Rice noodles have a pleasing nutty flavor. Use this pumped-up pesto to top eggs, beans, and whole grains.
Author: Martha Stewart
The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar dressing.
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
A whole side of salmon is a great thing to make for an easy summer dinner party, but fillets will work just as well.
Author: Martha Stewart
This chicken Piccata dish takes only minutes to cook, so make sure to have all the necessary elements organized, and prepare the chicken at the last moment.
Author: Martha Stewart
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
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
This one-pot meal is quick, easy, and delicious.
Author: Martha Stewart
Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of...
Author: Martha Stewart
This Thai stew doesn't simmer for hours -- coconut milk gives instant flavor and shrimp cook in mere minutes.
Author: Martha Stewart
After experimenting for a while, we finally came up with a New York-style ricotta cheesecake that works perfectly in a 7-inch cheesecake pan that fits in an Instant Pot®. This recipe is great for a cheesecake...
Author: Sweet Pete
Stalks of lemongrass garnish grilled chicken breasts flavored with a a soy-lemongrass marinade.
Author: Martha Stewart
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated artichokes, arugula, and shaved Parmesan bring...
Author: Greg Lofts
Just a little bit of saffron helps gives this seafood stew its fragrance and beautiful hue.
Author: Martha Stewart
In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.
Author: Martha Stewart
A blend of spices that includes paprika and chili powder is a great base for a quick chicken rub.
Author: Martha Stewart
Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.
Author: Martha Stewart
Swap fresh goat cheese for the feta if you'd like in this Mediterranean-inspired pasta dish that's easy to throw together in a short period of time.
Author: Martha Stewart
Marmalade makes an instant glaze for roast chicken that the whole family will enjoy.
Author: Martha Stewart
Moist pieces of chicken derive their crunchy coating from cornflakes in this clever oven-fried variation on an all-American favorite. Rutabaga, a member of the cabbage family, adds to the flavor of mashed...
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.
Author: Martha Stewart
Turkey breast rolled with fresh herbs, orange zest, and spices is covered with pancetta and then roasted. It's sliced and offered atop a dressing made with farro (a whole grain), oranges, black grapes,...
Author: Martha Stewart
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
These savory muffins are portable -- and perfect for a festive occasion, like a picnic.
Author: Martha Stewart
A Japanese variant on hot-pot cooking, shabu shabu is a common dish in Tokyo tourist hot spots and local Japanese neighborhoods (colloquially called "Little Tokyos" or "Japantowns") in countries such as...
Author: Martha Stewart
If you want your vodka to have a strong lemon flavor, you can simply add more lemons or steep the peels longer.
Author: Martha Stewart
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted...
Author: Martha Stewart
Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.
Author: Martha Stewart
Warm tomato vinaigrette replaces bacon and blue cheese dressing in this riff on a classic steakhouse dinner.
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Author: Martha Stewart
This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiments and seasonings.
Author: Martha Stewart
The pairing of spicy Buffalo sauce with blue cheese is an American classic -- this salad brings the two together again with delicate sauteed shrimp and escarole.
Author: Martha Stewart
This easy recipe for rehydrating chickpeas is perfect as a base for anything from hummus, to salad, to soup.
Author: Martha Stewart
Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors in this dish.
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
Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.
Author: Martha Stewart
Crushed coriander seed and crumbled bay leaves make a crisp coating. Hanger steak has an intense, beefy flavor that's a great match for these spices. Also try it with meaty fish steaks.
Author: Martha Stewart
Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra.
Author: Martha Stewart
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.
Author: Martha Stewart
This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their...
Author: Martha Stewart
Think of this dish as a one-stop shop for all your nutritional needs -- and a great use for leftover cooked rice.
Author: Martha Stewart
This recipe adapted from Suzanne Goin's "Sunday Suppers At Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005)
Author: Martha Stewart
Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce.
Author: Martha Stewart
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Author: Martha Stewart
Kerry Simon, executive chef at Jean-Georges' Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often served as an accompaniment to steak.
Author: Martha Stewart
Spike your soy sauce with dry vermouth and sambal oelek to take your weeknight stir-fry to new heights.
Author: Martha Stewart