This easy to assemble salad will transport you to the Mediterranean thanks to vibrant flavors of lemon, mint, and oil-packed tuna.
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
Heart-shaped croutons adorn this classic salad. Any leftover dressing can be served on the side or stored in the refrigerator for up to a week.
Author: Martha Stewart
This recipe for lobster fra diavolo is courtesy of Sal Scognamillo, the owner of Patsy's.
Author: Martha Stewart
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
Author: Martha Stewart
This delicious salmon burger recipe is from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. It is delicious here with shrimp, apple, and cucumber.
Author: Martha Stewart
A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.
Author: Sarah Carey
Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-style picnic sandwich made on an English muffin.
Author: Martha Stewart
An oven-simmered stew of clams, shrimp, and flaky white fish cooked makes a light, warm-weather dinner. The recipe calls for striped bass but cod, haddock, or snapper also work well.
Author: Martha Stewart
Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.
Author: Martha Stewart
Escabeche, a classic Latin dish, is made by first sauteing, then marinating any firm white fish overnight in a flavorful vinaigrette.
Author: Martha Stewart
Blink and you'll miss this easy no-cook sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the...
Author: Shira Bocar
Cook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. You can buy salmon as fillets or as steaks.
Author: Martha Stewart
Turning a whole side of fish on the grill is easier if you use a fish-shaped grilling basket. Fire Roasted Vidalia Onion Halves make an ideal dinner accompaniment during the late spring and summer for...
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
Author: Martha Stewart
The 3 components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.
Author: Martha Stewart
Halibut is the perfect partner for this robust sauce.
Author: Martha Stewart
This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."
Author: Martha Stewart
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry.
Author: Martha Stewart
Once you make this popular Thai dish at home, you won't turn to take-out as often.
Author: Martha Stewart
In this classic dish, which takes its namefromNice, in Provence, the seasonal ingredients create a wonderful explosion offlavors.
Author: Martha Stewart
Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.
Author: Martha Stewart
A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the...
Author: Martha Stewart
For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.
Author: Martha Stewart
Author: Martha Stewart
If you prefer not to use the raw egg yolk in this classic caesar salad recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.
Author: Martha Stewart
You can't get much more basicthan poaching; cooking thesalmon in a packet in saltedwater with lemon and peppercorns gives you moist, healthyresults.
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
Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.
Author: Martha Stewart
This one-sheet-pan meal is perfect for busy nights -- your protein and vegetables can all cook together.
Author: Martha Stewart
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Author: Martha Stewart
Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Author: Martha Stewart
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Author: Martha Stewart
The herbs in this recipe's tangy chimichurri sauce-mint, basil, and parsley-add piquancy to the shrimp and tie the dinner together. It doesn't require much prep work and serves a large crowd, which makes...
Author: Martha Stewart
In our little tea sandwiches, cooked asparagus is layered with a mixture of poached salmon, horseradish, and nonfat sour cream over whole-grain bread.
Author: Martha Stewart
The first potsticker was created accidentally when the water boiled away from a pot of dumplings.
Author: Martha Stewart
Wash the radicchio and escarole -- the chicories -- in advance, and keep them in the refrigerator so the salad will be cool and crisp when served.
Author: Martha Stewart
Put your broiler to good use with this recipe featuring salmon and pineapple brushed with a maple syrup and cayenne glaze that's done in 20-minutes.
Author: Martha Stewart
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
Author: Martha Stewart
This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.
Author: Martha Stewart
"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."
Author: Martha Stewart
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano,...
Author: Martha Stewart
Pasta plus five ingredients (and a little salt and pepper) makes a great meal.
Author: Martha Stewart
Lemon, horseradish, and scallions brighten these healthful salmon burgers. Broiling them creates a delicious golden-brown crust without extra fat.
Author: Martha Stewart
This Thai-infused salmon dish uses coconut milk, lemongrass and chiles, which results in a delicious dinner soup.
Author: Martha Stewart
These shellsare sophisticated enough for any occasion. ServeParmesan cheese on the side.
Author: Martha Stewart