The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.
Author: Martha Stewart
Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a Pork Club Sandwich that stacks up nicely.
Author: Martha Stewart
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Author: Martha Stewart
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.
Author: Martha Stewart
This savory side pairs perfectly with shrimp, cod, halibut, or chicken cutlets.
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
This salad should be attempted only when melons are in season -- it's a great addition to an alfresco dinner in the heat of summer. Don't skimp out on the prosciutto -- it's what makes this dish.
Author: Martha Stewart
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
Author: Martha Stewart
Add a few dashes of your favorite hot sauce to these delicious pork-and-cheese sandwiches for some extra kick.
Author: Martha Stewart
Author: Martha Stewart
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
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
Parmesan is the secret-weapon ingredient in this quick and easy dinner: it's used to create a golden, umami-packed crust for the pork cutlets, then shaved over the crisp-tender spears of asparagus served...
Author: Martha Stewart
Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.
Author: Martha Stewart
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Author: Martha Stewart
Recipe adapted from Danny Meyer's The Union Square Cafe Cookbook (with Michael Romano; HarperCollins; 1994).
Author: Martha Stewart
A holiday dinner is your chance to pull out all the stops. See Crown Roast of Pork 101 for step-by-step instructions on making this majestic centerpiece.
Author: Martha Stewart
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce,...
Author: Sarah Carey
Use this stuffing recipe when making Emeril's Turkey Roulade.
Author: Martha Stewart
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
Author: Martha Stewart
Not familiar with fricassee? It's a cross between a saute and a stew with a creamy pan sauce. Here, juicy pork tenderloin is teamed with mushrooms and canned artichokes, and everything is cooked in one...
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Author: Martha Stewart
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
Author: Martha Stewart
Mild-tasting pearl onions are about the size of marbles, and frozen ones don't require peeling. When buying pork, look for meat that's pink with a thin layer of fat on top. To make a true comfort-food...
Author: Martha Stewart
Martha's recipe is inspired by one she tasted from Naomi Duguid and Jeffery Alford, authors of Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
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 is irresistible. Along with the mustard, it creates...
Author: Martha Stewart
Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.
Author: Martha Stewart
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch of molasses for richness.
Author: Martha Stewart
Author: Martha Stewart
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with...
Author: Shira Bocar
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Author: Martha Stewart
Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
Author: Martha Stewart
This lighter carbonara makes a quick comfort food meal during warmer weather. Prosciutto takes the place of traditional guanciale, and stirring in a handful of nutritious baby spinach makes it a commendable...
Author: Riley Wofford
Try this delicious macaroni pasta salad, a favorite with Emeril Lagasse and his family. It makes for a great side dish for a summertime party.
Author: Martha Stewart
A salty bite of bacon and a bit of fragrant garlic make wilted collard greens the star of the show.
Author: Martha Stewart
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
This updated take on the classic Italian-style dish, Spaghetti Alla Carbonara, uses pancetta and lemon zest for subtle bursts of flavor.
Author: Martha Stewart
This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Author: Martha Stewart
White-flour garganelli are just right for the subtle flavors of a slow-simmered pork ragu. You can find mortadella at Italian markets and gourmet shops.
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart