To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking sheets. Bake at 150 degrees for 3 hours.
Author: Martha Stewart
Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.
Author: Martha Stewart
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
This Grilled Chicken Cobb Salad is loaded with flavor and it's a complete meal.
Author: Martha Stewart
This one-pot recipe works just as well with acorn or butternut squash. Arborio rice gives it a delectable, creamy texture-but it's remarkably light. Have a bowl at lunch on a chilly day.
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled...
Author: Martha Stewart
This is your new go-to chicken dinner. Some of the bread pieces soak up the juices, while others get crunchy -- it's the best of both worlds.
Author: Martha Stewart
Try this delicious warm salad with bacon on a cool fall night.
Author: Martha Stewart
Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.
Author: Martha Stewart
The broiler does all the work in this beef dinner, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.
Author: Martha Stewart
A salty-sweet vinegar sauce is brushed over this spice-rubbed chicken as it comes off the grill for next-level flavor.
Author: Martha Stewart
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies...
Author: Martha Stewart
Pieces of grilled chicken are basted with a sweet-and-sour fig sauce for a fresh take on backyard barbecue.
Author: Martha Stewart
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
This delicious recipe for chicken and green salsa tamales comes courtesy of Oscar De La Hoya.
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Author: Martha Stewart
Peppery watercress and crisp radishes gently temper rich roasted sweet potato in this autumnal salad, made satisfying with a generous amount of tender turkey.
Author: Martha Stewart
For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball....
Author: Martha Stewart
Wrap up the flavors of buffalo wings in this easy sandwich made with chicken tenders. Complete the package with a blue cheese dipping sauce.
Author: Martha Stewart
The secret to moist fried chicken is maintaining the correct oil temperature throughout the process. If it's too low, the chicken will be greasy and soggy, and if it's too high, the coating will burn before...
Author: Martha Stewart
Poaching chicken in a flavorful broth produces moist, tender meat.
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Author: Martha Stewart
Tarragon-spiced chicken breast and lemon gives this chicken salad plenty of flavor. Serve alone, in a scooped-out tomato, or make a sandwich!
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy...
Author: Martha Stewart
Author: Martha Stewart
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Author: Martha Stewart
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.
Author: Martha Stewart
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Author: Martha Stewart
This lunch gets its energizing nutrients from moist turkey, crunchy carrot and spinach, and a flavored tortilla.
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.
Author: Martha Stewart
This pasta dish can be made up to two days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.
Author: Martha Stewart
Our rendition of this Italian dinner classic features braised chicken with tomatoes, white wine, and rosemary.
Author: Martha Stewart
A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner,...
Author: Martha Stewart
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures....
Author: Martha Stewart
On paper, poultry recipes sound appetizing, but the results can be dry. Not so here. Tuck ginger and scallions in lean boneless chicken, soak in an Asian marinade, and top with shiitakes in a single-serving...
Author: Martha Stewart
Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable...
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Author: Martha Stewart
The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful. As they simmer, they soak up the flavors of the...
Author: Martha Stewart