Everyday ingredients - bacon, onion, vinegar, and sugar - beget sophisticated results from a one-skillet recipe, submitted here by Suzanne Jenuleson of...
Author: Martha Stewart
This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.
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
The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.
Author: Martha Stewart
Basil, swiss cheese, and pineapple make this a ham sandwich to remember.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
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
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
Author: Martha Stewart
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice...
Author: Martha Stewart
Author: Martha Stewart
This simple, hearty pasta recipe is courtesy of Scott Conant.
Author: Martha Stewart
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
Author: Martha Stewart
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor....
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
It's a busy cook's dream: dinner that makes itself. With a slow cooker, it's a reality. Toss together the ingredients necessary to make this spicy seafood...
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to...
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
The mustard and breadcrumbs give the pork chops a crust that becomes crunchy without frying.
Author: Martha Stewart
Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything...
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
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
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
Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork...
Author: Martha Stewart
This delicious Asian-inspired fried rice with rice vinegar and cooked eggs makes for a quick one-dish meal.
Author: Martha Stewart
Author: Martha Stewart
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten...
Author: Martha Stewart
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
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
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
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
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
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness...
Author: Martha Stewart
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Author: Martha Stewart
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
Prepare this traditional ham the night before serving. Serve with Beaten Biscuits.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into...
Author: Shira Bocar
A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Author: Martha Stewart
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly...
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
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Author: Martha Stewart
Thick-sliced bacon, along with its melted fat, provide not only flavor but also the hot dressing to wilt the greens in this spinach salad.
Author: Martha Stewart