Author: Martha Stewart
Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.
Author: Martha Stewart
What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Author: Martha Stewart
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
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
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
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
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible.
Author: Martha Stewart
This healthy take on chicken tostadas is delicious and easy to prepare.
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
This delicious chicken dinner relies on sweet apricots, savory goat cheese, and crunchy almonds for its flavorful center.
Author: Martha Stewart
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
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 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
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
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
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
Charred bells lift a chicken dish to a flavorful new place. The chicken breasts are skinless (which cuts their fat in half) and marinated in garlic, marjoram, and olive oil, then grilled. In the mix are...
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
Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken...
Author: Lauryn Tyrell
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
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
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
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
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
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
This pasta with tomato sauce gets more oomph from pancetta and cannellini beans.
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
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
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
This delicious dinner embraces the open flame, pork chops are brushed with a simple glaze of hoisin and chili sauce then grilled them to caramelized perfection. Steamed rice, shredded cabbage, blistered...
Author: Lauryn Tyrell
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive...
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
Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
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
Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
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
Complex flavor and simple assembly define this chicken rubbed with warming spices.
Author: Martha Stewart
Turn leftover fried buttermilk chicken into a delicious salad with just a few ingredients. The dressing in this Honey-Mustard Chicken Salad is a classic combination of mayonnaise, Dijon and yellow mustard,...
Author: Martha Stewart
Try our creamy, not-too-heavy rendition of an American lunch standby.
Author: Martha Stewart
Susan Sugarman, former senior food editor of Martha Stewart Living, likes to prepare a simple Vietnamese chicken salad using savoy or Chinese cabbage and thinly sliced poached chicken. The salad's distinctive...
Author: Martha Stewart
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding...
Author: Martha Stewart