Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The vegetables are quickly cooked so they stay crisp.
Author: Martha Stewart
To double the bites from a modest amount of shrimp, we split them in half lengthwise.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonaco.
Author: Martha Stewart
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Author: Martha Stewart
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
Skip the mayo and opt for this vinegary German-style potato salad studded with bacon that's delicious warm or cold.
Author: Martha Stewart
Fresh ham does not have the smoky, woody flavors of a cured ham; rather, its flavor is delicate and mingles well with herbs.
Author: Martha Stewart
The cooking time for pork depends on the thickness of the meat; roast until an instant-read thermometer inserted in the thickest part registers 155 degrees.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
A honey-sweetened glaze for the pork chops and squash makes this colorful dinner irresistible to children as well as adults.
Author: Martha Stewart
The classic combination of grilled kielbasa and sauerkraut fits neatly into a hollowed loaf that has been toasted until crisp.
Author: Martha Stewart
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.
Author: Martha Stewart
Author: Martha Stewart
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.
Author: Martha Stewart
Make this honey-baked ham the centerpiece of your holiday dinner.
Author: Martha Stewart
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
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
This easy collard greens recipe will be a new favorite side dish. It's delicious paired with our Southern Pulled Pork Sandwiches recipe.
Author: Martha Stewart
Author: Martha Stewart
Use our Whole Roasted Tomatoes and Simple White Rice as the base for this New Orleans-style dish.
Author: Martha Stewart
Serve these simply prepared pork chops with our Apricot-Mustard Sauce.
Author: Martha Stewart
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Author: Martha Stewart
The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies,...
Author: Martha Stewart
Author: Martha Stewart
Parmesan cheese helps gives this French sandwich its salty flavor.
Author: Martha Stewart
Author: Martha Stewart
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Author: Martha Stewart
Author: Martha Stewart
Better than take out, this dish has a garlic-and-ginger sauce that's practically addictive. It's even easier to make when you use leftovers.
Author: Martha Stewart
The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful. As they simmer, they soak up the flavors of the...
Author: Martha Stewart
This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Author: Martha Stewart
Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served...
Author: Martha Stewart
Sweet Italian sausage and tender sauteed cabbage transform spaghetti into a sophisticated meal that's suited to the season's cool weather.
Author: Martha Stewart
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Author: Martha Stewart
Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.
Author: Martha Stewart
A favorite side dish, caramelized brussels with bacon, becomes a hearty weeknight main.
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
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and...
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart
This relish is also delicious atop grilled chicken or fish.
Author: Martha Stewart
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
Author: Martha Stewart
Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.
Author: Martha Stewart