Chow Mein
This Chinese-American restaurant staple pairs crispy fried noodles with chicken and vegetables stir-fried in a thick brown sauce. This family-friendly dinner couldn't be easier to make.
Extra-Dirty Martini
Dashes of olive brine give the classic extra-dirty martini a salty edge.
Saffron Risotto with Shrimp and Peas
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.
Cod with Herbed White-Wine Lemon Sauce
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Chicken Bolognese with Tagliatelle
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
Perfect Bolognese Sauce
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety texture as it slowly simmers. This meaty Northern Italian sauce tastes even better the day after it's made.
Mixed Seafood Chowder
This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.
Seafood Linguine
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
General Tso's Chicken
Invented in 1950s Taiwan by chef Peng Chang-Kuei, this crowd-pleasing fried chicken dish was adapted for American palates with a chile-spiked sweet-and-sour sauce and has since become a Chinese takeout classic.
Linguine with Shrimp and White Wine
This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic, white wine, and lemon juice.
Dipping Sauce for Tempura Vegetables
This dipping sauce hits so many flavor notes—salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.
Chicken Cutlets with Herb Butter
Best used for quick-cooking boneless cuts, sauteing is all about temperature. Start with a hot pan, and cook the chicken in batches so that it browns easily. You can also make a sauce in the same pan.
Bolognese Sauce
Martha's traditional Bolognese sauce recipe is not as heavily based on tomatoes as typical Italian-American meat sauces. In fact, the meat is cooked with white wine, milk, and chicken stock in addition to tomatoes.
Creamy Parmesan Risotto
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Cannellini-Bean and Greens Stew
Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.
Tomato and Sausage Risotto
Winter nights call for a warm and filling Italian supper like this one.
Champagne Vinaigrette
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Arroz Con Pollo
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.
Roasted Salmon with White-Wine Sauce
Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.
Roasted Leg of Lamb
Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.
Asparagus-and-Lemon Risotto
Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.
Bangers and Mash
Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.
