This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Author: Martha Stewart
Fried chicken stays moist when it's marinated in buttermilk and coated in herbed breadcrumbs. To fry sage leaves for garnish, place them in hot oil until they start to curl, about three seconds; remove...
Author: Martha Stewart
This summery salad benefits the eyes: The spinach, corn, and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken), and...
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
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
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
Our Chicken Salad with Apple, Pomegranate, and Beet makes for a delicious, nutritious lunch.
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
Sweet and sticky, this chicken mixes kid-friendliness with sophistication. Scallions, a go-to ingredient in Japanese cooking, mellow when roasted.
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
Author: Martha Stewart
The intense flavor of rosemary pairs well with the hearty taste of turkey. Add herbs to the pan after the turkey is seared to make a quick sauce.
Author: Martha Stewart
This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.
Author: Martha Stewart
Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat in this pulled-pork sandwiches on brioche bun.
Author: Martha Stewart
Make this Market Salad with Poached Chicken for a satisfying, healthy lunch.
Author: Martha Stewart
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Author: Martha Stewart
This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices.
Author: Martha Stewart
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
Author: Martha Stewart
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Author: Martha Stewart
With this meaty Easy Bolognese Sauce stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes two quarts of sauce, enough for 2 to 2 1/2 pounds of pasta.
Author: Martha Stewart
Put a store-bought rotisserie chicken to good use and add it to this summery salad that comes together quickly.
Author: Martha Stewart
Grainy mustard is spooned over poached chicken with apricots and pineapple.Per serving: 318 calories, 3 g fat, 53 g cholesterol, 21 g carbohydrate, 377 mg sodium, 32 g protein, 4 g dietary fiber.
Author: Martha Stewart
Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more healthful, but equally delicious, dish.
Author: Martha Stewart
This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon,...
Author: Martha Stewart
Martha draws inspiration from kubaibat hayel, a popular Arabic dish of grape leaves stuffed with rice, vegetables, and spices, for this riff on stuffed cabbage. Roasted lamb chops make it special enough...
Author: Martha Stewart
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby...
Author: Martha Stewart
This chicken casserole recipe, courtesy of Martha's makeup artist, Mary Curran, is perfect for feeding a hungry crowd.
Author: Martha Stewart
Flaxseed oil is high in heart-healthy omega-3 fats. Better yet, its rich, nutty taste brings out the sweet, tart flavor of the apples and cranberries in this twist on a traditional Waldorf salad with Flaxseed-Oil...
Author: Martha Stewart
This version of the classic dish substitutes scallions for cheese. Serve with Baby Bok Choy with Chile and Garlic.
Author: Martha Stewart
This leg of lamb, redolent of garlic and oregano, can be marinated overnight and then given a quick turn on the grill while your dinner guests mingle.
Author: Martha Stewart
In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey with Gravy.
Author: Martha Stewart
Martha's turkey meatloaf sandwich makes a delicious -- and healthy -- lunch the whole family will love.
Author: Martha Stewart
This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Author: Martha Stewart
Author: Martha Stewart
This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.
Author: Martha Stewart
Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.
Author: Martha Stewart
Benedetta Vitali, owner of Zibibbo restaurant in Florence, Italy, prepares pot roast in a uniquely Tuscan style. Instead of slowly braising a less tender cut of meat, she quickly cooks browned rump roast...
Author: Martha Stewart
Tangerine slices add sweetness and zest to this roasted chicken dish, which is great over couscous or alongside roasted potatoes.
Author: Martha Stewart
For a kid-friendly (milder) dish, omit the jalapeños. To save time, use leftover or store-bought cooked chicken. Try sour cream and cilantro as toppings for these chicken enchiladas.
Author: Martha Stewart
You can use chard, spinach, or collard greens in place of the mustard greens in this dish.
Author: Martha Stewart
A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.
Author: Martha Stewart
Each of these tiny dumplings is about the size of your fingertip, so you can easily serve 20 to 25 to each person. It's traditional to invite two or three friends to help fill and seal the manti; after...
Author: Martha Stewart
Author: Martha Stewart
A Southeast Asian-inspired mix of rice-wine vinegar, lime, and chiles gives this fragrant Spicy Chicken Salad in Lettuce Cups, sweetness, tang, and spice.
Author: Martha Stewart
As decadent as roasted vegetables can get! Onions, carrots, and potatoes are cooked with clarified butter, bone marrow, and foie gras fat for our Cote de Boeuf Rossini.
Author: Martha Stewart
A homemade Indian spice blend makes this lamb dish authentic and delicious.
Author: Martha Stewart