Panko is the key to these delicious baked chicken sandwiches. Try ranch dressing in place of the blue cheese and mayonnaise if you like.
Author: Martha Stewart
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril...
Author: Martha Stewart
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
Aromatic simmered chicken hits the right notes for dinner on a cold evening. Grape tomatoes, peas, and some lemon juice offer welcome brightness.
Author: Martha Stewart
Try this delicious recipe courtesy of "The Martha Stewart Show" TV Kitchen.
Author: Martha Stewart
Author: Martha Stewart
The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.
Author: Martha Stewart
A holiday dinner is your chance to pull out all the stops. See Crown Roast of Pork 101 for step-by-step instructions on making this majestic centerpiece.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
A juicy rib roast with rosemary-garlic seasoned potatoes cook at the same temperature to help you get this elegant meal on the table faster.
Author: Martha Stewart
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
Author: Martha Stewart
With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.
Author: Martha Stewart
Making your family's favorite take-out Indian food is easier than you think -- and much healthier.
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Author: Martha Stewart
We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.
Author: Martha Stewart
Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.
Author: Martha Stewart
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
Author: Martha Stewart
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Author: Martha Stewart
Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.
Author: Martha Stewart
The right topping can transform a baked potato into a quick, easy meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
With only 350 calories, this recipe from The Cheesecake Factory's new SkinnyLicious Menu makes a light and healthy lunch option.
Author: Martha Stewart
This saute is delicious as a side dish or tossed with pasta as a main.
Author: Martha Stewart
A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.
Author: Martha Stewart
This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
Author: Martha Stewart
Author: Martha Stewart
What makes this Chicken Parmesan healthier than usual? Only one side of the chicken has breading, whole-wheat breadcrumbs sub in for white, and an egg white replaces a whole one.
Author: Martha Stewart
Making an extra chicken allows you to serve one tonight, and use the other for sandwiches, soups, and salads.
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Author: Martha Stewart
With store-bought dough and leftover roast chicken or a rotisserie chicken at hand, you can have this easy, cheesy enchilada-inspired pizza on the table in about an hour.
Author: Martha Stewart
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the...
Author: Martha Stewart
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter...
Author: Martha Stewart
The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.
Author: Martha Stewart
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Author: Martha Stewart
Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.
Author: Martha Stewart
Author: Martha Stewart
Serve up a succulent turkey that has a balance of moist white and dark meat using chef Chris Schlesinger's technique for preparing and roasting a bird.
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
Cut this sandwich into wedges and eat it like a pizza.
Author: Martha Stewart
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.
Author: Martha Stewart
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off the grill at the same time.
Author: Martha Stewart
Ground turkey patties flavored with parsley, Worcestershire, and Dijon mustard are steamed then seared for these Mediterranean-inspired pita burgers. They're topped with lemon-infused yogurt, hummus, and...
Author: Martha Stewart
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
Marinating the chicken breasts in eggs for a long time will help to keep them moist and tender during cooking. Serve this Chicken Milanese with spaghetti pomodoro and a side of spinach with lemon.From...
Author: Martha Stewart