Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
This simple, tasty pasta dinner can be prepared in just half an hour.
Author: Martha Stewart
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred...
Author: Martha Stewart
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Author: Martha Stewart
Winter nights call for a warm and filling Italian supper like this one.
Author: Martha Stewart
The creaminess of risotto makes it an instant comfort food, but the addition of sautéed summer squash and gently cooked, pencil-thin asparagus, and chicken drive up the nutritional value too.
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Author: Martha Stewart
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Author: Martha Stewart
Whole roasted garlic bulbs are a delicious garnish for this recipe, and you can roast them at the same time that you roast the chicken.
Author: Martha Stewart
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest.
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
This recipe calls for chicken, but veal, pork, and turkey work just as well.
Author: Martha Stewart
A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
Author: Martha Stewart
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Author: Martha Stewart
Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.
Author: Martha Stewart
This sandwich, our take on the French pan bagnat, is perfect for outdoor eating. Its flavor improves when you make it ahead.
Author: Martha Stewart
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot....
Author: Martha Stewart
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula,...
Author: Martha Stewart
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables...
Author: Martha Stewart
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
Author: Martha Stewart
To make this dish, a horseradish-and-breadcrumb crust is patted on top of each fillet; the fillets are then broiled until golden brown.
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in...
Author: Martha Stewart
Seasoning the pork in the morning means you're all set for a speedy supper of Spice-Rubbed Pork Chops with Grilled Zucchini.
Author: Martha Stewart
Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus. To make this recipe for two, as seen on "The Martha Stewart Show," halve the ingredient quantities.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.
Author: Martha Stewart
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger...
Author: Martha Stewart
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to...
Author: Martha Stewart
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and...
Author: Martha Stewart
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
Homemade fish sticks are far superior to frozen ones -- the whole family will enjoy them.
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled...
Author: Britt Brouwer
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick...
Author: Martha Stewart
An Asian-flavored marinade also serves as a sauce for this fish.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
Author: Martha Stewart
This dish, inspired by paella, is simple enough for a family-night dinner but makes a pretty presentation for company, too. Cooking the ingredients in one pan allows the orzo to absorb all the wonderful...
Author: Martha Stewart