The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful....
Author: Martha Stewart
Author: Martha Stewart
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of...
Author: Martha Stewart
In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.
Author: Martha Stewart
Add a few dashes of your favorite hot sauce to these delicious pork-and-cheese sandwiches for some extra kick.
Author: Martha Stewart
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.
Author: Martha Stewart
Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.
Author: Martha Stewart
Store-bought green salsa makes a bright flavor base for this stew.
Author: Martha Stewart
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished...
Author: Martha Stewart
Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground...
Author: Martha Stewart
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart
This quick and easy supper is a riff on your favorite Chinese takeout dish.
Author: Martha Stewart
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Author: Martha Stewart
Scott Peacock and Edna Lewis, authors of "The Gift of Southern Cooking," share their wonderful sauteed okra recipe paired with heriloom tomatoes and bacon,...
Author: Martha Stewart
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness...
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode...
Author: Martha Stewart
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Author: Martha Stewart
Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party.
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on...
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying...
Author: Sarah Carey
Author: Martha Stewart
In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.
Author: Martha Stewart
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.
Author: Martha Stewart
These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge....
Author: Martha Stewart
Author: Martha Stewart
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Author: Martha Stewart
Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York...
Author: Martha Stewart
This delicious -- and simple to make -- Cuban sandwich is sure to become a family favorite.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Author: Martha Stewart
A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish...
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart
This wholesome one-pot dinner from Emeril Lagasse is a crowd-pleaser with enough leftovers to go around. It's made with ground turkey, thick-cut bacon,...
Author: Martha Stewart
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the...
Author: Martha Stewart
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened,...
Author: Martha Stewart
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Author: Martha Stewart
A small amount of fat left on the ribs is enough to make the meat tender and enrich the flavor of this recipe contributed by reader Lisa Ruiz of Henderson,...
Author: Martha Stewart
The saltiness of bacon brings out the sweetness in corn, and grilling adds mellow smokiness. Don't worry if you see charring-it mostly affects the husk...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Everything in this dish is grilled-even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells...
Author: Martha Stewart
With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.
Author: Martha Stewart
Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
Author: Martha Stewart
As far as classic sandwiches go, ham and cheese has to be right up there with peanut butter and jelly. Part of its appeal is its adaptability. Here, French...
Author: Martha Stewart
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Author: Martha Stewart