This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
This spicy stir-fry has an Asian flavor and can be served with rice.
Author: Martha Stewart
Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the...
Author: Martha Stewart
Who needs bread when you can make these tasty "sandwiches"?
Author: Martha Stewart
Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.
Author: Martha Stewart
Author: Martha Stewart
Whole roasted garlic bulbs are a delicious garnish for this recipe, and you can roast them at the same time that you roast the chicken.
Author: Martha Stewart
Roasted garlic is milder and sweeter than raw garlic. The peppers and garlic can be roasted ahead of time; refrigerate them in a covered container until ready to use.
Author: Martha Stewart
Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
Serve over cooked egg noodles tossed with a little butter and fresh or dried dill.
Author: Martha Stewart
Author: Martha Stewart
This easy Indian-inspired weeknight dinner comes together in under an hour. Save leftovers for lunch the next day, as the flavor only gets better.
Author: Martha Stewart
Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone...
Author: Martha Stewart
Create two delicious dishes in one. Reinvent the classic duo by baking fluffy mashed potatoes into the middle of meatloaf.
Author: Martha Stewart
Smoked paprika and bacon lend loads of flavor to this easy pasta dish.
Author: Martha Stewart
Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.
Author: Martha Stewart
Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold fig-pancetta stuffing in this recipe. You can find...
Author: Martha Stewart
This relish is also delicious atop grilled chicken or fish.
Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...
Author: Martha Stewart
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive...
Author: Martha Stewart
Poblano chiles and chili powder turn up the volume on this irresistible combination of pillowy cornmeal dumplings and rich chicken-and-vegetable stew in this family-friendly dinner.
Author: Martha Stewart
Author: Martha Stewart
Emeril Lagasse lightened up a traditional Italian Bolognese sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan.
Author: Martha Stewart
Old Bay Seasoning adds a spicy kick to these crispy baked turkey thighs. Serve with Raw Corn and Zucchini Salad on the side.
Author: Martha Stewart
These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.
Author: Martha Stewart
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart
The mildness of sweet onions make them ideal for this delicately hearty side.
Author: Martha Stewart
Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
A short soak in vinegar helps mellow red onions and turns them sweet and spicy -- they make a great complement to juicy bites of chicken and tzatziki.
Author: Martha Stewart
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.
Author: Martha Stewart
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf,...
Author: Martha Stewart
Roast some of the plums alongside the chicken. The remaining plums should be roasted on a separate baking sheet for a side dish.
Author: Martha Stewart
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic infuse this wrapped tenderloin with incredible...
Author: Martha Stewart
Minute steaks with caramelized onions are delicious on a toasted baguette.
Author: Martha Stewart
If you're saving your "cheat" day for a bowl of this decadent chicken dinner, you'll have no regrets. Heavy cream, Parmesan cheese, and mushrooms unite with chicken thighs in this worthy pasta that's family...
Author: Martha Stewart
Gruyere cheese and rye bread update this classic sandwich that serves as an excellent use of leftover ham.
Author: Martha Stewart
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
Author: Martha Stewart
The pomegranate glaze makes for a beautiful, burnished bird. This turkey is delicious stuffed with Cornbread, Wild Mushroom, and Pecan Stuffing or Classic Stuffing.
Author: Martha Stewart
The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.
Author: Martha Stewart
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Author: Martha Stewart
Serve over Soft, Cheesy Polenta with Shredded and Sauteed Collard Greens.
Author: Martha Stewart
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Author: Martha Stewart
Dried chorizo contributes a spicy note to this paella made with chicken thighs and fresh mussels and shrimp. Saffron, which is traditional in the Spanish rice dish, adds a vibrant gold color and distinctive...
Author: Martha Stewart
Jerusalem artichokes, also called sunchokes, become nutty and sweet when roasted alongside chicken.
Author: Martha Stewart