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
This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.
Author: Martha Stewart
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Author: Martha Stewart
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
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
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
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
This great recipe is courtesy of Josh Eden and should be served as a side to his Eggs Benedict.
Author: Martha Stewart
Fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb. Serve with creamy Flageolet beans for a well-rounded and filling meal.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This salad can be tossed together before serving, but another delightful option is to spread the ingredients out on wooden cutting boards and let guests compose their own salads right at the table.
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
Whole tuna steaks or salmon fillets can also be coated with the crust mixture.
Author: Martha Stewart
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
Author: Martha Stewart
Five minutes of prep and an hour of doing nothing results in the most delicious roast chicken dinner, plus plenty of leftovers to use in soups, sandwiches, and more in the days that follow. Give this easy...
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
This cold noodle dish was inspired by the taste of buckwheat blinis with smoked salmon and creme fraiche.
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
Serve this succulent, tangy barbecued chicken with Corn and Radish Salad.
Author: Martha Stewart
Use this puree to make Raspberry and Meringue "Mess" and Strawberry Slush.
Author: Martha Stewart
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
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
Apple, fennel, onion, thyme, and black pepper add flavor to the breadcrumb crust on this pork loin roast.
Author: Martha Stewart
This delicious recipe for steamed halibut with lemon olive quinoa salad is a wonderfully simple supper to prepare.
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
Try a new burger alternative with this pork burger, a take on Italian sausage and peppers.
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
Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles are great as a garnish. Or try these Pickled Vegetable...
Author: Martha Stewart
Escarole is a sturdy, pleasantly bitter green. You can use spinach, if you prefer.
Author: Martha Stewart
A combination of farm-fresh vegetables and crispy bacon gives this recipe from chef Sam Beall's "The Blackberry Farm Cookbook" its delicious flavor. Also Try: Carrot Souffle
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 savory, briny side hints at warmer months.
Author: Martha Stewart
Rubbed with basil and spices, baked skinless chicken breast has a bright taste. Mango contributes heart-protective beta-carotene, and the lavash is a good alternative to a flour tortilla, which often has...
Author: Martha Stewart
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
This recipe for chicken and thai basil dumplings makes a delicious meal that everyone will enjoy.
Author: Martha Stewart
This is a hearty mix of chicken, tortillas, and spicy tomatoes in a creamy sauce and a taste delight to the whole family.
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
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
Author: Martha Stewart
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
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
This jalapeño dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his Cauliflower Jalapeno or Scallops and Brussels Sprouts.
Author: Martha Stewart
Melt a bit of this salty, spicy butter on top of grilled steak. Don't fear the funk -- anchovies add deep, umami flavor. We promise!
Author: Martha Stewart
This chicken dish uses an unexpected combination of ingredients. With raisins, olives, bell peppers, and new potatoes, it's offers up a symphony of flavor.
Author: Martha Stewart
A holiday open house is the perfect opportunity to serve this hearty, robust French dish.
Author: Martha Stewart