Author: Martha Stewart
Rich, earthy chicken livers sauteed in Marsala wine with shallots and Italian herbs are served over Creamy Polenta with Bacon and Sage.
Author: Martha Stewart
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
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
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A...
Author: Lauryn Tyrell
Make this fuss-free version of the deli favorite easily at home.
Author: Martha Stewart
Emeril prepared this chicken cordon bleu recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Southern-Style...
Author: Martha Stewart
Oyster sauce adds a deep, savory flavor to the easy, family friendly chicken-and-broccoli stir-fry.
Author: Martha Stewart
Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.
Author: Martha Stewart
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The...
Author: Martha Stewart
This fresh take on a family favorite makes a delicious dinner tonight and, later in the week, stars in a savory filling for Spinach-and-Turkey Hand Pies. A combination of white and dark ground turkey meat...
Author: Martha Stewart
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
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Author: Martha Stewart
Homemade chicken fingers, plus an apricot-honey sauce and a creamy blue-cheese dip will keep the whole family happy.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Author: Martha Stewart
This lighter version of fondue Bourguignonne pan-sears the meat as opposed to the traditional method of frying beef cubes in oil. You can substitute chicken or peeled shrimp for the beef and cook it in...
Author: Martha Stewart
A taco bar lets guests select their favorite fillings and fixings, choosing from chicken, pork, lettuce, radishes, cilantro, cheese, sour cream, salsas, and a squeeze of lime.
Author: Martha Stewart
Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.
Author: Martha Stewart
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Author: Martha Stewart
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low,...
Author: Martha Stewart
Author: Martha Stewart
Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.
Author: Martha Stewart
This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.
Author: Martha Stewart
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb, so you need to use only a little; refrigerate the...
Author: Martha Stewart
Instead of the usual ground beef or red meat blend, this meatloaf recipe is made with ground turkey. It gets plenty of flavor from minced chipotle chiles, Worcestershire sauce, and adobo sauce. Serve alongside...
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Author: Martha Stewart
Nothing says Thanksgiving like roast turkey and cranberries. The bird is stuffed with a hearty cranberry stuffing, which infuses the pan gravy with tart, fruity flavor.
Author: Martha Stewart
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's...
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
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
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
Gruyere cheese and rye bread update this classic sandwich that serves as an excellent use of leftover ham.
Author: Martha Stewart
This is a hearty and healthy baked pasta dish for the whole family.
Author: Martha Stewart
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients...
Author: Martha Stewart
A new take on the French classic, this one-pot dinner calls for white wine instead of the traditional red, uses bone-in, skin-on chicken thighs, and best of all, cooks in just one hour.
Author: Martha Stewart
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of Medina, Ohio.
Author: Martha Stewart
Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.
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
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart