Pork tenderloin is juicier than most other cuts of pork and is quick-cooking and lean. Browning the meat in butter and honey before roasting gives it a hint of sweetness.
Author: Martha Stewart
In a gratin, savory ham and mild Gruyere cheese help to balance endive's slight bitterness.
Author: Martha Stewart
Author: Martha Stewart
No shaking necessary -- these breaded pork chops are quick dinner option for any weeknight.
Author: Martha Stewart
A ginger glaze and broiled pineapple slices give this pork tenderloin dish a succulent, sweet flavor.
Author: Martha Stewart
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Author: Martha Stewart
Some classics are best left as is, like this perfect chicken salad recipe served on a sandwich, from "Mad Hungry," by Lucinda Scala Quinn.
Author: Martha Stewart
These tasty meatloaves are just right for a busy family; serve them hot from the oven, at room temperature, or even chilled.
Author: Martha Stewart
This wonderful recipe for stuffed turkey breast is from "Martha Stewart's Cooking School" and makes a delicious dinner.
Author: Martha Stewart
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Author: Martha Stewart
This tender pork would also be wonderful over pasta or polenta.
Author: Martha Stewart
Bacon-wrapped meatloaf is a wonderful thing and it's only more wonderful when the beefy meatloaf is amped up with cheddar cheese. Try slices on buns with iceberg lettuce and Russian Dressing.
Author: Martha Stewart
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Author: Martha Stewart
Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).
Author: Martha Stewart
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Author: Martha Stewart
Beef Wellington is a beef tenderloin coated with mushrooms, onions, and liver. Puff pastry encases the beef Wellington, making the outside buttery and crispy. When shopping for this beef Wellington recipe,...
Author: Martha Stewart
5 minutes of prep for a rich, wholesome stew? You can't beat that.
Author: Martha Stewart
Don't relegate a stuffed bird to Thanksgiving only; this turkey recipe, which roasts over a bed of parsnips, onion, celery, carrots, celeriac, and white turnip, is delicious year-round.
Author: Martha Stewart
Swapping out lettuce for crunchy sprouts and addinga layer of creamy avocado turns this lunch classic intoa more substantial meal.
Author: Martha Stewart
Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.
Author: Martha Stewart
Martha's take on the classic Cuban beef stew relies on affordable flank steak. Browning the beef before adding it to the slow cooker makes the meat and the cooking liquid even more delicious. This recipe...
Author: Martha Stewart
This chili is good the day it's made and even better reheated the next day for lunch. We use dark chicken meat rather than white, so it will remain tender.
Author: Martha Stewart
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Author: Martha Stewart
If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus...
Author: Martha Stewart
A red-wine sauce made with dried fruits imparts dramatic color and a pleasing tartness to this pork-chop dish.
Author: Martha Stewart
Our cute twist on meat and potatoes will have the little ones clamoring for more.
Author: Martha Stewart
White-meat turkey is lower in calories and fat than traditional burgers, but when you top this version with melted Swiss cheese, roasted red peppers, arugula, and grilled red onions, you'll hardly miss...
Author: Martha Stewart
Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.
Author: Martha Stewart
The long, relatively thin cut known as hanger steak may be labeled "butcher's steak," "bistro cut," or, if already cut lengthwise into two pieces, "steak strips." To prevent an overly chewy texture, hanger...
Author: Martha Stewart
This is a hearty pasta bake dish serves a crowd and has very little active prep time.
Author: Martha Stewart
Winter nights call for a warm and filling Italian supper like this one.
Author: Martha Stewart
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred...
Author: Martha Stewart
Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a...
Author: Shira Bocar
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)
Author: Martha Stewart
Try the sauce with roasted chicken or drizzled over toasted bread topped with goat cheese.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make chicken paillards.Lemon segments give this dish great flavor. To segment the fruit, cut away all the peel and white pith. Then slice...
Author: Martha Stewart
Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.
Author: Martha Stewart
This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.
Author: Martha Stewart
Developing this recipe -- a riff on the French bistro classic -- taught us a thing or two about how the slow, steady, moist heat of the slow cooker really intensifies flavors. When we tried the traditional...
Author: Martha Stewart
It takes only 30 minutes to make a steaming bowl of this satisfying and comforting chili. Cannellini beans and ground white turkey meat are two healthy sources of protein.
Author: Martha Stewart
Cut down on your cook time with this simple, spatchcocked version of a Thanksgiving classic.
Author: Martha Stewart
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Author: Martha Stewart
This recipe calls for chicken, but veal, pork, and turkey work just as well.
Author: Martha Stewart
Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes,...
Author: Martha Stewart
Layers of ingredients yield layers of flavor in this iconic casserole from southwestern France. From start to finish, this dish takes about 18 hours to prepare, although most of it is unattended.
Author: Martha Stewart
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
A soulful, satisfying main that's inexpensive, relies on basic pantry staples, and is relatively hands-off-now that's a winner. Our Italian-esque chicken supper combines juicy chicken legs with the bold...
Author: Greg Lofts
Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.
Author: Martha Stewart
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart