Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes...
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
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
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
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
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
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
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
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
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
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
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.
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
The sweetness of this dish is offset by the spiciness of the chili powder.
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
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
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
Tarragon-spiced chicken breast and lemon gives this chicken salad plenty of flavor. Serve alone, in a scooped-out tomato, or make a sandwich!
Author: Martha Stewart
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
Author: Martha Stewart
In this gravy recipe for Thanksgiving, white wine provides an acidic, fruity contrast to the sweetness found in the drippings of our Maple-Glazed Turkey...
Author: Martha Stewart
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, sauteed pork rounds are accompanied by a sweet-and-tart slaw of apple,...
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...
Author: Martha Stewart
This chicken dish is named after the famed fiery Guntur chiles from the South Indian state of Andhra Pradesh ($12, diaspora.com). A masala reduction coats...
Author: Archana Pidathala
If the stuffing inside the turkey doesn't reach 165 degrees by the time the bird is done, transfer it to a baking dish and bake until it does.
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
Toss together a light but satisfying post-Thanksgiving lunch by teaming leftover turkey and cranberry sauce with peppery watercress and nutty farro for...
Author: Martha Stewart