Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
Author: Martha Stewart
A tip when making this chicken dinner: Cutting slashes into the meat helps it absorb the flavor of the za'atar (herb) rub in this easy one-sheet pan meal.
Author: Martha Stewart
Author: Martha Stewart
Fresh cilantro amped up with serrano, scallions, and lime make a lively sauce for juicy flame-kissed chicken.
Author: Martha Stewart
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.
Author: Martha Stewart
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Author: Martha Stewart
Author: Martha Stewart
This healthy take on chicken tostadas is delicious and easy to prepare.
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Author: Martha Stewart
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone...
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Author: Martha Stewart
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables...
Author: Martha Stewart
This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot...
Author: Martha Stewart
Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible.
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Author: Martha Stewart
Author: Martha Stewart
The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Author: Martha Stewart
Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.
Author: Martha Stewart
What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Try our creamy, not-too-heavy rendition of an American lunch standby.
Author: Martha Stewart
This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be...
Author: Martha Stewart
This pasta with tomato sauce gets more oomph from pancetta and cannellini beans.
Author: Martha Stewart
Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.
Author: Martha Stewart
Author: Martha Stewart
Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.
Author: Martha Stewart
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Author: Martha Stewart
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Author: Martha Stewart
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Author: Martha Stewart
Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet...
Author: Martha Stewart
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from...
Author: Martha Stewart
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Author: Martha Stewart
Complex flavor and simple assembly define this chicken rubbed with warming spices.
Author: Martha Stewart
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Author: Martha Stewart
A sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.
Author: Martha Stewart
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed...
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf,...
Author: Martha Stewart
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Author: Martha Stewart
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Author: Martha Stewart
The lime-and-soy-marinated chicken is delicious added to the coconut-curry soup, but it can also be served on its own. (Double the recipe if you want each person to have a full serving of chicken.)
Author: Martha Stewart
This Asian-style dish uses skirt steak and green beans for a tasty supper.
Author: Martha Stewart
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Author: Martha Stewart
Spanish for "little tomatoes," tomatillos are most delicious in their green state. Rinse them after you peel away the husks to remove any sticky coating.
Author: Martha Stewart
Flattening a whole chicken (a technique called spatchcocking) helps to put this roasted chicken dinner on the table in a hour, while wrapping the bird in salty prosciutto imparts irresistible flavor.
Author: Martha Stewart
This year, bring the burger joint to Dad for Father's Day. Feta cheese-stuffed burgers are a delicious addition to any cookout and can be made up to a day in advance.
Author: Martha Stewart
Chicken thighs are butterflied into cutlets, then dredged in panko breadcrumbs seasoned with thyme and toasted sesame seeds. Serve the golden beauties alongside an arugula salad tossed with celery and...
Author: Martha Stewart
This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites to eat. Surprisingly easy to make, the recipe...
Author: Martha Stewart