The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed.
Author: Martha Stewart
This sweet-and-sour sauce is good with steak, but it can also be served with chicken, pork, or fish.
Author: Martha Stewart
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.
Author: Martha Stewart
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of...
Author: Martha Stewart
It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat.
Author: Martha Stewart
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Author: Martha Stewart
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).
Author: Martha Stewart
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market.
Author: Martha Stewart
Making meatloaf doesn't always require a loaf pan -- or an oven, for that matter. Everyone gets their own mini version with this stovetop strategy that also saves you money.
Author: Martha Stewart
These ground beef and cabbage tacos are simple to make and affordable.
Author: Martha Stewart
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Author: Martha Stewart
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala...
Author: Martha Stewart
Dress up steak with compound -- meaning flavored -- butter, which is surprisingly simple to make. A T-bone steak would also work here, just be sure to adjust grilling time as needed to account for the...
Author: Martha Stewart
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Author: Martha Stewart
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a piquant pink peppercorn-and-Meyer lemon butter.
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
Meatloaf is delicious warm or cold. These sandwiches came to us courtesy of Ford Roberts of Las Vegas, Nevada.
Author: Martha Stewart
Our combination of tender beef, peanuts, crisp veggies, and soba noodles is so much better than takeout.
Author: Martha Stewart
Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.
Author: Martha Stewart
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Author: Martha Stewart
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
Author: Martha Stewart
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Author: Martha Stewart
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family...
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.
Author: Martha Stewart
A platter of tender pot roast, along with sweet carrots, potatoes, and turnips, is nearly a complete meal in itself. Simply pour the sauce from the pot into a gravy boat and then set out a salad, a loaf...
Author: Martha Stewart
Instead of going for takeout, go light with a standout ready in 30 minutes.
Author: Martha Stewart
Dressed up with a little cheese, this classic meatloaf is an easy everyday choice. A combination of ground meat and a different cheese would also taste great -- try pork and beef with Gruyere or Monterey...
Author: Martha Stewart
Serve this rich beef stew over egg noodles on day two.
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy...
Author: Lauryn Tyrell
There's a reason this rich dish is still a family favorite after all these years: It's just plain delicious. Cooking everything -- even the egg noodles -- in the pressure cooker is a smart update. This...
Author: Martha Stewart
This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great filling for Scott Conant's Short-Rib Ravioli.
Author: Martha Stewart
A hot, crunchy peppercorn crust makes steak au poivre one of the best beef dishes ever created. Here, a blend of heat, aroma, and fruitiness is formed by three kinds of peppercorns: green,classic black,...
Author: Martha Stewart
This pasta favorite is guaranteed to please every member of your family.
Author: Martha Stewart
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Author: Martha Stewart
Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
Author: Martha Stewart
Put a twist on your meat and potatoes dinner with this traditional English dish, a savory ground beef mixture topped with mashed potatoes and carrots.
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 formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Author: Martha Stewart
Author: Martha Stewart
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Author: Martha Stewart
Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also shred the slow-cooked meat to make delicious Korean...
Author: Martha Stewart
What could be simpler or more delicious than bone-in rib-eye steaks marinated with fresh rosemary then grilled?
Author: Martha Stewart
Make this beef Bourguignon recipe for a delicious, traditional heart-warming meal.
Author: Martha Stewart
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety...
Author: Martha Stewart
Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.
Author: Martha Stewart