Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.
Author: thedailygourmet
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Author: Martha Stewart
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by almost half and the calories by about...
Author: Martha Stewart
Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.
Author: Martha Stewart
Wild rice marries with pecans and dried cranberries in an updated pilaf.
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 flavor.
Author: Martha Stewart
A deliciously juicy and flavorful chicken dinner that's a breeze to put together, this Chicken Piccata recipe will be an instant favorite.
Author: Martha Stewart
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
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Author: Martha Stewart
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Author: Martha Stewart
Our freezer-friendliest chicken recipe makes one casserole that will serve 4 tonight, plus a second meal to freeze and pull out when you're in a pinch.
Author: Martha Stewart
A food processor makes easy work of fish cakes, although they can also be made by hand.
Author: Martha Stewart
Legend has it that this savory recipe was a favorite of "ladies of the night" in Italy (the term puttanesca derives from puttana, the Italian word for prostitute), who quickly prepared and ate the dish...
Author: Martha Stewart
It's important to set up direct and indirect heat zones when grilling this beef tenderloin. You want to sear the outside so that it has a nice crust without overcooking the meat. See our tips on setting...
Author: Martha Stewart
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
Author: Martha Stewart
In this classic French stew, beef is slow-simmered to tenderness. A red wine with herbal notes balances orange zest and thyme; egg noodles soak up the flavorful sauce.
Author: Martha Stewart
Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick.
Author: Martha Stewart
This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast,...
Author: Greg Lofts
Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.
Author: Martha Stewart
Cooking the halibut in parchment paper creates in a deeply flavorful dish, since the steam created stays within the parchment packet.
Author: Martha Stewart
This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.
Author: Martha Stewart
Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives them a nice crust -- and the noncrisp parts soak...
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 sauce: Just reduce the heat to medium once they've...
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 Dijon mustard.
Author: Martha Stewart
Making marinara sauce with fresh tomatoes is a game-changer. Our secret to infusing it with big flavor? Simmering with sprigs of basil, then finishing with Parmesan and pasta water.
Author: Martha Stewart
Author: Martha Stewart
Fluffy parsley-speckled dumplings soak up the flavorful liquid of this chicken stew, the ultimate comfort food that's ideal for dinner on a chilly winter night.
Author: Martha Stewart
When you prepare crisp, golden cutlets in advance and stockpile them in your freezer, you open up all kinds of options for speedy dinners. To kick off our new food column about shortcuts and time-savers,...
Author: Martha Stewart
Fiery horseradish sauce is a classic companion to roast beef. After the beef finishes cooking, let it stand at room temperature for at least ten minutes before carving. Keep in mind it will continue to...
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
If you're looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it's simply chicken cooked...
Author: Martha Stewart
Nothing hits the spot quite like a simple roast chicken with vegetables. Nestled on a bed of fingerling potatoes, carrots, shallots, and fragrant lemons, this one-and-done dish is an excellent candidate...
Author: Shira Bocar
There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
Author: Martha Stewart
Add flair to simply cooked salmon with toppings like this fresh mango salsa.
Author: Martha Stewart
Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.
Author: Martha Stewart
Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey...
Author: Martha Stewart
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
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
These work as well on the Thanksgiving table as they do on a meatless Monday.
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 liquid, along with garlic, olives, and lemon, turns...
Author: Martha Stewart
Our Simple White Rice is the base for this comforting casserole.
Author: Martha Stewart
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Author: Martha Stewart
When it comes to radiating warmth at the dinner table, nothing beats a one-pot casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself...
Author: Martha Stewart
Think baked fish is boring? One taste of this catch of the day, and you'll be hooked. Thinly slice the squashes so they cook as swiftly as the cod or halibut, and combine them with capers, thyme, and olive...
Author: Shira Bocar
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe,...
Author: Martha Stewart
This simple Asian-style gingery seafood dish goes well with Spicy Sesame Eggplant.
Author: Martha Stewart
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges...
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
We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.
Author: Martha Stewart