Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
Author: Martha Stewart
Be sure to use the freshest baguette possible for this easy steak sandwich.
Author: Martha Stewart
Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.
Author: Martha Stewart
Author: Martha Stewart
Everything in this dish is grilled-even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells...
Author: Martha Stewart
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
Author: Martha Stewart
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other...
Author: Martha Stewart
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While...
Author: Martha Stewart
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
Learn how to make this delicious and impressive turkey main, which is filled with our Sausage and Sour-Cherry Stuffing. It's the perfect recipe to make...
Author: Martha Stewart
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another...
Author: Martha Stewart
Our rendition of this Italian dinner classic features braised chicken with tomatoes, white wine, and rosemary.
Author: Martha Stewart
Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.
Author: Martha Stewart
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the...
Author: Martha Stewart
This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.
Author: Martha Stewart
The classic Southern mix of cheese, mayo, and pimientos brightens a basic burger.
Author: Martha Stewart
Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.
Author: Martha Stewart
Skinless chicken breasts get a potent coating of orange juice and molasses before baking.
Author: Martha Stewart
Up your grilled-cheese game with this popular sweet-and-savory rendition.
Author: Martha Stewart
Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.
Author: Martha Stewart
Lucinda Scala Quinn, a host of the PBS series "Everyday Food," shares her recipe for Jamaican jerk chicken. Its fiery flavor comes from generous use of...
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
When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.
Author: Martha Stewart
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
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
Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.
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
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
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
Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.
Author: Martha Stewart
Try our creamy, not-too-heavy rendition of an American lunch standby.
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 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
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
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
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
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
Making an extra chicken allows you to serve one tonight, and use the other for sandwiches, soups, and salads.
Author: Martha Stewart
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Salt and pepper alone can have a profound impact on perfectly cooked chicken, making for an easy, three-ingredient entree.
Author: Martha Stewart