Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Author: Martha Stewart
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of...
Author: Martha Stewart
Many Italian-American families have their own riff on this homey chicken-and-sausage dish: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice...
Author: Greg Lofts
Roast turkey is one of the most simple, satisfying meals and this recipe is no exception. Rub the turkey with butter, then sprinkle on poultry seasoning and leave uncovered for the first hour of cooking...
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Author: Martha Stewart
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Author: Martha Stewart
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
Author: Martha Stewart
For a quick sauerkraut, we cooked packaged coleslaw mix with cider vinegar, onion, and caraway seeds. These flavors pair nicely with the pork and potatoes.
Author: Martha Stewart
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Author: Martha Stewart
Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe...
Author: Martha Stewart
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Author: Martha Stewart
There are many ways to roast a turkey. Our preparation becomes very aromatic as it cooks, thanks to roasted garlic and herbs.
Author: Martha Stewart
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach instead of the Swiss chard.
Author: Martha Stewart
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the...
Author: Martha Stewart
An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.
Author: Martha Stewart
This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.
Author: Martha Stewart
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too...
Author: Martha Stewart
This citrusy pork dish is a quick and tasty dinner.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Author: Martha Stewart
This Asian-style pork recipe comes from Michele Hoffnung of Mount Carmel, Connecticut.
Author: Martha Stewart
Author: Martha Stewart
Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of Medina, Ohio.
Author: Martha Stewart
This nourishing turkey sandwich recipe is a genius use of Thanksgiving leftovers. Sliced roasted turkey is stacked between slices of cheddar, tart apple, and whole-grain bread.
Author: Martha Stewart
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
The lamb needs to marinate overnight, so prepare it the day before. Preserved lemons have been stored in jars of lemon juice and salt for at least a month. They have a silkier texture and a less sour flavor...
Author: Martha Stewart
Winter nights call for a warm and filling Italian supper like this one.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Author: Martha Stewart
These pork chops are bathed in a chicken-broth-based sauce and given a fiber boost with the cannellini beans.
Author: Martha Stewart
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
Author: Martha Stewart
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise....
Author: Martha Stewart
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
Author: Martha Stewart
A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko...
Author: Shira Bocar
This turkey's crunchy, sweet crust is the result of boiling down maple syrup until it's almost crystallized and then brushing it on the bird during the last hour of cooking.
Author: Martha Stewart
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.
Author: Martha Stewart
Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will...
Author: Martha Stewart
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber...
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Author: Martha Stewart
A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart