This version is inspired by the Cuban sandwich; bread is replaced with tortillas and grilling them adds a smoky flavor.
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.
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
Toss the take-out menu and cook up this Chinese-American favorite on your skillet.
Author: Martha Stewart
Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.
Author: Martha Stewart
This traditional fall vegetable pairs perfectly with our Rye-Crusted Pork Medallions.
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
Start off the grilling season with this sizzling Asian take on glazed pork.
Author: Martha Stewart
Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.
Author: Martha Stewart
The bacon gives a nice bite to this side dish of green beans.
Author: Martha Stewart
This pasta with tomato sauce gets more oomph from pancetta and cannellini beans.
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
Using store-bought frozen hash browns cuts the prep time and the high vegetable content cuts the fat, making this convenient and healthy meatloaf recipe a great weeknight dinner.
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.
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
You could substitute veal, chicken, or turkey for the pork.
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
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the...
Author: Martha Stewart
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
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
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
Lettuce isn't for your salads. Bibb or Boston lettuce works best in this dish -- they won't overpower the delicate taste of the leeks.
Author: Martha Stewart
"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse
Author: Martha Stewart
Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)
Author: Martha Stewart
These ribs are lightly coated with maple (or brown) sugar.
Author: Martha Stewart
In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.
Author: Martha Stewart
Making real tamales with anything but good, fresh lard is like making duck confit or pork rillettes with, say, vegetable oil. It can certainly be done, but at a flavorful sacrifice. Two-thirds of a cup...
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
This recipe for a delicious Korean dish is courtesy of Momofuku chef David Chang.
Author: Martha Stewart
This recipe makes several dozen tamales, but don't be surprised when they disappear quickly.
Author: Martha Stewart
Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch.
Author: Martha Stewart
Combine two classics-macaroni and potato-to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm.
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with raw meat without first boiling it for a few minutes...
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Author: Martha Stewart
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Author: Martha Stewart
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with pork and vegetables.
Author: Martha Stewart
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+...
Author: Martha Stewart
Topping the ham with thinly sliced oranges provides an eye-catching contrast to its burnished crust and reinforces the citrus flavor of the glaze.
Author: Martha Stewart
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart