Keep your cool this summer with this simple, fast, and fresh chicken dinner.
Author: Martha Stewart
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.
Author: Martha Stewart
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create...
Author: Martha Stewart
"Saltimbocca" in Italian, means "jumps in the mouth"; and this savory dish that combines chicken with prosciutto will certainly live up to its lively name.
Author: Martha Stewart
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour...
Author: Shira Bocar
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Author: Martha Stewart
Boiling the meat will result in tender ribs. It also shortens the overall cooking time.
Author: Martha Stewart
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Author: Martha Stewart
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Author: Martha Stewart
A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado,...
Author: Martha Stewart
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Serve this Chicken Salad with Mango and Mint for a refreshing meal. When buying jicama, look for smooth, relatively unblemished roots with thin skin and juicy flesh. To peel the ginger, use the edge of...
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.
Author: Martha Stewart
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and...
Author: Martha Stewart
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.
Author: Martha Stewart
Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious.
Author: Martha Stewart
Boost the flavor of lean chicken cutlets with cilantro, ginger, jalapeno, and lime.
Author: Martha Stewart
Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served...
Author: Martha Stewart
Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.
Author: Martha Stewart
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Author: Martha Stewart
This kid-friendly recipe for turkey meatloaf muffins is packed with cheddar cheese, Worcestershire sauce, breadcrumbs, dry mustard powder, and garlic. The secret ingredient? Pickles!
Author: Martha Stewart
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
This kid's classic and favorite leaves time for the family to enjoy summer evenings together. The recipe for the flavorful meat sauce can easily be doubled. Feel free to make a bigbatch of it over the...
Author: Martha Stewart
For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe,...
Author: Martha Stewart
When you think beyond the usual burger combos, a world of juicy flavor awaits. Here, the taste of mild ground turkey is boosted by folding umami-rich mushrooms into the patty mixture. To make it a proper...
Author: Martha Stewart
Trying to serve your family healthier dinners? Using skinless chickens, skimmed low-sodium chicken broth, and low-fat milk makes our take on chicken and dumplings more nutritious than the traditional variety...
Author: Martha Stewart
Author: Martha Stewart
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too...
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart
The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.
Author: Martha Stewart
Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in...
Author: Martha Stewart
This roast chicken recipe is from Daniel Humm of New York's Eleven Madison Park. It uses a brioche stuffing that is simply out of this world.
Author: Martha Stewart
This delicious sandwich recipe-which layers sliced roasted turkey bread, Russian dressing, Swiss cheese, and creamy coleslaw-is courtesy of Chris Schlesinger.
Author: Martha Stewart
This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce. This family-friendly dinner couldn't be easier to make.
Author: Martha Stewart
Author: Martha Stewart
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid...
Author: Martha Stewart
Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...
Author: Martha Stewart
No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.
Author: Martha Stewart
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Author: Martha Stewart
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Author: Martha Stewart
These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
Author: Martha Stewart
Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce...
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Author: Martha Stewart