This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.
Author: Martha Stewart
Broilers vary in heat intensity; move the rack to a lower position if the chicken is browning too quickly, or to a higher rack if too slowly. Remove items from the baking sheet as done, if they're cooking...
Author: Martha Stewart
Garam masala is a spice mixture that's commonly used in Indian cuisine. If you can't find it in your supermarket, substitute 1 teaspoon ground cumin. Greek yogurt is a great base for a marinade -- it tenderizes...
Author: Martha Stewart
Author: Martha Stewart
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
It's back to school and back to work-all the more reason to have dinner ready in the freezer. This gluten-free recipe is made with ground dark-meat turkey, jalapeño chiles, crushed tomatoes, and shredded...
Author: Martha Stewart
This summery salad benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and...
Author: Martha Stewart
Sure to perk up a dreary winter day, this Caribbean-inspired dish uses bold, rich ingredients like chile peppers, coconut milk, and winter squash. A few generous handfuls of baby spinach and lean and mild...
Author: Greg Lofts
This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.
Author: Martha Stewart
This chicken casserole recipe, courtesy of Martha's makeup artist, Mary Curran, is perfect for feeding a hungry crowd.
Author: Martha Stewart
Quick-pickling vegetables for a crudité platter infuses them with a bright and snappy flavor while also preserving the crunch. This quick and easy recipe comes from renowned Southern chef Scott Peacock,...
Author: Martha Stewart
Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more healthful, but equally delicious, dish.
Author: Martha Stewart
Shop the freezer case, where you'll find standout selections, such as shrimp and peas -- here sauteed with fresh broccoli -- that are always in season.
Author: Martha Stewart
Peppery radishes and their greens are a natural pairing with creamy butter -- and add a bit of crunch and texture to this shrimp pasta.
Author: Martha Stewart
Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat in this pulled-pork sandwiches on brioche bun.
Author: Martha Stewart
This take on fried rice has less saturated fat, but more protein and fiber.
Author: Martha Stewart
Our Chicken Salad with Apple, Pomegranate, and Beet makes for a delicious, nutritious lunch.
Author: Martha Stewart
Author: Martha Stewart
Chef Marcus Samuelsson, of New York City's Restaurant Aquavit, adds dill to the beer-based batter, giving this lunch or dinner entree a distinctly Scandinavian twist.
Author: Martha Stewart
Fast-cooking whole-grain bulgur is a nice break from potatoes, rice, or pasta. When buying fish fillets, choose ones that are translucent, firm, and fresh-smelling.
Author: Martha Stewart
With this meaty Easy Bolognese Sauce stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes two quarts of sauce, enough for 2 to 2 1/2 pounds of pasta.
Author: Martha Stewart
Sweet and sticky, this chicken mixes kid-friendliness with sophistication. Scallions, a go-to ingredient in Japanese cooking, mellow when roasted.
Author: Martha Stewart
Author: Martha Stewart
This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon,...
Author: Martha Stewart
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Author: Martha Stewart
This mixed salad combines cherry tomatoes, two kinds of greens, four additional vegetables, and omega-3-rich tuna. The olive oil from the jarred tuna infuses the dish with flavor.
Author: Martha Stewart
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Author: Martha Stewart
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Author: Martha Stewart
When it comes to smorrebrod -- Denmark's open sandwiches -- smoked salmon and cream cheese is a familiar combination.
Author: Martha Stewart
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Author: Martha Stewart
This Grilled Fish with Spicy Cantaloupe-Cucumber Salad features Southeast Asian-inspired flavors of ginger, fish sauce, lime and mint. And, it only takes 30 minutes to prepare.
Author: Martha Stewart
The intense flavor of rosemary pairs well with the hearty taste of turkey. Add herbs to the pan after the turkey is seared to make a quick sauce.
Author: Martha Stewart
Author: Martha Stewart
Mix lump crabmeat with a silky homemade mayonnaise for the perfect summer salad, and then set it out with makings for sandwiches.
Author: Martha Stewart
This quick and easy homemade granola is a like a good bag of trail mix-but even better! Salty peanuts, dried cherries, and fat flakes of toasted coconut make up the mix-ins, while an egg white is added...
Author: Greg Lofts
A tangy paste of cilantro and mint adds vibrant flavor to the fish and zucchini.
Author: Martha Stewart
Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.
Author: Martha Stewart
In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey with Gravy.
Author: Martha Stewart
Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g protein, 4 g dietary fiber.
Author: Martha Stewart
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Author: Martha Stewart
Author: Martha Stewart
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Feel free to substitute black raisins for the golden raisins in this delicious no-cook dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This healthy Chinese dish is best made with homemade fish stock.
Author: Martha Stewart
Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove...
Author: Martha Stewart
Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.
Author: Martha Stewart