This Slow-Cooker Short Rib Ragu sauce cooks itself while you're away, and gives you more than one option for an easy dinner. Try serving this satisfying...
Author: Martha Stewart
As luck would have it, any day can be St. Patrick's Day when you cook up this classic one-pot dish. Surprising tidbit: Corned beef and cabbage originated...
Author: Martha Stewart
The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well...
Author: Martha Stewart
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Author: Martha Stewart
Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.
Author: Martha Stewart
Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure...
Author: Greg Lofts
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director...
Author: Martha Stewart
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from...
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
Instead of going for takeout, go light with a standout ready in 30 minutes.
Author: Martha Stewart
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This...
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
This delicious, reliable steak dinner uses justone pan.
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
Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta...
Author: Martha Stewart
Fresh cilantro, pickled jalapeños, and sliced avocado give Sloppy Joes a Southwestern accent. But not to worry, we offer up an iteration that's still...
Author: Martha Stewart
Cook patties first, then -- in the same skillet -- saute onion and green beans. Place the burgers on toast with a creamy sauce, and dinner's ready with...
Author: Martha Stewart
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Author: Martha Stewart
This beef ragu begins with a rump roast, browned to deepen its flavor. The meat is then braised in a thick liquid of wine and crushed tomatoes, made aromatic...
Author: Martha Stewart
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
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
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional...
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that...
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.
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
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
This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.
Author: Martha Stewart
My Ukrainian grandmother would make halupki by stuffing steamed cabbage leaves with a mixture of meat, rice, diced green peppers and onions. They were...
Author: Sarah Mock
Jazzing up the beef with black bean sauce and loadsa veg makes a delicious meal with minimal fuss
Author: Jamie Oliver
Author: Martha Stewart
To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
This delicious recipe for Rob Morrison's meat loaf is the perfect dinner your entire family will love.
Author: Martha Stewart
Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.
Author: Martha Stewart
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version,...
Author: Greg Lofts
Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.
Author: Martha Stewart
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
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
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa...
Author: Martha Stewart
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Author: Martha Stewart
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Our hearty Beef Shin and Carrot Stew has some Irish roots-it gets its depth of flavor from stout, and is a perfect dish to serve to warm up a March afternoon...
Author: Martha Stewart
Thanks to the skirt steak's generous marbling, you don't need much extra oil for a stir-fry with bok choy.
Author: Martha Stewart
With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early...
Author: Martha Stewart
If you're looking for a great steak dinner without breaking the bank, try marinating an inexpensive cut of meat. This marinade imparts a vibrant flavor...
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled...
Author: Martha Stewart