Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Author: Martha Stewart
Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead.
Author: Martha Stewart
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's...
Author: Martha Stewart
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor. Customary additions such as molasses and salt pork...
Author: Martha Stewart
Old Bay Seasoning adds a spicy kick to these crispy baked turkey thighs. Serve with Raw Corn and Zucchini Salad on the side.
Author: Martha Stewart
Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart
Some people like only mayonnaise or melted butter on their lobster rolls, but we love the added flavor that fresh herbs provide.
Author: Martha Stewart
What goes into a traditional bouillabaisse? That depends on whom you ask. But a pot typically includes at least four kinds of fish -- some firm and some soft -- as well as fennel, garlic, olive oil, onion,...
Author: Martha Stewart
Because parchment paper traps in steam during cooking, the fish stays moist without the addition of oil or butter.
Author: Martha Stewart
Barbecue sauces range from mild and sweet to fiery hot. For this recipe, a mild variety works best. Try these with our savory Corn Fritters.
Author: Martha Stewart
This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.
Author: Martha Stewart
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Author: Martha Stewart
What kid doesn't love a good fish stick? Parents will be nibbling at these as well.
Author: Martha Stewart
Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.
Author: Martha Stewart
This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.
Author: Martha Stewart
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Author: Martha Stewart
Author: Martha Stewart
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Author: Martha Stewart
It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.
Author: Martha Stewart
The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.
Author: Martha Stewart
Author: Martha Stewart
Chopping peas slightly prevents them from rolling off the pasta in this dish of pappardelle -- long, flat, wide noodles -- with crab and basil.
Author: Martha Stewart
Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible...
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart
You can substitute the same amount of broccoli for the broccoli rabe in this recipe. Cut florets into small pieces; peel and coarsely chop the thick stems.
Author: Martha Stewart
For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. This recipe for upside-down...
Author: Martha Stewart
In a departure from the standard pizza toppings, grilled dough is spread with basil pesto and scattered with shrimp, sliced tomatoes, and shaved Parmesan. No grill? No problem. Cook this dough in a cast-iron...
Author: Martha Stewart
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.
Author: Martha Stewart
This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.
Author: Martha Stewart
A vegetable peeler is the only tool you need to create this dish. Celery root has an earthy, mellow charm (somewhere between celery and parsley), but fennel would work nicely here, too.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right,...
Author: Martha Stewart
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
Author: Martha Stewart
Roasting is an excellent low-fat cooking technique because very little fat is necessary to carry the flavor of the food. High heat concentrates and seals in food's natural flavor, two jobs that only a...
Author: Martha Stewart
This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.
Author: Martha Stewart
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
Author: Martha Stewart
Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado.
Author: Martha Stewart
Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives them a nice crust -- and the noncrisp parts soak...
Author: Martha Stewart
An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.
Author: Martha Stewart
An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.
Author: Martha Stewart
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
Author: Martha Stewart
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost...
Author: Riley Wofford
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that,...
Author: Sarah Carey
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major...
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
Ground dark turkey meat has a more bold flavor than its white meat counterpart and is ready to stand up to sharp cheddar in these deliciously classic cheeseburgers with a twist.
Author: Martha Stewart
Take your family on a culinary journey to Greece for dinner tonight.
Author: Martha Stewart
Prepare this deconstructed sandwich at night or in the morning, and store each part separately. At lunchtime, or dinnertime, simply arrange and serve.
Author: Martha Stewart