The mildness of sweet onions make them ideal for this delicately hearty side.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Author: Martha Stewart
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Author: Martha Stewart
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.
Author: Martha Stewart
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.
Author: Martha Stewart
Browning the chicken seals in the juices and keeps the inside moist and flavorful. Serve this over our Oven-Baked Creamy Polenta.
Author: Martha Stewart
Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.
Author: Martha Stewart
Dark chocolate and spices add richness to the Mexican chile sauce called mole (MOH-lay). Simmer it in a slow cooker along with chicken thighs for a warming weeknight dinner.
Author: Martha Stewart
Lamb chops are marinated with a flavor-packed herb-and-spice paste for just 15 minutes, then given a quick turn on the grill in this easy main dish.
Author: Martha Stewart
Reader Lisa Saffian of Burbank, California, shared this recipe for flavorful rice that pairs perfectly with Sage Pork Chops.
Author: Martha Stewart
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.
Author: Martha Stewart
Pick dry vermouth or a crisp, herbal white, such as Sauvignon Blanc for this flavorful roast chicken. Tarragon, a traditional partner with these ingredients, has a pleasant hint of anise flavor. Used to...
Author: Martha Stewart
Author: Martha Stewart
Tender heads of baby bok choy with a delicious ginger-and-garlic glaze can be served warm or at room temperature.
Author: Martha Stewart
This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!
Author: Kayla Kinney
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Author: Martha Stewart
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
Author: Martha Stewart
An elegant option for when a crowd-pleasing classic entree is the way to go.
Author: Martha Stewart
Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that it doesn't crack while cooking.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Author: Martha Stewart
Anchovies add rich, subtle flavor to this classic dressing.
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
Gray sole is a delicately flavored white fish. You can substitute flounder, turbot, or another type of sole.
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick...
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This salmon is a cooling summer dish. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.
Author: Martha Stewart
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Author: Martha Stewart
This wonderful chicken cobbler recipe is courtesy of John Barricelli.
Author: Martha Stewart
Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Author: Martha Stewart
Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the...
Author: Martha Stewart
This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed...
Author: Martha Stewart
Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls...
Author: Martha Stewart
Salmon is remarkably healthful. It is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain.
Author: Martha Stewart
Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from...
Author: Martha Stewart
The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.
Author: Martha Stewart
An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.
Author: Martha Stewart
Holiday guests are sure to ask for seconds of this tender turkey breast from chef Emeril Lagasse. Pair with his Roasted Carrots with Fresh Thyme and Savory Wild Mushroom Bread Pudding for a complete Thanksgiving...
Author: Martha Stewart
When the centerpiece is an easy entrée like this gorgeously marbled ham, your Easter menu is just a few sides short of an amazing feast. The ham is glazed with honey, ginger, orange zest, and cloves and...
Author: Greg Lofts
Cobbled together from staples, this dish pays homage to tasty and thrifty Sicilian cuisine. Caramelized onions and anchovies marry sweet and salty, and garlic-laced breadcrumbs contribute a pleasingly...
Author: Martha Stewart
A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.
Author: Martha Stewart
Fresh rosemary and thyme infuse the stuffing for roasted chicken breasts; the herbs are also used in the breadcrumb coating. Snap peas and baby carrots are ideal accompaniments.
Author: Martha Stewart
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Author: Martha Stewart
Stewing the collard greens a few hours ahead of time allows their flavor to deepen.
Author: Martha Stewart
At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.
Author: Martha Stewart