A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.
Author: Martha Stewart
Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.
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 the skin on. The wing and leg bones should be...
Author: Martha Stewart
In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.
Author: Martha Stewart
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Author: Martha Stewart
Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.
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 require, this dramatic recipe is surprisingly...
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.
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
A French-cut rib roast is festive and regal, especially when encrusted with herbs and served on a bed of caramelized apples, fennel, onions, and baby potatoes. A sweet tip: Use cipollini onions if you...
Author: Greg Lofts
A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.
Author: Martha Stewart
This rich Italian spaghetti carbonara favorite is flavored with a sauce of pancetta, cream, eggs, and Parmesan.
Author: Martha Stewart
Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.
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 Braised Red Cabbage and Mustard's Mashed Potatoes....
Author: Martha Stewart
Author: Martha Stewart
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
This soup, made with the bacon stock from Boiled Smoked Bacon, is so named because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.
Hoisin-glazed pork tenderloin and thick wedges of acorn squash are roasted together in a single pan to make a satisfying one-dish meal.
Author: Martha Stewart
Andouille adds a deep, smoky flavor to the sauce. If you can't find it, try kielbasa or even Spanish chorizo.
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
Author: Martha Stewart
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
Author: Martha Stewart
This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
Author: Martha Stewart
These recipes have been adapted from "Bobby Flay Cooks American" by Bobby Flay. Copyright 2003 by Bobby Flay. Photography copyright 2001 by Gentl and Hypers/Edge. Reprinted by permission of Hyperion.
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
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought...
Author: Martha Stewart
Boneless pork shoulder is cooked with a tangy sweet sauce made with orange juice concentrate-and the result is meltingly tender and totally delicious.
Author: Martha Stewart
Finger food for contemporary palates, these bacon-wrapped, cream cheese-stuffed peppers are one-bite wonders.
Author: Martha Stewart
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor. If you buy the meat at an Italian market, have...
Author: Martha Stewart
Author: Martha Stewart
This recipe for ham with whole-grain mustard and apricot glaze is a Kirkland Signature Martha Stewart Favorite Holiday Ham and is available at Costco.
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.
Author: Martha Stewart
This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.
Author: Martha Stewart
Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.
Author: Martha Stewart
Steamed white rice is a common accompaniment for this classic Filipino dish.
Author: Martha Stewart
The bacon in this lunchtime classic is baked with brown sugar and cayenne pepper.
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
The sharp, saltiness of the ham and Dijon mustard go nicely with the tart apple slices.
Author: Martha Stewart
The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful. As they simmer, they soak up the flavors of the...
Author: Martha Stewart
This delicious grilled pork chop recipe is from chef Fabio Trabocchi's cookbook, "Cucina of Le Marche."
Author: Martha Stewart
Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.
Author: Martha Stewart
Smoky bacon, onion, and garlic jazz up a quick tomato sauce; the shrimp cook in the sauce, making a tempting Southern-style dish when ladled over creamy grits.
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, about 15 minutes.
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart