Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor. Crispy strips of bacon adds might, plus plenty of savory,...
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then...
Author: Shira Bocar
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Author: Martha Stewart
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Author: Martha Stewart
The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and...
Author: Martha Stewart
When this pasta salad arrived on the picnic table, and where it came from, is a mystery. It may have been an offshoot of another creamy summer salad, the...
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Author: Martha Stewart
Better than takeout, we cook these Chinese-style ribs in the oven, but they would be just as delicious if you feel like firing up the grill.
Author: Martha Stewart
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after...
Author: Martha Stewart
This bacon-infused dish is almost like a brussels-sprouts hash.
Author: Martha Stewart
The mustard-wine mixture reduces while the pork roasts,forming a simple pan sauce to drizzle over the meat.
Author: Martha Stewart
Author: Martha Stewart
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch...
Author: Martha Stewart
With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.
Author: Martha Stewart
Apples and pork chops are a delicious and traditional combination. The vinegar in the relish helps offset the sweetness of the raisins and sugar.
Author: Martha Stewart
Author: Martha Stewart
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish...
Author: Martha Stewart
This side pairs well with roasted chicken, fried eggs, or baked cod.
Author: Martha Stewart
Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, Italian cherry peppers, and olives are given a quick turn...
Author: Martha Stewart
This is a scrumptious lunch, using ham or any other Italian meats.
Author: Martha Stewart
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Author: Martha Stewart
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying...
Author: Martha Stewart
Author: Jamie Oliver
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting,...
Author: Martha Stewart
No mushrooms in the fridge? Saute some greens instead. This dish is also delicious with just onion and bacon (or pancetta or sausage).
Author: Martha Stewart
This mouthwatering Easter ham is perfect for a large family gathering or for those wanting plenty of leftovers after an intimate Easter celebration. Martha...
Author: Martha Stewart
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
Author: Martha Stewart
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the...
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served...
Author: Martha Stewart
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use...
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve...
Author: Martha Stewart
Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier-this recipe uses two parts vegetable to one part pasta. Another...
Author: Lauryn Tyrell
This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.
Author: Martha Stewart
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Author: Martha Stewart
The anchor for our sumptuous spread is a glazed bone-in ham. It's basted with a spicy-sweet blend of honey, fresh horseradish, and allspice, which helps...
Author: Martha Stewart
This light yet impressive salad is ideal for a potluck or any large gathering; assemble it up to 4 hours in advance.
Author: Martha Stewart
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill....
Author: Martha Stewart
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart
For a shortcut to a pasta supper, make a silky sauce using cream cheese.
Author: Martha Stewart
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
This Latin-inspired pork roast is a hit at any holiday gathering. It's so easy, you'll find yourself making it all year long.
Author: Martha Stewart