Author: Martha Stewart
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Author: Martha Stewart
Rather than double-fry it as they do in Baja, we rubbed ours with 3 spices and grilled it.
Author: Martha Stewart
Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar.
Author: Martha Stewart
Note: These recipes have been adapted from "The Babbo Cookbook" by Mario Batali. Photography by Christopher Hirsheimer. Copyright 2002 by Mario Batali. Photographs copyright 2002 by Christopher Hirsheimer....
Author: Martha Stewart
If you're making a big spread and want to cook the entire pork roast just for the sandwiches, the recipe yields enough pork for 4 baguettes, or 16 pieces. You can also use any leftover pork to make sandwiches...
Author: Martha Stewart
This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
Chopped pistachios and sliced scallions flavor this versatile side dish.
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
Turkey isn't just for serving on Thanksgiving! This is a super simple roast turkey recipe that's delicious any night of the week. Serve with a gravy made from flavorful fortified Madeira wine.
Author: Martha Stewart
Author: Martha Stewart
Cook this roast chicken on Sunday night and use it all week. Be sure to save the pan drippings-adding just a small amount of the rich jus to nearly any dish (pasta, soup, or whole grains) lends a complex,...
Author: Martha Stewart
Tamarind is a tangy sweet fruit that can be turned into a paste. Use the paste in soups, dals, chutneys and more.
Author: DessArts
Heritage turkeys have more dark meat and a gamier, richer flavor than broad-breasted factory birds; try one this holiday with a slow-roasted recipe from Canlis chef Jason Franey. For a complete meal, pair...
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, has a sweeter and more intense flavor than the fennel seed. Try it in this spaghetti dish from chef Mario Batali's...
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
Author: Martha Stewart
Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.
Author: Martha Stewart
Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans in this summery weeknight dinner.
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
Once the can of coconut milk is opened, transfer the coconut milk to an airtight container; refrigerate up to a week. Or freeze leftovers of this easy coconut rice an ice-cube tray until solid, pop cubes...
Author: Martha Stewart
Author: Martha Stewart
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.
Author: Martha Stewart
Author: Martha Stewart
This weeknight dinner is like summer on a plate. We turned the classic Italian salad panzanella, with bread and ripe in-season tomatoes, into a hearty main meal by adding creamy mozzarella and quick-cooking...
Author: Lauryn Tyrell
Leftover brisket makes for a twist on the classic sloppy joe, a deliciously messy sandwich that's as kid-friendly as it is appealing to adults.
Author: Martha Stewart
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a...
Author: Martha Stewart
Author: Martha Stewart
Teleport yourself to a sidewalk cafe in Paris with these chicken paillards in a spicy-sweet tomato sauce.
Author: Martha Stewart
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're...
Author: Lauryn Tyrell
Author: Martha Stewart
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Author: Martha Stewart
Pressure cooking chickpeas is the quickest and easiest way to prepare this tasty legume.
Author: Emily
This shrimp stir-fry is packed with flavor and takes only 30 minutes to cook.
Author: Martha Stewart
This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.
Author: Martha Stewart
Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.
Author: Martha Stewart
Make basmati rice in 30 minutes for your next weekday meal and you don't even need to soak the rice to get plump, delicate rice grains.
Author: Huy Vu
As this this easy and elegant recipe for roasted wild salmon demonstrates, fennel with seafood is a match made in food-pairing heaven. Salmon fillets are topped with pesto-yogurt sauce and lemony breadcrumbs...
Author: Martha Stewart
A sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.
Author: Martha Stewart
Capture the flavors of Morocco in this simple, delicious meal.
Author: Martha Stewart
Entertain at a moment's notice with this versatile and easy Grilled Chicken Salad with Thai Lime-Chile Vinaigrette. It's perfect for picnics and small gatherings.
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
Author: Martha Stewart
If you're short on time, you can toss shredded store-bought rotisserie chicken with barbecue sauce for the topping.
Author: Martha Stewart
This grilled chicken is juicy and delicious and the skin is nice and crispy, too.
Author: Martha Stewart
Blistered tomatoes and a crunchy panko topping elevate this three-cheese mac.
Author: Martha Stewart
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony...
Author: Greg Lofts