The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.
Author: Martha Stewart
For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper....
Author: Martha Stewart
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked...
Author: Martha Stewart
Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.
Author: Martha Stewart
Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of...
Author: Martha Stewart
This perfect recipe for bacon cheeseburgers is courtesy of Joey Campanaro.
Author: Martha Stewart
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic...
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From...
Author: Martha Stewart
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle...
Author: Martha Stewart
Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.
Author: Martha Stewart
This delicious marinated steak salad will compete with anything you get at a Thai restaurant.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
Roasting your own beef helps make this sandwich staple extra-special.
Author: Martha Stewart
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The...
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
This hearty meal is ready in just 30 minutes. Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta....
Author: Martha Stewart
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches...
Author: Martha Stewart
Make sure your to leave plenty of time for the steak to marinate to develop the fullest flavor.
Author: Martha Stewart
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted...
Author: Lauryn Tyrell
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
The sweet heat of the chili sauce adds a fresh hit of flavor to this beefy classic.
Author: Martha Stewart
Author: Martha Stewart
A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded...
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty...
Author: Martha Stewart
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires...
Author: Martha Stewart
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Author: Martha Stewart
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Author: Martha Stewart
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli...
Author: Lauryn Tyrell
A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot...
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique,...
Author: Martha Stewart
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.
Author: Martha Stewart
Have this simple but savory beef stir-fry on the dinner table in 15 minutes.
Author: Martha Stewart
A juicy rib roast with rosemary-garlic seasoned potatoes cook at the same temperature to help you get this elegant meal on the table faster.
Author: Martha Stewart
Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like...
Author: Martha Stewart
This spiced-up pot roast will make you think of a ranch-house kitchen, where something fragrant and hearty is always in the oven. Long, slow, moist cooking...
Author: Martha Stewart
Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.
Author: Martha Stewart
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
Author: Martha Stewart
In this wonderfully extravagant showstopper the earthy porcini go hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating...
Author: Jamie Oliver
Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.
Author: Martha Stewart
For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec...
Author: Martha Stewart