Inspired by take-out pork wontons, this dish is packed with fiber and vitamins for a healthier weeknight option.
Author: Martha Stewart
Author: Martha Stewart
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Author: Martha Stewart
Author: Martha Stewart
Try a new burger alternative with this pork burger, a take on Italian sausage and peppers.
Author: Martha Stewart
In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve...
Author: Martha Stewart
Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.
Author: Martha Stewart
Whole Szechuan peppercorns give this dish pops of the mouth-tingling numbness that's traditional to Szechuan cuisine. Look for black bean sauce and chili bean paste in Asian markets or in the Asian aisle...
Author: Martha Stewart
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Author: Martha Stewart
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Author: Martha Stewart
Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual Macque Choux Pudding.
Author: Martha Stewart
This delicious pasta dish is courtesy of Ron Suhanosky.
Author: Martha Stewart
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed...
Author: Martha Stewart
Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
Author: Martha Stewart
Basically, this recipe is nothing more than bacon and eggs with pasta, and many versions of it exist-some with the addition of cream and sometimes wine and parsley, too.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Author: Martha Stewart
Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.
Author: Martha Stewart
The sweetness of this dish is offset by the spiciness of the chili powder.
Author: Martha Stewart
If you're making a big spread and want to cook the entire pork roast just for the sandwiches, the recipe yields enough pork for 4 baguettes, or 16 pieces. You can also use any leftover pork to make sandwiches...
Author: Martha Stewart
These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust.
Author: Martha Stewart
A combination of farm-fresh vegetables and crispy bacon gives this recipe from chef Sam Beall's "The Blackberry Farm Cookbook" its delicious flavor. Also Try: Carrot Souffle
Author: Martha Stewart
A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
Author: Martha Stewart
Once the can of coconut milk is opened, transfer the coconut milk to an airtight container; refrigerate up to a week. Or freeze leftovers of this easy coconut rice an ice-cube tray until solid, pop cubes...
Author: Martha Stewart
Author: Martha Stewart