Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.
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 Pecorino Romano compliment this side-turned-dinner...
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
A super-flavorful dry rub infuses these ribs with spice, while the barbecue sauce adds a hint of sweetness.
Author: Martha Stewart
Start these ribs in the morning, and they'll be perfectly tender by dinnertime.
Author: Martha Stewart
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
Author: Martha Stewart
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Author: Martha Stewart
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white...
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 slices in cool water, then thoroughly drain before...
Author: Martha Stewart
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
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
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
Best-selling cookbook author Mark Bittman says, "This basic recipe is easy and reliable, and the results taste great. You can use any thick fillet or fish steak in place of salmon -- swordfish and halibut...
Author: Martha Stewart
Apples and walnuts add crunch to this chicken salad that makes for the perfect midday meal.
Author: Martha Stewart
Pork chops can be substituted for the veal.
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 delicious.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
A pinch of brilliant burnt-orange saffron, the stigmas of small purple crocuses, gives a dish a slightly bitter and floral flavor. Saffron is traditionally used to perfume bouillabaisse, but it can add...
Author: Martha Stewart
Looking for a healthy version of everyone's favorite comfort food? Try this recipe for turkey meatloaf, which is delicious on its own or served in between bread for a sandwich. Panko breadcrumbs add texture...
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
Cooking chicken breasts gently in a flavorful broth makes them moist, tender -- and healthy!
Author: Martha Stewart
Leftovers don't have to be drab. Use extra ham in this classic sandwich.
Author: Martha Stewart
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
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, or turkey cutlets, halved horizontally.
Author: Martha Stewart
Roasting a whole pork shoulder takes time, but it's worth the wait. It yields a lion's share of rich, tender meat that you can prepare in diverse ways.
Author: Martha Stewart
Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is...
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
This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.
Author: Martha Stewart
This quick-cooking New Orleans classic is spicy and hearty-and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.
Author: Martha Stewart
Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal.
Author: Martha Stewart
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red, black, or a rainbow blend, our basic recipe turns...
Author: Martha Stewart
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics...
Author: Greg Lofts
This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe,...
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 it with the leftover tomatoes from the pan, and...
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
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 parsley, rosemary, sage, thyme, and garlic.
Author: Martha Stewart
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
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
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Author: Martha Stewart
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
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
A touch of butter and salt make all the difference in this foolproof rice recipe. This family-friendly side dish can be ready in a quick 16 minutes.
Author: Martha Stewart
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Author: Martha Stewart
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Author: Martha Stewart
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and roasted asparagus.
Author: Martha Stewart
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
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
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
These tasty burgers incorporate shredded Gruyère cheese and Dijon mustard in the patty, rather than on top, which prevents the bun from getting soggy. Breadcrumbs add even more texture.
Author: Martha Stewart
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Author: Martha Stewart