Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Author: Martha Stewart
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp...
Author: Martha Stewart
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone...
Author: Martha Stewart
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Author: Martha Stewart
Start these ribs in the morning, and they'll be perfectly tender by dinnertime.
Author: Martha Stewart
Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.
Author: Martha Stewart
This quick meal will give the whole family a satisfying meal.
Author: Martha Stewart
Martha's favorite kielbasa is "chunky, meaty, slightly garlicky, with natural casing and not too much fat." Her two favorite purveyors are Sikorski Meat...
Author: Martha Stewart
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Author: Martha Stewart
Try this recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a simple, family-friendly way to serve delicious roast chicken. It's just one of our...
Author: Martha Stewart
Use this recipe to prep enough chicken to use it in wraps and salads all week; you can even cook two at once. To make Asian-Style Chicken Wraps, leave...
Author: Martha Stewart
Everyone needs an easy turkey meatloaf recipe. Emeril shared his ketchup-topped version with Martha. It comes from his book, " Emeril 20-40-60."
Author: Martha Stewart
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Author: Martha Stewart
Leftovers don't have to be drab. Use extra ham in this classic sandwich.
Author: Martha Stewart
Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing...
Author: Martha Stewart
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest...
Author: Martha Stewart
Lobster, clams, shrimp, and chorizo star in this classic clambake that cooks indoors on the stovetop in a large stockpot. Adding the ingredients in the...
Author: Martha Stewart
Peas straight from the freezer retain their crisp exterior and soft, creamy interior in this simple-to-make salad. For a subtler onion flavor, soak onion...
Author: Martha Stewart
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in...
Author: Martha Stewart
Many hours of cooking over low heat brings complexity to the flavor of baked beans. Some home cooks shy away from baking beans, wary of the long cooking...
Author: Martha Stewart
Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely...
Author: Martha Stewart
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Author: Martha Stewart
A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.
Author: Martha Stewart
Getting a great-tasting turkey on the Thanksgiving table is easier than you might think. Here, the bird is rubbed with a flavorful mixture of butter and...
Author: Martha Stewart
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Author: Martha Stewart
For a classic pot roast-a tough cut of beef braised until succulent and tender-we start with a well-marbled chuck. Pair it with familiar carrots and potatoes...
Author: Martha Stewart
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Author: Martha Stewart
Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and...
Author: Martha Stewart
Brined to retain moisture, then basted with butter and wine while roasting, this turkey, the centerpiece of the Thanksgiving meal, is golden and juicy....
Author: Martha Stewart
If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.
Author: Martha Stewart
From here on, this cozy classic will become Your Famous Lasagna, sure to star at weekend parties and weeknight meals for years to come. The noodles are...
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Author: Martha Stewart
If you're not freezing the Wellingtons, chill them at least 1 hour (or overnight), then bake about 25 minutes for medium-rare.
Author: Martha Stewart
Don't let its name fool you--these roll-ups are worthy of a special occasion and call for using one of the leaner cuts of beef, top-round steak.
Author: Martha Stewart
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off...
Author: Martha Stewart
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Author: Martha Stewart
A classic ham and Swiss tastes even better served on a buttered baguette.
Author: Martha Stewart
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.
Author: Martha Stewart
We know them as sweet spreads for toast. But jams and jellies, like this apricot spread, can do so much more.
Author: Martha Stewart
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets,...
Author: Martha Stewart
Pork chops can be substituted for the veal.
Author: Martha Stewart
Make this cheesy mashed potato dish through step 3 the night before, and save the final baking for Thanksgiving day.
Author: Martha Stewart
Get a taste of the French countryside: chicken with mild, buttery roasted garlic -- yes, 40 cloves of it -- and a few sprigs of thyme. C'est tout!
Author: Martha Stewart
This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.
Author: Martha Stewart
This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.
Author: Martha Stewart
If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours...
Author: Martha Stewart