For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Author: Martha Stewart
This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory smokiness and make it portable by serving slices...
Author: Lauryn Tyrell
Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are at their peak in late summer and early fall.
Author: Martha Stewart
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This...
Author: Martha Stewart
Combine Chicken Salad with pasta for a meal that's ready in minutes.
Author: Martha Stewart
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars...
Author: Martha Stewart
Slow-cooked pork preps in minutes and is ready to made into a taco dinner at the end of a busy day.
Author: Martha Stewart
Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.
Author: Martha Stewart
Garlic-parsley butter dresses up a simple strip steak for a quick and impressive dinner.
Author: Martha Stewart
There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.
Author: Martha Stewart
This delicious recipe comes from Martha's friend Li Pei Mei.
Author: Martha Stewart
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
This recipe for delicious chicken-leg cacciatore is courtesy of chef Andrew Carmellini, and can be found in "Urban Italian."
Author: Martha Stewart
Broiling chicken in a skillet atop leeks and potatoes infuses the vegetables with deep flavor as the chicken fat renders. The quick-cooking method and proximity of the skillet to the broiler also ensures...
Author: Martha Stewart
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Author: Martha Stewart
Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges.
Author: Martha Stewart
The flavors of Southeast Asiawere the inspiration for thislean, delicious burger, whichhas an alluring floral note oflemongrass and a good dose ofginger, too.
Author: Martha Stewart
Author: Martha Stewart
This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.
Author: Martha Stewart
Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.
Author: Martha Stewart
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy...
Author: Martha Stewart
The buttermilk-dill marinade is what makes this a standout roast chicken.
Author: Martha Stewart
You can also use this marinade on rib or loin chops.
Author: Martha Stewart
Warm up a chilly evening with this hearty dish.
Author: Martha Stewart
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.
Author: Martha Stewart
This chutney brings a little sweet heat to your pork tenderloin.
Author: Martha Stewart
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.
Author: Martha Stewart
This Arugula, Chicken, and Rice Salad is easy to make and satisfying. Using a store-bought rotisserie chicken saves time and effort in this herb-packed light summer salad.
Author: Martha Stewart
The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.
Author: Martha Stewart
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata,...
Author: Martha Stewart
The southern charm of this super-indulgent sandwich -- our top pick for most convenient chicken dish -- is no farther than the local market; it includes rotisserie chicken and bottled barbecue sauce.
Author: Martha Stewart
This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.
Author: Martha Stewart
Poached chicken is prepared with noadded fat -- just water, garlic,herbs, and pepper.
Author: Martha Stewart
A spice mixture of toasted peppercorns, coriander, garlic, shallots, and sage flavors a pork shoulder that's perfectly succulent after slow, tenderizing cooking.
Author: Martha Stewart
Date molasses is the secret ingredient in these flavor-packed grilled lamb chops. It's paired with a toasted Arabic spice blend for the marinade, then joins white balsamic and chopped dates in the vinaigrette...
Author: Martha Stewart
A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.
Author: Martha Stewart
All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture,...
Author: Greg Lofts
The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.
Author: Martha Stewart
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family...
Author: Martha Stewart
Our version of the popular Chinese takeout is loaded with snow peas, water chestnuts, and boneless chicken. Chili paste gives this dinner recipe some zing.
Author: Martha Stewart
This baked gnocchi is a cozy dish. A combination of Gruyère and Parmesan cheeses mean it tastes rich, shredded chicken brings protein, store-bought gnocchi provide heft, and a flour-thickened broth and...
Author: Martha Stewart
Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.
Author: Martha Stewart
Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin. They cook exceptionally quickly on the grill, which prevents them from drying out.
Author: Martha Stewart
Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young's "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to...
Author: Martha Stewart
This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings (two pieces per serving).
Author: Martha Stewart
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Author: Martha Stewart