Thick-sliced bacon, along with its melted fat, provide not only flavor but also the hot dressing to wilt the greens in this spinach salad.
Author: Martha Stewart
Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta...
Author: Martha Stewart
Best served warm, this tangy German-style potato salad teams smoky bacon with earthy caraway seeds.
Author: Martha Stewart
This citrusy pork dish is a quick and tasty dinner.
Author: Martha Stewart
The bacon and the pecans add crunch to this delicious salad. You can substitute baby spinach in this recipe for a more tender bite, but we like how the flat-leaf wilts.
Author: Martha Stewart
Here, the polenta is already made -- just bake this flavorful blend of sausage, artichokes and onions with it, and serve like a lasagna.
Author: Martha Stewart
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Author: Martha Stewart
Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.
Author: Martha Stewart
Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at...
Author: Shira Bocar
This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.
Author: Martha Stewart
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Author: Martha Stewart
This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can...
Author: Martha Stewart
A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime...
Author: Martha Stewart
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Author: Martha Stewart
Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Tender spinach tastes even better when topped with crumbled pancetta.
Author: Martha Stewart
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast...
Author: Martha Stewart
Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick...
Author: Martha Stewart
Winter nights call for a warm and filling Italian supper like this one.
Author: Martha Stewart
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.
Author: Martha Stewart
With little effort and just one skillet, you'll get big applause for 15-minute pork chops. This recipe comes to us from Lisa Saffian of Burbank, California.
Author: Martha Stewart
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Author: Martha Stewart
Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.
Author: Martha Stewart
Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.
Author: Martha Stewart
A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.
Author: Martha Stewart
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
Author: Martha Stewart
Smoky, sweet, tangy, and tender: North Carolina-style pulled pork is perfect for sharing with friends at backyard barbecues. The deep flavor comes from rubbing the meat with sugar and spices and then low,...
Author: Martha Stewart
Wrapped in foil, the spiced ribs oven-cook in intense heat; the foil locks in their moisture for supremely tender results. On with the sauce and over to the grill, and they're ready.
Author: Martha Stewart
Coated in a glistening sweet-and-spicy sauce, navy beans cook to a creamy consistency while still holding their shape. A bit of bacon lends a rich smokiness to the dish.
Author: Martha Stewart
Author: Martha Stewart
Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will...
Author: Martha Stewart
Author: Martha Stewart
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A...
Author: Lauryn Tyrell
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.
Author: Martha Stewart
Author: Martha Stewart
Pork shoulder is an inexpensive cut of meat, and since it cooks slowly at a low temperature, it is also relatively hands-off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Author: Martha Stewart
Our at-home version of the Mexican classic tacos al pastor pairs spicy pork tenderloin with sweet pineapple on the grill.
Author: Martha Stewart
Gruyere cheese and rye bread update this classic sandwich that serves as an excellent use of leftover ham.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
A touch of smoky bacon turns frozen peas into a sumptuous side dish.
Author: Martha Stewart
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Author: Martha Stewart
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's...
Author: Martha Stewart
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Author: Martha Stewart