You could substitute veal, chicken, or turkey for the pork.
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
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife...
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 white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
Author: Martha Stewart
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve...
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
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
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
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
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart
Author: Jamie Oliver
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
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
This is a scrumptious lunch, using ham or any other Italian meats.
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
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
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
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
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
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart
For a shortcut to a pasta supper, make a silky sauce using cream cheese.
Author: Martha Stewart
Author: Martha Stewart
This bacon-infused dish is almost like a brussels-sprouts hash.
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
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
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
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
Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.
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
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
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
Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled...
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
This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.
Author: Martha Stewart
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished...
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
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Because it is so flavorful, a little goes a long way. Try serving...
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
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
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