The New York Strip is one of the most popular beef cuts found at steakhouses. Its natural marbling makes it one of the most flavorful steaks to cook at home.
Author: Martha Stewart
This recipe from chef Emeril Lagasse is the perfect dish to kick your Easter dinner up a notch.
Author: Martha Stewart
These tostadas are a quick and tasty Mexican supper for any time. If the pepper jack cheese is too spicy, use regular Monterey Jack or cheddar.
Author: Martha Stewart
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Author: Martha Stewart
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Author: Martha Stewart
With a few extra ingredients, this simple salad goes from light to hearty, but still healthy.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
Author: Martha Stewart
Make dinner for one a healthy affair with a salad whose star is juicy-yet-lean steak and a vibrant orange-honey dressing.
Author: Martha Stewart
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed...
Author: Martha Stewart
A pair of salads refresh leftover Spice-Rubbed Turkey Breast made earlier in the week; the spinach and couscous are dolled up in low-fat Dijon dressing.
Author: Martha Stewart
This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.
Author: Martha Stewart
This tasty trio of hot dogs riffs on iconic regional sandwiches from Philadelphia, New Orleans, and Miami, each has all the key fixings. Grill a batch until charred, finish them off with your pick of Philly...
Author: Riley Wofford
Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends...
Author: Lauryn Tyrell
For this tostada, flank steak, zucchini, and onions are marinated in a cilantro, garlic, and jalapeno puree, then grilled.
Author: Martha Stewart
Beer -- is there anything it can't do!? In this recipe from Emeril Lagasse's "Emeril at the Grill," it makes turkey extra juicy.
Author: Martha Stewart
We love using thinly-sliced deli turkey in this sandwich, but deli ham or a variety of cold cuts would also go well in this large-scale sandwich that feeds the whole family.
Author: Martha Stewart
When the goal is to warm your belly (not weigh you down), this earthy stew -- with beef tenderloin, a rich, rose-spiked broth, and loads of colorful carrots, parsnips, onions, and turnips -- rises to the...
Author: Martha Stewart
Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish...
Author: Martha Stewart
Thinly sliced skirt steak, hard-boiled eggs, and romaine lettuce make up this simple main-course salad. Also try it with seared mahimahi fillets instead of the beef.
Author: Martha Stewart
Brown sugar and two types of salt join a bevy of spices and fresh herbs in this flavorful brine for your Thanksgiving turkey.
Author: Martha Stewart
Leftover brisket makes for a twist on the classic sloppy joe, a deliciously messy sandwich that's as kid-friendly as it is appealing to adults.
Author: Martha Stewart
A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or chilled in a chicken salad.
Author: Martha Stewart
Five minutes of prep and an hour of doing nothing results in the most delicious roast chicken dinner, plus plenty of leftovers to use in soups, sandwiches, and more in the days that follow. Give this easy...
Author: Martha Stewart
Give this favorite a big nutrient boost by choosing the right ingredients. Skip the mayo and cheese, which add fat but not much else, and our Romesco Sauce instead.
Author: Martha Stewart
The kids' menu staple gets an indulgent update, proving once again that bacon makes everything better.
Author: Martha Stewart
Bacon and toasted almonds add irresistible flavor and texture to snap beans. Regular green beans, wax beans, wide Romano beans, or thin string beans all cook in roughly the same amount of time.
Author: Martha Stewart
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While you play with the dough, the short ribs braise...
Author: Greg Lofts
This recipe of succulent roasted chicken breasts is courtesy of chef John Fraser from the New York City restaurant Dovetail.
Author: Martha Stewart
Adobo is the national dish of the Philippines. Of course the Instant Pot is not part of the traditional method of preparing adobo but it makes the vinegar-braised recipe so simple. Chicken thighs are transformed...
Author: Riley Wofford
Pineapple and traditional jerk flavorings come together to marinate juicy, seared pork chops that will have you yearning for the Caribbean even if you've never been.
Author: Martha Stewart
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Author: Martha Stewart
Butternut is a particularly versatile squash, adapting itself to other ingredients without ever losing its identity. In fact, it's almost as adaptable as chicken, so it makes sense that the two should...
Author: Martha Stewart
Thai summer salad features coconut chicken, burstingly fresh basil leaves, fiery chiles, and light glass noodles made from mung-bean starch. With each bite, distinct salty, hot, sour, and sweet nuances...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Take the classic Italian-American pairing of sausage and peppers and turn it into a fun, fast weeknight dinner. Crumbled spicy Italian sausage and chopped roasted red peppers are combined with orecchiette-the...
Author: Riley Wofford
Pasta and meatballs in tomato sauce twirl together onto a fork and then dance with your taste buds. All the elements work in concert: The spaghetti is slightly firm in contrast to the tender meatballs,...
Author: Martha Stewart
Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste.
Author: Martha Stewart
A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette.
Author: Martha Stewart
Chef Cesare Casella's variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.
Author: Martha Stewart
Escarole is a sturdy, pleasantly bitter green. You can use spinach, if you prefer.
Author: Martha Stewart
Author: Martha Stewart
A firestarter chimney or second smaller grill is essential to barbecuing turkey. For best results, use natural hardwood charcoal.
Author: Martha Stewart
Aromatic fresh dill brightens both the the tender dumplings and the hearty chicken-and-mushroom stew beneath them in this warming, winning dinner.
Author: Martha Stewart
We went all out with our new Croque Monsieur; it's a triple cheese threat made with Fontina in the sandwich, Parmesan in the bechamel sauce, and grated Gruyere on top.
Author: Martha Stewart
Our take on takeout -- with ginger, soy, and sesame in the mix -- is better tasting and better for you. No chopsticks needed. Fix a double batch tonight, and bring some for lunch tomorrow; its good hot...
Author: Martha Stewart