A spaghetti carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture to this delicious pasta dish.
Author: Martha Stewart
This dish can be made a day ahead. Let cool completely before refrigerating. Reheat, covered, over medium heat.
Author: Martha Stewart
This colorful pasta dish is easy to make and kid-friendly.
Author: Martha Stewart
Enjoy the robust flavor of shrimp seasoned with bacon and herbs.
Author: Martha Stewart
Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.
Author: Martha Stewart
Just as impressive as crown roast of lamb, this pork roast is heartier, easier to prepare, and significantly less expensive-but still a sight to behold.
Author: Martha Stewart
Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.
Author: Martha Stewart
This updated, slimmed-down version of classic pork chops will chase away the winter chill every time.
Author: Martha Stewart
Author: Martha Stewart
Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.
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
A classic ham and Swiss tastes even better served on a buttered baguette.
Author: Martha Stewart
This easy one-pot goulash comes together in under an hour-not bad for a dish that traditionally simmers for most of the day. By opting for quick-cooking tenderloin instead of the more common shoulder roast,...
Author: Greg Lofts
Marinating in an orange-rosemary mixture before going under the broiler makes these bone-in pork chops sweet-and-savory.
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
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Author: Martha Stewart
Author: Martha Stewart
This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.
Author: Martha Stewart
These burgers take their inspiration from barbecued pulled pork, so it's no surprised that the patties themselves are made with chopped red onion and barbecue sauce.
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
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
The mustard-wine mixture reduces while the pork roasts,forming a simple pan sauce to drizzle over the meat.
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 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
Author: Martha Stewart
This white beans recipe is from Fabio Trabocchi's cookbook, "Cucina of Le Marche," and goes wonderfully with his Grilled Pork Chops.
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
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
Apricot jam crust gives the pork chop a little sweeter taste.
Author: Martha Stewart
A couple slices of bacon add just the right amount of richness to this sweet-and-savory side dish.
Author: Martha Stewart
Serve these pork chops with our Sauteed Green Apples and Leeks.
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
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
This simple, hearty pasta recipe is courtesy of Scott Conant.
Author: Martha Stewart
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
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
Sear the pork chops first, then bake them in this creamed cabbage and bacon sauce for maximum flavor. Stick to one ovenproof pot.
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
These pork chops get a flavorful boost from a simmering in apple cider and chicken stock.
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
Eggs are tasty and healthy but they can be fun too! Make these Open Face Sandwiches for a nutritious and delicious meal.
Author: Martha Stewart
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.
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
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 Asian-style marinade transforms a mild cut of pork into an exotic dish. Serve it with a mix of summer vegetables, such as Sauteed Snap Peas with Scallions and Radishes.
Author: Martha Stewart
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree...
Author: Martha Stewart
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
Author: Martha Stewart
Get dinner rolling with this do-it-yourself Chinese favorite, featuring an extra helping of veggies. For these homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin...
Author: Martha Stewart