Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Author: Martha Stewart
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of...
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars...
Author: Martha Stewart
Something special happens when you cook with your kids, and when you use this recipe for DIY pizzas, your little ones can experience just how much fun making meals together can be.
Author: Martha Stewart
Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges.
Author: Martha Stewart
Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.
Author: Martha Stewart
This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings (two pieces per serving).
Author: Martha Stewart
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also...
Author: Martha Stewart
Our version of the popular Chinese takeout is loaded with snow peas, water chestnuts, and boneless chicken. Chili paste gives this dinner recipe some zing.
Author: Martha Stewart
Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.
Author: Martha Stewart
Slow-cooked pork preps in minutes and is ready to made into a taco dinner at the end of a busy day.
Author: Martha Stewart
All the delicious crunch of fried chicken, with less mess-that's the elevator pitch for schnitzel. Pounding the breasts into thin cutlets helps them cook in a flash. We season the flour and the panko mixture,...
Author: Greg Lofts
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Author: Martha Stewart
This Easter favorite uses a fully cooked cured ham, which only needs to be warmed through.
Author: Martha Stewart
Warm up a chilly evening with this hearty dish.
Author: Martha Stewart
Broiling chicken in a skillet atop leeks and potatoes infuses the vegetables with deep flavor as the chicken fat renders. The quick-cooking method and proximity of the skillet to the broiler also ensures...
Author: Martha Stewart
For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.
Author: Martha Stewart
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy...
Author: Martha Stewart
For juicy burgers, use ground turkey that's at least 7 percent fat. Sour cream, mango chutney, and mustard will give them additional flavor and moisture.
Author: Martha Stewart
This Mexican dish was created to use up leftovers; our version uses shredded turkey in place of the traditional chicken or beef.
Author: Martha Stewart
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.
Author: Martha Stewart
This baked gnocchi is a cozy dish. A combination of Gruyère and Parmesan cheeses mean it tastes rich, shredded chicken brings protein, store-bought gnocchi provide heft, and a flour-thickened broth and...
Author: Martha Stewart
Author: Martha Stewart
Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well.
Author: Martha Stewart
Date molasses is the secret ingredient in these flavor-packed grilled lamb chops. It's paired with a toasted Arabic spice blend for the marinade, then joins white balsamic and chopped dates in the vinaigrette...
Author: Martha Stewart
This delicious recipe for the classic Filipino dish Chicken Adobo comes from chef and author Romy Dorotan of Purple Yam.
Author: Martha Stewart
Author: Martha Stewart
A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.
Author: Martha Stewart
Simple penne pasta is tossed with a hearty, flavorful sauce using ingredients that can be found in your pantry.
Author: Martha Stewart
This Arugula, Chicken, and Rice Salad is easy to make and satisfying. Using a store-bought rotisserie chicken saves time and effort in this herb-packed light summer salad.
Author: Martha Stewart
Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin. They cook exceptionally quickly on the grill, which prevents them from drying out.
Author: Martha Stewart
This crowd-pleasing dish doesn't contain gluten, dairy, or nuts, so it's suitable for just about everyone to enjoy.
Author: Martha Stewart
There is perhaps no purer beef flavor than that of a short rib. This version's balance of heat, spice, and sweet is tempered by a tart salad of celery and pear and a creamy celery-root puree.
Author: Martha Stewart
The rich sauce on this crowd-pleasing pasta meal is created with squash instead of tomatoes; bacon adds extra flavor.
Author: Martha Stewart
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio...
Author: Martha Stewart
A spice mixture of toasted peppercorns, coriander, garlic, shallots, and sage flavors a pork shoulder that's perfectly succulent after slow, tenderizing cooking.
Author: Martha Stewart
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata,...
Author: Martha Stewart
Serve these savory, filled chicken breasts over steamed greens like escarole or Swiss chard.
Author: Martha Stewart
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.
Author: Martha Stewart
Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young's "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to...
Author: Martha Stewart
This light dish has a crunchy texture and a flavorful ginger-lime dressing.
Author: Martha Stewart
Poached chicken is prepared with noadded fat -- just water, garlic,herbs, and pepper.
Author: Martha Stewart
Short ribs make a delicious ragu to spoon over pasta. A handful of bright peppery arugula leaves, drizzled with olive oil, helps to balance the meal.
Author: Martha Stewart
The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.
Author: Martha Stewart
Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled flat bread rounds out the meal.
Author: Martha Stewart
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time of year.Adapted from "Blanc Vite," by Raymond Blanc....
Author: Martha Stewart
This is a fresh way to use leftover turkey and stuffing for an easy supper.
Author: Martha Stewart