Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Author: Martha Stewart
Whip up this deeply flavored main dish that's filled with grated Manchego cheese, diced green pepper, and smoked paprika. Made with ground turkey, it's a lean, flavorful meatloaf recipe.
Author: Martha Stewart
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Author: Martha Stewart
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes....
Author: Martha Stewart
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
Combine two classics-macaroni and potato-to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
Author: Martha Stewart
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
Author: Martha Stewart
In this dish, Anaheim chile peppers make envelopes for Mexican-style caramelized pork.
Author: Martha Stewart
For extra flavor, add a few green olives or capers along with the orange segments.
Author: Martha Stewart
Finger food for contemporary palates, these bacon-wrapped, cream cheese-stuffed peppers are one-bite wonders.
Author: Martha Stewart
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought...
Author: Martha Stewart
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
Author: Martha Stewart
A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.
Author: Martha Stewart
Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with marshmallow topping, and her famous cherry Jell-O mold. Her...
Author: Martha Stewart
This tasty dinner of pork chops, yellow and red bell peppers, and green beans can be ready in less than a half hour.
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Author: Martha Stewart
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Author: Martha Stewart
Author: Martha Stewart
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
Author: Martha Stewart
Author: Martha Stewart
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Author: Martha Stewart
Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.
Author: Martha Stewart
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Author: Martha Stewart
Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.
Author: Martha Stewart
You can mix and match the listed ingredients to create your own version of this cobb salad. We used store-bought roasted turkey, but chicken also works well.
Author: Martha Stewart
Author: Martha Stewart
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens,...
Author: Greg Lofts
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
The creamy chipotle sauce complements the smoky flavor from the grill in these turkey burgers. White meat could be substituted for dark, but the burgers won't be as juicy. Serve these with our Wild Rice...
Author: Martha Stewart
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
We've created your new go-to dish: a one-pot meal that features pork, vegetables, noodles, and all your favorite Asian flavors.
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with raw meat without first boiling it for a few minutes...
Author: Martha Stewart
This simple sandwich is a classic for a reason-it's crispy, crunchy, and totally delicious. Layer bacons strips, deli turkey, lettuce, tomato slices, and mayonnaise.
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
Author: Martha Stewart
A zesty supper is only minutes away with this microwave meal featuring Spanish chorizo, a fully cooked sausage available in mild or hot varieties at most supermarkets.
Author: Martha Stewart
A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage,...
Author: Martha Stewart
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Author: Martha Stewart
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy...
Author: Martha Stewart
Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce...
Author: Martha Stewart
Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
Author: Martha Stewart
This chutney brings a little sweet heat to your pork tenderloin.
Author: Martha Stewart
You'll need all-natural cedar plank to infuse the pork with a delicious smoky flavor. You can also turn off the center burner on a gas grill for a portion of the cooking time to keep it from burning.
Author: Martha Stewart
Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with a pile of cipollini onions, which caramelize and...
Author: Martha Stewart
Top this traditional German sausage -- usually made of veal, beef, or pork -- with our Quick Sauerkraut.
Author: Martha Stewart