Author: Martha Stewart
A total crowd pleaser, this delicious chicken parmesan takes mere minutes to make. Start with our baked Breaded Chicken Cutlets from the freezer.
Author: Martha Stewart
Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.
Author: Martha Stewart
Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.
Author: Martha Stewart
Everyday hot dogs and black beans give the appearance of worms in dirt in this Halloween-centric recipe. Martha displayed this fun dish on a specialMonster Buffet during her Halloween Monster Bash with...
Author: Martha Stewart
There are two things that really say summer to us-seafood and all things grilling. This dinner, made with shrimp, corn, and sausage, contains the fundamental ingredients of a shrimp boil. They're threaded...
Author: Martha Stewart
Mu shu pancakes steam quickly; warm eight at a time so they will stay pliable. Set out the duck and all the accompaniments so guests can fill their own pancakes.
Author: Martha Stewart
A whole chicken is usually a better value than separate pieces. To prep the avocado, split it in half, discard the pit, and put cut-up slices directly onto roast chicken tacos.
Author: Martha Stewart
To make the rich, brown sauce that is key to the flavor of this dish, it is important not to rush the initial searing of the meat. To make peeling the pearl onions easier, soak them first in warm water...
Author: Martha Stewart
This recipe reinvents the stuffed, baked potato with a Southwestern twist, using our Taco Filling on top of a sweet-potato base.
Author: Martha Stewart
Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
Author: Martha Stewart
Use leftovers to create a substantial sandwich. Together with surplus sliced beef, some Swiss cheese, and a smear of Russian dressing on rye, it can be griddled into melting deliciousness to create this...
Author: Martha Stewart
There's no need to add salt to gravy made from a brined turkey.
Author: Martha Stewart
Beef stew gets a hearty lift when served over egg noodles.
Author: Martha Stewart
Backyard barbecuing becomes an easy weeknight option with quick-cooking pork chops and a crisp cucumber-dill salad.
Author: Martha Stewart
Using part-skim ricotta cheese instead of sour cream or mayonnaise makes this dressing lower in fat and calories without sacrificing its texture or flavor.
Author: Martha Stewart
Marinate the chicken in this Marinated Chicken with Cucumber-Mint Salad the day before and serve it with the pita bread and a salad that only takes a few minutes to put together.
Author: Martha Stewart
Spit-roasting chickens on the grill ensures an evenly juicy bird.
Author: Martha Stewart
This delicious recipe is courtesy of Maricel Presilla of Cucharamama restaurant.
Author: Martha Stewart
Paprika-spiced chicken with tomatoes and zucchini travels easily from stove to oven in a single oven-proof pan.
Author: Martha Stewart
Meyer lemons give this brisket, perfect for a family-friendly Passover dinner, a slightly floral, not sour, flavor and aroma. Pomegranate-studded gremolata adds juicy bites of color too.
Author: Martha Stewart
Use extra roast chicken to make sandwiches or chicken salad.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
This recipe was sent in by Eric Wolff of Guilford, Connecticut.
Author: Martha Stewart
This curry is delicious on its own or served over cooked rice, preferably basmati or other long-grain white rice. Curry powder and fresh ginger bring warm, spicy flavor to each bowl.
Author: Martha Stewart
Using the finest pecorino romano (sheep's milk) cheese and a food processor for some of the prep set this simple meatball recipe apart.
Author: Martha Stewart
Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.
Author: Martha Stewart
A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
Author: Martha Stewart
Author: Martha Stewart
This recipe is from the Rai Rai Ken restaurant and is used to make Shoyu Ramen.
Author: Martha Stewart
The tenderloin is the leanest cut of pork. Black-eyed peas and the monounsaturated fat in avocados help regulate glucose.
Author: Martha Stewart
Author: Martha Stewart
This great recipe for carne asada tacos is courtesy of the Calexico Cart in New York City.
Author: Martha Stewart
Grilled chicken cutlets are even healthier when they're accompanied by an avocado salsa with protein-packed beans and fiber-rich corn.
Author: Martha Stewart
This recipe for chicken and dumplings comes from Julieanne Ratliff.
Author: Martha Stewart
These silky textured Veracruzano "pudding" tamales are made with a precooked batter that helps cut down the cooking time.
Author: Martha Stewart
The classic version of this sandwich may seem synonymous with summer, but our variation suffers no seasonal deficiency, thanks to roasted tomatoes and hearty arugula.
Author: Martha Stewart
It's the go-to dinner for any summer night: tender, garden-fresh lettuce piled atop herb-infused chicken breasts. After sauteing the paillards with sage, deglaze the skillet with a little vinegar, throw...
Author: Martha Stewart
For these burgers, Martha loves Milton Creamery's Prairie Breeze cheddar and Challerhocker Swiss, both available at Murray's Cheese. Grate the horseradish and add it to the cheeses right before grilling;...
Author: Martha Stewart
Treat your family to some classic Indian cuisine with this spicy curry recipe from "At Home with Madhur Jaffrey." Pair with Tomato Pullao to complete the dinner.
Author: Martha Stewart
A quick sear on flavorful skirt steak and a fast sautee of colorful veggies is all it takes to put a satisfying dinner on the table in 20 minutes.
Author: Martha Stewart
Fresh seasonal vegetables are the savory centerpiece of this impressive layered salad. Presented in a single bowl, the recipe is ideal for serving to guests-until you begin to scoop out portions, no one...
Author: Martha Stewart
This dish makes use of leftovers from our barley and whole-wheat Chicken Potpie recipe. Make the pot pie one night, and keep pasta and parsley on hand for a surprising second act.
Author: Martha Stewart
Slow-roasting pork shoulder before smoking it cuts the cooking time a bit. You'll save time and still get all the great smoky flavor.
Author: Martha Stewart
Take advantage of high-quality, pre-cooked sausage when you're planning meals for busy weeknights -- paired with this zesty relish, it's a real winner.
Author: Martha Stewart
Look in the spice aisle for jerk seasoning; it's often a mix of thyme, allspice, sugar, salt, black pepper, and cayenne pepper.
Author: Martha Stewart
Crisp, rich pancetta slices complement Brussels sprouts in this salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.
Author: Martha Stewart
Assembling this potato salad while the potatoes are still warm is key. They'll absorb more flavor from the vinegar and oil, and the heat will also slightly wilt the celery and watercress.
Author: Martha Stewart
This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half an hour to be ready.
Author: Martha Stewart