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Molasses Glazed Grilled Pork Loin

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 they are glazed; turn them frequently to avoid...

Author: Martha Stewart

Oven Roasted Ribs with Chipotle Molasses Barbecue Sauce

Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with delicious results in an oven.

Author: Martha Stewart

Shredded Brussels Sprouts with Pancetta

No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.

Author: Martha Stewart

Pesto Pizza

Store-bought flatbreads or flour tortillas serve as the crust of these easy pizzas topped with pesto, tomato, prosciutto, mozzarella, and roasted bell pepper.

Author: Martha Stewart

Pasta with Leeks, Peas, and Prosciutto

Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.

Author: Martha Stewart

Bangers and Mash

Try to find true bangers (British pork sausage) for this comfort-food classic. Deglazing the pan with red wine makes the onion gravy extra flavorful.

Author: Martha Stewart

Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.

Author: Martha Stewart

Grilled Spare Ribs with Barbecue Sauce

Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.

Author: Martha Stewart

Rick's Red Chile Pork Tamales

In this flavorful recipe, prepared by chef Rick Bayless, dry masa harina can be substituted for the fresh masa, if need be. For optimum taste and consistency, make the masa dough 30 to 60 minutes before...

Author: Martha Stewart

Easy Collard Greens

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

Ham and Cheese Panini

This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.

Author: Martha Stewart

Porchetta Sandwich

Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.

Author: Martha Stewart

Glazed Pork Chops with Mango Salsa

Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.

Author: Martha Stewart

Boneless Pork Chops Parmigiana

Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril...

Author: Martha Stewart

Chickpea, Sausage, and Kale Pasta

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Author: Martha Stewart

Ham Salad Sandwich

The sweet and savory flavors in this recipe make for a crave-worthy sandwich.

Author: Martha Stewart

Braised Pork Loin with Pears

The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and...

Author: Martha Stewart

Sausage and Rice Stuffed Peppers

For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.

Author: Martha Stewart

Spinach Salad with Ham and Egg

With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.

Author: Martha Stewart

Glazed Ham

In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.

Author: Martha Stewart

Pasta with Brussels Sprouts and Bacon

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 their texture.

Author: Martha Stewart

Pressed Picnic Sandwich

A crowded picnic basket won't cramp the style of this hearty sandwich, which actually tastes better when pressed, as it enables the vinaigrette to permeate each layer of grilled peppers, cured meats, marinated...

Author: Martha Stewart

Bucatini with Pancetta, Tomatoes, and Onion

This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.

Author: Martha Stewart

Lasagna with Sausage and Kale

This hearty pasta bake will satisfy even the hungriest crew.

Author: Martha Stewart

Potato Salad with Sour Cream and Scallions

While the rest of the meal is on the grill, toss together this cool steakhouse salad.

Author: Martha Stewart

Roasted Pork Tenderloin with Fig Chutney

Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.

Author: Martha Stewart

Chili Lime Pork with Corn Salad

Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.

Author: Martha Stewart

Smoked Oyster and Bacon Stuffing

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Author: Martha Stewart

Wisconsin Beer Brats

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. If you're going full-on, the onions are strained...

Author: Martha Stewart

Prosciutto Mozzarella Pizza

Author: Martha Stewart

Traditional Spaghetti alla Carbonara

Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground black pepper, and eggs-which are tossed, uncooked,...

Author: Martha Stewart

Italian Pork Sandwiches

In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.

Author: Martha Stewart

Spiced Roasted Pork Tenderloin

Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.

Author: Martha Stewart

Grilled Cheese with Bacon, Apple, and Sprouts

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 have yourself a new instant classic.

Author: Martha Stewart

Roast Pork Loin with Carrots and Mustard Gravy

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 with a quick pan sauce.

Author: Martha Stewart

Chef's Salad

Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in this lightened-up dressing. Other essential ingredients include sliced bacon, cooked turkey breast,...

Author: Martha Stewart

Pork Enchiladas with Green Sauce

A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.

Author: Martha Stewart

Pork Tenderloin with Roasted Apples and Onions

A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.

Author: Martha Stewart

Brussels Sprouts with Bacon and Apple

Prepare this sweet and savory Thanksgiving side ahead of time. The bacon, Brussels sprouts, and apples are roasted in batches on the same baking sheet, then finished with a splash of red-wine vinegar.

Author: Martha Stewart

Pork Roast with Caramelized Parsnips

Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the...

Author: Martha Stewart

Ricotta Raviolo with Garlicky Greens

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 over a bed of pancetta-studded sauteed greens,...

Author: Greg Lofts

Fresh Ham with Green Herb Paste

Fresh ham does not have the smoky, woody flavors of a cured ham; rather, its flavor is delicate and mingles well with herbs.

Author: Martha Stewart

Apple Stuffed Pork Wellington

Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package.

Author: Martha Stewart

Traditional Black Eyed Peas

Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.

Author: Martha Stewart

Vinegar Braised Pork Shoulder Chops

Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.

Author: Martha Stewart

Pork Tenderloin with Apricot Fennel Ragout

Pork tenderloin is flavored with grainy and Dijon mustards, then roasted with apricots,shallots, fennel, and cognac. Servewith our Herbed Wild Rice and Roasted Squash Wedges.

Author: Martha Stewart

Warm Spinach and Chorizo Salad

Dried chorizo sausage adds a Spanish touch to this warm spinach side salad, which works well as an accompaniment to chicken, omelets, or seafood such as shrimp or any firm, white-fleshed fish.

Author: Martha Stewart

Barbecued Pork Sandwich

Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon

Author: Martha Stewart

Zucchini Carbonara

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 trick: Don't skimp on the extra egg yolk; the...

Author: Lauryn Tyrell