This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
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
Breaded fish sticks are a surefire kid-pleaser nestled inside a flour tortilla with sweet red pepper; serve with tartar sauce.
Author: Martha Stewart
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Author: Martha Stewart
This recipe from chef Emeril Lagasse is the perfect dish to kick your Easter dinner up a notch.
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
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
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
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Author: Martha Stewart
Flaxseed oil is high in heart-healthy omega-3 fats. Better yet, its rich, nutty taste brings out the sweet, tart flavor of the apples and cranberries in this twist on a traditional Waldorf salad with Flaxseed-Oil...
Author: Martha Stewart
Author: Martha Stewart
This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even...
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
Serve this polenta with our Lamb-and-Chestnut Stew.
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
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.
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
Serve these cornbread muffins with our Buttermilk Chicken.
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
A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.
Author: Martha Stewart
Give this favorite a big nutrient boost by choosing the right ingredients. Skip the mayo and cheese, which add fat but not much else, and our Romesco Sauce instead.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.
Author: Martha Stewart
You can use chard, spinach, or collard greens in place of the mustard greens in this dish.
Author: Martha Stewart
A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.
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
For a kid-friendly (milder) dish, omit the jalapeños. To save time, use leftover or store-bought cooked chicken. Try sour cream and cilantro as toppings for these chicken enchiladas.
Author: Martha Stewart
This recipe for cornmeal-crusted oyster and black-eyed pea salad with jalapeno dressing is courtesy of chef Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Author: Martha Stewart
Benedetta Vitali, owner of Zibibbo restaurant in Florence, Italy, prepares pot roast in a uniquely Tuscan style. Instead of slowly braising a less tender cut of meat, she quickly cooks browned rump roast...
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
This lighter take on the lobster roll exchanges the mayo for a lemon-avocado puree and the usual buttered roll for a slice of grilled bread.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
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
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Author: Martha Stewart
Seared shrimp are seasoned with a sprinkling of salt and complemented by a tangy aioli dipping sauce.
Author: Martha Stewart
Author: Martha Stewart
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Author: Martha Stewart
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Author: Martha Stewart
Pineapple and traditional jerk flavorings come together to marinate juicy, seared pork chops that will have you yearning for the Caribbean even if you've never been.
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
In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.
Author: Martha Stewart
Lime juice and sesame oil lend Asian flavors to this main-course salad, perfect for a simple weekday lunch or dinner.
Author: Martha Stewart
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or chilled in a chicken salad.
Author: Martha Stewart