Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
Author: Martha Stewart
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Author: Martha Stewart
No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon...
Author: Martha Stewart
Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes...
Author: Martha Stewart
Pan fried chili garlic pork tenderloin strips in a sticky sweet and spicy sauce.
Author: Mason Woodruff
Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons.
Author: champ
Use different proportions -- and ingredients -- to inspire your own creations.
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into...
Author: Martha Stewart
The combination of spicy soppressata and sweet honey make this pizza stand out from the crowd. Martha and Christian Petroni made this recipe on Martha...
Author: Martha Stewart
This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
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
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda...
Author: Martha Stewart
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Author: Martha Stewart
This easy collard greens recipe will be a new favorite side dish. It's delicious paired with our Southern Pulled Pork Sandwiches recipe.
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
Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade...
Author: Martha Stewart
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
Pork chops cut from the shoulder have more connective tissues that break down as they cook, making them a great choice for a low and slow cook. Browning...
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
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape...
Author: Martha Stewart
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Author: Martha Stewart
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
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
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during...
Author: Martha Stewart
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
Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular...
Author: Greg Lofts
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
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
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
Everything in this dish is grilled-even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells...
Author: Martha Stewart
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
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
This is my version of a famous French classic with the addition of crisp potatoes on top, rather like a hotpot.
A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno...
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
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
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped...
Author: Greg Lofts
You'll need all-natural cedar plank to infuse the pork with a delicious smoky flavor. You can also turn off the center burner on a gas grill for a portion...
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