What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Author: Martha Stewart
Smoked paprika and bacon lend loads of flavor to this easy pasta dish.
Author: Martha Stewart
With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.
Author: Martha Stewart
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Author: Martha Stewart
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich...
Author: Martha Stewart
Umbrian lentils are well-suited to absorb the earthy and salty flavors of this dish. Any type of small dried lentil can be substituted.
Author: Martha Stewart
A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.
Author: Martha Stewart
Author: Martha Stewart
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
Author: Martha Stewart
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super...
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of...
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart...
Author: Martha Stewart
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
Author: Martha Stewart
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Author: Martha Stewart
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Author: Martha Stewart
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish...
Author: Martha Stewart
To double the bites from a modest amount of shrimp, we split them in half lengthwise.
Author: Martha Stewart
Mild-tasting pearl onions are about the size of marbles, and frozen ones don't require peeling. When buying pork, look for meat that's pink with a thin...
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy...
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Author: Martha Stewart
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive...
Author: Martha Stewart
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and...
Author: Martha Stewart
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Author: Martha Stewart
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Author: Martha Stewart
Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.
Author: Martha Stewart
We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.
Author: Martha Stewart
To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples,...
Author: Martha Stewart
Pasta partners well with all kinds of flavors, from rich and creamy to sweet and spicy.
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
This bacon-infused dish is almost like a brussels-sprouts hash.
Author: Martha Stewart
Who doesn't love a baked pasta casserole? Who doesn't love a make-ahead dinner? Here spicy pork sausage and hearty kale come together with creamy cheese...
Author: Martha Stewart
For a shortcut to a pasta supper, make a silky sauce using cream cheese.
Author: Martha Stewart
A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander...
Author: Martha Stewart
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Author: Martha Stewart
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split...
Author: Martha Stewart
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad...
Author: Shira Bocar
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried...
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve...
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Author: Martha Stewart
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
Author: Martha Stewart
A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy...
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart