This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
Author: Martha Stewart
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
Author: Martha Stewart
Author: Martha Stewart
Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.
Author: Martha Stewart
Each vegetable is perfectly cooked and colorful, and the chicken takes on a wonderful flavor after it is warmed inside the steaming-hot pumpkin. Each portion of this dinner recipe is served with a big...
Author: Martha Stewart
The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps burnish and crisp the skin. Horseradish cream amplifies...
Author: Martha Stewart
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.From the book "Lucinda's...
Author: Martha Stewart
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Transform a familiar (and irresistible) bar snack into dinner by serving spicy chicken and a cool dipping sauce with our Potato Salad with Celery and Scallions for a side.
Author: Martha Stewart
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.
Author: Martha Stewart
A fresh-tasting sauce made with lemon, sesame oil, and ginger perks up stir-fried chicken breast and green beans in this weeknight-friendly dinner.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
Author: Martha Stewart
Sauteing the onions adds sweetness and an extra layer of richness to this chicken dish, and stirring in the chutney towards the end of cooking keeps the flavors bright and fresh.
Author: Martha Stewart
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Author: Martha Stewart
Grilling turkey outdoors, on a rotisserie, introduces a whole new dimension to its flavor. Wrap the turkey tightly with butcher's twine to keep the wings and legs from burning.
Author: Martha Stewart
A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts,...
Author: Martha Stewart
Syrian Aleppo pepper is mildly spicy, smoky, and complex. This recipe calls for a generous amount because most of it ends up in our gravy recipe, giving it a mysterious richness.
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
Author: Martha Stewart
Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like a flank or cut into individual steaks, as it's...
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
Roast chicken is so good, you may not want to stray from the classic-but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from...
Author: Martha Stewart
This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner.
Author: Martha Stewart
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood stew, push a button, and find a comforting meal...
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.
Author: Martha Stewart
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.
Author: Martha Stewart
A sweet-and-spicy mixture of mustard and brown sugar flavors the bird and gives the skin an impressive golden-brown color.
Author: Martha Stewart
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
A lighter but super-flavorful meatloaf with an irresistible ketchup-meets-hoisin glaze. This freeform meatloaf is baked on a sheet pan so there's more delicious crust for everyone.
Author: Martha Stewart
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
This hearty one-pot meal is perfect for weekend dinners when you have time to let the dish cook.
Author: Martha Stewart
Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Author: Martha Stewart
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium-low heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw...
Author: Martha Stewart
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Author: Martha Stewart
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken...
Author: Lauryn Tyrell
Brining the chicken in buttermilk and seasoning overnight is the key to this moist, succulent dish.
Author: Martha Stewart
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases...
Author: Martha Stewart
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.
Author: Martha Stewart
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Author: Martha Stewart
A juicy rib roast with rosemary-garlic seasoned potatoes cook at the same temperature to help you get this elegant meal on the table faster.
Author: Martha Stewart
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart