Large chunks of butternut squash are mixed with ground pork or turkey (take your pick!), diced pancetta, grated Parmesan, and fresh sage leaves for a delightful autumnal dinner recipe.
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
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
This spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.
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
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Author: Martha Stewart
Perfect simple dinners with our fried chicken cutlets, topped with mozzarella, sweet pickled peach, and bocconcini salad.
Author: Martha Stewart
Cuban black beans are a perfect accompaniment with this chicken and rice dish.
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
For a fresh take on the classic BLT sandwich, try this salmon-centered recipe from Travel Channel host Adam Richman.
Author: Martha Stewart
Berkshire pork is known for its combination of juiciness, flavor, and tenderness; try the popular meat in this well-rounded meal from chef Charlie Palmer.
Author: Martha Stewart
The meat is rolled with mango, pepper, and onion for a light meal that tastes of the tropics; serve herbed black beans on the side.
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
Slow cooking allows the bacon, thyme and leek flavors to seep into the rice and red beans.
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
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey...
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
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
This simple and delicious main dish is the centerpiece of your holiday feast.
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
Use your grill to make this quick, easy, and delicious chicken dinner. (No grill? Use a grill pan instead.)
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
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
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
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
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
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
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
Stalks of lemongrass garnish grilled chicken breasts flavored with a a soy-lemongrass marinade.
Author: Martha Stewart
Garam masala is a spice mixture that's commonly used in Indian cuisine. If you can't find it in your supermarket, substitute 1 teaspoon ground cumin. Greek yogurt is a great base for a marinade -- it tenderizes...
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
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
Broilers vary in heat intensity; move the rack to a lower position if the chicken is browning too quickly, or to a higher rack if too slowly. Remove items from the baking sheet as done, if they're cooking...
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
Author: Martha Stewart
Warm tomato vinaigrette replaces bacon and blue cheese dressing in this riff on a classic steakhouse dinner.
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
A blend of spices that includes paprika and chili powder is a great base for a quick chicken rub.
Author: Martha Stewart
Think of this dish as a one-stop shop for all your nutritional needs -- and a great use for leftover cooked rice.
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
Marmalade makes an instant glaze for roast chicken that the whole family will enjoy.
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
Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Eko-grips, available at amazon.com.
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