Trying to fit more heart-healthy fish and whole grains into your diet? Achieving those noble weeknight dinner goals just got easier with this Mediterranean-inspired dinner of Skillet Cod with Bulgur, Zucchini,...
Author: Greg Lofts
The idea behind this beautiful and delicious lunch or dinner salad is to use up all the remnants left in your refrigerator from the weekend's meals. Hard-boiled eggs, along with anchovies and olives, bring...
Author: Martha Stewart
Whip up this healthy smoothie in no time at all with five good-for-you ingredients-banana, frozen blueberries, dates, almond butter, and flaxseeds.
Author: Martha Stewart
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto...
Author: Martha Stewart
Author: Martha Stewart
Pappardelle, from an Italian verb meaning "to gobble up," is an apt name for a sturdy pasta that fills out a hearty veal stew.
Author: Martha Stewart
Succulent lobster replaces the lettuce in this luxurious take on the classic BLT. Hard-boiled eggs and avocado add heft to the sandwich (and welcome pops of color to the serving platter!).
Author: Martha Stewart
This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.
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
A cast-iron skillet will make quick work of this breakfast-inspired pie and it will turn out a crisp, chewy crust that rivals what a traditional pizza oven can do. Hearty enough for the main event, this...
Author: Lauryn Tyrell
This parchment-baked trout is about as simple as dinner gets. It's also fast and requires virtually no cleanup.
Author: Martha Stewart
Its generally mild flavor and delectable textures make summer squash versatile.
Author: Martha Stewart
This spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.
Author: Martha Stewart
Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin.
Author: Martha Stewart
A diner favorite, plus an easy red-onion salad, makes for an easy and economical dinner.
Author: Martha Stewart
Nonfat buttermilk and yogurt replace mayonnaise in this Chicken and Spring-Vegetable Salad, made with fresh peas and artichoke hearts.
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
Barely wilted shoots brighten a vegetable stir-fry of snow peas, bok choy, and shiitake mushrooms.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Fig Marmalade and Blue Cheese.
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
Breaded pork combined with crunchy fennel makes a one-pan recipe that you'll keep coming back to.
Author: Martha Stewart
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Author: Martha Stewart
When you roast a piece of salmon properly, the result is so tender it verges on buttery. Succulent spring onions, cooked with the fish until they're caramelized, are the perfect accompaniment.
Author: Martha Stewart
Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra.
Author: Martha Stewart
Smoked ham hock adds undeniable flavor to this delicious black-eyed peas recipe.
Author: Martha Stewart
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue...
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
Author: Martha Stewart
Author: Martha Stewart
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Author: Martha Stewart
Use this homemade pasta dough from Corton chef Paul Liebrandt to make his spectacular Lobster Ravioli with Lobster Vinaigrette.
Author: Martha Stewart
Perfect simple dinners with our fried chicken cutlets, topped with mozzarella, sweet pickled peach, and bocconcini salad.
Author: Martha Stewart
This recipe makes enough for 1 whole chicken, cut into parts, or six 1-inch-thick bone-in pork chops.
Author: Martha Stewart
Use this homemade hot sauce from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" in their Barbecue Sauce or as a delicious way to add extra spice to any dish.
Author: Martha Stewart
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Author: Martha Stewart
Squid provides bold color and sophisticated flavor to this updated take on the traditional Valencian dish known as Fideua Negra.
Author: Martha Stewart
Pureed acorn squash and ricotta cheese make a rich, creamy filling in this tasty alternative to traditional lasagna. Using no-boil noodles reduces the preparation time by about 30 minutes.
Author: Martha Stewart
Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.
Author: Martha Stewart
Author: Martha Stewart
Double this recipe and use leftovers for an easy-to-reheat lunch. Chop the broccoli, flake the salmon, and toss with rice.
Author: Martha Stewart
This salmon dish is high in protein and fiber but low in fat.
Author: Martha Stewart
Mint and lemon zest add a bright note to this simple side dish.
Author: Martha Stewart
Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.
Author: Martha Stewart
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.
Author: Martha Stewart
You can serve a flourless "pasta" with these strands of spaghetti squash. It comes together in under one hour for a light and flavorful weeknight meal inspired by shrimp scampi.
Author: Martha Stewart
The créme fraiîche in this Mediterranean tuna salad can be replaced with mayonnaise.
Author: Martha Stewart
Cranberries and chestnuts bring traditional Thanksgiving flavors to this remarkably light, nutty, satisfying side.
Author: Martha Stewart
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Author: Martha Stewart