Stacking fish and vegetables in a multilevel steamer lets you cook everything simultaneously. Red snapper or trout are good alternatives to black bass.
Author: Martha Stewart
Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.
Author: Martha Stewart
Butter flavored with mustard and capers adds to salmon's lusciousness.
Author: Martha Stewart
King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.
Author: Martha Stewart
The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.
Author: Martha Stewart
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Author: Martha Stewart
Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.
Author: Martha Stewart
Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.
Author: Martha Stewart
A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.
Author: Martha Stewart
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Author: Martha Stewart
Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough...
Author: Martha Stewart
With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Author: Martha Stewart
Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.
Author: Martha Stewart
This recipe is adapted from "Pasta Sfoglia," by Ron and Colleen Suhanosky (Wiley, 2009), which also has a recipe for preserved lemons. Serve this dish with nutcrackers, so that guests can work on their...
Author: Martha Stewart
This recipe comes courtesy of Pietro Del Re, chef at Elio's restaurant in New York City.
Author: Martha Stewart
This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
Author: Martha Stewart
This delicious and filling Nicoise salad will bring tastes of the Mediterranean right to your dinner plate.
Author: Martha Stewart
This brothy seafood supper is both light and satisfying -- and ready in under 30 minutes.
Author: Martha Stewart
A stir-fry is great for a quick weeknight dinner -- to make the meal even speedier, cut the cauliflower and bok choy ahead of time, devein and peel the shrimp, and have it all ready to go in the refrigerator....
Author: Martha Stewart
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Author: Martha Stewart
With its rich flavor and velvety texture, black cod is the best choice for this dish, but other firm, white-flesh fish, such as halibut or Arctic char, can be used instead.This recipe is from the new "Martha...
Author: Martha Stewart
Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.
Author: Martha Stewart
Scallops, sauteed with leeks and shallots, rest on a bed of spaghetti squash.
Author: Martha Stewart
Simple, Provencal flavors come together in this pasta dish that's bursting with vibrant flavors.
Author: Martha Stewart
The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.
Author: Martha Stewart
Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.
Author: Martha Stewart
This tangy salad gets crunch from toasted pumpkin seeds and healthy fat from avocado.
Author: Martha Stewart
Quick-cooking salmon fillets are flavored with honey-mustard vinaigrette and a delicious breadcrumb topping; crisp green beans complete the meal. (Reserve some of the vinaigrette to use later in the week...
Author: Martha Stewart
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky...
Author: Martha Stewart
This flavorful shrimp dish, using already cooked rice, is ready in under 10 minutes.
Author: Martha Stewart
Get a step-by-step guide to creating the perfect caesar salad with this comprehensive recipe.
Author: Martha Stewart
The salt in this recipe forms a hard crust as it bakes, infusing the fish with moisture and flavor.
Author: Martha Stewart
Pasta plus five ingredients (and a little salt and pepper) makes a great meal.
Author: Martha Stewart
Briny anchovies and Castelvetrano olives temper the bitterness of escarole in this lively salad, while julienned strips of lemon zest add brightness.
Author: Martha Stewart
This superfood salad combines omega-rich salmon, lentils, Greek yogurt, and a warming curry vinaigrette to create a nutritious and totally delicious weeknight meal.
Author: Lauryn Tyrell
There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since ingredients like cream tend to mask delicate...
Author: Greg Lofts
Tiny clams like cockles taste sweet and make an excellent foil for tangy cherry tomatoes and Martha's DIY roasted-garlic butter in her take on the Italian classic.
Author: Martha Stewart
This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.
Author: Martha Stewart
Author: Martha Stewart
This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.
Author: Martha Stewart
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Author: Martha Stewart
The basic curry powder used to flavor this easy-to-make Indian-spiced halibut dish is enhanced by bittersweet fenugreek seed, mustard, cardamom, and cloves; brown sugar diminishes the heat. Just before...
Author: Martha Stewart
A smattering of sweet peas and a good measure of rock shrimp turn a humble bowl of pearl barley into a serious risotto.
Author: Martha Stewart
Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.
Author: Martha Stewart
Mafaldine are flat noodles with ruffled edges that are a stunning shape to use in this bright, lemony scampi-inspired pasta recipe. It's a labor of love to make, but feeds six making it the ultimate dinner...
Author: Martha Stewart
This Southern dish gets south-of-the-border flavor from a chipotle chile and a bit of its smoky adobo sauce. Refrigerate leftover chipotles in adobo in a glass jar, up to 2 months.
Author: Martha Stewart
A fresh salsa of pineapple, red pepper, and ginger give these tacos a welcome kick, while grilled fish adds lightness to this taco dish.
Author: Martha Stewart
The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame oil, sambal oelek, and fresh ginger and garlic....
Author: Riley Wofford
Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.
Author: Martha Stewart