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
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
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
We love using thinly-sliced deli turkey in this sandwich, but deli ham or a variety of cold cuts would also go well in this large-scale sandwich that feeds the whole family.
Author: Martha Stewart
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Author: Martha Stewart
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
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
When the goal is to warm your belly (not weigh you down), this earthy stew -- with beef tenderloin, a rich, rose-spiked broth, and loads of colorful carrots, parsnips, onions, and turnips -- rises to the...
Author: Martha Stewart
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
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
Author: Martha Stewart
Buying baby food is as simple as picking the cans and containers off the grocery-store shelf, but making it at home can be just as quick and easy. If the puree is too thick, you can thin it with breast...
Author: Martha Stewart
Spinach greens will become tender in a few minutes after steaming, so don't walk away from them.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
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
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Author: Martha Stewart
For this tostada, flank steak, zucchini, and onions are marinated in a cilantro, garlic, and jalapeno puree, then grilled.
Author: Martha Stewart
Shrimp can be purchased already peeled and deveined, if you prefer not to do it yourself. Frozen shrimp are also a good option; thaw them in the bag in a bowl of water. Broilers vary in heat intensity;...
Author: Martha Stewart
Serve this polenta with our Lamb-and-Chestnut Stew.
Author: Martha Stewart
In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.
Author: Martha Stewart
Make dinner for one a healthy affair with a salad whose star is juicy-yet-lean steak and a vibrant orange-honey dressing.
Author: Martha Stewart
Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances...
Author: Martha Stewart
A pair of salads refresh leftover Spice-Rubbed Turkey Breast made earlier in the week; the spinach and couscous are dolled up in low-fat Dijon dressing.
Author: Martha Stewart
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
Bacon and toasted almonds add irresistible flavor and texture to snap beans. Regular green beans, wax beans, wide Romano beans, or thin string beans all cook in roughly the same amount of time.
Author: Martha Stewart
Author: Martha Stewart
A few ingredients are all it takes to elevate this versatile pantry staple.
Author: Martha Stewart
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
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
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
Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends...
Author: Lauryn Tyrell
Author: Martha Stewart
Take the classic Italian-American pairing of sausage and peppers and turn it into a fun, fast weeknight dinner. Crumbled spicy Italian sausage and chopped roasted red peppers are combined with orecchiette-the...
Author: Riley Wofford
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.
Author: Martha Stewart
Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish...
Author: Martha Stewart
Thinly sliced skirt steak, hard-boiled eggs, and romaine lettuce make up this simple main-course salad. Also try it with seared mahimahi fillets instead of the beef.
Author: Martha Stewart
Unhulled sesame seeds, available at Asian markets, will make the sauce creamy; the plain white variety will not produce the same results.
Author: Martha Stewart
Thin slices of scallions perk up this side and add a contrasting texture to a satisfying bowl of couscous. Bonus: this only take 5 minutes to prepare and 5 minutes to cook!
Author: Martha Stewart
We suggest you BYOS: Bring your own sardines. Or anchovies. Or canned salmon. Some tinned fish are a healthy treasure -- low in mercury and full of protein -- and they're a cinch to tote to work. Stash...
Author: Martha Stewart
Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste.
Author: Martha Stewart
Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful...
Author: Martha Stewart
This recipe from chef Emeril Lagasse is the perfect dish to kick your Easter dinner up a notch.
Author: Martha Stewart
This is a really yummy side dish that goes well with chicken or fish.
Author: Andrea
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Author: Martha Stewart
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Author: Martha Stewart
This delicious cod recipe is courtesy of chef Matt Tropeano.
Author: Martha Stewart
Author: Martha Stewart
Sherry vinegar, red-pepper flakes, and fresh mint are all you need to amp up these flame-kissed veggies. It's a crowd-pleasing side dish you can make when you the grilling season begins.
Author: Martha Stewart
This recipe of succulent roasted chicken breasts is courtesy of chef John Fraser from the New York City restaurant Dovetail.
Author: Martha Stewart