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
Dressed up, this diminutive cut of turkey breast is no less iconic than a whole roast turkey. For the best flavor and texture, brine your turkey breast for six hours. Fresh flat-leaf parsley, sage, oregano,...
Author: Martha Stewart
Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.
Author: Martha Stewart
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Author: Martha Stewart
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
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
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
Braising involves the same basic steps as stewing but uses less liquid. The result: golden pieces of chicken with a flavorful sauce. For even browning, use a heavy pan, like a cast-iron skillet or a Dutch...
Author: Martha Stewart
The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Author: Martha Stewart
This Asian-style dish uses skirt steak and green beans for a tasty supper.
Author: Martha Stewart
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken...
Author: Lauryn Tyrell
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable...
Author: Riley Wofford
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
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Author: Martha Stewart
Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.
Author: Martha Stewart
A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.
Author: Martha Stewart
Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party.
Author: Martha Stewart
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Author: Martha Stewart
The juiciest chicken on the grill starts with bone-in, skin-on pieces. Ask your butcher to cut up a whole chicken or watch our helpful video here. Then dry-brine the chicken with a simple salt-and-pepper...
Author: Martha Stewart
This family-friendly lasagna recipe comes from White House executive chef Cristeta Comerford. Also try:Winter Green Salad with Honey-Apple Cider Vinaigrette
Author: Martha Stewart
A duxelles is a thick paste of mushrooms, shallots, and herbs.
Author: Martha Stewart
Stewing the chicken on the bone makes it tender and juicy.
Author: Martha Stewart
Don't be afraid to splurge on the wild mushrooms -- you only need a few, and they add fantastic flavor to this dish. Serve with our Spaetzle with Butter and Parsley.
Author: Martha Stewart
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican....
Author: Martha Stewart
A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue...
Author: Martha Stewart
This crunchy pressed sandwich is filled with a flavorful combination of prosciutto, pesto, peppers, tapenade, and cheese. If you have a sandwich press, you can use it to grill the panini.
Author: Martha Stewart
Like a little black dress, new potatoes are always appropriate and can serve their purpose quietly or stylishly. When tossed with the same aromatic herb rub as a roast and added to the pan alongside it,...
Author: Martha Stewart
Crisp green beans and tender steak meet bold flavors in this speedy stir-fry. Simple, inexpensive ingredients make it an ideal weeknight meal.
Author: Martha Stewart
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
Author: Martha Stewart
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber...
Author: Martha Stewart
Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.
Author: Martha Stewart
The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and is irresistible. Along with the mustard, it creates...
Author: Martha Stewart
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Author: Martha Stewart
Serve this rustic, Jamaican-style Chicken Fricassee with fluffy white rice and a light salad.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
As far as classic sandwiches go, ham and cheese has to be right up there with peanut butter and jelly. Part of its appeal is its adaptability. Here, French ham mixes with nutty Gruyere and mild hard-cooked...
Author: Martha Stewart
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage...
Author: Martha Stewart
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Author: Martha Stewart
Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.
Author: Martha Stewart
There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.
Author: Martha Stewart
In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.
Author: Martha Stewart
Enjoy an Italian-style soup with pesto-infused meatballs, basil, garlic and escarole, topped with Parmigiano-Reggiano and freshly cracked pepper. To make prep work even easier, the meatball mixture can...
Author: Martha Stewart
Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled bacon adds a welcome smoky note.
Author: Martha Stewart
Chicken breast, new potatoes, and sugar snap peas are all steamed in the same basket along with fresh oregano for this satisfying dinner salad. A lively lemon-Dijon dressing, salty feta, and of course...
Author: Martha Stewart
This is a scrumptious lunch, using ham or any other Italian meats.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
Author: Martha Stewart
When you want something deliciously different for lunch: This burger is made with all of the seasonings and spices used in tandoori cooking, so the flavors really ring true.
Author: Martha Stewart