Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
Author: Martha Stewart
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be...
Author: Martha Stewart
These individual lasagnas make a special meal for two. They take some time to prepare but can be completely assembled in advance.
Author: Martha Stewart
The bacon and capers in the cream sauce break up the richness of the calves liver.
Author: Martha Stewart
The classic Southern mix of cheese, mayo, and pimientos brightens a basic burger.
Author: Martha Stewart
The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
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
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew...
Author: Jamie Oliver
Super easy homemade beef liver pate recipe that is also low carb, paleo and keto! Just 3 simple ingredients, 20 minutes and voila, your super delicious...
Author: Tanya
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper....
Author: Martha Stewart
This wonderful brisket recipe is courtesy of Arthur Schwartz and can be found in his book, "Jewish Home Cooking."
Author: Martha Stewart
Author: Martha Stewart
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Author: Martha Stewart
Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45...
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right...
Author: Martha Stewart
Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry.
Author: Martha Stewart
Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty...
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
A tangy, spicy sauce offsets the richness of the steak.
Author: Martha Stewart
Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.
Author: Martha Stewart
This stir-fry of beef and vegetables is quick enough for a weeknight supper.
Author: Martha Stewart
Mrs. Kostyra shares her special way of cooking kielbasa, which ensures a crispy skin. She notes that it is important to pierce the sausage casing so that...
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique,...
Author: Martha Stewart
This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling...
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The...
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
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
Fragrant truffle juice gives the sauce for our Cote de Boeuf Rossini a certain je ne sais quois.
Author: Martha Stewart
Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia,...
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
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
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add...
Author: Martha Stewart
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
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
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that...
Author: Martha Stewart
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