The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated...
Author: Martha Stewart
Smoked paprika and bacon lend loads of flavor to this easy pasta dish.
Author: Martha Stewart
This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.
Author: Martha Stewart
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Author: Martha Stewart
This delicious -- and simple to make -- Cuban sandwich is sure to become a family favorite.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Author: Martha Stewart
Orecchiette are adept at catching the small bits of sweet potato and bacon in this dish, but any shell pasta will work.
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Author: Martha Stewart
A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.
Author: Martha Stewart
This simple sandwich is a classic for a reason-it's crispy, crunchy, and totally delicious. Layer bacons strips, deli turkey, lettuce, tomato slices, and mayonnaise.
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
This is a rich, delicious pasta supper when asparagus is readily available.
Author: Martha Stewart
This quick and easy supper is a riff on your favorite Chinese takeout dish.
Author: Martha Stewart
For a shortcut to a pasta supper, make a silky sauce using cream cheese.
Author: Martha Stewart
Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.
Author: Martha Stewart
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
Bacon gives these nutrient-rich greens an extra punch of flavor, from "Mad Hungry," by Lucinda Scala Quinn.
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
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
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 the pork and sauce over egg noodles tossed with butter...
Author: Martha Stewart
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
Author: Martha Stewart
Author: Martha Stewart
What's better than turkey with stuffing? Turkey with stuffing wrapped in bacon, of course.
Author: Martha Stewart
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Author: Martha Stewart
This delicious dinner embraces the open flame, pork chops are brushed with a simple glaze of hoisin and chili sauce then grilled them to caramelized perfection. Steamed rice, shredded cabbage, blistered...
Author: Lauryn Tyrell
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
Author: Martha Stewart
This bacon-infused dish is almost like a brussels-sprouts hash.
Author: Martha Stewart
Parmesan cheese helps brown the cutlets and keeps them moist during broiling.
Author: Martha Stewart
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
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 toss in some shallot, garlic, and white wine....
Author: Shira Bocar
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Author: Martha Stewart
This classic sandwich gets a boost of herby brightness from the dill spread.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
Author: Martha Stewart
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe a great weeknight dinner.
Author: Martha Stewart
Asparagus retains its character even when paired with flavorful ingredients, like the bacon used to give depth to this simple pasta dish.
Author: Martha Stewart
To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich with rich bechamel sauce is topped with cheese...
Author: Martha Stewart
We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.
Author: Martha Stewart
Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.
Author: Martha Stewart
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Author: Martha Stewart