Spit-roasting chickens on the grill ensures an evenly juicy bird.
Author: Martha Stewart
To make the rich, brown sauce that is key to the flavor of this dish, it is important not to rush the initial searing of the meat. To make peeling the pearl onions easier, soak them first in warm water...
Author: Martha Stewart
This recipe for tea-poached salmon is courtesy of chef Kevin Stanton.
Author: Martha Stewart
Our pared-down Nicoise will transport you straight to the Riviera. Boil the eggs and potatoes the night before; assemble the salad in the morning so the flavors meld by afternoon.
Author: Martha Stewart
This recipe reinvents the stuffed, baked potato with a Southwestern twist, using our Taco Filling on top of a sweet-potato base.
Author: Martha Stewart
Buckwheat soba noodles have a wonderful earthy flavor that's terrific with shrimp and vegetables. Serve this family-friendly option for dinner with any toppings you prefer, such as peas, red bell pepper,...
Author: Martha Stewart
There's no need to add salt to gravy made from a brined turkey.
Author: Martha Stewart
Use leftovers to create a substantial sandwich. Together with surplus sliced beef, some Swiss cheese, and a smear of Russian dressing on rye, it can be griddled into melting deliciousness to create this...
Author: Martha Stewart
Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California, uses this dipping sauce for her Rice Rolls with Shrimp and Mushrooms.
Author: Martha Stewart
These delicious cured tomatoes from A Voce chef Missy Robbins can be used to make her Spaghetti alla Chitarra con Pomodoro, Tomato-Marinated Grilled Fish, and Mozzarella Salad with Tomato Marinade.
Author: Martha Stewart
Prepare a marvelous spring meal with this recipe for ale-battered soft-shell crab, pea-shoot pistou, and sauteed ramps from chef Sean Brock.
Author: Martha Stewart
Backyard barbecuing becomes an easy weeknight option with quick-cooking pork chops and a crisp cucumber-dill salad.
Author: Martha Stewart
Spaghetti-like udon are piled high with sweet crab, crisp cucumber, and peppery sprouts, and then drizzled with a tart dressing made with the juice of yuzu, a type of Asian citrus.
Author: Martha Stewart
Marinate the chicken in this Marinated Chicken with Cucumber-Mint Salad the day before and serve it with the pita bread and a salad that only takes a few minutes to put together.
Author: Martha Stewart
Use extra roast chicken to make sandwiches or chicken salad.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.
Author: Martha Stewart
This delicious recipe is courtesy of Maricel Presilla of Cucharamama restaurant.
Author: Martha Stewart
This recipe, brought to us by cookbook author Maya Kaimal, is exceptionally flavorful because the bluefish is marinated with a piquant rub of cayenne, turmeric, and salt before cooking.
Author: Martha Stewart
Author: Martha Stewart
Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.
Author: Martha Stewart
Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino cheese -- and perhaps a handful of toasted almonds...
Author: Martha Stewart
Striped bass takes on savory Asian flavors in this impressive recipe from Michael Cimarusti, head executive chef at Providence.Also try:Black Sea Bass with Matsutake Mushrooms and Rosemary
Author: Martha Stewart
This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.
Author: Martha Stewart
Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.
Author: Martha Stewart
This recipe was sent in by Eric Wolff of Guilford, Connecticut.
Author: Martha Stewart
This curry is delicious on its own or served over cooked rice, preferably basmati or other long-grain white rice. Curry powder and fresh ginger bring warm, spicy flavor to each bowl.
Author: Martha Stewart
This recipe is courtesy of Donald Barickman, a longtime chef and backyard barbecuer who knows that simply smoked oysters are best served melted butter, cocktail sauce, and lemon wedges.
Author: Martha Stewart
Meyer lemons give this brisket, perfect for a family-friendly Passover dinner, a slightly floral, not sour, flavor and aroma. Pomegranate-studded gremolata adds juicy bites of color too.
Author: Martha Stewart
Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.
Author: Martha Stewart
Using the finest pecorino romano (sheep's milk) cheese and a food processor for some of the prep set this simple meatball recipe apart.
Author: Martha Stewart
A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
Author: Martha Stewart
This great recipe for carne asada tacos is courtesy of the Calexico Cart in New York City.
Author: Martha Stewart
Serve this dish alone or pair with our Sauteed Shrimp.
Author: Martha Stewart
This pasta dish is a holiday staple in some Italian households.
Author: Martha Stewart
Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.
Author: Martha Stewart
Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes.
Author: Martha Stewart
This bucatini with breadcrumbs and bottarga recipe is courtesy of Martha's personal chef, Tony Esnault. It's a delicious pasta recipe everyone will love.
Author: Martha Stewart
This recipe is from the Rai Rai Ken restaurant and is used to make Shoyu Ramen.
Author: Martha Stewart
Author: Martha Stewart
Soy sauce, peanut butter, fresh ginger, and garlic make a lively sauce for steamed eggplant, snow peas, and red bell pepper in this weeknight dish. The wide pappardelle noodles have plenty of surface area...
Author: Martha Stewart
It's the go-to dinner for any summer night: tender, garden-fresh lettuce piled atop herb-infused chicken breasts. After sauteing the paillards with sage, deglaze the skillet with a little vinegar, throw...
Author: Martha Stewart
This recipe for chicken and dumplings comes from Julieanne Ratliff.
Author: Martha Stewart
Leftover batter may be reserved for other vegetables such as red bell pepper strips, zucchini spears, steamed broccoli florets, or very thinly sliced sweet potato. Batter and fry in batches until crisp...
Author: Martha Stewart
This recipe for sea salt-crusted pink snapper with ice wine nage is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.
Author: Martha Stewart
As well as red snapper, this elegant preparation can be used for any whole round fish in the same size range, such as branzino, sea bass, trout, or Arctic char. The salt crust ensures moist and flavorful...
Author: Martha Stewart
The tenderloin is the leanest cut of pork. Black-eyed peas and the monounsaturated fat in avocados help regulate glucose.
Author: Martha Stewart