If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave...
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
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
Inspired by traditional German flavors, this one-pot meal of knockwurst with braised cabbage and apples is served with spicy mustard.
Author: Martha Stewart
Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons.
Author: champ
Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and...
Author: Martha Stewart
Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast...
Author: Martha Stewart
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
Pan fried chili garlic pork tenderloin strips in a sticky sweet and spicy sauce.
Author: Mason Woodruff
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
This rich spread is an integral component in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
It's not easy to improve upon an icon like the club sandwich, shown here on the right, but the secret lies in the details: seasoning each tomato slice...
Author: Greg Lofts
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.
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
This sandwich is filled with the Italian flavors of the pesto, roasted peppers, eggplant, and summer squash.
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
This recipe for oyster, eggplant, and tasso gratin is courtesy of chef Susan Spicer.
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
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
Use different proportions -- and ingredients -- to inspire your own creations.
Author: Martha Stewart
Finger food for contemporary palates, these bacon-wrapped, cream cheese-stuffed peppers are one-bite wonders.
Author: Martha Stewart
This is my version of a famous French classic with the addition of crisp potatoes on top, rather like a hotpot.
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
Author: Martha Stewart
Serve these basic meatballs atop spaghetti for a classic meal.
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
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
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
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
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
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
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
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
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
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
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
This is a rich, delicious pasta supper when asparagus is readily available.
Author: Martha Stewart
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach...
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
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
Author: Martha Stewart
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
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
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
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split...
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart