Store-bought green salsa makes a bright flavor base for this stew.
Author: Martha Stewart
Prepared in one pan, this pork supper comes together as fast as you can slice and dice.
Author: Martha Stewart
This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon zest.
Author: Martha Stewart
Peaches can be dried in the sun, but an oven works well too. Slice pitted peaches 1/8 inch thick, and arrange in a single layer on parchment-lined baking sheets. Bake at 150 degrees for 3 hours.
Author: Martha Stewart
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Author: Martha Stewart
This delicious tortelloni recipe is courtesy of Marcella Hazan and can be found in her cookbook, "Essentials of Classic Italian Cooking."
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
This recipe for the classic Southern stew that you're meant to eat on New Year's Day for good luck in the coming year comes from Kathleen Boone of Atmore, Alabama.
Author: Martha Stewart
Reader Kelly Santana, of Winter Springs, Florida, shares a classic Mexican recipe from her mother-in-law.
Author: Martha Stewart
Use leftover ham and cooked rice to make this super-fast, tasty dinner.
Author: Martha Stewart
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Author: Martha Stewart
A year in Provence is, for many, the ultimate "someday" fantasy. Why wait? Prepare your own French countryside soiree with this hearty cassoulet as its centerpiece.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata,...
Author: Martha Stewart
Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
Author: Martha Stewart
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet.
Author: Martha Stewart
A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.
Author: Martha Stewart
Make this delicious ham and fontina sandwich with all the leftover ham you have from the holidays.
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars...
Author: Martha Stewart
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Author: Martha Stewart
The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.
Author: Martha Stewart
After a turn on the grill, these onions resemble savory roses. They provide an attractive side dish to any grilled meat or fish.
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
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
The tenderloin is the leanest cut of pork. Black-eyed peas and the monounsaturated fat in avocados help regulate glucose.
Author: Martha Stewart
A spice mixture of toasted peppercorns, coriander, garlic, shallots, and sage flavors a pork shoulder that's perfectly succulent after slow, tenderizing cooking.
Author: Martha Stewart
Try this delicious warm salad with bacon on a cool fall night.
Author: Martha Stewart
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Author: Martha Stewart
With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed...
Author: Martha Stewart
A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
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
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.
Author: Martha Stewart
This sandwich possesses energy beyond that of ordinary lunch favorites thanks to salami, prosciutto, provolone, and an array of fresh tomatoes and roasted red peppers.
Author: Martha Stewart
Grilled pork chops are enhanced by rosemary and lemon.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
Warm up a chilly evening with this hearty dish.
Author: Martha Stewart
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese...
Author: Martha Stewart
Serve olives with this tasty Spanish-infused ham and cheese sandwich.
Author: Martha Stewart
This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with...
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart