Indulge the senses with this appetizing and beautifully presented salad recipe from Cedric Vongerichten, chef de cuisine at Perry Street.
Author: Martha Stewart
This delicious sea bass recipe is courtesy of Chris Bridges. Download and print theOrigami Box Template for one-of-a-kind presentation.
Author: Martha Stewart
Author: Martha Stewart
Shiso leaves (a spicy herb that tastes like across between its basil and mint relatives) serves as part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated...
Author: Martha Stewart
Lime-drizzled broiled salmon gets a sweet-spicy Asian twist from hoisin, a sauce common in Chinese cuisine. Swapping in couscous instead of rice saves time.
Author: Martha Stewart
This shrimp and mussels boil is taken to the next level with the addition of sofrito, a flavorful Spanish sauce.
Author: Martha Stewart
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Author: Martha Stewart
Cod Livornese is an Italian seafood dish that is smothered in a flavorful light tomato sauce made with crushed tomatoes, capers, kalamata olives, and garlic. Super easy, delicious, and makes dinner ready...
Author: 2 sisters recipes
This recipe, brought to us by cookbook author Maya Kaimal, is exceptionally flavorful because the bluefish is marinated with a piquant rub of cayenne, turmeric, and salt before cooking.
Author: Martha Stewart
A dab loads any meal with Provencal flavor. Try with: green beans, goat cheese, grilled lamb.
Author: Martha Stewart
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and...
Author: Martha Stewart
Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.
Author: Martha Stewart
Calamari's mild taste works well with virtually any combination of flavors, such as the watermelon and chile in this colorful salad.
Author: Martha Stewart
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with anchovies and Parmesan cheese.
Author: Martha Stewart
Shrimp, okra, and kabocha-squash stew shows the African influences in northern Brazilian cuisine.
Author: Martha Stewart
This recipe for sea salt-crusted pink snapper with ice wine nage is from chef Laurent Tourondel's cookbook, "Bistro Laurent Tourondel: New American Bistro Cooking."
Author: Martha Stewart
Ed McFarland shared his recipe for the lobster rolls he serves at his restaurant, Ed's Lobster Bar, in New York City.
Author: Martha Stewart
Made entirely in one-dish, this nutritious skillet supper layers almond-studded basmati rice, tender florets of romanesco (a relative of both broccoli and cauliflower), and buttery fillets of heart-healthy...
Author: Shira Bocar
When you first see garganelli, you may wonder where you've seen this shape before. These tapered tubes come from Northern Italy and are closely related to the everyday workhorse, penne. Here, the rustic...
Author: Greg Lofts
Searing fish in a nonstick pan produces a flavorful crust for a quick weeknight dinner. For an easy side dish, roast seasoned beets and broccoli.
Author: Martha Stewart
If you like spicy Indian food, this is a quick and satisfying meal that pairs well with basmati rice.
Author: Martha Stewart
Seafood is traditional Italian Christmas Eve fare, and this classic baccala ravioli is one of chef Mario Batali's favorite holiday dishes. The baccala, or dried cod, must be soaked for two days prior to...
Author: Martha Stewart
Author: Martha Stewart
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.
Author: Martha Stewart
This delicious pasta recipe is courtesy of Convivio chef Michael White.
Author: Martha Stewart
Author: Martha Stewart
Lime juice and sesame oil lend Asian flavors to this main-course salad, perfect for a simple weekday lunch or dinner.
Author: Martha Stewart
Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.
Author: Martha Stewart
Tangy lemon, salty fish sauce, and black pepper form the dressing for this refreshing dish.
Author: Martha Stewart
Escarole, endives, and oranges are all great sources of vitamin C. Sardines are rich in omega-3 fatty acids, which help keep arteries clear of cholesterol buildup guard against heart disease, and may even...
Author: Martha Stewart
Cooking in parchment paper is quick, simple, and gives all the flavor without all the fat -- plus easy cleanup.
Author: Martha Stewart
This mouthwatering cod recipe is from the January 2009 issue of Everyday Food.
Author: Martha Stewart
This delicious cod recipe is courtesy of chef Matt Tropeano.
Author: Martha Stewart
This recipe is courtesy of Nobu Matsuhisa and Thomas Buckley and can be found in their cookbook, "Nobu Miami The Party Cookbook." Photograph by Masashi Kuma.
Author: Martha Stewart
This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.
Author: Martha Stewart
The addition of mussels and lobster is modern and delicious. Traditionally, bouillabaisse is served in two courses: the soup first and then the fish, but feel free to serve it as one.
Author: Martha Stewart
The tuna is sauteed only briefly, so ask your fishmonger to cut the steaks as uniformly as possible to ensure even cooking.
Author: Martha Stewart
For a flavorful spread for this easy-to-make burger, mix some mayonnaise with chopped fresh tarragon or minced shallot.
Author: Martha Stewart
This deconstructed delicacy gets the star out of the bun and dresses it up in lemon butter. With a few plump brioche croutons on the side, the dish is complete.
Author: Martha Stewart
This sauce gets a nice kick from ginger and coriander for a light meal that's short on calories but heavy on flavor.
Author: Martha Stewart
Miso, Japanese bean paste, makes a sweet finish for this fish dish.
Author: Martha Stewart
Succulent lobster replaces the lettuce in this luxurious take on the classic BLT. Hard-boiled eggs and avocado add heft to the sandwich (and welcome pops of color to the serving platter!).
Author: Martha Stewart
Author: Martha Stewart
This classic dish from chef Michael Psilakis' "How to Roast a Lamb" cookbook is perfect for a big dinner party. Pair with his Greek Salad for a mouthwatering Mediterranean meal.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Beets and skordalia, a potato-vinegar puree, are a classic Greek pair, even better with pan-seared black cod.
Author: Martha Stewart