Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans...
Author: Martha Stewart
These Keto Barbecue Dry Rub Ribs are incredibly juicy and fall-apart tender. They are seasoned with a homemade barbecue dry rub mix, and then baked to...
Author: Kyndra D. Holley
The classic Easter ham gets a flavor upgrade with this enticing mustard-maple glaze. Serve with mouthwatering Maple-Thyme Biscuits, if desired.
Author: Martha Stewart
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from...
Author: Martha Stewart
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet...
Author: Martha Stewart
Author: Martha Stewart
As far as classic sandwiches go, ham and cheese has to be right up there with peanut butter and jelly. Part of its appeal is its adaptability. Here, French...
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
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy...
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of...
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most...
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.
Author: Martha Stewart
Pork belly in soy sauce is a very tender and succulent Chinese braised meat dish, with an intensely flavoured and addictive umami soy sauce!
Author: Celia Lim
Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
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
For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground...
Author: Lauryn Tyrell
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
These carnitas tacos get loads of flavor from tender braised pork shoulder that gets a simple topping of diced white onion, fresh cilantro, and a squeeze...
Author: Martha Stewart
This is my version of a famous French classic with the addition of crisp potatoes on top, rather like a hotpot.
Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking...
Author: Martha Stewart
Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.
Author: Martha Stewart
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy...
Author: Martha Stewart
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
This warm salad combines fall's best flavors and textures. Sweet sauteed squash, bitter broccoli rabe, and smoky bacon are irresistible partners for creamy...
Author: Martha Stewart
Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with marshmallow...
Author: Martha Stewart
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
This chutney brings a little sweet heat to your pork tenderloin.
Author: Martha Stewart
Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.
Author: Martha Stewart
Author: Martha Stewart
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Author: Martha Stewart
In this flavorful recipe, prepared by chef Rick Bayless, dry masa harina can be substituted for the fresh masa, if need be. For optimum taste and consistency,...
Author: Martha Stewart
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Author: Martha Stewart
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart
This recipe for oyster, eggplant, and tasso gratin is courtesy of chef Susan Spicer.
Author: Martha Stewart
Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more...
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
We took out some of the fat, but none of the flavor from this Tex-Mex dish.
Author: Martha Stewart
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole,...
Author: Martha Stewart
An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.
Author: Martha Stewart
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This...
Author: Martha Stewart
This delicious tortelloni recipe is courtesy of Marcella Hazan and can be found in her cookbook, "Essentials of Classic Italian Cooking."
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart