This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
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
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
Spice-rubbed chicken breasts are grilled gently until they turn mahogany.
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
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
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.
Author: Martha Stewart
Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
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
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
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Author: Martha Stewart
Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.
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
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
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
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
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
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
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
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
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
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
Author: Martha Stewart
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.
Author: Martha Stewart
Our Italian-style baked chicken parmesan, served with a simple salad, gets its flavor from two cheeses. Along with Parmesan and Romano, the coating consists or oregano, parsley, olive oil, red-wine vinegar,...
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
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Author: Martha Stewart
This popular spicy Thai dish in restaurants is very easy to make at home.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with...
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The...
Author: Martha Stewart
This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover...
Author: Lauryn Tyrell
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Author: Martha Stewart
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Author: Martha Stewart
Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of Medina, Ohio.
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
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
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
Hanger steak is sliced into narrow, half-foot-long pieces, which are perfect for maneuvering around a small grill. Serve this with heavy-duty sides like potatoes and creamed spinach.
Author: Martha Stewart
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Author: Martha Stewart
If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked...
Author: Martha Stewart
The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.
Author: Martha Stewart
Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.
Author: Martha Stewart
Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket;...
Author: Martha Stewart