Pork chops cut from the shoulder have more connective tissues that break down as they cook, making them a great choice for a low and slow cook. Browning...
Author: Martha Stewart
A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide...
Author: Martha Stewart
This recipe for Southern pan-fried chicken is from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock.
Author: Martha Stewart
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno...
Author: Martha Stewart
Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.
Author: Martha Stewart
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Author: Martha Stewart
This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.
Author: Martha Stewart
Cauliflower is a good source of vitamin C, fiber, and potassium. Here, cauliflower's mellow taste is combined with aromatic sage, and rich, smoky bacon...
Author: Martha Stewart
They may be tiny, but seeds pack a powerful nutritional punch.
Author: Martha Stewart
You'll most likely have to special order this cut of pork (where the loin has yet to be trimmed from the rib portion), but aside from the advanced planning...
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped...
Author: Greg Lofts
Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.
Author: Martha Stewart
The buttermilk-dill marinade is what makes this a standout roast chicken.
Author: Martha Stewart
Spit-roasting chickens on the grill ensures an evenly juicy bird.
Author: Martha Stewart
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split...
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
This easy collard greens recipe will be a new favorite side dish. It's delicious paired with our Southern Pulled Pork Sandwiches recipe.
Author: Martha Stewart
This recipe is brought to us by Lee Hanson and Riad Nasr, chefs at New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
A perfect serving of this baked-pasta dish needs to have the right ratio of bechamel topping to lamb-and-pasta filling.
Author: Martha Stewart
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Author: Martha Stewart
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go...
Author: Martha Stewart
A whole chicken is usually a better value than separate pieces. To prep the avocado, split it in half, discard the pit, and put cut-up slices directly...
Author: Martha Stewart
This hearty stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce for its flavor. But it only takes a little more than half...
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
This wonderful spicy Sicilian chicken recipe is courtesy of Mario Batali.
Author: Martha Stewart
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart
A hearty salad with grilled chicken and bulgur combines peppery watercress with sweet dried apricots.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Author: Martha Stewart
The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
Serve this simply-prepared chicken with our Orange-Avocado Salsa.
Author: Martha Stewart
This recipe for oyster, eggplant, and tasso gratin is courtesy of chef Susan Spicer.
Author: Martha Stewart
If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.
Author: Martha Stewart
Five minutes of prep and an hour of doing nothing results in the most delicious roast chicken dinner, plus plenty of leftovers to use in soups, sandwiches,...
Author: Martha Stewart
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Author: Martha Stewart
You can use a less expensive steak than we've suggested, such as London broil-just marinate it overnight in a mixture of oil and vinegar.
Author: Martha Stewart
A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
If you can't find precut chicken quarters, ask your butcher to quarter a 5-pound chicken and remove the backbone for this roast chicken recipe.
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
Serve this rich beef stew over egg noodles on day two.
Author: Martha Stewart
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Author: Martha Stewart
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula...
Author: Martha Stewart
Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting...
Author: Lauryn Tyrell
Serve up this kooky cake for a kids' birthday lunch. A slice reveals meatloaf layers beneath mashed-potato "icing" decorated with peas and carrots.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
To hold each portion together, Martha pokes mini baseball pennants into each piece.
Author: Martha Stewart