A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Author: Martha Stewart
Author: Martha Stewart
Serve this creamy dish with our Mediterranean Chicken Stew.
Author: Martha Stewart
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped...
Author: Martha Stewart
Pair garlic-scented pork with mashed acorn squash -- the sweetness enhances the pork. Add a mixed green salad alongside, if you like.
Author: Martha Stewart
What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table...
Author: Lauryn Tyrell
In this comforting winter side dish, kale is topped with spicy-sweet Italian sausage.
Author: Martha Stewart
We've figured out how to whip up an indulgent Southern menu during the workweek: Just follow our four-step plan for down-home delights.
Author: Martha Stewart
Spicy Curry Powder and and Lemongrass Paste flavor this classic chicken curry. Serve with jasmine rice tossed with scallions, chopped cilantro, salt, and...
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
This Basque seafood stew features bay scallops, red snapper, and clams in their shells; tomato wedges, tiny Spanish olives, and a garnish of chopped fresh...
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.
Author: Martha Stewart
Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.
Author: Martha Stewart
Author: Martha Stewart
Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic,...
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
One 16-ounce bag of edamame is enough for both puree and salad; cook it all at once, and then divide it accordingly.
Author: Martha Stewart
Serve olives with this tasty Spanish-infused ham and cheese sandwich.
Author: Martha Stewart
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
Author: Martha Stewart
This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.
Author: Martha Stewart
Quick and easy to prepare, this savory one-dish meal contains a range of flavors that perfectly complement the noodles, bok choy, and pork. The recipe...
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients...
Author: Martha Stewart
A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.
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...
Author: Martha Stewart
Roasting the tomatoes for a long time in a low-temperature oven concentrates the flavors. Try these roasted tomatoes as a topping for a pizza-style focaccia...
Author: Martha Stewart
Author: Martha Stewart
Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon,...
Author: Martha Stewart
Reinvent boneless chicken breasts with this zesty, spicy sauce.
Author: Martha Stewart
Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.
Author: Martha Stewart
This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and...
Author: Martha Stewart
This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
Mint is no longer for sweet dishes -- try this bright herb in a fish dish for a dinner that feels special.
Author: Martha Stewart
Use to make Leftover Turkey Chili with Cheesy Cornbread Topping.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
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...
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.
Author: Martha Stewart
This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is...
Author: Greg Lofts
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
A combination of farm-fresh vegetables and crispy bacon gives this recipe from chef Sam Beall's "The Blackberry Farm Cookbook" its delicious flavor. Also...
Author: Martha Stewart
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop...
Author: Martha Stewart