The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the...
Author: Martha Stewart
Author: Martha Stewart
Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper,...
Author: Martha Stewart
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Author: Martha Stewart
Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with...
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Author: Martha Stewart
Author: Martha Stewart
These are a bit like spare ribs but without the bones - lovely and meaty and juicy. I like to serve them with brown rice
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness...
Author: Martha Stewart
Thick fillets of any firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well here.
Author: Martha Stewart
Author: Martha Stewart
This Tuscan-Style Turkey Alla Porchetta is the perfect Thanksgiving dish. If you can, order your turkey from a local farm, and ask for it to be boned with...
Author: Martha Stewart
Author: Martha Stewart
Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought...
Author: Martha Stewart
Rice infused with the flavors of the "Cajun holy trinity" of onions, celery, and bell peppers, is the perfect accompaniment to spicy Italian sausage.
Author: Martha Stewart
Author: Martha Stewart
Try a new burger alternative with this pork burger, a take on Italian sausage and peppers.
Author: Martha Stewart
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Author: Martha Stewart
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened,...
Author: Martha Stewart
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and...
Author: Martha Stewart
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with...
Author: Martha Stewart
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with...
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on...
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Author: Martha Stewart
Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four...
Author: Martha Stewart
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This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites...
Author: Martha Stewart
Author: Martha Stewart
Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
Cookouts are about good food and good company -- form burger patties and prep toppings ahead, so you're ready to grill when friends arrive.
Author: Martha Stewart
No barbecue sauce here! Smoky chipotle chiles in adobo set this pulled pork apart. Martha made this recipe on Cooking School episode 402. It comes from...
Author: Martha Stewart
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Author: Martha Stewart
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Author: Martha Stewart
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all...
Author: Martha Stewart
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with...
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich...
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and...
Author: Martha Stewart
Make this delicious ham and fontina sandwich with all the leftover ham you have from the holidays.
Author: Martha Stewart
Our new favorite way to enjoy sweet high-summer corn on the cob is to grill it, then pair it with bits of smoky, crisp bacon for a Mediterranean twist...
Author: Martha Stewart
Author: Martha Stewart
Boiling the meat will result in tender ribs. It also shortens the overall cooking time.
Author: Martha Stewart
There's nothing like a grilled-cheese-and-bacon sandwich. When you add slices of crisp apple and fresh-tasting sprouts to balance the richness, why, you...
Author: Martha Stewart
A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander...
Author: Martha Stewart