Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high...
Author: Martha Stewart
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed...
Author: Lauryn Tyrell
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Author: Martha Stewart
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
Cooked lettuce absorbs the broth's flavor and makes a silky side dish -- all in one pot.
Author: Martha Stewart
This recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Author: Martha Stewart
We've come up with a home-cook-friendly recipe for intensely spicy, crisp-skinned jerk chicken that's steeped in authentic flavor. Scotch bonnets are traditional,...
Author: Martha Stewart
We've trimmed down a speeded-up Tex-Mex classic, ready in just 40 minutes. For beefy flavor without excess fat, pick ground sirloin instead of chuck. We've...
Author: Martha Stewart
Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Author: Martha Stewart
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness...
Author: Martha Stewart
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and...
Author: Martha Stewart
This one-of-a-kind pizza recipe from Franny's restaurant is perfect for seafood lovers.
Author: Martha Stewart
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Author: Martha Stewart
Scoop out the squash seeds and roast them for a nutritious snack.
Author: Martha Stewart
This herbed couscous dish is ready to go in 10 minutes.
Author: Martha Stewart
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with...
Author: Martha Stewart
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
Author: Martha Stewart
Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
Author: Martha Stewart
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala...
Author: Martha Stewart
Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure...
Author: Greg Lofts
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Author: Martha Stewart
Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine.
Author: Martha Stewart
We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.
Author: Martha Stewart
Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
Author: Martha Stewart
Roasted peppers are filled with a hearty mixture of rice and beef chili, then baked in a pool of harissa-laced tomato sauce. Finish the tops with a simple...
Author: Riley Wofford
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
Author: Martha Stewart
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice...
Author: Martha Stewart
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.
Author: Martha Stewart
Pureed acorn squash and ricotta cheese make a rich, creamy filling in this tasty alternative to traditional lasagna. Using no-boil noodles reduces the...
Author: Martha Stewart
Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
Author: Martha Stewart
Try our creamy, not-too-heavy rendition of an American lunch standby.
Author: Martha Stewart
The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.
Author: Martha Stewart
We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.
Author: Martha Stewart
This hearty salad is packed with protein; grilled chicken breasts are diced and paired with diced avocado, chickpeas, red onion, and poblano peppers. A...
Author: Martha Stewart
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with...
Author: Martha Stewart
This delicious one-pan dinner simplifies classic paella: It has fewer ingredients but keeps the essence of Spain.
Author: Martha Stewart
Stewing the chicken on the bone makes it tender and juicy.
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...
Author: Martha Stewart
An Indian-inspired entrée that will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked...
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that...
Author: Martha Stewart