This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken...
Author: Martha Stewart
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
This savory Porchetta-Style Roast Pork is the perfect focus of any meal. Thinly slice any leftover roast pork and serve on crusty ciabatta for sandwiches the next day.
Author: Martha Stewart
This easy, dressed-up chicken has its roots in North African cooking. Its flavorful warmth comes from cinnamon, turmeric, and chili powder.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
Intense heat concentrates the pumpkin's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey...
Author: Martha Stewart
Author: Martha Stewart
Dumpling wrappers-Chinese wonton or Japanese gyoza skins-are widely available in the frozen-food section of most markets. They're the base for these savory, delicious pot stickers that you can make at...
Author: Martha Stewart
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible...
Author: Martha Stewart
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
Fresh ham does not have the smoky, woody flavors of a cured ham; rather, its flavor is delicate and mingles well with herbs.
Author: Martha Stewart
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch.
Author: Martha Stewart
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine....
Author: Shira Bocar
This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.
Author: Martha Stewart
This comforting twist on lasagna is a great way to use up leftover chicken.
Author: Martha Stewart
Kids will love the sweetness that apricots lend these spiced turkey meatballs-and the soft, almost fluffy consistency, since they don't get seared. The dried fruit steeps with cinnamon and chicken broth,...
Author: Greg Lofts
This sweet and hot Chinese dinner tastes as if it came straight out of the wok, but it's fresh from the freezer.
Author: Martha Stewart
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed...
Author: Martha Stewart
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Author: Martha Stewart
Amp up the flavor of mild turkey patties with ginger, garlic, soy sauce, and sesame oil, and top them with buttery Havarti cheese and slivers of tangy pineapple hot off the grates. Sandwich the stack in...
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.
Author: Martha Stewart
Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead.
Author: Martha Stewart
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Author: Martha Stewart
Dress these Chicken Tostada Salads with your favorite Mexican-inspired flavors. We like tomato, avocado, red onion, and cilantro, but you can also add salsa, sour cream, or taco sauce to the mix.
Author: Martha Stewart
This wonderful chicken cobbler recipe is courtesy of John Barricelli.
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor. Crispy strips of bacon adds might, plus plenty of savory, fatty flavor.
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients...
Author: Martha Stewart
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to...
Author: Martha Stewart
Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving...
Author: Martha Stewart
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Author: Martha Stewart
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in...
Author: Martha Stewart
Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the roasted chicken a more intense flavor.
Author: Martha Stewart
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Author: Martha Stewart
Lime juice and fresh basil brightenpork and noodles in a red curry.
Author: Martha Stewart
To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.
Author: Martha Stewart
Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once;...
Author: Lucinda Scala Quinn
Author: Martha Stewart
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
Mandarin oranges, toasted almonds, and celery enliven chicken salad with bursts of wonderful color and flavor.
Author: Martha Stewart
Make this easy sauce to serve with Roast Chicken with Herbs.
Author: Martha Stewart
This spice-infused stew is great for a brisk fall day. For the most flavor and juiciness, we cooked the chicken on the bone.
Author: Martha Stewart
This saute is delicious as a side dish or tossed with pasta as a main.
Author: Martha Stewart
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Author: Martha Stewart