicy and sweet.
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
Make good use of Thanksgiving leftovers in this updated quesadilla.
Author: Martha Stewart
A super creative way to serve ground pork! The meat is stir-fried with hoisin sauce, sambal oelek, and vinegar, then piled onto hot-dog buns and topped with fresh herbs and a tangy bok-choy-and-red-pepper...
Author: Martha Stewart
Green tomatillo tomatoes add fresh flavor to these crispy tostados, layered with spicy chicken, flavorful cabbage-pepper slaw, and smooth refried black beans.
Author: Martha Stewart
This mix of shrimp and veggies relies on Old Bay Seasoning for its zing.
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
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
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
This veggie pasta is packed with garden-fresh produce -- dig in!
Author: Martha Stewart
This pasta favorite is guaranteed to please every member of your family.
Author: Martha Stewart
If you like meatloaf, a quintessential comfort food, you'll love this leaner version made with ground turkey.
Author: Martha Stewart
Martha adapted this dish from chef Mike Price of Market Table restaurant in New York.
Author: Martha Stewart
This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine...
Author: Martha Stewart
For a delicious lunch any day of the week, try this ham-and-cheese baguette.
Author: Martha Stewart
Make a double batch, for now and later. These flavorful burgers can be frozen up to two months; thaw patties overnight in the refrigerator, and broil.
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
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
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
Author: Martha Stewart
This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.
Author: Martha Stewart
What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table after it's crisped and coating in a tamari-maple...
Author: Lauryn Tyrell
Used this poached chicken to fill our Healthy Chicken Potpie.
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
Slices of crisped pancetta and melted fontina cheese take the place of bacon and cheddar.
Author: Martha Stewart
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
This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
Author: Martha Stewart
Use this easy shalott vinaigrette recipe when making our Red Romaine Salad with Walnuts and Eggs.
Author: Martha Stewart
From Marcus Samuelsson's cookbook, "The Soul of a New Cuisine," try using green curry paste in plantain chutney for a delicious and exotic condiment.
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
While the South may have a reputation for some of the country's best fried chicken, this "Northern" fried chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" has taken Manhattan by storm. Photo...
Author: Martha Stewart
Author: Martha Stewart
Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.
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
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
Paillards are simply pork chops (or chicken cutlets) that have been pounded to a uniform thickness for even cooking; because they are so thin, the pieces cook very quickly. The pork can also be cooked...
Author: Martha Stewart
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Author: Martha Stewart
This quick-to-prep meal is just right for a warm summer night.
Author: Martha Stewart