Thinly sliced lemons-whether slipped beneath the skin of a chicken or scattered around it in a pan-emit an incomparable aroma when roasted, taking on a honeyed overtone without losing any of their sassy...
Author: Martha Stewart
The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.
Author: Martha Stewart
Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled bacon adds a welcome smoky note.
Author: Martha Stewart
We serve these burgers with rustic rolls, mustard, and lettuce on the side for easy assembly.
Author: Martha Stewart
Author: Martha Stewart
Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.
Author: Martha Stewart
Rumor has it this easy-to-make roast chicken with ultra-crisp skin and subtle lemon flavor from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook will inspire your boyfriend to pop the...
Author: Martha Stewart
Supermarket rotisserie chicken comes together with sweet grapes and savory bacon in a fast, fresh lunch or dinner. This dish uses just half of a rotisserie chicken. Shred or slice the leftover meat and...
Author: Martha Stewart
Salad made with Golden Delicious apples fills lettuce "bowls" for lunch or dinner; serve leftovers as an after-school snack.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Author: Martha Stewart
This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.
Author: Martha Stewart
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy...
Author: Lauryn Tyrell
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled...
Author: Martha Stewart
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create...
Author: Martha Stewart
You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).
Author: Martha Stewart
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Author: Martha Stewart
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and...
Author: Martha Stewart
What makes this Chicken Parmesan healthier than usual? Only one side of the chicken has breading, whole-wheat breadcrumbs sub in for white, and an egg white replaces a whole one.
Author: Martha Stewart
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking (we use beer for the liquid) makes brisket extraordinarily...
Author: Martha Stewart
You'll need both hands to grab hold of this double-decker sandwich that incorporates all the elements of a classic Cobb salad, stacked up high.
Author: Martha Stewart
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Author: Martha Stewart
These ribs are lightly coated with maple (or brown) sugar.
Author: Martha Stewart
The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.
Author: Martha Stewart
This one-pan dish would also be good with sugar snap peas added at the end.
Author: Martha Stewart
These turkey burgers get their kick and flavor from incorporating jalapeño peppers, Monterey Jack, breadcrumbs, and mayonnaise right into the patty. And the best part is they come together in just 25...
Author: Martha Stewart
Grilling the chicken cutlet and the tomatoes makes for a playful, summery, and breadcrumb-free twist on this classic Italian-inspired, chicken parmesan sandwich.
Author: Martha Stewart
Cooked on the bone, the delicate white meat of chicken breasts stays moist.
Author: Martha Stewart
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
Author: Martha Stewart
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Author: Martha Stewart
This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
Author: Martha Stewart
No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.
Author: Martha Stewart
When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.
Author: Martha Stewart
Maialino chef Nick Anderer likes to serve this spicy chicken and peppers dish family-style for everyone to share.
Author: Martha Stewart
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
Author: Martha Stewart
Save precious oven space this Thanksgiving by roasting your turkey over charcoal instead. Check out our step-by-step photo tutorial.
Author: Martha Stewart
When the bird is hot from the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. This roast chicken is a classic recipe you'll want to add to your weekly rotation.
Author: Martha Stewart
This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic with garlic and punched up with a little hot...
Author: Martha Stewart
The sweet flavor of pineapple and red bell pepper goes well with the savory peanuts and fresh mint in this Southeast Asian noodle salad.
Author: Martha Stewart
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
Author: Martha Stewart
A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.
Author: Martha Stewart
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
To ensure the boneless, skinless chicken breasts stay nice and juicy in this Grilled Chicken Breast with Cucumber Relish recipe, pound them to an even thickness and sprinkle with salt about half an hour...
Author: Shira Bocar
We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.
Author: Martha Stewart
These smokey sweet meatballs will be a big hit at your party. They're glazed in a sauce made from honey, chopped chipotle chiles in adobo sauce, and cider vinegar.
Author: Martha Stewart
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts...
Author: Martha Stewart
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Author: Martha Stewart
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one...
Author: Martha Stewart