You don't need a special paella pan to make this easy take on the classic Spanish dish. Use a wide, shallow saute pan with a lid. Chicken sausage and shrimp star in this one-pan dinner.
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave the chicken whole; if a recipe calls for shredded...
Author: Martha Stewart
A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.
Author: Martha Stewart
Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
Author: Martha Stewart
Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.
Author: Martha Stewart
Start these ribs in the morning, and they'll be perfectly tender by dinnertime.
Author: Martha Stewart
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion slices in cool water, then thoroughly drain before...
Author: Martha Stewart
Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat Market, in Brooklyn's Greenpoint neighborhood, and...
Author: Martha Stewart
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such...
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Author: Martha Stewart
This quick meal will give the whole family a satisfying meal.
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics...
Author: Greg Lofts
Looking for a healthy version of everyone's favorite comfort food? Try this recipe for turkey meatloaf, which is delicious on its own or served in between bread for a sandwich. Panko breadcrumbs add texture...
Author: Martha Stewart
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers,...
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Author: Martha Stewart
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Author: Martha Stewart
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting...
Author: Martha Stewart
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Author: Martha Stewart
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is...
Author: Martha Stewart
Pork chops can be substituted for the veal.
Author: Martha Stewart
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Author: Martha Stewart
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Author: Martha Stewart
Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.
Author: Martha Stewart
Leftovers don't have to be drab. Use extra ham in this classic sandwich.
Author: Martha Stewart
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Author: Martha Stewart
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Author: Martha Stewart
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner...
Author: Martha Stewart
Everyone needs an easy turkey meatloaf recipe. Emeril shared his ketchup-topped version with Martha. It comes from his book, " Emeril 20-40-60."
Author: Martha Stewart
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Author: Martha Stewart
Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and...
Author: Martha Stewart
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Author: Martha Stewart
These tasty burgers incorporate shredded Gruyère cheese and Dijon mustard in the patty, rather than on top, which prevents the bun from getting soggy. Breadcrumbs add even more texture.
Author: Martha Stewart
Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.
Author: Martha Stewart
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy. The bird is brined for 24 hours, so leave plenty...
Author: Martha Stewart
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking time, but the amount of actual labor involved is...
Author: Martha Stewart
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Author: Martha Stewart
You can make the ham broth and shred the ham hocks a day ahead. The next day, reheat to simmering, and cook the potatoes and green beans.
Author: Martha Stewart
If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.
Author: Martha Stewart
Author: Martha Stewart
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you...
Author: Martha Stewart
If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original...
Author: Martha Stewart