In this classic French dish, components are typically kept separate, not tossed together. But you can still mix it up with delicate ingredients. Simply put bulkier items at the bottom of your bowl, and...
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
Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should...
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
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
Similar to ceviche, carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to "cook" it (i.e., firm up the flesh as heat would) in minutes. If you...
Author: Martha Stewart
Chef Tom Colicchio shared his technique for how to saute fish as part of our Chefs' Secrets series.
Author: Martha Stewart
A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette.
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
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
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
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
Author: Martha Stewart
Whole tuna steaks or salmon fillets can also be coated with the crust mixture.
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
If you've got leftovers from last night's salmon dinner, use them for today's lunch. Serve with whole-grain crackers and your favorite on-the-go vegetables, such as carrot sticks, radishes, broccoli florets,...
Author: Martha Stewart
Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.
Author: Martha Stewart
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Author: Martha Stewart
This delicious recipe for steamed halibut with lemon olive quinoa salad is a wonderfully simple supper to prepare.
Author: Martha Stewart
Pair garlic-scented pork with mashed acorn squash -- the sweetness enhances the pork. Add a mixed green salad alongside, if you like.
Author: Martha Stewart
Pasta and meatballs in tomato sauce twirl together onto a fork and then dance with your taste buds. All the elements work in concert: The spaghetti is slightly firm in contrast to the tender meatballs,...
Author: Martha Stewart
Aromatic fresh dill brightens both the the tender dumplings and the hearty chicken-and-mushroom stew beneath them in this warming, winning dinner.
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
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
Escarole is a sturdy, pleasantly bitter green. You can use spinach, if you prefer.
Author: Martha Stewart
This savory, briny side hints at warmer months.
Author: Martha Stewart
Swap the typical hard boiled egg for a soft-poached one in this Cobb Salad with Poached Eggs, that puts a delicious spin on the classic. The runny yolk becomes part of the dressing in this salad that's...
Author: Martha Stewart
To make a healthy gift that friends and family will devour this season, skip the fruitcake and go for granola instead. Once you've got the basic recipe down, try the tasty variations.
Author: Martha Stewart
Both the vinaigrette and the poaching liquid for the chicken are prepared with fresh tarragon. (When buying this herb, look for true French tarragon, which has a delicate anise flavor, rather than the...
Author: Martha Stewart
Apple, fennel, onion, thyme, and black pepper add flavor to the breadcrumb crust on this pork loin roast.
Author: Martha Stewart
This recipe is brought to us by Jimmy Rodriguez, owner of three New York City restaurants, including Jimmy's Bronx Cafe.
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
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
This delicious dinner recipe is featured in "Where Flavor was Born" by Andreas Viestad.
Author: Martha Stewart
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Author: Martha Stewart
For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.
Author: Martha Stewart
Author: Martha Stewart
Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for...
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
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
Author: Martha Stewart
This recipe for chicken and thai basil dumplings makes a delicious meal that everyone will enjoy.
Author: Martha Stewart
Our take on takeout -- with ginger, soy, and sesame in the mix -- is better tasting and better for you. No chopsticks needed. Fix a double batch tonight, and bring some for lunch tomorrow; its good hot...
Author: Martha Stewart
This great recipe is courtesy of Josh Eden and should be served as a side to his Eggs Benedict.
Author: Martha Stewart
In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve...
Author: Martha Stewart
We went all out with our new Croque Monsieur; it's a triple cheese threat made with Fontina in the sandwich, Parmesan in the bechamel sauce, and grated Gruyere on top.
Author: Martha Stewart
A Southern-style stew of black-eyed peas, escarole, potatoes, and lean turkey sausage is not only nutritious but especially gratifying on a chilly evening.
Author: Martha Stewart
Creamy cauliflower is low in carbohydrates, making it a good accompaniment (instead of potatoes) to this rich-tasting beef stew. To keep the beef cubes from sticking to the pan, let them form a crust before...
Author: Martha Stewart