Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it...
Author: Martha Stewart
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Author: Martha Stewart
Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables...
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also...
Author: Martha Stewart
Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye...
Author: Martha Stewart
A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot into a gravy boat and then set out a salad, a loaf...
Author: Martha Stewart
We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter -- and tastier!
Author: Martha Stewart
The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.
Author: Martha Stewart
Tangerine zest and juice add sweetness and bright citrus notes to this easy stir-fry.
Author: Martha Stewart
To make this simple autumn meal, all you need is a single pot, a hot stovetop, and someone to set the table.
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala...
Author: Martha Stewart
This flavorful beef salad is healthy and easily made. Thai fish sauce is sold in the Asian section of most supermarkets.
Author: Martha Stewart
Don't stop at hot dogs: The sweet, spicy, puckery relish is great on burgers, sausages, and chicken breasts, too.
Author: Martha Stewart
This Far East take on an Eastern European specialty puts healthful ingredients front and center.
Author: Martha Stewart
Spice rubs are great for when you don't have time to marinate your meat.
Author: Martha Stewart
Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We found that a serrated knife works best.
Author: Martha Stewart
This flavorful Russian dish gets a twist with a stir-fry-like preparation.
Author: Martha Stewart
The sweet heat of the chili sauce adds a fresh hit of flavor to this beefy classic.
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
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
You don't have to spend an arm and a leg at a deli to enjoy this classic sandwich.
Author: Martha Stewart
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Author: Martha Stewart
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste great -- try pork and beef with Gruyere or Monterey...
Author: Martha Stewart
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonoco.
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Author: Martha Stewart
Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the...
Author: Martha Stewart
Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.
Author: Martha Stewart
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Author: Martha Stewart
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.
Author: Martha Stewart
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
Author: Martha Stewart
Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store.
Author: Martha Stewart
Our comforting menu of lean sirloin meatloaf and low-fat buttermilk mashed potatoes is as hearty as the diner original - but better for you.
Author: Martha Stewart
Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also shred the slow-cooked meat to make delicious Korean...
Author: Martha Stewart
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Author: Martha Stewart
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Author: Martha Stewart
A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family...
Author: Martha Stewart
A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.
Author: Martha Stewart
Whole grains and veggies are the focus in this mostly-meatless patty, but not to worry-ground beef still plays a familiar and satisfying role. To ensure they had a flavor that would be as beefy as ever,...
Author: Greg Lofts
These ground beef and cabbage tacos are simple to make and affordable.
Author: Martha Stewart
The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.
Author: Martha Stewart
Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.
Author: Martha Stewart
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Author: Martha Stewart