Mango chutney is available in the Asian-food section of most supermarkets.
Author: Martha Stewart
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Author: Martha Stewart
Anyone who grew up eating Sunday gravy, the tomato‐and‐meat sauce that simmers on the stove all day, probably knows beef braciola, too. This version, which is actually braciole (meaning the plural...
Author: Greg Lofts
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...
Author: Lauryn Tyrell
For a fast, low-calorie dinner, try this Tex-Mex classic. It uses top round steak, which is a very lean cut of beef, plus it packs plenty of fresh flavor. Other lean cuts of beef, like eye of round or...
Author: Martha Stewart
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
This delicious marinated steak salad will compete with anything you get at a Thai restaurant.
Author: Martha Stewart
This delicious recipe for Rob Morrison's meat loaf is the perfect dinner your entire family will love.
Author: Martha Stewart
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts...
Author: Martha Stewart
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to the roast.
Author: Martha Stewart
This recipe for spicy, stewed beef is from Tom Hanemann, of Memphis.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
Peppercorns and thyme spice up traditional Irish sausages in this quick and easy recipe. Pair with Irish Boxty Potatoes and Sautéed Swiss Chard for a hearty St. Patrick's Day feast.
Author: Martha Stewart
Cube steak is an affordable option for this classic dish, though Lucinda prefers using flavorful sirloin in her version.
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
Beans stand in for noodles in this rich and tasty variation on macaroni and cheese. Sliced sausage adds flavor and texture.
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
This hearty meal is ready in just 30 minutes. Store-bought gnocchi (Italian for "dumplings") cook in just a few minutes, so they're faster than pasta. You'll have extra meat sauce left over to make Summer...
Author: Martha Stewart
Chili con carne, a Texan creation, is a traditional one-dish dinner. Toppings -- avocado, scallions, tortilla chips, and cheese -- are up to each guest.
Author: Martha Stewart
Flat-iron steak is a relatively inexpensive cut with great flavor and lots of marbling. It usually comes in one large piece that can be grilled whole like a flank or cut into individual steaks, as it's...
Author: Martha Stewart
This stir-fry of beef and vegetables is quick enough for a weeknight supper.
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
A cheesy herb glaze tops tender grilled steaks in this "Bam!"-tastic recipe from chef Emeril Lagasse.
Author: Martha Stewart
Raisin bread lends sweetness to a chopped liver sandwich.
Author: Martha Stewart
Also known as a Delmonico steak, rib-eye is a well-marbled and extremely tender cut of beef with a pronounced meaty flavor.
Author: Martha Stewart
Make sure your to leave plenty of time for the steak to marinate to develop the fullest flavor.
Author: Martha Stewart
Flank steak is affordable and takes nicely to a quick spice rub. Mushrooms roasted with garlic and a basic green salad are super-easy sides.
Author: Martha Stewart
Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.
Author: Martha Stewart
Author: Martha Stewart
Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone to own a slow cooker.
Author: Martha Stewart
This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Author: Martha Stewart
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.
Author: Martha Stewart
This summer sandwich is bursting with flavor.
Author: Martha Stewart
This perfect recipe for bacon cheeseburgers is courtesy of Joey Campanaro.
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Author: Martha Stewart
Author: Martha Stewart
A tangy, spicy sauce offsets the richness of the steak.
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
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Author: Martha Stewart
Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.
Author: Martha Stewart
When the familiar hamburger of ground chuck holds a surprise inside, it's much more fun, and takes on a remarkably different personality.
Author: Martha Stewart
Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Author: Martha Stewart
Have this simple but savory beef stir-fry on the dinner table in 15 minutes.
Author: Martha Stewart
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.
Author: Martha Stewart
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off the grill at the same time.
Author: Martha Stewart