Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip, would work just as well.
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
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
This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.
Author: Martha Stewart
Use this recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, to make Sweet Potato Gnocchi, Drunken Prunes, and Amaretti.
Author: Martha Stewart
The créme fraiîche in this Mediterranean tuna salad can be replaced with mayonnaise.
Author: Martha Stewart
Using the broiler for this fish dinner brings out new flavors.
Author: Martha Stewart
This cold noodle dish was inspired by the taste of buckwheat blinis with smoked salmon and creme fraiche.
Author: Martha Stewart
Author: Martha Stewart
Coconut milk and green curry paste flavor a quick stew of cod, eggplant, and sweet potatoes.
Author: Martha Stewart
Jerk chicken is a traditional Jamaican dish that gets its name and a little bit of heat from Jerk Seasoning, a blend of herbs and spices.
Author: Martha Stewart
Serve this succulent, tangy barbecued chicken with Corn and Radish Salad.
Author: Martha Stewart
Udon noodles get their flavor here from a toasted sesame seed sauce.
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
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
World-renowned chef Geoffrey Zakarian shares a recipe for Spiced Short Ribs from his cookbook, "Town/Country."
Author: Martha Stewart
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black...
Author: Martha Stewart
These delicious potato chips are from Chef David Waltuck of Chanterelle restaurant.
Author: Martha Stewart
A holiday open house is the perfect opportunity to serve this hearty, robust French dish.
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
Basically, this recipe is nothing more than bacon and eggs with pasta, and many versions of it exist-some with the addition of cream and sometimes wine and parsley, too.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese...
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
Use to make Leftover Turkey Chili with Cheesy Cornbread Topping.
Author: Martha Stewart
Fragrant garlic ties everything together in this rustic pasta dish that calls for shredded meat leftovers--shredded chicken or pulled pork would be equally delicious.
Author: Martha Stewart
This is our simplest, best version of spaghetti and red sauce. Two types of tomatoes can be used with our basic method: ripe cherry tomatoes or canned Italian plum tomatoes.
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
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure...
Author: Martha Stewart
Author: Martha Stewart
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Author: Martha Stewart
If you think of turkey chili as less robust than the beefy original, think again. Our version starts with an ancho-tomato purée made with canned fire-roasted tomatoes or deep flavor.
Author: Martha Stewart
Dijon mustard counters the sweet maple syrup and apricot jam, giving this ham a more nuanced flavor.
Author: Martha Stewart
You can make this tangy dish even if you don't have a grill -- we've provided roasting instructions.
Author: Martha Stewart
Use this puree to make Raspberry and Meringue "Mess" and Strawberry Slush.
Author: Martha Stewart
Author: Martha Stewart
A simple sheet pan dinner with salmon fillets, crunchy croutons, garlicky broccolini, and quartered oranges is livened up with sumac, a spice popular in Middle-Eastern cuisines. It brings a tart and tangy...
Author: Martha Stewart
We brined our turkey for 24 hours, so leave plenty of time. If you don't want to brine yours, skip steps 1 and 2. If you don't have a stockpot large enough to hold the turkey and brine, use a clean, extra-large...
Author: Martha Stewart
For this dish, you'll need cedar grilling planks, available at some supermarkets and at surlatable.com.
Author: Martha Stewart
Cooking in parchment paper is quick, simple, and gives all the flavor without all the fat -- plus easy cleanup.
Author: Martha Stewart
This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.
Author: Martha Stewart
This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner....
Author: Shira Bocar
This rice pilaf recipe uses chives and onion for a flavorful iteration of the classic side dish.
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
Dark chicken meat is ideal for stews; it becomes more tender the longer and slower it cooks. To remove the thin top layer of the orange peel, use a vegetable peeler. Dredging the chicken in flour and then...
Author: Martha Stewart
With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant...
Author: Martha Stewart
Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and...
Author: Martha Stewart
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Author: Martha Stewart