Sauteed Chicken in Mustard Cream Sauce

Posted by Regan Burns

Dijon mustard is one of my favorite ingredients -- a little smear on a sandwich or burger, a spoonful as the base for salad dressings and marinades, or even a dollop stirred into a pot of lentils or tuna salad adds another dimension of flavor that I'm just crazy about. Here, Dijon combines with white wine and heavy cream to create a simple pan sauce for sauteed chicken. Served with a little steamed asparagus, it tastes (and looks) like something you might find in a French bistro, but comes together in only 20 minutes -- probably even faster than table service!

Do you have a staple ingredient that you can't live without?

PREP: 20 minutes
TOTAL: 20 minutes

SEE THE RECIPE:
Sauteed Chicken in Mustard Cream Sauce

Pasta with Pesto, Potatoes, and Green Beans

Posted by Regan Burns

It might sound a little odd to pair pasta with potatoes, but the combination of them in this dish, along with pesto and green beans, is actually a classic Italian preparation. Once you've tried it, you'll wonder why you never did before.

What other unexpected ways do you use potatoes?

PREP: 25 minutes
TOTAL: 40 minutes

SEE THE RECIPE:
Pasta with Pesto, Potatoes, and Green Beans

Vietnamese Steak Sandwiches

Posted by Sandy Gluck

There's a tiny restauant in my neighborhood that makes sandwiches just like these. We use thin slices of lime-marinated flank steak and top it with a salad of shredded carrots in a sweet and spicy rice vinegar dressing. Pack it on a crisp baguette and you've got a portable dinner. It's refreshing and deliciously satisfying.

Do you have sandwiches for dinner?

PREP: 10 minutes
TOTAL: 10 minutes

SEE THE RECIPE:
Vietnamese Steak Sandwiches

See Us on "The Martha Stewart Show"

Posted by Sandy Gluck

It's showtime! Shooting a segment for Martha's show was great fun (and a tad nerve-racking, too). Emma demo'd crispy Crab Cakes, Sarah made a luscious Key Lime Tart, and I cooked up two of my favorite chicken dishes: Pineapple-Glazed Chicken and Chicken Salad with Lemon-Yogurt Dressing. The crew put me at ease during the shoot -- there were about 20 people in the prep kitchen to replace food, props, and even apply a little makeup. I managed to nail the time on the shoot (thanks to Lisa Mantineo for getting me used to this on radio)!

Check out these clips, and let me know what you think!

Pork Ribs with Barbecue Sauce

Posted by Emma Feigenbaum

The secret to a tender, falling-off-the-bone rib has always been long, slow cooking. Here in the Everyday Food test kitchen, we've perfected a way to get the same results in half the time. You can call this cheater barbecue if you want, but it tastes great -- and isn't that all that matters?

How do you "cheat" to get dinner on the table faster?

PREP: 15 minutes
TOTAL: 1 hour 45 minutes

SEE THE RECIPE:
Pork Ribs with Barbecue Sauce

SERVE WITH:
Grilled Corn And Tomato Salad

Spaghetti Puttanesca

Posted by Sandy Gluck

If you're wondering about the title of this recipe, it's streetwalker style. The story goes that the streetwalkers in Italy would cook this dish to lure in patrons. Whatever the story, the sauce is that good. Fragrant with olives, garlic, and anchovies, and spicy with red-pepper flakes, this is an irresistible dish. If you're not a big anchovy fan, leave them out and increase the olives a bit. I'll take mine with a green salad and some bread sticks.

Do you have pasta often?

PREP: 10 minutes
TOTAL: 30 minutes

SEE THE RECIPE:
Spaghetti Puttanesca

SERVE WITH:
Mixed Green Salad with Citrus Dressing

Beef and Broccoli Stir-Fry

Posted by Deb Puchalla

Growing up in Connecticut, both the 1970s tiki-bar decor of the Islander, a local Chinese restaurant, and their beef stir-fry seemed almost magical. Now I know how easy such a recipe is at home with a half hour, a tangy-sweet quick marinade, and a toss in a skillet. Take a taste, skip the faux palm trees, and enjoy your good fortune!

What takeout did you grow up with that you cook at home now?

PREP: 35 minutes
TOTAL: 35 minutes

SEE THE RECIPE:
Beef and Broccoli Stir-Fry

SERVE WITH:
Sesame Rice

Pan-Seared Steak with Salsa Verde

Posted by Sarah Carey

This recipe can be multiplied to serve as many people as you like -- just make sure to make enough of the fresh and tangy sauce to go around. I love the way the acidity of the capers and the herby parsley balance out the rich flavors of steak. I like to serve this sauce on grilled salmon or tuna, too

PREP: 25 minutes
TOTAL: 25 minutes

SEE THE RECIPE:
Pan-Seared Steak with Salsa Verde

Spaghetti Carbonara

Posted by Emma Feigenbaum

Tonight I want something quick and easy. The first thing that springs to mind is pasta. But what to do? I’m thinking Spaghetti carbonara. It’s fast and supereasy to prepare. I’ve had this recipe memorized since the first time I cooked it, and now I throw it together without even looking.

Do you have any go-to dishes that you cook without having to look at the recipe?

PREP: 30 minutes
TOTAL: 30 minutes

SEE THE RECIPE:
Spaghetti Carbonara

SERVE WITH:
Mixed Green Salad With Citrus Dressing

Breaded Chicken Cutlets

Posted by Deb Puchalla

Don't tell Martha, but I just weaned my superpicky 6-year-old off frozen nuggets with this completely basic recipe as my secret weapon. He eats it (no sauce, please), his brother gobbles it (with sauce, without sauce, no matter -- he eats anything!), and my husband and I get a slightly sophisticated grown-up version with olive relish on top. Three happy guys, a tiny newborn brother sleeping nearby, and a happy mom who only had to make one delicious meal to please the whole family.

PREP: 25 minutes
TOTAL: 25 minutes

SEE THE RECIPE:
Breaded Chicken Cutlets

SERVE WITH:
Italian Sauteed Kale