This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
Author: Martha Stewart
Turn sausages into tasty meatballs without additional ingredients or mixing.
Author: Martha Stewart
Nonfat buttermilk and yogurt replace mayonnaise in this Chicken and Spring-Vegetable Salad, made with fresh peas and artichoke hearts.
Author: Martha Stewart
Juicy heirloom tomatoes balance out the saltiness of the guanciale and Pecorino Pepato cheese atop this pizza.
Author: Martha Stewart
Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent...
Author: Martha Stewart
This sophisticated take on turkey breast is well-suited to intimate Thanksgiving celebrations that don't require a whole bird. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Cider-Braised...
Author: Martha Stewart
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Author: Martha Stewart
This simple and delicious main dish is the centerpiece of your holiday feast.
Author: Martha Stewart
An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with...
Author: Martha Stewart
You need two skillets for this chicken dinner recipe-one to cook the thighs and one to put on top as a weight, which helps the meat stay moist and the skin turn crispy. Store-bought sundried-tomato pesto...
Author: Martha Stewart
Author: Martha Stewart
This steak dinner should satisfy the hearty appetites in your family. Plus the potato gratin is downright decadent.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. In this dish, a side of braised red cabbage in a pomegranate-juice reduction adds color and tang to pork tenderloin rounds.
Author: Martha Stewart
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue...
Author: Martha Stewart
Pink Lady apples are a good choice in this dinner recipe because they maintain their shape and texture when cooked. Roasting everything together makes for a simple weeknight meal sure to become a family...
Author: Martha Stewart
For a fresh take on the classic BLT sandwich, try this salmon-centered recipe from Travel Channel host Adam Richman.
Author: Martha Stewart
Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each of her exceptional eight-ounce burgers.
Author: Martha Stewart
Its generally mild flavor and delectable textures make summer squash versatile.
Author: Martha Stewart
Oozing with juice and loaded with beefy flavor, it's a burger connoisseur's fantasy.
Author: Martha Stewart
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
Author: Martha Stewart
The flavors of Italy unite in this colorful salad featuring shredded thin-sliced chicken breast, a variety of salad greens, walnuts, and a basil balsamic-vinegar dressing.
Author: Martha Stewart
Impress dinner guests with this sophisticated stuffed lamb shoulder meal from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also try:Roasted Root Vegetable Salad with Marcona Almonds
Author: Martha Stewart
The uniform thickness of scaloppine abets quick, even cooking. To prevent the arugula from wilting, let the chicken cool slightly before serving.
Author: Martha Stewart
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.
Author: Martha Stewart
A charcoal grill works well for this recipe because the domed lid is able to accommodate the turkey's rather awkward size and shape.
Author: Martha Stewart
Stalks of lemongrass garnish grilled chicken breasts flavored with a a soy-lemongrass marinade.
Author: Martha Stewart
A year in Provence is, for many, the ultimate "someday" fantasy. Why wait? Prepare your own French countryside soiree with this hearty cassoulet as its centerpiece.
Author: Martha Stewart
This chicken Piccata dish takes only minutes to cook, so make sure to have all the necessary elements organized, and prepare the chicken at the last moment.
Author: Martha Stewart
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Author: Martha Stewart
A cast-iron skillet will make quick work of this breakfast-inspired pie and it will turn out a crisp, chewy crust that rivals what a traditional pizza oven can do. Hearty enough for the main event, this...
Author: Lauryn Tyrell
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated artichokes, arugula, and shaved Parmesan bring...
Author: Greg Lofts
This salad, made with our Light Turkey Meatballs, is hearty enough to be a main course.
Author: Martha Stewart
Marinating chicken in Greek yogurt keeps the roasted meat nice and moist, while basil pesto gives it tons of fresh flavor. You can use store-bought pesto if you're pressed for time.
Author: Martha Stewart
For those who've long insisted that sides make the meal, this main dish brings a favorite to the forefront. Russet potatoes are thinly sliced, then twice-baked: first on their own, brushed with butter...
Author: Martha Stewart
In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.
Author: Martha Stewart
Marmalade makes an instant glaze for roast chicken that the whole family will enjoy.
Author: Martha Stewart
A blend of spices that includes paprika and chili powder is a great base for a quick chicken rub.
Author: Martha Stewart
Turkey breast rolled with fresh herbs, orange zest, and spices is covered with pancetta and then roasted. It's sliced and offered atop a dressing made with farro (a whole grain), oranges, black grapes,...
Author: Martha Stewart
Author: Martha Stewart
Warm tomato vinaigrette replaces bacon and blue cheese dressing in this riff on a classic steakhouse dinner.
Author: Martha Stewart
Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.
Author: Martha Stewart
Moist pieces of chicken derive their crunchy coating from cornflakes in this clever oven-fried variation on an all-American favorite. Rutabaga, a member of the cabbage family, adds to the flavor of mashed...
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted...
Author: Martha Stewart
This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
Crushed coriander seed and crumbled bay leaves make a crisp coating. Hanger steak has an intense, beefy flavor that's a great match for these spices. Also try it with meaty fish steaks.
Author: Martha Stewart
Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.
Author: Martha Stewart
Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce.
Author: Martha Stewart
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Author: Martha Stewart
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for a tasty salad.
Author: Martha Stewart