The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.
Author: Martha Stewart
The Christmas ham is made even more glorious by other ingredients associated with year's end. Baked pears and cranberries provide a balance of sugar and...
Author: Martha Stewart
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Author: Martha Stewart
A pork crown roast, filled with our Wild-Mushroom Stuffing and garnished with glazed pears and kumquats, has all the classic appeal and hearty flavor of...
Author: Martha Stewart
Author: Martha Stewart
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife...
Author: Martha Stewart
Author: Martha Stewart
Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with...
Author: Martha Stewart
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all...
Author: Martha Stewart
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into...
Author: Martha Stewart
This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
Author: Martha Stewart
Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry...
Author: Martha Stewart
Author: Martha Stewart
Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.
Author: Martha Stewart
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Author: Martha Stewart
Halibut is braised in white wine and flavored with bacon and carrots, a preparation known as "a la Barigoule" that was inspired by a Provencal peasant...
Author: Martha Stewart
Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking...
Author: Martha Stewart
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham --...
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint...
Author: Martha Stewart
Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.
Author: Martha Stewart
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
Author: Martha Stewart
Steamed white rice is a common accompaniment for this classic Filipino dish.
Author: Martha Stewart
Warmupcoolnightswithheartyporkchopssmotheredinonions.
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."
Author: Martha Stewart
Andouille adds a deep, smoky flavor to the sauce. If you can't find it, try kielbasa or even Spanish chorizo.
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
Author: Martha Stewart
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Author: Martha Stewart
Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
This Easter favorite uses a fully cooked cured ham, which only needs to be warmed through.
Author: Martha Stewart
This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.
Author: Martha Stewart
These carnitas tacos get loads of flavor from tender braised pork shoulder that gets a simple topping of diced white onion, fresh cilantro, and a squeeze...
Author: Martha Stewart
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Author: Martha Stewart
A French-cut rib roast is festive and regal, especially when encrusted with herbs and served on a bed of caramelized apples, fennel, onions, and baby potatoes....
Author: Greg Lofts
Author: Martha Stewart
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This...
Author: Martha Stewart
We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
This pork is infused with citrus flavor two ways. Orange zest is included in the marinade, and fresh orange juice brightens the final dish. Brining boosts...
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.
Author: Martha Stewart
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor....
Author: Martha Stewart