Persimmons add sweetness and a splash of autumn color to roast pork.
Author: Martha Stewart
Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual Macque Choux Pudding.
Author: Martha Stewart
Simple swaps turn a guilty pleasure into a sensible supper. Whole-wheat pasta, chicken sausage, and roasted veggies make eating well effortless.
Author: Martha Stewart
Our baked version of the classic buttermilk fried chicken still has plenty of crunch. It's perfect alongside cornbread and cucumber-celery salad. Cook an extra chicken breast alongside the breaded pieces...
Author: Martha Stewart
Enjoy a classic Italian dish at home with this recipe for chicken cacciatore, a comforting hunter-style stew. Also Try:Lemony Kale Salad, Creamy Polenta with Parmesan
Author: Martha Stewart
This delicious spaghetti and meatballs recipe is courtesy of Gerry DiSanto.
Author: Martha Stewart
Author: Martha Stewart
Always serve with some combination of fixings, such as grated cheese, sour cream, sliced avocados, tomatoes, onions or scallions, or cilantro. Garnish with tortilla chips or crumble in cornbread.
Author: Martha Stewart
Swirling butter into the pan sauce of the savory-sweet pork chops makes smoother and richer.
Author: Martha Stewart
A savory-sweet balsamic glaze and easy rub give these sandwiches a double dose of flavor. They can be made ahead to make getting them on the table a snap.
Author: Martha Stewart
The secret to great hamburgers is in the ingredients, according to chef Michael Lomonaco. He recommends using equal parts sirloin and chuck.
Author: Martha Stewart
A paillard is simply a skinless, boneless chicken-breast half that you butterfly and pound thin. It's one of the speediest routes to a lean meal: While you prep and saute it, roast some squash and red...
Author: Martha Stewart
Red Cabbage Salad with Spicy Grilled Chicken and Pepitas is a fresh take on a Southwestern dish. It gets its crunch from pumpkin seeds and cabbage. Pro tip: Use the tortillas to make a wrap or serve them...
Author: Martha Stewart
This delicious pasta dish is courtesy of Ron Suhanosky.
Author: Martha Stewart
Whole Szechuan peppercorns give this dish pops of the mouth-tingling numbness that's traditional to Szechuan cuisine. Look for black bean sauce and chili bean paste in Asian markets or in the Asian aisle...
Author: Martha Stewart
Grilled chicken gets a boost from fragrant Masaman-curry and tart lime. After the bread and meat get some smoky flavor from the grill, they're topped with peanuts and celery for a delightful crunch, then...
Author: Martha Stewart
Instead of ground beef, fill flour tortillas with tender steak and a quick cabbage slaw -- all ready in 20 minutes.
Author: Martha Stewart
This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.
Author: Martha Stewart
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens,...
Author: Greg Lofts
Keep this hearty Southwestern favorite in mind when you're expecting company, hosting a Super Bowl party, or just craving comfort food. Serve the smoky chili with cornbread or tortillas, diced white onion,...
Author: Martha Stewart
The steps to making a perfect burger start out with ground meat and buns; the rest is up to you. Set up a toppings bar with all your favorite fixings and let everyone make their own burgers.From the book...
Author: Martha Stewart
A papayasalsa spiced withfiery Scotch bonnet chiles is a colorful condiment for grilled steak.
Author: Martha Stewart
Apples and cabbage get cooked with white wine and the savory juices from the roasting pan to create an irresistible bed on which this succulent game bird rests.
Author: Martha Stewart
Add giblets and neck to the pan with the turkey 1 1/2 hours after the oven temperature is reduced to 350 degrees in step 5 of the Classic Brined and Roasted Turkey recipe.
Author: Martha Stewart
Try a fresh take on the traditional Easter lamb dinner with a Mediterranean-flavored cut of meat in this festive menu from The Little Owl's Joey Campanaro.
Author: Martha Stewart
Tangy tomato jam and Vidalia onions add flavor to grilled chicken served on a baguette.
Author: Martha Stewart
Tuck into a wholesome bowl of poached chicken with crispy lardons and healthy lentils from Nigella Lawson's "Nigella Kitchen" cookbook. Photo credit: Lis Parsons
Author: Martha Stewart
Stir-fries cook very quickly: Be sure to have all the ingredients set up beside the stove. Serve with rice.
Author: Martha Stewart
This succulent roast chicken recipe makes use of anchovy paste, parsley, and lemon for a truly unique dish that will delight the tastebuds.
Author: Martha Stewart
Do you need a tasty twist on steak with spinach? Toss in grapes and almonds for a touch of sweetness and crunch.
Author: Martha Stewart
Cherries aren't only for jams and pies -- these juicy, ruby red summer beauties are ripe for the picking in this refreshing salad.
Author: Martha Stewart
Proscuitto-wrapped chicken breasts are complemented by warm grilled figs and a balsamic fig sauce.
Author: Martha Stewart
This simple and delicious recipe for a prosciutto sandwich comes courtesy of actor David Alan Grier.
Author: Martha Stewart
This may be the ideal dinner salad -- it features easy broiled steak, quick-steamed snap peas, and a flavorful vinaigrette.
Author: Martha Stewart
This is a really quick version of chicken soup made to mimic a traditional long-simmered soup. Time permitting, the latter is better. But, with a few basic pantry items, you can prepare this version in...
Author: Martha Stewart
Baked in coarse salt to seal in the juices, these lemon-topped rounds of tender chicken reveal an asparagus-and-Parmesan stuffed center.
Author: Martha Stewart
Chicken, poached in white wine with fennel, mingles with tender lettuce, baby turnips, carrots, and a touch of apple. Fresh tarragon lends a sweet, herbaceous flavor.
Author: Martha Stewart
Prepared tapenade is a great pantry item to have on hand for any number of reasons. Try mixing a green olive version of the spread with Dijon mustard and parsley for a flavorful coating that paris well...
Author: Martha Stewart
This house-cured bacon recipe, courtesy of Fleisher's Grass-Fed and Organic Meats in Kingston, New York, was responsible for coaxing Fleisher's owner/butcher Joshua Applestone out of vegetarianism.
Author: Martha Stewart
This tasty and simple chicken salad is wonderful in sandwiches or on top of a green salad.
Author: Martha Stewart
A raw wax-bean side salad with spinach and avocado accompanies simple seared chicken.
Author: Martha Stewart
Tender braised beef short ribs meet a deconstructed haroset, the hallowed condiment made from apples and wine. This braise is best if made ahead, but you can also prepare and serve it for Passover dinner...
Author: Martha Stewart
In this satisfying salad, bacon and lemon juice balance the slight bitterness of chicory and frisee.
Author: Martha Stewart
Overnight marinating infuses this dish with tons of flavor and makes them quick to prepare the next day.
Author: Martha Stewart
You can use whole chickens to prepare this recipe, but chicken thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from Jamaica.From the book "Lucinda's Authentic Jamaican...
Author: Martha Stewart
Author: Martha Stewart
This traditional Vietnamese recipe is a favorite of Mai Pham, chef and owner of the Lemon Grass Restaurant in Sacramento, California.
Author: Martha Stewart