A cast-iron skillet will make quick work of this breakfast-inspired pie and it will turn out a crisp, chewy crust that rivals what a traditional pizza oven can do. Hearty enough for the main event, this...
Author: Lauryn Tyrell
Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each of her exceptional eight-ounce burgers.
Author: Martha Stewart
No need to head to Philly when you're craving a cheesesteak. This weeknight version comes together in less time than it takes to wait in line at one of the city's famous sandwich shops.
Author: Martha Stewart
Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.
Author: Martha Stewart
Do you need a tasty twist on steak with spinach? Toss in grapes and almonds for a touch of sweetness and crunch.
Author: Martha Stewart
These slow-simmer beef tacos have just the right amount of spice.
Author: Martha Stewart
This delicious Korean barbecued beef recipe comes courtesy of viewer Dinah Surh.
Author: Martha Stewart
Left over polenta crisps beautifully in a skillet and is great accompaniment to a seared skirt steak and a fresh arugula salad.
Author: Martha Stewart
Stir-fries cook very quickly: Be sure to have all the ingredients set up beside the stove. Serve with rice.
Author: Martha Stewart
Everyday hot dogs and black beans give the appearance of worms in dirt in this Halloween-centric recipe. Martha displayed this fun dish on a specialMonster Buffet during her Halloween Monster Bash with...
Author: Martha Stewart
These twirlable strands known as pici (pronounced "peachy") are fatter than spaghetti, and are a winning shape for pasta-making beginners and kids. While you play with the dough, the short ribs braise...
Author: Greg Lofts
Using leftovers from our Seared Steak with Roasted Mushrooms and Spinach Salad makes this Southwestern dish a breeze.
Author: Martha Stewart
Bulgogi is a classic Korean dish that calls for grilling thin, marinated slices of beef. It's often stir-fried in a skillet when made at home. Serve with lettuce, rice, kimchi, thinly sliced scallions...
Author: Martha Stewart
Use leftovers from a roast to whip up this tangy mani-course salad.
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type. Martha made this recipe on Cooking School episode 407.
Author: Martha Stewart
This cheese-stuffed beef roll -- plus plenty of salad -- equals a hearty but low-calorie supper.
Author: Martha Stewart
This recipe reinvents the stuffed, baked potato with a Southwestern twist, using our Taco Filling on top of a sweet-potato base.
Author: Martha Stewart
This low-calorie salad gives you half your daily servings of fruits and vegetables.
Author: Martha Stewart
Thinly sliced skirt steak, hard-boiled eggs, and romaine lettuce make up this simple main-course salad. Also try it with seared mahimahi fillets instead of the beef.
Author: Martha Stewart
Using the finest pecorino romano (sheep's milk) cheese and a food processor for some of the prep set this simple meatball recipe apart.
Author: Martha Stewart
Note: These recipes have been adapted from "The Babbo Cookbook" by Mario Batali. Photography by Christopher Hirsheimer. Copyright 2002 by Mario Batali. Photographs copyright 2002 by Christopher Hirsheimer....
Author: Martha Stewart