A layer of refreshing lemon slices brightens every bite of this lasagna made of sweet Italian sausage and Swiss chard. Instead of tomato sauce, the dish is made with a creamy and cheesy white sauce.
Author: Martha Stewart
In this savory, mildly sweet dish green cabbage leaves are wrapped around a meat filling seasoned with tomato paste, apricot preserves, and sage.
Author: Martha Stewart
Super-thin capellini pasta cooks faster than other varieties; sweet and slightly spicy peppers, with strips of salami, add instant flavor.
Author: Martha Stewart
Author: Martha Stewart
Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more...
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.
Author: Martha Stewart
Australian chef Donna Hay brings us this quick and easy entree.
Author: Martha Stewart
The mint enhances all the flavors and adds its own wonderfully fresh touch. Any variety of ham can be used instead of the Parma.
Author: Martha Stewart
Large chunks of butternut squash are mixed with ground pork or turkey (take your pick!), diced pancetta, grated Parmesan, and fresh sage leaves for a delightful autumnal dinner recipe.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Author: Martha Stewart
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the...
Author: Martha Stewart
This recipe for the classic Southern stew that you're meant to eat on New Year's Day for good luck in the coming year comes from Kathleen Boone of Atmore, Alabama.
Author: Martha Stewart
Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.
Author: Martha Stewart
No barbecue sauce here! Smoky chipotle chiles in adobo set this pulled pork apart. Martha made this recipe on Cooking School episode 402. It comes from our book, "One Pot: 120+ Easy Meals from Your Skillet,...
Author: Martha Stewart
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Author: Martha Stewart
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese...
Author: Martha Stewart
This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
Author: Martha Stewart
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Author: Martha Stewart
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham -- dress up cod and sauteed spinach.
Author: Martha Stewart
The tenderloin is the leanest cut of pork. Black-eyed peas and the monounsaturated fat in avocados help regulate glucose.
Author: Martha Stewart
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Author: Martha Stewart
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Author: Martha Stewart
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Author: Martha Stewart
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Author: Martha Stewart
Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
Author: Martha Stewart
Topping the ham with thinly sliced oranges provides an eye-catching contrast to its burnished crust and reinforces the citrus flavor of the glaze.
Author: Martha Stewart
Author: Martha Stewart
Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.
Author: Martha Stewart
Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.
Author: Martha Stewart
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
Author: Martha Stewart
With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed...
Author: Martha Stewart
Add a few dashes of your favorite hot sauce to these delicious pork-and-cheese sandwiches for some extra kick.
Author: Martha Stewart
Serve these basic meatballs atop spaghetti for a classic meal.
Author: Martha Stewart
The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.
Author: Martha Stewart
Serve this bean and potato dish with grilled steak or chicken, or roasted fish.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
Charred scallions and fresh mint come together in a smoky-sweet relish that elevates this quick pork dish.
Author: Martha Stewart
In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth.
Author: Martha Stewart
Making real tamales with anything but good, fresh lard is like making duck confit or pork rillettes with, say, vegetable oil. It can certainly be done, but at a flavorful sacrifice. Two-thirds of a cup...
Author: Martha Stewart
This pasta with tomato sauce gets more oomph from pancetta and cannellini beans.
Author: Martha Stewart
"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Author: Martha Stewart
This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.
Author: Martha Stewart