An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.
Author: Martha Stewart
Here's a bright, fresh lunch that's ideal if, perhaps, you've overindulged (and delicious even if you haven't). A bit of lemony mayonnaise binds together roast turkey, apples, celery, and raisins. You...
Author: Martha Stewart
For this all-American classic, use a great homemade sauce and slow-cook a whole bird for the juiciest results.
Author: Martha Stewart
This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
Author: Martha Stewart
The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.
Author: Martha Stewart
Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.
Author: Martha Stewart
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid...
Author: Martha Stewart
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable...
Author: Riley Wofford
The prunes and spices are what makes this Moroccan dish.
Author: Martha Stewart
The aroma of a roasting leg of lamb will entice you with delicious promise long before you sit down to eat. This classic preparation-smothered with Dijon mustard and herbs, surrounded by spring vegetables,...
Author: Martha Stewart
Add this zesty pork-chop recipe to your weeknight rotation.
Author: Martha Stewart
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.
Author: Martha Stewart
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
Author: Martha Stewart
The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.
Author: Martha Stewart
This Cuban Chicken Salad is made with roasted red peppers and cilantro. Serve on crispy beds of fried, grated green plantains called Aranitas.
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich with rich bechamel sauce is topped with cheese...
Author: Martha Stewart
More than a refreshing drink, this jewel-toned juice cooks down with citrus, garlic, and rosemary into an unexpected glaze for chicken.
Author: Martha Stewart
Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.
Author: Martha Stewart
In this reinvented twist on a classic reuben sandwich, turkey pairs up with melted cheese and rye bread, with a mustard-laced take on coleslaw supplanting sauerkraut.
Author: Martha Stewart
Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.
Author: Martha Stewart
Combine butter, lemon zest, parsley, and thyme for a flavorful rub for your Thanksgiving turkey. Yes, this perfectly roasted turkey takes some time to make, but while it's cooking you can take some time...
Author: Martha Stewart
Stewing is a three-step process: Brown the meat, add aromatics, seasonings, and a generous amount of liquid, and then simmer on the top of the stove until the chicken is tender.
Author: Martha Stewart
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
Fresh ginger is used in the poaching liquid for the chicken, as well as used to flavor the cucumber salad in this quick weeknight dinner.
Author: Martha Stewart
Lots of spice adds a layer of warmth to this turkey chili that you can make in a slow-cooker. This recipe calls for boneless, skinless turkey thighs, serrano chiles, chipotle chile in adobo, whole peeled...
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.
Author: Martha Stewart
Turkey and White-Bean Chili with no tomatoes may sound unorthodox, but it is destined to become a classic. Lots of fresh rosemary and hominy also set this chili apart.
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart
In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
Author: Martha Stewart
Molasses provides a touch of sweetness these rich beans.
Author: Martha Stewart
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Author: Martha Stewart
This turkey-preparation method offers satisfying, boneless slices that contain both white and dark meat and savory stuffing, all encased in crisp, maple-glazed skin. The recipe is courtesy of Chef Todd...
Author: Martha Stewart
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to...
Author: Martha Stewart
Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.
Author: Martha Stewart
Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Author: Martha Stewart
Lime juice, garlic, and fresh mint come together in a lively dual-purpose dressing here. Half is used to marinate the chicken breasts, while the other half is tossed together with watercress, mango, and...
Author: Martha Stewart
This quicker, lighter version of Bolognese sauce still tastes rich and complex, like it has cooked all day. It uses a mix of ground turkey and chopped mushrooms, with a few morsels of pancetta thrown in...
Author: Greg Lofts
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from...
Author: Martha Stewart
Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.
Author: Martha Stewart
Enliven lamb chops with a tangy yogurt sauce.
Author: Martha Stewart
A bowl of this comfort-food chicken chili for dinner will leave even the most dedicated meat eater satisfied. The recipe was featured on "Mad Hungry" TV.
Author: Martha Stewart
Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Author: Martha Stewart
Apples and pork chops are a delicious and traditional combination. The vinegar in the relish helps offset the sweetness of the raisins and sugar.
Author: Martha Stewart