This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.
Author: Martha Stewart
Roasted garlic is milder and sweeter than raw garlic. The peppers and garlic can be roasted ahead of time; refrigerate them in a covered container until ready to use.
Author: Martha Stewart
For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner.
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Author: Martha Stewart
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
Author: Martha Stewart
Stocking your pantry with ginger and garlic will enable you to make many recipes with Asian flavors.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that,...
Author: Sarah Carey
Green beans and potatoes bulk up this pesto pasta dish.
Author: Martha Stewart
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or...
Author: Martha Stewart
Chicken enchiladas are easy to make, healthy, and sure to please kids. they can be made up to a day ahead or frozen up to a month ahead.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
This chopped liver recipe from Josh Russ Tupper of Russ and Daughters is used to make his popular Oy Vey Schmear sandwich.
Author: Martha Stewart
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.
Author: Martha Stewart
Cook this simple poached salmon at the beginning of the week and use it in salads and sandwiches or as a main course on busy weeknights.
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This healthy side dish features a trio of Asian flavors -- garlic, ginger, and soy.
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.
Author: Martha Stewart
Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.
Author: Martha Stewart
My Philadelphia-born friend is so devoted to her city's most famous sandwich that the first thing she did after her big fancy wedding was to head, gown and all, to her favorite local spot for a cheesesteak...
Author: Martha Stewart
This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements...
Author: Martha Stewart
The style of the dish is Vietnamese, but the shrimp is pure Louisiana. Just grill until pink, and toss with a peanut-and-lime sauce, and you're ready for dinner.
Author: Martha Stewart
This citrusy pork dish is a quick and tasty dinner.
Author: Martha Stewart
This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight serving-perfect for holiday entertaining.
Author: Martha Stewart
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Author: Martha Stewart
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart
Using egg whites instead of whole eggs (or yolks) in the batter creates a crispier coating; cooking the shrimp in batches (so as not to crowd the pan) also helps. This versatile recipe is equally delicious...
Author: Martha Stewart
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
Author: Martha Stewart
The syrupy glaze on these barbecued drumsticks results in a tangy, caramelized coating. We slow-grilled the chicken over medium-low heat to prevent flare-ups from the dripping sauce. Green-Cabbage Coleslaw...
Author: Martha Stewart
To make it vegetarian, swap vegetable broth for the chicken broth and stir in some roasted vegetables, such as mushrooms or cherry tomatoes, in place of the shrimp.
Author: Martha Stewart
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
Author: Martha Stewart
This recipe for rib roast of beef with beets, potatoes, and horseradish makes for the perfect meal, and is from chef Jamie Oliver's book "Cook with Jamie."
Author: Martha Stewart
This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.
Author: Martha Stewart
Use this flavorful butter to keep turkey burgers moist or as a substitute for regular butter or steamed vegetables, baked potatoes, or toasted baguette slices,
Author: Martha Stewart
A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
Author: Martha Stewart
The richness of bacon and the bite of scallions complement the sweetness of corn kernels in this hearty side dish.
Author: Martha Stewart
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic...
Author: Martha Stewart
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated in New York, not Ireland!
Author: Martha Stewart