Repurpose leftover steak in this cheesesteak-inspired sandwich.
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the...
Author: Martha Stewart
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Author: Martha Stewart
White-meat turkey is lower in calories and fat than traditional burgers, but when you top this version with melted Swiss cheese, roasted red peppers, arugula, and grilled red onions, you'll hardly miss...
Author: Martha Stewart
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato...
Author: Martha Stewart
Straight out of central casting: a savory, slender patty on a deliciously squishy bun.
Author: Martha Stewart
This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.
Author: Martha Stewart
Lime and garlic, with a bit of soy sauce, are a perfect and easy marinade for skirt steak.
Author: Martha Stewart
Pork tenderloin is one of the leanest cuts of meat. Here, it's marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.
Author: Martha Stewart
Sweet corn and sharp Gorgonzola cheese bring a pleasing contrast of flavors to this grilled-chicken salad.
Author: Martha Stewart
Try serving this Classic Chicken Salad on a bed of mixed greens or on whole-grain bread.
Author: Martha Stewart
The ginger-butter-maple syrup glaze is used in the last half hour of cooking for best flavor.
Author: Martha Stewart
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce...
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
A touch of smoky bacon turns frozen peas into a sumptuous side dish.
Author: Martha Stewart
Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders.
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition to stews.
Author: Martha Stewart
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements...
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Author: Martha Stewart
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in...
Author: Martha Stewart
A boned roast leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side for a delicious dinner.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)
Author: Martha Stewart
Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.
Author: Martha Stewart
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The...
Author: Martha Stewart
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Author: Martha Stewart
This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.
Author: Martha Stewart
Author: Martha Stewart
Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in...
Author: Martha Stewart
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Author: Martha Stewart
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.
Author: Martha Stewart
Author: Martha Stewart
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
Author: Martha Stewart
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.
Author: Martha Stewart
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Author: Martha Stewart
The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot....
Author: Martha Stewart
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
Make this fuss-free version of the deli favorite easily at home.
Author: Martha Stewart
This lemon-flavored dish mixes perfectly with chicken and broccoli for a is simply delicious dish.
Author: Martha Stewart
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.
Author: Martha Stewart