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
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
Author: Martha Stewart
Martha draws inspiration from kubaibat hayel, a popular Arabic dish of grape leaves stuffed with rice, vegetables, and spices, for this riff on stuffed cabbage. Roasted lamb chops make it special enough...
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
Make this Market Salad with Poached Chicken for a satisfying, healthy lunch.
Author: Martha Stewart
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
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
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
This recipe adapted from Suzanne Goin's "Sunday Suppers At Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005)
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
Our Chicken Salad with Apple, Pomegranate, and Beet makes for a delicious, nutritious lunch.
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
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
Sweet and sticky, this chicken mixes kid-friendliness with sophistication. Scallions, a go-to ingredient in Japanese cooking, mellow when roasted.
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
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 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 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 sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
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
Israeli couscous, which is a type of pasta, holds up well during the long turkey-roasting time, retaining its firm texture.
Author: Martha Stewart
Serving the oysters and clams atop rock salt ensures that they stay upright -- and also makes a striking presentation.
Author: Martha Stewart
Made from nature's basics -- grains, nuts, and fruits -- homemade granola is healthy, tasty, and easy to prepare.
Author: Martha Stewart
This take on fried rice has less saturated fat, but more protein and fiber.
Author: Martha Stewart
This leg of lamb, redolent of garlic and oregano, can be marinated overnight and then given a quick turn on the grill while your dinner guests mingle.
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
This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.
Author: Martha Stewart
Author: Martha Stewart
Martha's turkey meatloaf sandwich makes a delicious -- and healthy -- lunch the whole family will love.
Author: Martha Stewart
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Author: Martha Stewart
No melted-butter baths here. Instead, succulent sweet lobster is tossed with Ruby Red grapefruit dressing, a pleasingly tart counterpoint with a hint of mint.
Author: Martha Stewart
Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, Kalamata olives, and lemon juice to make...
Author: Martha Stewart
Try this mouthwatering ricotta gnocchi recipe from chef Marc Vetri's "Il Viaggio di Vetri" cookbook for a special dinner.
Author: Martha Stewart
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 is a refined version of cioppino, the classic seafood stew. Serve as a first course, giving each person a variety of seafood.
Author: Martha Stewart
This version of the classic dish substitutes scallions for cheese. Serve with Baby Bok Choy with Chile and Garlic.
Author: Martha Stewart
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Author: Martha Stewart
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby...
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
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature or reheat gently in a saucepan. Serve the dip in ceramic bowls set over warming candles with...
Author: Martha Stewart
A homemade Indian spice blend makes this lamb dish authentic and delicious.
Author: Martha Stewart
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
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
Cook a full meal in a single dish -- fish and vegetables steamed to perfection in the microwave.
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
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