Blistered tomatoes and a crunchy panko topping elevate this three-cheese mac.
Author: Martha Stewart
We love our greens, but in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers.
Author: Martha Stewart
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Author: Martha Stewart
Madhur Jaffrey shares the easiest way to cook basmati rice, also known as saaday basmati chawal. Salt is generally not added, as it is meant to be eaten with well-seasoned food, such as Jaffrey's Chicken...
Author: Martha Stewart
Martha steams rather than boils the potatoes, and she uses buttermilk to thin the mayo for her favorite potato salad.
Author: Martha Stewart
My daughter loves chocolate-peanut butter candy. To celebrate her birthday, I played a little in the kitchen. Very rich, scrumptious, it weighs a ton! She'll never go back the store-bought candy again!...
Author: the lovely Ann
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
Orange slices are a common addition to spinach salad, but grapefruit is also delicious.
Author: Martha Stewart
Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Author: Martha Stewart
This variation on a classic is topped with apple and bacon slices for the ultimate sweet and savory combination.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
This comforting twist on lasagna is a great way to use up leftover chicken.
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
Author: Martha Stewart
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.
Author: Martha Stewart
Author: Martha Stewart
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Author: Martha Stewart
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Author: Martha Stewart
Author: Martha Stewart
This dish is based on classic moules mariniere, with a bit of cream added.
Author: Martha Stewart
The prunes and spices are what makes this Moroccan dish.
Author: Martha Stewart
Here's a bright, fresh lunch that's ideal if, perhaps, you've overindulged (and delicious even if you haven't). A bit of lemony mayonnaise binds together roast turkey, apples, celery, and raisins. You...
Author: Martha Stewart
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Author: Martha Stewart
Invented in 1950s Taiwan by chef Peng Chang-Kuei, this crowd-pleasing fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour sauce and has since become a Chinese takeout...
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Author: Martha Stewart
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Author: Martha Stewart
In this reinvented twist on a classic reuben sandwich, turkey pairs up with melted cheese and rye bread, with a mustard-laced take on coleslaw supplanting sauerkraut.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Author: Martha Stewart
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Author: Martha Stewart
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Author: Martha Stewart
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree...
Author: Martha Stewart
This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.
Author: Martha Stewart
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Author: Martha Stewart
Sautéed with an aromatic blend of turmeric, cumin, garlic, onion, and ginger, rhubarb becomes a delicious, savory-leaning sauce. The mixture is then combined with a little broth and used as a simmer sauce...
Author: Sarah Carey
Cranberries are one of the few fruits native to the northeastern United States, growing wild in bogs and swamps. Cranberries have become a staple at holiday meals, especially Thanksgiving. This is my kicked-up...
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
Barley, a whole grain, makes this salad with corn satisfying; chicken is a great source of lean protein. If you like, try quick-cooking barley, which will be ready in 15 minutes.
Author: Martha Stewart
This dish sizzles with flavor long after summer is over.
Author: Martha Stewart
Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes...
Author: Martha Stewart
This parsley sauce is a riff on basil-and-Parmesan pesto.
Author: Martha Stewart
Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.
Author: Martha Stewart
Author: Martha Stewart
This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey.
Author: Martha Stewart
Make this family-friendly chili for dinner and pack up leftovers for lunch the next day. The flavors only get better overnight.
Author: Martha Stewart
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Author: Martha Stewart