Good meatloaf is about as comforting as comfort food gets. Thankfully, meatloaf doesn't have to be complex to be good. It just needs to be tender (from breadcrumbs soaked in milk and gentle handling) and...
Author: Martha Stewart
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken...
Author: Martha Stewart
Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda...
Author: Martha Stewart
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Author: Martha Stewart
Author: Martha Stewart
This dish is casual enough for a family dinner and elegant enough to serve to company.
Author: Martha Stewart
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple...
Author: Martha Stewart
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
Author: Martha Stewart
Chicken breasts, broccoli, and mushrooms are smothered in a creamy Mornay sauce and topped with a blanket of cheesy breadcrumbs in this classic Chicken Divan.
Author: Martha Stewart
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped...
Author: Martha Stewart
Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to...
Author: Martha Stewart
Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."
Author: Martha Stewart
With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.
Author: Martha Stewart
Soft sandwich buns work best with this classic kid-friendly Sloppy Joe recipe-as do chips and pickles. The beef mixture can also be served over pasta.
Author: Martha Stewart
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Author: Martha Stewart
The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Author: Martha Stewart
Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.
Author: Martha Stewart
Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.
Author: Martha Stewart
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Author: Martha Stewart
This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with...
Author: Martha Stewart
Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions...
Author: Martha Stewart
Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.
Author: Martha Stewart
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe...
Author: Martha Stewart
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Author: Martha Stewart
This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Author: Martha Stewart
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Author: Martha Stewart
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Author: Martha Stewart
You can also serve this Asian dish over Chinese noodles or steamed rice.
Author: Martha Stewart
This recipe yields a plump and regal roast turkey, with crisp, golden-brown skin and an aroma to match.
Author: Martha Stewart
Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for...
Author: Martha Stewart
Crunchy, tender, mustard-coated pork is a simple family-friendly meal. Serve it with our Creamy Corn and Saute of Peppers for a delicious dinner.
Author: Martha Stewart
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Author: Martha Stewart
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril...
Author: Martha Stewart
Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France --...
Author: Martha Stewart
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish...
Author: Martha Stewart
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Author: Martha Stewart
This delicious crab sandwich recipe is great for any outdoor party, day or night.
Author: Martha Stewart
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and fresh rosemary, sage, and thyme before going into...
Author: Martha Stewart
Chicken breasts with a crunchy breadcrumb-and-almond-sliver coating are a light and satisfying springtime entree. Serve them with Orzo with Peas and Mint and Romaine Salad with Prosciutto Crisps.
Author: Martha Stewart
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
Author: Martha Stewart
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Author: Martha Stewart
The char of a hot grill brings out the bold beef flavors of these steaks, which are simply seasoned with salt and pepper.
Author: Martha Stewart
The bacon gives a nice salty crunch and flavor to this side dish of spinach.
Author: Martha Stewart
Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- combined with peas and Parmesan cheese is a classic pasta topping.
Author: Martha Stewart