Chicken cutlets, zucchini, and onions, grilled together, make the perfect burgers for poultry lovers. You can also try a thin New York strip steak in place of the chicken cutlet.
Author: Martha Stewart
Put together a do-it-yourself burger station anchored by chef Elizabeth Karmel's savory beef patty blend. Also try: Beer-Can Chicken
Author: Martha Stewart
This recipe works well using leftover or rotisserie chicken. Yogurt and lemon create a tart, creamy sauce without adding a lot of fat.
Author: Martha Stewart
Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic, and spicy peppers. It's also delicious with skirt...
Author: Martha Stewart
These mile-high healthy tostadas made with shredded chicken sport a big helping of corn, peppers, and onions, plus salsa.
Author: Martha Stewart
Aromatic, slightly sweet fennel seed is the route to savory flavor for this pork tenderloin -- and in no time, too.
Author: Martha Stewart
The Chicken Salad with Avocado Dressing livens up your chicken salad without using any mayo.
Author: Martha Stewart
Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.
Author: Martha Stewart
This roasted chicken dish gets an extra kick of spicy from a mixture of chile powder and paprika that gets rubbed in to the skin.
Author: Martha Stewart
This recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry," and it's the perfect dish to make for Father's Day.
Author: Martha Stewart
Bring this one-pot dish to the table in three simple steps.
Author: Martha Stewart
Charmoula is a spicy Moroccan marinade that typically contains paprika, cumin, and garlic. The turmeric turns the couscous the color of the brilliant summer sun. For serving, spread the couscous on the...
Author: Martha Stewart
Serve this flavorful dish with a good-quality store-bought chutney, and a simple green salad on the side.
Author: Martha Stewart
Most chicken enchiladas are dripping with cheese, but just a scattering of robust cotija in this casserolke is enough to satisfy.
Author: Martha Stewart
One-pan roasting means fast cleanup, and saving broccoli speeds up dinner tomorrow -- you can use it for Vegetable Frittata with Roasted Potatoes and Garlic.
Author: Martha Stewart
Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.
Author: Martha Stewart
You only need a handful of ingredients to create this delicious roasted-pork meal.
Author: Martha Stewart
This recipe is based on the French dish "choucroute garnie" (garnished sauerkraut). Don't let the fancy name fool you -- it's simple to make and is the ultimate comfort food.
Author: Martha Stewart
These fall-apart baby-back ribs are rubbed with warm spices and glazed with a gingery soy glaze, sour cherries add a sweet, tangy note. The ribs cook over indirect heat on the grill (or roast in the oven),...
Author: Anna Kovel
Author: Martha Stewart
Serve this chunky sirloin version of chili in a tin cup, for a dish that warms not only the stomach but also the hands.
Author: Martha Stewart
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
This recipe calls for brining the turkey for 24 hours, so plan accordingly. If you choose not to brine, skip the first two steps. If your roasting pan fits only sideways in the oven, rotate the pan every...
Author: Martha Stewart
This rice gets its "dirty" color from small pieces of chicken livers.
Author: Martha Stewart
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How...
Author: Martha Stewart
This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.
Author: Martha Stewart
The top round comes from the inside of a leg of lamb and is very tender. Because of its size, it does not take long to cook and is perfect for grilling.
Author: Martha Stewart
Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.
Author: Martha Stewart
Transform an ordinary chicken breast and spinach into an exotic dinner for one with just a few quick twists.
Author: Martha Stewart
This Boeuf Bourguignon recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1." It's a delicious French-style dish that makes for a lovely main.
Author: Martha Stewart
Using 39 ingredients and a precise culinary methodology, Martha's friend and banker Jane Heller's recipe creates a juicy roasted bird beneath a dramatic black lacquered crust. Remove the coating with tweezers...
Author: Martha Stewart
Thanks to the pressure-cooker setting on the Instant Pot, you can make this St. Patrick's Day classic in under two hours. The crowd-pleasing dish yields succulent corned beef and tender cabbage every time....
Author: Riley Wofford
Cauliflower is a good source of vitamin C, fiber, and potassium. Here, cauliflower's mellow taste is combined with aromatic sage, and rich, smoky bacon in a simple-but-satisfying pasta dish.
Author: Martha Stewart
This tasty version incorporates fresh basil into the patty.
Author: Martha Stewart
One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables...
Author: Martha Stewart
This low-calorie salad gives you half your daily servings of fruits and vegetables.
Author: Martha Stewart
This classic surf and turf is easy to make at home. Spooning hot butter over the beef is a steakhouse trick that helps it cook evenly and enhances its flavor.
Author: Martha Stewart
Emeril really enjoys the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend.
Author: Martha Stewart
Seven simple ingredients are the building blocks for this dinner salad.
Author: Martha Stewart
This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.
Author: Martha Stewart
Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit. Look for bocconcini-bite-size morsels of fresh mozzarella-at...
Author: Martha Stewart
Author: Martha Stewart
This rich spread is an integral component in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
Make a double batch, for now and later. These flavorful burgers can be frozen up to two months; thaw patties overnight in the refrigerator, and broil.
Author: Martha Stewart
This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with...
Author: Martha Stewart
Not your average salad, this colorful, hearty main dish features pork chops, broccoli, red cabbage, and brown rice.
Author: Martha Stewart
This warm salad combines fall's best flavors and textures. Sweet sauteed squash, bitter broccoli rabe, and smoky bacon are irresistible partners for creamy cranberry beans.
Author: Martha Stewart
Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.
Author: Martha Stewart
This pasta favorite is guaranteed to please every member of your family.
Author: Martha Stewart