This fall pasta combines the robust taste of blue cheese with seasonal beets.
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
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
This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.
Author: Martha Stewart
This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Author: Martha Stewart
These tostadas are a quick and tasty Mexican supper for any time. If the pepper jack cheese is too spicy, use regular Monterey Jack or cheddar.
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
With a few extra ingredients, this simple salad goes from light to hearty, but still healthy.
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
This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.
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
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
Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book."Also Try:Oregano-Garlic Green Chile Vinegar
Author: Martha Stewart
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
Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce, while jammy soft-cooked eggs serve as the perfect...
Author: Martha Stewart
This delicious cod recipe is courtesy of chef Matt Tropeano.
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
A few ingredients are all it takes to elevate this versatile pantry staple.
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
Martha's take on the popular Arabian Gulf meat-and-rice dish known as makbous calls for Cornish game hens and a bed of delicately spiced pearl couscous and yellow split peas.
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
Red onion adds a sweet note to roasted tomatoes. Toss the mix with whole-wheat pasta, and this quick weeknight dinner is ready in no time.
Author: Martha Stewart
In Greece, Mediterranean sea bass is known as "lavraki," and is considered a prized fish in Europe. Try this flavorful recipe from chef Jim Botsacos of Molyvos restaurant for your own Greek feast.
Author: Martha Stewart
The kids' menu staple gets an indulgent update, proving once again that bacon makes everything better.
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
The New York Strip is one of the most popular beef cuts found at steakhouses. Its natural marbling makes it one of the most flavorful steaks to cook at home.
Author: Martha Stewart
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While you play with the dough, the short ribs braise...
Author: Greg Lofts
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
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
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
Each of these tiny dumplings is about the size of your fingertip, so you can easily serve 20 to 25 to each person. It's traditional to invite two or three friends to help fill and seal the manti; after...
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
Adobo is the national dish of the Philippines. Of course the Instant Pot is not part of the traditional method of preparing adobo but it makes the vinegar-braised recipe so simple. Chicken thighs are transformed...
Author: Riley Wofford
For this tostada, flank steak, zucchini, and onions are marinated in a cilantro, garlic, and jalapeno puree, then grilled.
Author: Martha Stewart
Branzino, also called European sea bass, is a delicate white fish with a slightly sweet, nutty taste.
Author: Martha Stewart
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Author: Martha Stewart
Beer -- is there anything it can't do!? In this recipe from Emeril Lagasse's "Emeril at the Grill," it makes turkey extra juicy.
Author: Martha Stewart
Use this recipe to make our 8-Layer Lasagna.
Author: Martha Stewart
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed...
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
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
Author: Martha Stewart
Chef Cesare Casella's variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.
Author: Martha Stewart
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal.
Author: Martha Stewart
Leftover brisket makes for a twist on the classic sloppy joe, a deliciously messy sandwich that's as kid-friendly as it is appealing to adults.
Author: Martha Stewart
This tasty trio of hot dogs riffs on iconic regional sandwiches from Philadelphia, New Orleans, and Miami, each has all the key fixings. Grill a batch until charred, finish them off with your pick of Philly...
Author: Riley Wofford
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