Author: Martha Stewart
Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements...
Author: Martha Stewart
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.
Author: Martha Stewart
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of...
Author: Martha Stewart
This recipe is also delicious served the next day fried until golden in a bit of olive oil.
Author: Martha Stewart
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's...
Author: Martha Stewart
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Author: Martha Stewart
This delicious recipe for grilled pork tenderloin is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril...
Author: Martha Stewart
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.
Author: Martha Stewart
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible...
Author: Martha Stewart
Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor. Crispy strips of bacon adds might, plus plenty of savory, fatty flavor.
Author: Martha Stewart
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Author: Martha Stewart
Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).
Author: Martha Stewart
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Author: Martha Stewart
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
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Author: Martha Stewart
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Author: Martha Stewart
Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.
Author: Martha Stewart
This delicious Asian-inspired fried rice with rice vinegar and cooked eggs makes for a quick one-dish meal.
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
Extend the life of leftover holiday ham beyond sandwiches and toss the salty meat with some mushrooms, cheese, and parsley for a quick and satisfying pasta dish anyone will love.
Author: Martha Stewart
Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Author: Martha Stewart
Everyone loves old-fashioned macaroni and cheese, and this one comes together in no time flat. Grating cheeses, whisking eggs and milk, and stirring everything together are easy tasks that children will...
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
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Author: Martha Stewart
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Author: Martha Stewart
This simple pork chop recipe is the perfect dish to serve for a weeknight dinner. Add a side of Spring Peas with Mint and you're ready to go.
Author: Martha Stewart
Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.
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
Pancetta (Italian cured bacon) adds salty flavor to this pasta dish; its richness is balanced by crisp-tender green beans and aromatic basil.
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
The addition of pork and shrimp make this pineapple fried rice a main-course dish.
Author: Martha Stewart
Brie, ham, mustard, and a baguette are all the ingredients you need to make this flavorful sandwich.
Author: Martha Stewart
Lime juice and fresh basil brightenpork and noodles in a red curry.
Author: Martha Stewart
Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
Author: Martha Stewart
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Author: Martha Stewart
To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.
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
This ham-and-cheese panini is a delicious and filling sandwich sure to please the whole family.
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
This Southern side dish pairs well with fried chicken or grilled pork and shrimp.
Author: Martha Stewart