A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
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
Don't let any vegetables on hand go to waste; combine them to make this inexpensive stew.
Author: Martha Stewart
"Frenched" racks of lamb have had the rib bones scraped clean.
Author: Martha Stewart
Serve this juicy cut of meat on top of buttered noodles.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
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
Author: Martha Stewart
When made with an aromatic mix of roasted peppers and saffron, everyday chicken and rice is deliciously transformed into arroz con pollo, a Latin-American favorite. A short-grain rice such as Bomba, from...
Author: Martha Stewart
This recipe is a mild take on the traditional Hungarian dish. Traditional Chicken Paprikash is spicy, so feel free to add more or less spice, to taste.
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 healthful meal, with flavorful roasted sweet potatoes and cauliflower, is bright, satisfying, and simple to prepare.
Author: Martha Stewart
This delicious Latin-inspired recipe is courtesy of Carmen Gonzalez.
Author: Martha Stewart
Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two velvety textures and a Cantonese sauce.
Author: Martha Stewart
A pesto made with parsley, lemons, and capers adds a savory tang to this roasted-chicken-and-potatoes dinner. Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole...
Author: Martha Stewart
This is a family Sunday roast chicken recipe shared with us by Norma Darden, owner of Miss Mamie's and Miss Maude's restaurants in the Harlem neighborhood of New York City. The mustard sauce is also delicious...
Author: Martha Stewart
Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the...
Author: Martha Stewart
The smoky marinade in our Barbecued-Chicken Salad doubles as a salad dressing. It would also be perfect for marinating grilled fish tacos or flavoring simple grilled veggies.
Author: Martha Stewart
This delicious recipe is courtesy of Roberto Santibanez's cookbook, "Rosa's New Mexican Table."
Author: Martha Stewart
This hearty recipe for Irish lamb stew comes from comedian Colin Quinn, and makes for the perfect St. Patrick's Day meal.
Author: Martha Stewart
You'll need all-natural cedar plank to infuse the pork with a delicious smoky flavor. You can also turn off the center burner on a gas grill for a portion of the cooking time to keep it from burning.
Author: Martha Stewart
If the stuffing inside the turkey doesn't reach 165 degrees by the time the bird is done, transfer it to a baking dish and bake until it does.
Author: Martha Stewart
Pork paillards are given a tropical emphasis with a garnish of grilled pineapple, chopped cilantro,and fresh-squeezed lime juice.
Author: Martha Stewart
This is a fresh way to use leftover turkey and stuffing for an easy supper.
Author: Martha Stewart
In this Indian-inspired meal, cinnamon is sprinkled on chicken. Cumin and cilantro, other traditional Indian seasonings, are stirred into raita, a yogurt-based condiment.
Author: Martha Stewart
Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like lamb shoulder needs to collapse into a shreddable,...
Author: Lauryn Tyrell
Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.
Author: Martha Stewart
This Easter favorite uses a fully cooked cured ham, which only needs to be warmed through.
Author: Martha Stewart
Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.
Author: Martha Stewart
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
Author: Martha Stewart
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Author: Martha Stewart
Instead of takeout, take 30 minutes to get an Asian-style noodle dish on the table. This bowl is made with the stellar combination of grilled chicken and eggplant, edamame and udon noodles. A savory soy-vinegar...
Author: Martha Stewart
In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.
Author: Martha Stewart
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Author: Martha Stewart
Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder,...
Author: Greg Lofts
Straight from the oven, new potatoes are tossed with arugula in a lemony side salad for moist roasted chicken. Pretty impressive for five minutes of prep!
Author: Martha Stewart
Instead of cooking the chicken in a traditional tandoor oven, we pan-fried ours in a cast-iron skillet. Cool off with a side of cucumber spears and a salad of red onion, mint, and cilantro for a flavorful...
Author: Martha Stewart
Put a lighter spin on meatloaf with ground turkey that borrows delicious flavors of fall from apple, sage, ginger, and maple syrup.
Author: Martha Stewart
Roasting chickens packed in salt yields moist, delectably savory meat. The skin on this chicken gets very salty, so remove it before serving.
Author: Martha Stewart
Make this delicious ham and fontina sandwich with all the leftover ham you have from the holidays.
Author: Martha Stewart
This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.
Author: Martha Stewart
Here's another winner one-pot dinner, a delicious variation on chicken and rice. Thighs are browned then cooked with freekeh, a roasted and cracked wheat. The chewy texture of freekeh soaks up the chicken's...
Author: Martha Stewart
The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as...
Author: Martha Stewart
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful...
Author: Martha Stewart
Mash a ripe avocado with mayonnaise, mustard, and capers for a quick homemade spread.
Author: Martha Stewart
Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A...
Author: Martha Stewart
Peppery arugula and tangy goat cheese provide the filling for rolled-up chicken cutlets. They look impressive on the plate, but couldn't be easier to make.
Author: Martha Stewart
A hot pot is a stewlike mixture of meat and vegetables in a savory broth. Here, the dish is given Asian accents with bok choy, soy sauce, sesame oil, and rice vinegar.
Author: Martha Stewart
The classic Cobb wins over even the most reluctant salad eaters with bacon and blue cheese. This iteration features a mouthwatering Mustard Vinaigrette.
Author: Martha Stewart