This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart
These classic teatime sandwiches are not just for adults; kids will love them too.
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.
Author: Martha Stewart
A spring-loaded scoop makes quick work of forming meatballs.
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 sheets. Bake at 150 degrees for 3 hours.
Author: Martha Stewart
Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat counters and butcher shops. Once cooked, it can...
Author: Martha Stewart
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Author: Martha Stewart
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies...
Author: Martha Stewart
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Author: Martha Stewart
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Once rolled, add another layer of flavor to the pork with coriander seeds and peppercorns.
Author: Martha Stewart
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Author: Martha Stewart
Making real tamales with anything but good, fresh lard is like making duck confit or pork rillettes with, say, vegetable oil. It can certainly be done, but at a flavorful sacrifice. Two-thirds of a cup...
Author: Martha Stewart
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Bacon, chopped onions, ketchup, and molasses provide a rich sauce for these "baked" beans, which are prepared entirely in the microwave. They're the perfect accompaniment to hot dogs or hamburgers.
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
This Easter favorite uses a fully cooked cured ham, which only needs to be warmed through.
Author: Martha Stewart
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted...
Author: Martha Stewart
Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are at their peak in late summer and early fall.
Author: Martha Stewart
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Author: Martha Stewart
Author: Martha Stewart
In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth.
Author: Martha Stewart
Warmupcoolnightswithheartyporkchopssmotheredinonions.
Author: Martha Stewart
This delicious and seasonal pear salad with bacon and sherry vinaigrette comes courtesy of chef Todd English.
Author: Martha Stewart
This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory smokiness and make it portable by serving slices...
Author: Lauryn Tyrell
Grilled pork chops are enhanced by rosemary and lemon.
Author: Martha Stewart
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
Try this delicious warm salad with bacon on a cool fall night.
Author: Martha Stewart
For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground meat in the freezer. A bold and silky sauce...
Author: Lauryn Tyrell
We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Author: Martha Stewart
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy...
Author: Martha Stewart
This sandwich possesses energy beyond that of ordinary lunch favorites thanks to salami, prosciutto, provolone, and an array of fresh tomatoes and roasted red peppers.
Author: Martha Stewart
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
There's nothing like the smell of sausages and chiles sizzling over a campfire to get appetites going.
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
This chutney brings a little sweet heat to your pork tenderloin.
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 zest.
Author: Martha Stewart
Serve olives with this tasty Spanish-infused ham and cheese sandwich.
Author: Martha Stewart