Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
Author: Martha Stewart
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Author: Martha Stewart
Inspired by the classic American lobster-and-steak combo and the plentiful meat and seafood combinations in Asian cuisines, this dish brings together two...
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare.
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this hearty soup.
Author: Martha Stewart
This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex...
Author: Martha Stewart
The butter in this unusual steak sauce gives the decidedly eastern combination of ginger and soy sauce a rich, European spin.
Author: Martha Stewart
Crock Pot Beer Chili is a delicious and hearty chili recipe that everyone will love.
Author: Anne Lawton
Crushed coriander seed and crumbled bay leaves make a crisp coating. Hanger steak has an intense, beefy flavor that's a great match for these spices. Also...
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
Warm tomato vinaigrette replaces bacon and blue cheese dressing in this riff on a classic steakhouse dinner.
Author: Martha Stewart
In my mind, a pie like this with melt-in-the mouth crumbly pastry on the top, sides and bottom immediately hits heavenly status. For the filling, I'm using...
Author: Jamie Oliver
You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.
Author: Martha Stewart
Serve this chunky sirloin version of chili in a tin cup, for a dish that warms not only the stomach but also the hands.
Author: Martha Stewart
Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.
Author: Martha Stewart
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Author: Martha Stewart
The meat is rolled with mango, pepper, and onion for a light meal that tastes of the tropics; serve herbed black beans on the side.
Author: Martha Stewart
Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
Author: Martha Stewart
The broiler does all the work in this beef dinner, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.
Author: Martha Stewart
Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.
Author: Martha Stewart
A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak...
Author: Martha Stewart
A Greek take on a meaty Italian lasagna, this baked pasta dinner balances warm, fragrant flavors like nutmeg and cinnamon with a creamy béchamel and cheese...
Author: Martha Stewart
Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Author: Martha Stewart
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef...
Author: Martha Stewart
Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days...
Author: Martha Stewart
This prime rib roast is a perfect Sunday dinner, with leftovers for sandwiches.
Author: Martha Stewart
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Author: Martha Stewart
The flavors of Morocco are captured in this simple, spicy dish. To make the meatballs, use the reserved spice mix from our Spicy Potatoes and Peas with...
Author: Martha Stewart
This tangy dinner salad gets heft from the meat and a little crunch from the cashews.
Author: Martha Stewart
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a...
Author: Riley Wofford
How to make the best Beef and Broccoli with Red Peppers recipe from Delish.com
Roast Beef with Mushroom Gravy is a savory roast beef recipe. The gravy for roast beef is tangy with mushrooms. This oven roast beef is wonderful to make...
Author: Deanna @SeductionInTheKitchen.com
Get a blast of protein and vitamin K from this delicious combination.
Author: Martha Stewart
Flank steak should be cooked rare to medium rare for best flavor.
Author: Martha Stewart
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished...
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled...
Author: Martha Stewart
Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also...
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book...
Author: Martha Stewart