A spiced whole chicken is roasted and reveals that it has a dark side. Purple potatoes, which crinkle as they cook, and red baby beets complete the look of the dish and add earthy flavor.
Author: Martha Stewart
This colorful pasta dish is easy to make and kid-friendly.
Author: Martha Stewart
This healthy recipe for oven-roasted salmon is courtesy of chef Eric Ripert. Serve it with his Tarragon Sabayon.
Author: Martha Stewart
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then...
Author: Martha Stewart
To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.
Author: Martha Stewart
In a French-inspired dish, fish fillets arewrapped around a spinach filling, which helpskeep them moist during baking.
Author: Martha Stewart
Schnitzel, the German word for cutlet, is also commonly used to describe meat that has been breaded and fried. These are usually a big hit with the kids.
Author: Martha Stewart
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
Author: Martha Stewart
Fresh ginger adds spicy-sweet zing to the marinade for this simple pork-chop dish. Garlicky bok choy completes the meal.
Author: Martha Stewart
Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.
Author: Martha Stewart
Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad.
Author: Martha Stewart
This skin-on, bone-in cut of salmon emerges from the oven juicy and flavorful; ours is brushed with an Asian-style mixture of soy, honey, and ginger.
Author: Martha Stewart
For less spicy burritos, remove the jalapeno ribs and seeds before chopping.
Author: Martha Stewart
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary...
Author: Martha Stewart
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Author: Martha Stewart
Despite its Francophile trappings, this sandwich of shredded roast chuck and melted Swiss on a toasty baguette is an American invention.
Author: Martha Stewart
One whole roasted chicken, cut up, and a single pan-plus some citrus, new potatoes, butter, and newly in-season asparagus-create the ideal meal to welcome spring.
Author: Martha Stewart
A whole head of cabbage is cooked with brown sugar, Creole seasoning, and cider vinegar in the same pot as the kielbasa until it strikes the perfect balance between crisp and tender.
Author: Martha Stewart
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs...
Author: Martha Stewart
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Author: Martha Stewart
Looking for a leaner twist on classic spaghetti and meatballs? Try this version, which is made with ground turkey mixed with onion, breadcrumbs, Parmesan cheese, and chopped parsley.
Author: Martha Stewart
Don't rush the cooking of the chopped onions. Keep them on the stove until the natural sugars are caramelized, yielding a deep, rich, sweet flavor.
Author: Martha Stewart
This simple and light shrimp dish is great when served with crusty bread, pasta, or polenta. For an extra kick, season shrimp with a pinch of cayenne.
Author: Martha Stewart
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Author: Martha Stewart
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree...
Author: Martha Stewart
For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.From...
Author: Martha Stewart
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for...
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Author: Martha Stewart
Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for...
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger...
Author: Martha Stewart
Top round roast is low in fat but has great flavor, enhanced here by a rosemary-garlic rub.
Author: Martha Stewart
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Author: Martha Stewart
Don't relegate a stuffed bird to Thanksgiving only; this turkey recipe, which roasts over a bed of parsnips, onion, celery, carrots, celeriac, and white turnip, is delicious year-round.
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Author: Martha Stewart
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same...
Author: Martha Stewart
Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.
Author: Martha Stewart
Here is an easy dinner recipe. This Pasta and Italian Meat Sauce doesn't need to cook for a long time to be delicious. The spaghetti sauce is based on the famed Ragu alla Bolognese (sauce in the style...
Author: Martha Stewart
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
Author: Martha Stewart
This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.
Author: Martha Stewart
Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.
Author: Martha Stewart
Mussels, cockles, shrimp, and squid are combined in this crowd-pleasing paella. Paella is also the name of the two-handled pan used to make this dinner entree.
Author: Martha Stewart
Gruyere cheese and rye bread update this classic sandwich that serves as an excellent use of leftover ham.
Author: Martha Stewart
For a stronger anchovy taste, use the oil from the tin in place of some of the olive oil.
Author: Martha Stewart
Get all the flavor of a slow-simmered chili in less than half the time with this speedy, family-friendly recipe. It's packed with ground turkey, jalapeño peppers, ground cumin, and tomato paste.
Author: Martha Stewart