We've recreated this Italian classic with lots of flavor and very little fat.
Author: Martha Stewart
These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with raw meat without first boiling it for a few minutes...
Author: Martha Stewart
This dinner is family-friendly and makes a whole lot of food in a very short time.
Author: Martha Stewart
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the...
Author: Martha Stewart
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of...
Author: Martha Stewart
Here's a simple twist on classic Thanksgiving turkey. Boneless turkey breasts are rubbed with crushed rosemary, sweet paprika, and lime juice for a flavorful meal.
Author: Martha Stewart
For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground meat in the freezer. A bold and silky sauce...
Author: Lauryn Tyrell
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart
We've trimmed down a speeded-up Tex-Mex classic, ready in just 40 minutes. For beefy flavor without excess fat, pick ground sirloin instead of chuck. We've added extra portions of traditional (and nutritious)...
Author: Martha Stewart
Author: Martha Stewart
A marinade of tart ponzu and lime juice, jalapenos, and chiles gives this crispy braised chicken its spicy flavor.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.
Author: Martha Stewart
Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on...
Author: Martha Stewart
Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with...
Author: Lauryn Tyrell
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Author: Martha Stewart
A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.
Author: Martha Stewart
Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with marshmallow topping, and her famous cherry Jell-O mold. Her...
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Author: Martha Stewart
This crowd-pleaser combines crunchy Little Gem lettuce, sweet sugar snap peas, refreshing fennel, and creamy avocado. But let's be honest: The golden chicken tenders are the biggest draw, bringing crunch...
Author: Lauryn Tyrell
A buttermilk marinade makes this boneless pan Fried-Chicken Paillard features tender and juicy chicken breast; flattening the breast cuts down on the cooking time.
Author: Martha Stewart
We took out some of the fat, but none of the flavor from this Tex-Mex dish.
Author: Martha Stewart
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula to eat alongside the chops.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat....
Author: Martha Stewart
Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.
Author: Martha Stewart
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers...
Author: Martha Stewart
Serve olives with this tasty Spanish-infused ham and cheese sandwich.
Author: Martha Stewart
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Author: Martha Stewart
A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.
Author: Martha Stewart
Our lightened-up version of a Chicken Marsala-a delicious chicken standby-has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing....
Author: Martha Stewart
Make this festive dinner for Halloween using bow-tie pasta (bats) and melted mozzarella cheese (cobwebs). They're stirred into a quick homemade marinara sauce along with pre-cooked chicken sausage for...
Author: Martha Stewart
Wrapping ears of corn with bacon and sprinkling a mixture of cayenne and coarse salt makes this side dish especially flavorful.
Author: Martha Stewart
Havarti, a mild semisoft cheese from Denmark, makes this chicken salad-filled wrap super creamy. By assembling the wraps with layers of ingredients, you're guaranteed to get chicken, cheese, and spinach...
Author: Martha Stewart
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart
The bacon gives a nice bite to this side dish of green beans.
Author: Martha Stewart
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also...
Author: Martha Stewart
Author: Martha Stewart
Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.
Author: Martha Stewart
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Author: Martha Stewart
Something special happens when you cook with your kids, and when you use this recipe for DIY pizzas, your little ones can experience just how much fun making meals together can be.
Author: Martha Stewart
Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.
Author: Martha Stewart
Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well.
Author: Martha Stewart
Fast, delicious, and affordable, this beef Stroganoff with egg noodles dish from TV chef Nikki Elkins makes for a family-friendly weeknight dinner.
Author: Martha Stewart
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio...
Author: Martha Stewart
For juicy burgers, use ground turkey that's at least 7 percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
Author: Martha Stewart
Simple penne pasta is tossed with a hearty, flavorful sauce using ingredients that can be found in your pantry.
Author: Martha Stewart
Serve this stew-like chicken dish over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth. We used Cerignola olives from southern Italy; they are large and firm enough...
Author: Martha Stewart
Brown rice makes a perfect accompaniment to this healthy dish.
Author: Martha Stewart