Crisp bacon and Gouda instantly infuse the classic comfort-food dish with rich, smoky flavor. The best part? Everything is made in one pot. Try our four...
Author: Martha Stewart
Slowly bring out the flavor and tenderness of turkey legs by cooking them low and slow with herbs such as fresh sage, bay leaves, parsley, and thyme. It's...
Author: Martha Stewart
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Author: Martha Stewart
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking...
Author: Martha Stewart
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker,...
Author: Martha Stewart
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from...
Author: Martha Stewart
Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.
Author: Martha Stewart
Author: Martha Stewart
Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.
Author: Martha Stewart
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Author: Martha Stewart
This satisfying Irish Lamb Stew, filled with tender meat and vegetables, is just the thing for a cold winter's night.
Author: Martha Stewart
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Author: Martha Stewart
Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added...
Author: Martha Stewart
A breadcrumb topping goes perfectly with this creamy and quick turkey tetrazzini casserole, which combines turkey, noodles, peas, and mushrooms.
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our...
Author: Martha Stewart
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with...
Author: Martha Stewart
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Author: Martha Stewart
Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.
Author: Martha Stewart
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.
Author: Martha Stewart
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before...
Author: Martha Stewart
Chicken thighs are seared until golden, then simmered with beer and an easy homemade BBQ until irresistibly tender. To assemble these hearty sandwiches,...
Author: Martha Stewart
"Saltimbocca" is Italian for "jumps in the mouth." Enjoy our variation of the classic Italian dish.
Author: Martha Stewart
Think of this as a fresher, more updated take on classic lamb chops with mint jelly.
Author: Martha Stewart
Enjoy this two-in-one turkey and stuffing recipe for Thanksgiving. Autumnal ingredients such as sage and dried cranberries add lively flavor to this hearty...
Author: Martha Stewart
This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific...
Author: Martha Stewart
The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the...
Author: Martha Stewart
Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.
Author: Martha Stewart
You may have tasted a version of this Asian-style dish at a local restaurant; now you can make it at home.
Author: Martha Stewart
Author: Martha Stewart
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Author: Martha Stewart
Try crispy prosciutto sprinkled on potato salad or a baked potato, crumbled over scrambled or poached eggs, tossed with cooked green vegetables, or served...
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...
Author: Martha Stewart
Keeping your bird juicy isn't that hard-all you need is the right seasoning and a really large fridge. Brining is the first step in our roasted turkey...
Author: Martha Stewart
Slavic peasants created this stew using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. Whether you use sweet or spicy...
Author: Martha Stewart
With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the...
Author: Martha Stewart
Bacon-wrapped meatloaf is a wonderful thing and it's only more wonderful when the beefy meatloaf is amped up with cheddar cheese. Try slices on buns with...
Author: Martha Stewart
This winning technique for grilled chicken pecks out any dry-or bland-results. A few juicy secrets: Choose small cuts, and pound them flat so they cook...
Author: Lauryn Tyrell
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating...
Author: Martha Stewart
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Author: Martha Stewart
Buttermilk lends moist tenderness to lean meat; rosemary adds herby depth. Serve with Tomato Bread Salad with Olives and Mint.
Author: Martha Stewart
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight...
Author: Martha Stewart
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a...
Author: Martha Stewart
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced...
Author: Martha Stewart
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Author: Martha Stewart
Can't choose between a crisp, refreshing salad and a satisfying BLT sandwich? This recipe combines the two for a crowd-pleasing side or meal.
Author: Martha Stewart
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight...
Author: Martha Stewart
Author: Martha Stewart
Spanish chorizo, available in many supermarkets, spices up this robust one-pan dinner that's made with chicken thighs and drumsticks as well as shrimp....
Author: Martha Stewart