Flavorful bacon end strips are the secret weapon in this rich weeknight pasta.
Author: Martha Stewart
This prosciutto and pesto panini is an easy recipe to make for lunch or a light dinner.
Author: Martha Stewart
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
Author: Martha Stewart
Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.
Author: Martha Stewart
Roasting pork tenderloin in the same pan as carrots and onion allows the drippings to infuse the underlying vegetables with flavor. It also means one less pan to clean.
Author: Martha Stewart
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
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
This Korean dish, which comes from Norm Matthews of Junction City, Kansas, features paper-thin slices of meat marinated in a salty-sweet sauce. It is served over rice or wrapped in lettuce leaves.
Author: Martha Stewart
Bits of crisp bacon offset tender rigatoni and brussels sprouts in this main dish. Sauteeing the sprouts before braising them adds flavor and helps preserve their texture.
Author: Martha Stewart
This pasta softens the bitterness of broccoli rabe with salty bacon and crunchy-sweet walnuts for a quick supper.
Author: Martha Stewart
Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
Traditionally, these beans were cooked in a low-heat oven almost all day. This on-the-stove version cuts the time in half without compromising flavor. Customary additions such as molasses and salt pork...
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call in for one ever again. The arugula's kick blends...
Author: Martha Stewart
Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Author: Martha Stewart
Ask your butcher to remove the chine, feather bones, and any excess fat from the crown roast. You can have the butcher grind the trimmings to reserve for another use.
Author: Martha Stewart
Pulling double duty as a tenderizer and flavor, a vinegar-based braising liquid is what makes this pork dish truly special.
Author: Martha Stewart
To hold each portion together, Martha pokes mini baseball pennants into each piece.
Author: Martha Stewart
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Author: Martha Stewart
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Sweet and spicy corn salad is the perfect foil for grilled pork medallions flavored with chili and lime.
Author: Martha Stewart
For a lighter version of this classic dish, use crumbled turkey or chicken sausage in place of Italian sausage.
Author: Martha Stewart
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
Author: Martha Stewart
With the addition of ham and hard-cooked eggs, this simple spinach salad becomes a hearty and delicious full meal.
Author: Martha Stewart
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Author: Martha Stewart
Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Author: Martha Stewart
The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.
Author: Martha Stewart
Prepare this sweet and savory Thanksgiving side ahead of time. The bacon, Brussels sprouts, and apples are roasted in batches on the same baking sheet, then finished with a splash of red-wine vinegar.
Author: Martha Stewart
Cheese tortellini get brown and bubbly under the broiler with the help of a simple white sauce and Parmesan cheese. Crisp bacon pieces add even more flavor.
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
A citrusy, garlicky tomatillo sauce infuses pork tenderloin with bold flavor. You can also skip the pork and use the sauce as a salsa.
Author: Martha Stewart
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.
Author: Martha Stewart
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before...
Author: Martha Stewart
The vibrant flavor of grilled asparagus is paired here with crispy prosciutto.
Author: Martha Stewart
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Author: Martha Stewart
The croque monsieur-literally "mister crunch"-is at the elegant end of the grilled cheese spectrum. First served in 1910 at a Paris cafe, this ham sandwich with rich bechamel sauce is topped with cheese...
Author: Martha Stewart
Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.
Author: Martha Stewart
Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.
Author: Martha Stewart
This hearty pasta bake will satisfy even the hungriest crew.
Author: Martha Stewart
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Author: Martha Stewart
This delicious dinner embraces the open flame, pork chops are brushed with a simple glaze of hoisin and chili sauce then grilled them to caramelized perfection. Steamed rice, shredded cabbage, blistered...
Author: Lauryn Tyrell
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
Author: Martha Stewart