Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye...
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
This Asian-style dish uses skirt steak and green beans for a tasty supper.
Author: Martha Stewart
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Author: Martha Stewart
A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado,...
Author: Martha Stewart
Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.
Author: Martha Stewart
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.
Author: Martha Stewart
Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet...
Author: Martha Stewart
This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Author: Martha Stewart
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Author: Martha Stewart
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety...
Author: Martha Stewart
The sweet heat of the chili sauce adds a fresh hit of flavor to this beefy classic.
Author: Martha Stewart
Part lean beef, part eggplant, this low-calorie burger offers the best of all worlds. Shaving extra-sharp cheddar cheese on top makes a small amount go a long way. For the best texture, cook the burgers...
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black,...
Author: Martha Stewart
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of...
Author: Martha Stewart
Stanley Lobel, of Lobel's Prime Meat Market, enjoys an inventive twist to the standard London broil: marinating it in Bloody Mary ingredients. Stanley's favorite choice of meat is hanger steak but he also...
Author: Martha Stewart
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great filling for Scott Conant's Short-Rib Ravioli.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
This classic French-style dish is a concoction of beef slowly steeped in Burgundy wine that is at once seductive and-since it's a simple stew at heart-laid-back. Boeuf Bourguignon is a classic satisfying...
Author: Martha Stewart
Our version of the classic sandwich becomes a hearty meal perfect for lunch or a light dinner.
Author: Martha Stewart
These ground beef and cabbage tacos are simple to make and affordable.
Author: Martha Stewart
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.
Author: Martha Stewart
Short ribs make a delicious ragu to spoon over pasta. A handful of bright peppery arugula leaves, drizzled with olive oil, helps to balance the meal.
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.
Author: Martha Stewart
Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca Lanza. Text copyright 2001 by Anna Tasca Lanza....
Author: Martha Stewart
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
Author: Martha Stewart
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
With leeks, parsnips, dill, and white wine rather than red, this is not your typical beef stew. It's fresher and brighter and altogether brothier, an early spring recipe that's still comfort food but just...
Author: Martha Stewart
Bacon adds smoky flavor to this authentic Southwestern beef chili. Masa harina, or fine cornmeal, helps thicken it. Serve the lime wedges on the side.
Author: Martha Stewart
We've figured out how to whip up an indulgent Southern menu during the workweek: Just follow our four-step plan for down-home delights.
Author: Martha Stewart
Simple, homey, and hearty: The traditional Saint Patrick's Day meal of Corned Beef and Cabbage is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the...
Author: Martha Stewart
This is Minnesota-based home cook Ma Halima's quick version of suqaar, a meat-and-vegetable stir-fry that's popular in her home country of Somalia. Complex flavor is built with spices like cumin and turmeric;...
Author: Martha Stewart
The flavors of Morocco are captured in this simple, spicy dish. To make the meatballs, use the reserved spice mix from our Spicy Potatoes and Peas with Chicken.
Author: Martha Stewart
To make the rich, brown sauce that is key to the flavor of this dish, it is important not to rush the initial searing of the meat. To make peeling the pearl onions easier, soak them first in warm water...
Author: Martha Stewart
To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.
Author: Martha Stewart
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Author: Martha Stewart
Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.
Author: Martha Stewart
We've trimmed down a speeded-up Tex-Mex classic, ready in just 40 minutes. For beefy flavor without excess fat, pick ground sirloin instead of chuck. We've added extra portions of traditional (and nutritious)...
Author: Martha Stewart
Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.
Author: Martha Stewart
This pasta favorite is guaranteed to please every member of your family.
Author: Martha Stewart
Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable...
Author: Martha Stewart
If you cook the beef chuck roast and pickle the cucumbers in advance, these delectable tacos come together in just 10 minutes.
Author: Martha Stewart
When making protein-rich foods, consider the whole package. Sirloin, for example, has about half the saturated fat on a porterhouse steak.
Author: Martha Stewart