This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Author: Martha Stewart
Author: Martha Stewart
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.
Author: Martha Stewart
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed...
Author: Martha Stewart
Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent...
Author: Martha Stewart
This is a satisfying pork and pasta dish you can make any time. Mix the arugula and pasta together with a lemony dressing.
Author: Martha Stewart
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted...
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Author: Martha Stewart
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno condiment requires just a quick pickling as the...
Author: Martha Stewart
Pineapple and traditional jerk flavorings come together to marinate juicy, seared pork chops that will have you yearning for the Caribbean even if you've never been.
Author: Martha Stewart
Author: Jerry
Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.
Author: Martha Stewart
Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin.
Author: Martha Stewart
Breaded pork combined with crunchy fennel makes a one-pan recipe that you'll keep coming back to.
Author: Martha Stewart
Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish...
Author: Martha Stewart
Author: Martha Stewart
Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends...
Author: Lauryn Tyrell
A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.
Author: Martha Stewart
Author: Martha Stewart
This recipe has been adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andreas Viestad. Text copyright 2003 by Andreas Viestad. Photographs copyright 2003 by Mette Randem....
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This hearty dish is equally satisfying for breakfast, lunch, or dinner. Cook an extra egg and use the hard-cooked yolk in the salad dressing for Bread and Shrimp Skewers with Romaine Salad.
Author: Martha Stewart
Dijon mustard counters the sweet maple syrup and apricot jam, giving this ham a more nuanced flavor.
Author: Martha Stewart
Take the classic Italian-American pairing of sausage and peppers and turn it into a fun, fast weeknight dinner. Crumbled spicy Italian sausage and chopped roasted red peppers are combined with orecchiette-the...
Author: Riley Wofford
Remember to zest only the outer layer of the orange skin: The white pith has an unpleasant bitter flavor.
Author: Martha Stewart
Pork chops are quick to cook and always satisfying. Pair them with this simple endive salad and tasty dipping sauce.
Author: Martha Stewart
Slow cooking allows the bacon, thyme and leek flavors to seep into the rice and red beans.
Author: Martha Stewart
This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.
Author: Martha Stewart
Pair garlic-scented pork with mashed acorn squash -- the sweetness enhances the pork. Add a mixed green salad alongside, if you like.
Author: Martha Stewart
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Author: Martha Stewart
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese...
Author: Martha Stewart
After you watch the Pixar short, Bao, you are going to want to make authentic steamed pork buns also known as Bao. This Bao recipe comes from the mother of the director of the Pixar short Bao. Special...
Author: Sarah Mock
Everyone will love the chewy, golden crust in this pan-pizza made in a cast-iron skillet. Diavola, which is Italian for deviled, is a nod to the fresh jalapenos on top -- the spicy chiles cut through the...
Author: Martha Stewart
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
Author: Martha Stewart
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Author: Martha Stewart
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Author: Martha Stewart
This is something I threw together and it turned out fantastic! The flavor of the bacon, along with the scallops, mixes so well with mac and cheese. A perfect combo! Add vegetables for a healthier kick....
Author: Jason Ponticelli
This version of the classic dish substitutes scallions for cheese. Serve with Baby Bok Choy with Chile and Garlic.
Author: Martha Stewart
Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat in this pulled-pork sandwiches on brioche bun.
Author: Martha Stewart
Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
Author: Martha Stewart
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby...
Author: Martha Stewart
This Trinidad garlic pork leg is marinated in a savory blend overnight before it's fried to crispy perfection.
Author: derek123456
Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal...
Author: Chef John