Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).
Author: Martha Stewart
This meat sauce starts quickly on the stove, but hours in the slow cooker add depth.
Author: Martha Stewart
Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.
Author: Martha Stewart
This roast chicken recipe comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More ($17.16, amazon.com). Paprika and garlic add delicious flavor to this one-pot...
Author: Martha Stewart
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the few ingredients necessary to make this flavorful chicken dish, push a button, and find a comforting...
Author: Martha Stewart
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Author: Martha Stewart
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
Author: Martha Stewart
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe a great weeknight dinner.
Author: Martha Stewart
The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.
Author: Martha Stewart
This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.
Author: Martha Stewart
Chicken, onion, ginger, green chile, and peaches are stir-fried in a tamarind sweet-and-sour sauce. Wilted bok choy is served alongside the stir-fry, garnished with ginger, scallions, and chile.
Author: Martha Stewart
Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken...
Author: Lauryn Tyrell
This chicken-and-couscous dish makes an easy one-skillet meal. We love the tangy-sweet flavor of California apricots, but Turkish apricots are delicious, too.
Author: Martha Stewart
This handheld riff on Frito pie features beef patties topped with chili-spiked sautéed onions, pickled jalapeños, melty American cheese, and crunchy Frito chips. A soft potato roll holds this flavor-packed...
Author: Martha Stewart
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce,...
Author: Sarah Carey
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with...
Author: Shira Bocar
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Author: Martha Stewart
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant,...
Author: Martha Stewart
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor with a distinctly Latin influence. Serve grilled...
Author: Martha Stewart
Author: Martha Stewart
Veracruz sauce is traditionally served with seafood, such as red snapper or shrimp. Here, we've mixed things up with chicken thighs that bake up juicy and crisp for a dinner that's quick and easy.
Author: Martha Stewart
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Author: Martha Stewart
This savory "cake" is packed with pasta, meaty tomato sauce, and cheese. A springform pan allows it to hold its shape. It takes only a few minutes to pack the ziti into the pan for this dish.
Author: Martha Stewart
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Author: Martha Stewart
White-flour garganelli are just right for the subtle flavors of a slow-simmered pork ragu. You can find mortadella at Italian markets and gourmet shops.
Author: Martha Stewart
Author: Martha Stewart
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
Author: Martha Stewart
This lasagna bolognese recipe uses the meat sauce to elevate a classic lasagna.
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Breakfast and lunch on one bun, this indulgent take on Cobb salad stacks avocado, blue cheese, turkey, crisp bacon, and a gently cooked egg.
Author: Martha Stewart
Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart
Author: Martha Stewart
Fair warning: It will be hard determine if your favorite part of this dish is the fragrant spice-rubbed chicken, the crispy potatoes, or the bright and creamy green sauce. But you're in luck-you don't...
Author: Shira Bocar
Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook will inspire your boyfriend to pop the...
Author: Martha Stewart
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are...
Author: Martha Stewart
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Author: Martha Stewart
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
In this tagine-like stew, the apricots cook down to make a delicious coating for the meat and vegetables.
Author: Martha Stewart
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
Author: Martha Stewart
More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Author: Martha Stewart
This recipe -- a riff on the classic Greek dish avgolemono -- is also a great way to use up leftover cooked chicken. First, cut or shred the chicken; then, in step 2, stir it into the pot for the last...
Author: Martha Stewart
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Author: Martha Stewart
Grilling turkey outdoors, on a rotisserie, introduces a whole new dimension to its flavor. Wrap the turkey tightly with butcher's twine to keep the wings and legs from burning.
Author: Martha Stewart
This nutritious Chicken-and-Mango Salad salad features madras curry powder, a blend of spices that includes turmeric, coriander, cumin, and cinnamon, and features avocado, watercress, and red onion.
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich with rich bechamel sauce is topped with cheese...
Author: Martha Stewart