This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken...
Author: Martha Stewart
Use this flavorful butter to keep turkey burgers moist or as a substitute for regular butter or steamed vegetables, baked potatoes, or toasted baguette slices,
Author: Martha Stewart
Delicious warm or at room temperature, this poached salmon only takes 30 minutes and can be made ahead so it's a hit with savvy home entertainers. Try it with Miso Aioli or Gingery Tomato-Basil Sauce.
Author: Martha Stewart
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain...
Author: Martha Stewart
Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.
Author: Martha Stewart
Chicken breasts are pounded thin, wrapped around ham and cheese, breaded, and pan-fried in this classic Swiss dish. Make it a balanced meal by serving with a lightly dressed salad of winter chicories.
Author: Martha Stewart
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.
Author: Martha Stewart
This freshwater fish has been a food staple in Africa for centuries. It is prepared like flounder or snapper.
Author: Martha Stewart
This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.
Author: Martha Stewart
Try chef Mike Maroni's family recipes when you're craving classic Italian fare.
Author: Martha Stewart
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.
Author: Martha Stewart
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios,...
Author: Martha Stewart
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.
Author: Martha Stewart
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Author: Martha Stewart
This hearty French-style stew is a classic combination of wine, garlic, and onion. Serve Beef Bourguignon with boiled or roasted new potatoes.
Author: Martha Stewart
This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.
Author: Martha Stewart
This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.
Author: Martha Stewart
Author: Martha Stewart
Adding pears to a traditional roast chicken gives it moisture and a slight sweetness.
Author: Martha Stewart
The bite of lemon, arugula, and onion cuts through the richness of these crisp cutlets.
Author: Martha Stewart
Serve these flavor-packed steaks with Tomato Salad with Olives and Lemon Zest or Marinated Zucchini with Mint.
Author: Martha Stewart
This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
Author: Martha Stewart
This Chicken, Corn, and Lima-Bean Stew is rich and satisfying and jam-packed with colorful vegetables.
Author: Martha Stewart
Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.
Author: Martha Stewart
This one-pot recipe features turmeric, which is related to ginger and gives the dish and other curries their distinctive yellow color. It's a hearty meal with an exotic fragrance to consider for your next...
Author: Martha Stewart
This couscous can be treated like wild rice as an accompaniment to a main course.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for ginger roasted salmon is both good tasting and extremely...
Author: Martha Stewart
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
Author: Martha Stewart
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.
Author: Martha Stewart
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Author: Martha Stewart
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of...
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 the chicken cooks, the vegetables-cucumber, radishes,...
Author: Martha Stewart
A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal.
Author: Martha Stewart
Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle mixture, we skipped the traditional pan-frying route...
Author: Lauryn Tyrell
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Author: Martha Stewart
The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce, and you're ready for dinner.
Author: Martha Stewart
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice...
Author: Martha Stewart
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart