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
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
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
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin...
Author: Greg Lofts
Make this Chicken Marsala recipe for a delicious and satisfying dish. Serve it up alongside some pasta or a side salad for a well-rounded meal.
Author: Martha Stewart
This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.
Author: Martha Stewart
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Author: Martha Stewart
Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat...
Author: Martha Stewart
Roast beef is classic British fare. It's the centerpiece of a traditional Sunday dinner, and the hearty main course for a holiday celebration. Chef Anne...
Author: Martha Stewart
Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering...
Author: Martha Stewart
These tasty burgers incorporate shredded Gruyère cheese and Dijon mustard in the patty, rather than on top, which prevents the bun from getting soggy....
Author: Martha Stewart
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Author: Martha Stewart
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Author: Martha Stewart
An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.
Author: Martha Stewart
Our take on this classic Greek casserole uses a mixture of ricotta and feta cheeses instead of the conventional white sauce, which is made from butter,...
Author: Martha Stewart
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed...
Author: Martha Stewart
Sheet-pan dinners are all the rage, and come clean up time you'll see why. Want to know our secret for getting these spicy glazed pork chops to cook perfectly...
Author: Martha Stewart
Sharp cheddar and horseradish give our meatloaf sandwiches extra punch.
Author: Martha Stewart
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make...
Author: Martha Stewart
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without...
Author: Martha Stewart
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
Author: Martha Stewart
A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.
Author: Martha Stewart
This cozy casserole is a super easy solution to the question of what's for dinner. The savory mixture of sautéed onions, ground beef, and mushrooms get...
Author: Greg Lofts
This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad...
Author: Martha Stewart
Apricot jam crust gives the pork chop a little sweeter taste.
Author: Martha Stewart
No matter how you slice it, this turkey can be used in a variety of ways. Serve it for Thanksgiving, sliced over salad, or thinly sliced and pressed between...
Author: Martha Stewart
One way to distinguish between Cajun and Creole jambalaya: Traditional Cajun cooking doesn't include tomatoes. It does contain plenty of thyme, paprika,...
Author: Martha Stewart
Covering the cooked meatloaf with chili sauce then returning it to the oven for a few minutes gives a slightly sweet, mildly spicy glaze on top.
Author: Martha Stewart
Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak...
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the...
Author: Martha Stewart
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Author: Martha Stewart
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Author: Martha Stewart
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Author: Martha Stewart
This traditional holiday bird brings much more to the table than just great taste. Our version, which is packed with protein, is rubbed with a blend of...
Author: Martha Stewart
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and...
Author: Sarah Carey
A creamy, cheesy, comfort-food take on enchiladas. The name of this dish means "Swiss enchiladas," not because it's a Swiss recipe but because of the generous...
Author: Martha Stewart
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Author: Martha Stewart
This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed...
Author: Martha Stewart
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat...
Author: Martha Stewart
Special occasions demand equally momentous meals, and few dishes are as elegant -- or delicious -- as this flavorful rack of lamb. It's far easier to make...
Author: Martha Stewart
You can make the ham broth and shred the ham hocks a day ahead. The next day, reheat to simmering, and cook the potatoes and green beans.
Author: Martha Stewart
Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.
Author: Martha Stewart
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes...
Author: Martha Stewart
This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work.
Author: Martha Stewart
If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.
Author: Martha Stewart
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons,...
Author: Shira Bocar
Our Simple White Rice is the base for this comforting casserole.
Author: Martha Stewart
Nothing says "home" like a classic meat loaf, the ultimate comfort food. The glaze adds a salty-sweet finish.
Author: Martha Stewart