For a less formal but equally appealing presentation, you can spoon rather than pipe the filling into the shells.
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
If you crave a new summer pasta, try this dinner inspired by Succotash-a hearty southern side dish made with sweet corn and lima beans. Our version substitutes zucchini for the pale green beans and adds...
Author: Greg Lofts
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart
Freshly shucked oysters and their liquor plus a touch of smoky bacon give this traditional Thanksgiving side tons of flavor.
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
Parmesan cheese helps brown the cutlets and keeps them moist during broiling.
Author: Martha Stewart
Start off the grilling season with this sizzling Asian take on glazed pork.
Author: Martha Stewart
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Author: Martha Stewart
These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
Author: Martha Stewart
With sauteed shrimp, andouille sausage, and bell pepper, this colorful dish could come straight from Louisiana.
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.
Author: Martha Stewart
Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with a pile of cipollini onions, which caramelize and...
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
Author: Martha Stewart
Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.
Author: Martha Stewart
A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard.
Author: Martha Stewart
Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder,...
Author: Greg Lofts
In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.
Author: Martha Stewart
Bacon and chicken stock make a rich glaze for peeled fingerling potatoes in a sumptuous side dish. Homemade stock adds body to the glaze, but store-bought also works well.
Author: Martha Stewart
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.
Author: Martha Stewart
Mustard greens have a strong, peppery, almost bitter flavor. Kale, spinach, or Swiss chard can be substituted for a more mellow taste.
Author: Martha Stewart
This sauce is also known as amatriciana. Use pancetta or the traditional choice for this dish, guanciale. The meat gives this simple sauce a rich flavor. If you buy the meat at an Italian market, have...
Author: Martha Stewart
This easy collard greens recipe will be a new favorite side dish. It's delicious paired with our Southern Pulled Pork Sandwiches recipe.
Author: Martha Stewart
This pasta with tomato sauce gets more oomph from pancetta and cannellini beans.
Author: Martha Stewart
Author: Martha Stewart
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies...
Author: Martha Stewart
Author: Martha Stewart
This rich and savory main dish serves a crowd and is perfect for holiday gatherings.
Author: Martha Stewart
A small amount of fat left on the ribs is enough to make the meat tender and enrich the flavor of this recipe contributed by reader Lisa Ruiz of Henderson, Nevada.
Author: Martha Stewart
This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.
Author: Martha Stewart
Trussing the pork loin prevents the herbs from shifting during cooking. What's more, it makes a beautiful presentation.
Author: Martha Stewart
Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a Pork Club Sandwich that stacks up nicely.
Author: Martha Stewart
These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens,...
Author: Greg Lofts
Fresh black-eyed peas cook much more quickly than dried ones do; check for tenderness after 20 minutes.
Author: Martha Stewart
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Author: Martha Stewart
The Christmas ham is made even more glorious by other ingredients associated with year's end. Baked pears and cranberries provide a balance of sugar and acidity. The ham is infused with cloves, and a warm...
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
The beauty of a wedge salad is in its simplicity, and this modernized recipe amplifies each element of the steak-house starter to cool, crunchy, super-satisfying effect. This summer, dig into crisp lettuce,...
Author: Sarah Carey
Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce...
Author: Martha Stewart
This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.
Author: Martha Stewart
Using our straightforward technique for making gnocchi, create quick and simple recipes like this dish of gnocchi tossed with bacon and fresh tomato sauce.
Author: Martha Stewart
Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.
Author: Martha Stewart
Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
Author: Martha Stewart