In the time it takes to prepare this hearty dish, you will have chicken on hand for later use. Orzo with carrots is a tasty change from the usual rice pilaf.
Author: Martha Stewart
If juiciness is your goal, pop open a frosty one, set your chicken on top of the can, and then leave the pair alone in the privacy of your oven. The stout makes the meat incredibly moist and gives it a...
Author: Martha Stewart
If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone for this roast chicken recipe.
Author: Martha Stewart
This recipe for lamb stew with young vegetables is from Andre Soltner's "The Lutece Cookbook."
Author: Martha Stewart
Smoky, spicy chipotles in adobo add a pleasant bit of spice to these chicken tacos, while a crunchy radish salad will add a bright, textural element.
Author: Martha Stewart
No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon zest.
Author: Martha Stewart
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Author: Martha Stewart
The peppery bite of broccoli rabe mellows when joined by Parmesan, pine nuts, and red-pepper flakes. Plus, you get a solid serving of vegetables in a comforting bowl of pasta.
Author: Martha Stewart
This dish has been a staple of Lucinda Scala Quinn's family for 20 years; from her cookbook "Mad Hungry."
Author: Martha Stewart
Make this Whole Roasted Chicken with Goat Cheese and Sage for a satisfying and tasty meal.
Author: Martha Stewart
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white...
Author: Martha Stewart
Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins.
Author: Martha Stewart
Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.
Author: Martha Stewart
When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.
Author: Martha Stewart
Author: Martha Stewart
Pears cooked in balsamic vinegar and chicken broth add a rich sweet-and-savory note to this quick meal with turkey cutlets.
Author: Martha Stewart
We made this Thai-inspired dish with whole-wheat spaghetti, but Asian noodles, such as soba or somen, would be a good substitute.
Author: Martha Stewart
Tasty slivers of pork shoulder and seasonings of ginger, garlic, soy sauce, and fiery Chinese chile paste add a Szechuan flair to fried rice.
Author: Martha Stewart
Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on calories and splurge on flavor.
Author: Martha Stewart
No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan for pull-apart presentation. For a...
Author: Riley Wofford
The classic Easter ham gets a flavor upgrade with this enticing mustard-maple glaze. Serve with mouthwatering Maple-Thyme Biscuits, if desired.
Author: Martha Stewart
The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components add up to a delicious sandwich, too.
Author: Martha Stewart
Don't let the chicken cook too long, or the paste will darken; serve with the sauce and steamed green beans.
Author: Martha Stewart
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Author: Martha Stewart
Small thin-skinned oranges work best here. Look for organic, as you are going to want to eat the whole fruit. The combination of sweet orange, lightly smoky bacon, and caramelized brussels sprouts is absolutely...
Author: Martha Stewart
Simple yet bold ingredients (including store-bought red curry paste) make this stir-fry inspired by the flavors of Thai cuisine a quick and exciting weeknight meal.
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas...
Author: Martha Stewart
The familiar combination of chicken and rice takes a delicious detour with the addition of Asian flavors in this brown rice, chicken, and cilantro salad recipe.
Author: Martha Stewart
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted...
Author: Martha Stewart
This healthy chicken and vegetable dish steams in white wine and chicken stock for flavor without fat.
Author: Martha Stewart
Seared steak, tender zucchini, and a sweet, tangy sauce share the spotlight in this one-skillet dinner.
Author: Martha Stewart
Chef Michel Richard offers this recipe for the bistro classic.
Author: Martha Stewart
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Author: Martha Stewart
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Author: Martha Stewart
These simple and satisfying lamb chops are perfect for dinner any night of the week.
Author: Martha Stewart
Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely,...
Author: Martha Stewart
This tasty sandwich is packed with protein and lots of flavor, thanks to turkey cutlets, mango chutney, Dijon mustard, grated Havarti cheese, and sliced Granny Smith apples.
Author: Martha Stewart
Whole canned tomatoes can be used for this Indian-inspired chicken curry dish; just crush them with your hands or chop them finely before adding.
Author: Martha Stewart
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Author: Martha Stewart
This Chicken Salad Club Sandwich recipe is brought to us by renowned chef Lionel Poilane, whom Salvador Dali referred to as "the greatest Frenchman alive."
Author: Martha Stewart
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than...
Author: Martha Stewart
You can skewer four halved and pitted fresh apricots, or two quartered and pitted peaches, in place of the figs (two pieces on each skewer).
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
Lettuce isn't for your salads. Bibb or Boston lettuce works best in this dish -- they won't overpower the delicate taste of the leeks.
Author: Martha Stewart