In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled...
Author: Martha Stewart
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford
Not all stir-fries use high heat; this Szechuan-inspired recipe calls for more of a steam-sauté in a covered pan to keep the chicken breast meat from becoming stringy as you cook this 45-minute chicken...
Author: Greg Lofts
You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.
Author: Martha Stewart
Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground black pepper, and eggs-which are tossed, uncooked,...
Author: Martha Stewart
Serve these flavor-packed pork chops with Shaved Beets with Orange or French Potato Salad.
Author: Martha Stewart
This rich and savory main dish serves a crowd and is perfect for holiday gatherings.
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
Celebrate Easter or springtime with this perfect lamb dish.
Author: Martha Stewart
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the...
Author: Lauryn Tyrell
Mint adds a nice bright flavor to our take on Hawaiian pizza.
Author: Martha Stewart
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Author: Martha Stewart
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Author: Martha Stewart
A boned roast leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side for a delicious dinner.
Author: Martha Stewart
A two-ingredient topping transforms plain-Jane poultry into a tangy treat for the whole gang.
Author: Martha Stewart
This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
In this recipe, submitted by reader Deurie Barker of Sanford, North Carolina, dark-meat chicken makes the patties as savory and juicy as beef burgers. Saute the vegetables until they're fully tender for...
Author: Martha Stewart
Author: Martha Stewart
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Author: Martha Stewart
This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.
Author: Martha Stewart
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Author: Martha Stewart
The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies,...
Author: Martha Stewart
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
Author: Martha Stewart
Salty pancetta adds a deliciously meaty bite to this roasted tomato sauce that comes together quickly for a satisfying weeknight meal.
Author: Martha Stewart
If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds...
Author: Greg Lofts
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...
Author: Lauryn Tyrell
Author: Martha Stewart
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered...
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
Our Salpicao is a mild, crunchy Brazilian chicken salad that makes for a nice addition to a buffet; it could also be served on its own for lunch or a light supper.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
Crisp green Cerignola olives from southern Italy impart earthy flavor to this stewlike chicken dish. Serve over couscous or mashed potatoes, or with a crusty baguette to soak up the flavorful broth.
Author: Martha Stewart
What makes a more impressive entree than this? Our pilaf features rice but with bulgur instead of the usual vermicelli, giving a satisfying chewy texture.
Author: Martha Stewart
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
These smokey sweet meatballs will be a big hit at your party. They're glazed in a sauce made from honey, chopped chipotle chiles in adobo sauce, and cider vinegar.
Author: Martha Stewart
Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.
Author: Martha Stewart
Enjoy half of this sweet and spicy meat sauce tonight over spaghetti, and the rest later-it will keep frozen up to six months.
Author: Martha Stewart
This delicious Chicken Piccata recipe is from "Martha Stewart's Cooking School." It'll be an instant favorite on your weeknight chicken dinner rotation.
Author: Martha Stewart
Author: Martha Stewart
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.
Author: Martha Stewart
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Author: Martha Stewart
The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared...
Author: Martha Stewart
"Tonno" is Italian for tuna, and the name of this dish refers to the primary ingredient in the sauce. The sauce can also be served chilled over room-temperature chicken.
Author: Martha Stewart
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised,...
Author: Shira Bocar
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful...
Author: Martha Stewart