Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal,...
Author: Martha Stewart
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
Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, Sizzling Skillets and Other One-Pot Wonders, Harper Studio Publishers, New York, 2011, courtesy Martha Stewart Living Omnimedia,...
Author: Martha Stewart
Beef cheeks, when cooked gently, are one of the most delicious parts of the whole animal. Inspired by Nonna Miriam and her obsession for slow-cooking and...
Author: Jamie Oliver
This succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world with delicious results. Miso is...
Author: Greg Lofts
Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.
Author: Martha Stewart
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Author: Martha Stewart
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the grilling time...
Author: Martha Stewart
Paillards are boneless pieces of meat pounded thin for quick and easy cooking. Here, marinated beef paillards are served with an arugula salad and pickled...
Author: Martha Stewart
Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala...
Author: Martha Stewart
This Boeuf Bourguignon recipe has been adapted from Julia Child's "Mastering the Art of French Cooking, Volume 1." It's a delicious French-style dish that...
Author: Martha Stewart
Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca...
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing...
Author: Martha Stewart
After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.
Author: Martha Stewart
Get dinner on the table in no time with this flavorful steak recipe.
Author: Martha Stewart
Use this Bolognese sauce to make our Traditional Lasagna Bolognese.
Author: Martha Stewart
Author: Martha Stewart
Full of flavor, skirt steak is a cut we adore. Here it's seared in a hot skillet, then pepper, onion, and rounds of corn are cooked in the same pan. Griddled...
Author: Martha Stewart
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book...
Author: Martha Stewart
This classic French-style dish is a concoction of beef slowly steeped in Burgundy wine that is at once seductive and-since it's a simple stew at heart-laid-back....
Author: Martha Stewart
Serve this steak with your favorite sides, such as mashed potatoes and vegetables. Our Garlic-Pepper Sauce infuses the meat with loads of flavor.
Author: Martha Stewart
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Author: Martha Stewart
In cafés and restaurants throughout Austria, Germany, Switzerland and Hungary, you'll find this soup served at all hours. Spicy and restorative, it's...
Author: Andy Harris
For those who've long insisted that sides make the meal, this main dish brings a favorite to the forefront. Russet potatoes are thinly sliced, then twice-baked:...
Author: Martha Stewart
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation....
Author: Martha Stewart
This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from...
Author: Greg Lofts
Satisfy your deli-sandwich cravings with this hearty creation -- roast beef, pickles, cucumbers and mayo on a kaiser roll.
Author: Martha Stewart
Thanks to frozen dough and ready-made sauce, making homemade pizza is easy as pie. Provolone has a richer flavor than mozzarella, so you don't need as...
Author: Martha Stewart
If you learnt to cook in the 1960s, as I did, you will remember those precursors of our modern brasseries, which were called bistros - candles in Chianti...
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
Upgrade your dinner with this fancy yet easy Slow-Cooker Beef Bourguignon recipe.
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this classic meal. For a tender, juicy...
Author: Martha Stewart
Author: Martha Stewart
Tri-tip sirloin, also known as sirloin triangle, is an incredibly flavorful cut of meat. Other cuts of beef, such as sirloin steaks and New York strip,...
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Author: Martha Stewart
Chef Michel Richard offers this recipe for the bistro classic.
Author: Martha Stewart
Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.
Author: Martha Stewart
Arrange succulent seared beef tenderloin, peppery arugula, and juicy oranges so that they overlap slightly but are still tossed together as in a composed...
Author: Martha Stewart
An Asian salad of seared steak, red bell peppers, carrots, papaya, cabbage, fresh mint, cilantro, and sesame oil delivers bold flavors (and antioxidants)...
Author: Martha Stewart
Because flat-iron steaks are well marbled, there's no need to add oil to the skillet. When cooked up to medium, they remain tender and juicy. Our stir-together...
Author: Martha Stewart
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste...
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonoco.
Author: Martha Stewart