You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild and sweet.
Author: Martha Stewart
Make this Whole Roasted Chicken with Goat Cheese and Sage for a satisfying and tasty meal.
Author: Martha Stewart
Author: Martha Stewart
Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.
Author: Martha Stewart
Prepared in one pan, this pork supper comes together as fast as you can slice and dice.
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
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
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
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 sandwich possesses energy beyond that of ordinary lunch favorites thanks to salami, prosciutto, provolone, and an array of fresh tomatoes and roasted red peppers.
Author: Martha Stewart
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata -- an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest...
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type.
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
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
We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Author: Martha Stewart
Travel south of the border in less than a half hour with this at-home Mexican supper.
Author: Martha Stewart
Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.
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
Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to 50 ingredients. It is...
Author: Martha Stewart
We've recreated this Italian classic with lots of flavor and very little fat.
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
Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
Author: Martha Stewart
Cinnamon and cayenne pepper add spice and heat to this Rigatoni with Spiced Meat Sauce pasta dish.
Author: Martha Stewart
Made with annato, called "poor man's saffron" because of its similar color, this rice dish is zesty and filling.
Author: Martha Stewart
In this tasty chicken recipe, lime zest adds fragrance to rice, while lime juice gives carrots a citrus kick.
Author: Martha Stewart
Seared steak, tender zucchini, and a sweet, tangy sauce share the spotlight in this one-skillet dinner.
Author: Martha Stewart
Try serving this distinctive chicken salad in avocado halves or in an oven-roasted tomato.
Author: Martha Stewart
Topping the ham with thinly sliced oranges provides an eye-catching contrast to its burnished crust and reinforces the citrus flavor of the glaze.
Author: Martha Stewart
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Author: Martha Stewart
A marinade of tart ponzu and lime juice, jalapenos, and chiles gives this crispy braised chicken its spicy flavor.
Author: Martha Stewart
For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground meat in the freezer. A bold and silky sauce...
Author: Lauryn Tyrell
The diminutive Sardinian pasta known as fregola soaks up the delicious broth that results from steaming together fresh clams, andouille sausage, and corn in this company-worthy one-pot dinner.
Author: Martha Stewart
For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
Cook delicious chicken tikka masala, a classic Indian dish, at home with this tasty recipe from chef Jamie Oliver's cookbook, "Jamie's Food Revolution." Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
Smoky charred grilled chicken combines with bright peas and herbs in a salad that's fresh and hearty. Grilling the chicken ahead of time makes it even easier to put together.
Author: Martha Stewart
With just a skillet, you can turn a classic steak dinner into a handheld affair.
Author: Martha Stewart
For a wonderful balance of tastes and textures, cubed turkey breasts are mixed with snow peas, pineapple, green bell pepper, and carrots in this flavorful stir-fry recipe.
Author: Martha Stewart
Toss together this protein-packed salad with buttermilk dressing for a fast meal that works for a hearty lunch or healtthy dinner.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy steak, use only prime beef, the highest grade of meat....
Author: Martha Stewart
Chicken cutlets cook in a matter of minutes, and dredging them in flour helps form a luscious pan gravy.
Author: Martha Stewart
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.
Author: Martha Stewart
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers...
Author: Martha Stewart
This bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin. If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half...
Author: Martha Stewart
Traditionally, an escabeche preparation involves marinating a protein overnight. This quicker version is just as flavor-packed as the classic kind without all the waiting.
Author: Martha Stewart