This delicious recipe is courtesy of Vincent Nargi from Cafe Cluny.
Author: Martha Stewart
Boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. Topped with sour cream, salsa, and ripe avocado, this one-pan...
Author: Shira Bocar
Here, the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. The pan juices make for an intensely flavored "jus" for serving.
Author: Martha Stewart
Ed McFarland shared his recipe for the lobster rolls he serves at his restaurant, Ed's Lobster Bar, in New York City.
Author: Martha Stewart
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy...
Author: Shira Bocar
Author: Martha Stewart
Author: Martha Stewart
Kids will love our cheese-and-corn dumplings, which help make a turkey-vegetable soup that's both comforting and delicious.
Author: Martha Stewart
Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry.
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type. Martha made this recipe on Cooking School episode 407.
Author: Martha Stewart
These tamales have a smoky, chipotle flavor to go with the sweet corn.
Author: Martha Stewart
Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes...
Author: Martha Stewart
Wilted lettuce and peas is a classic side dish. This hearty version is substantial enough for a lunchtime main course.
Author: Martha Stewart
Oil-cured olives are very different from canned, and it's worth the extra effort to find them. There will be quite a few left over from this recipe; they should be served alongside the salad, with crusty...
Author: Martha Stewart
This great dinner recipe is courtesy of chef Joey Campanaro.
Author: Martha Stewart
Persimmons add sweetness and a splash of autumn color to roast pork.
Author: Martha Stewart
Author: Martha Stewart
In this comforting winter side dish, kale is topped with spicy-sweet Italian sausage.
Author: Martha Stewart
Panko is the key to the crisp, golden crust surrounding this special occasion-worthy roasted beef tenderloin.
Author: Martha Stewart
Simple swaps turn a guilty pleasure into a sensible supper. Whole-wheat pasta, chicken sausage, and roasted veggies make eating well effortless.
Author: Martha Stewart
Author: Martha Stewart
Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
Author: Martha Stewart
Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual Macque Choux Pudding.
Author: Martha Stewart
Author: Martha Stewart
This same method can be used to make a green pea puree for babies.
Author: Martha Stewart
Enjoy a classic Italian dish at home with this recipe for chicken cacciatore, a comforting hunter-style stew. Also Try:Lemony Kale Salad, Creamy Polenta with Parmesan
Author: Martha Stewart
Our baked version of the classic buttermilk fried chicken still has plenty of crunch. It's perfect alongside cornbread and cucumber-celery salad. Cook an extra chicken breast alongside the breaded pieces...
Author: Martha Stewart
A last-minute get-together requires a main dish that doesn't need to be marinated. Serve this impressive salmon, glazed with a Cuban-inspired green sauce made with cilantro, jalapeño, and citrus that...
Author: Martha Stewart
Author: Martha Stewart
This delicious spaghetti and meatballs recipe is courtesy of Gerry DiSanto.
Author: Martha Stewart
If you have cooked shrimp on hand, this easy lunch can be ready in minutes.
Author: Martha Stewart
Blanching these bitter greens and letting the anchovies, lemon and olive oil do their thing make this an appetizing supper.
Author: Martha Stewart
Whole-wheat somen noodles are thin, light, delicate, and soft. Similar to vermicelli, these Japanese noodles are often served cold in summer months. They add substance to this crunchy, colorful slaw.
Author: Martha Stewart
A savory-sweet balsamic glaze and easy rub give these sandwiches a double dose of flavor. They can be made ahead to make getting them on the table a snap.
Author: Martha Stewart
Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish with tortilla chips or crumble in cornbread.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Swirling butter into the pan sauce of the savory-sweet pork chops makes smoother and richer.
Author: Martha Stewart
This tasty salmon recipe is courtesy of chef Daniel Boulud, owner of Bar Boulud.
Author: Martha Stewart
The secret to great hamburgers is in the ingredients, according to chef Michael Lomonaco. He recommends using equal parts sirloin and chuck.
Author: Martha Stewart
Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.
Author: Martha Stewart
This delicious pasta dish is courtesy of Ron Suhanosky.
Author: Martha Stewart
This mouthwatering cod recipe is from the January 2009 issue of Everyday Food.
Author: Martha Stewart
A paillard is simply a skinless, boneless chicken-breast half that you butterfly and pound thin. It's one of the speediest routes to a lean meal: While you prep and saute it, roast some squash and red...
Author: Martha Stewart
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas is a fresh take on a Southwestern dish. It gets its crunch from pumpkin seeds and cabbage. Pro tip: Use the tortillas to make a wrap or serve them...
Author: Martha Stewart
Grilled chicken gets a boost from fragrant Masaman-curry and tart lime. After the bread and meat get some smoky flavor from the grill, they're topped with peanuts and celery for a delightful crunch, then...
Author: Martha Stewart
Whole Szechuan peppercorns give this dish pops of the mouth-tingling numbness that's traditional to Szechuan cuisine. Look for black bean sauce and chili bean paste in Asian markets or in the Asian aisle...
Author: Martha Stewart
A dab loads any meal with Provencal flavor. Try with: green beans, goat cheese, grilled lamb.
Author: Martha Stewart
Instead of ground beef, fill flour tortillas with tender steak and a quick cabbage slaw -- all ready in 20 minutes.
Author: Martha Stewart