In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should...
Author: Martha Stewart
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Author: Martha Stewart
Eye of round is one of the least expensive cuts of meat and is best when roasted.
Author: Martha Stewart
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Author: Martha Stewart
Author: Martha Stewart
The oven makes quick work of browning these beef meatballs.
Author: Martha Stewart
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over...
Author: Martha Stewart
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of...
Author: Martha Stewart
This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.
Author: Martha Stewart
Take taco night to the next level with this weeknight spin on cheesy, crunchy flautas. After stuffing them with a smoky, spicy ground chicken-chipotle...
Author: Lauryn Tyrell
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
Author: Martha Stewart
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Author: Martha Stewart
A touch of smoky bacon turns frozen peas into a sumptuous side dish.
Author: Martha Stewart
This Asian-style pork recipe comes from Michele Hoffnung of Mount Carmel, Connecticut.
Author: Martha Stewart
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops...
Author: Martha Stewart
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Author: Martha Stewart
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip...
Author: Martha Stewart
Author: Martha Stewart
Fresh rosemary gives plenty of flavor to both potatoes and sausage in this roasted chicken, sausage, and potatoes dish. Rosemary is a very aromatic herb,...
Author: Martha Stewart
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Author: Martha Stewart
This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks,...
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our...
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry,"...
Author: Martha Stewart
This recipe for roasted chicken serves four, and there's enough leftover meat to have chicken salad the following day.
Author: Martha Stewart
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Author: Martha Stewart
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Author: Martha Stewart
A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Author: Martha Stewart
Warm spices and a burst of citrus breathe new life into a simple roasted chicken.
Author: Martha Stewart
Author: Martha Stewart
No ordinary roast, this boneless leg of lamb is fit for both Easter and Passover feasts. The lamb meat is studded with slivers of garlic, marinated overnight...
Author: Martha Stewart
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Author: Martha Stewart
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler;...
Author: Martha Stewart
The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.
Author: Martha Stewart
Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken...
Author: Martha Stewart
This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients...
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.
Author: Martha Stewart
Fold this Mexican-style mixture into corn tortillas for our Beef Tacos, or try it in our Classic Taco Salad, on top of sweet potatoes, or as a hearty addition...
Author: Martha Stewart
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at...
Author: Martha Stewart
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor....
Author: Martha Stewart