Use leftovers from a roast to whip up this tangy mani-course salad.
Author: Martha Stewart
The toasty combo of quinoa, walnuts, oregano and goat cheese, with a sauce made from dried ancho chiles, fills mid-size poblano peppers.
Author: Martha Stewart
Sweet shrimp and fish groundtogether form a rich, juicyburger. This recipeblends the perfect amount ofscallion, parsley, and lemonjuice to hone and polish its flavor.
Author: Martha Stewart
A quick and easy weeknight dinner of za'atar-spiced chicken kebabs, with soft pita bread, crunchy cucumbers flecked with mint, and a fast garlick-y yogurt sauce.
Author: Shira Bocar
Serve these sandwiches with your favorite accompaniments, such as mustard, sliced white onion, and pickle chips.
Author: Martha Stewart
Seafood is traditional Italian Christmas Eve fare, and this classic baccala ravioli is one of chef Mario Batali's favorite holiday dishes. The baccala, or dried cod, must be soaked for two days prior to...
Author: Martha Stewart
Fresh bluefish, meaty and flavorful, is ideal for grilling. Pancetta slices, tied around the herb-stuffed fillets, keep the fish from sticking.
Author: Martha Stewart
Braise these chicken legs in a garlic-soy sauce and see how tender and moist they become.
Author: Martha Stewart
These oven-dried tomatoes pair perfectly with a salad for a burst of summery flavor with every bite.
Author: Martha Stewart
Make this rice dish to accompany our Curried Chicken with Toasted Almonds.
Author: Martha Stewart
Easy to cook and great to share, mussels are terrificfor a quick supper.
Author: Martha Stewart
Author: Martha Stewart
Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate...
Author: Martha Stewart
Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside any number of side dishes for an unforgettable...
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
Try a new burger alternative with this pork burger, a take on Italian sausage and peppers.
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
This delicious steak salad served with buttermilk dressing is ready in under 30 minutes.
Author: Martha Stewart
A little sweet, a little tart, and entirely delicious, this Early Girl tomato jam is adapted from a recipe by Blue Chair Fruit founder Rachel Saunders.
Author: Martha Stewart
Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
Author: Martha Stewart
Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.
Author: Martha Stewart
A total crowd pleaser, this delicious chicken parmesan takes mere minutes to make. Start with our baked Breaded Chicken Cutlets from the freezer.
Author: Martha Stewart
This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Author: Martha Stewart
This delicious sea bass recipe is courtesy of Chris Bridges. Download and print theOrigami Box Template for one-of-a-kind presentation.
Author: Martha Stewart
If you want to serve this dish right away, cook the pasta completely (don't toss with oil), then add the hot pasta to the sauce as instructed in step 4.
Author: Martha Stewart
Leftovers don't have to be drab. Use lamb in a Mediterranean-style wrap.
Author: Martha Stewart
Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.
Author: Martha Stewart
This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.
Author: Martha Stewart
Make this sauce for Shrimp Summer Rolls.
Author: Martha Stewart
This pheasant is trussed and roasted golden brown then served with a fricassee of fennel, wild rice, and roasted chestnuts for a fall-inspired meal fit for a king.
Author: Martha Stewart
Mu shu pancakes steam quickly; warm eight at a time so they will stay pliable. Set out the duck and all the accompaniments so guests can fill their own pancakes.
Author: Martha Stewart
A whole chicken is usually a better value than separate pieces. To prep the avocado, split it in half, discard the pit, and put cut-up slices directly onto roast chicken tacos.
Author: Martha Stewart
Everyday hot dogs and black beans give the appearance of worms in dirt in this Halloween-centric recipe. Martha displayed this fun dish on a specialMonster Buffet during her Halloween Monster Bash with...
Author: Martha Stewart
We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.
Author: Martha Stewart
There are two things that really say summer to us-seafood and all things grilling. This dinner, made with shrimp, corn, and sausage, contains the fundamental ingredients of a shrimp boil. They're threaded...
Author: Martha Stewart
Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young's "Stir-Frying to the Sky's Edge" cookbook omits any...
Author: Martha Stewart
This aromatic soffritto is used to make Yellow-Pepper Soup from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick
Author: Martha Stewart
This delicious linguini recipe is courtesy of Pino Luongo and Mark Straussman and can be found in their cookbook, "Two Meatballs in the Italian Kitchen."
Author: Martha Stewart
Author: Martha Stewart
My husband loves kosher salt, so I made a homemade seasoning salt with it for him. I use it whenever called for in a recipe, tastes just like the kind I buy at the store.
Author: DAVES_POOKY
The tuna is sauteed only briefly, so ask your fishmonger to cut the steaks as uniformly as possible to ensure even cooking.
Author: Martha Stewart
Somen are thin Japanese noodles made from wheat flour; they're available in the Asian section of many grocery stores. Vermicelli or thin spaghetti can be used instead.
Author: Martha Stewart
This simple lemon meringue recipe is used to make Scott Bieber's Lemon Meringue Cake.
Author: Martha Stewart
Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
Author: Martha Stewart
Beef stew gets a hearty lift when served over egg noodles.
Author: Martha Stewart
Miso, Japanese bean paste, makes a sweet finish for this fish dish.
Author: Martha Stewart