Meatballs made with ground veal and pork are served with rigatoni. The ridged tubes of pasta are even better than spaghetti for catching this spicy homemade tomato sauce.
Author: Martha Stewart
That first hot spell of the year calls for lighter, easier weeknight dinners, like salads. Make this robust Cucumber and Mango Salad with Chili-Spiced Pork salad as the main event.
Author: Martha Stewart
This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with...
Author: Martha Stewart
Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.
Author: Martha Stewart
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Author: Martha Stewart
Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce.
Author: Martha Stewart
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio...
Author: Martha Stewart
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
For a delicious lunch any day of the week, try this ham-and-cheese baguette.
Author: Martha Stewart
This sandwich for 10 is jam-packed with Italian meats and fresh herbs. The vinaigrette is the crowning touch.
Author: Martha Stewart
This unique three-decker sandwich features a layer of apple and brie and another layer of ham and chutney for a tart/creamy and savory/sweet interplay.
Author: Martha Stewart
In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth.
Author: Martha Stewart
In a hearty play on Thanksgiving stuffing, portobello caps and dried bread cubes absorb flavor from the sweet sausage and fennel, which give the classic side a surprising depth. Make it ahead and refrigerate,...
Author: Greg Lofts
This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with...
Author: Martha Stewart
A little bacon makes the lentils pleasantly smoky and the salad delightfully crunchy.
Author: Martha Stewart
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata,...
Author: Martha Stewart
Use leftover ham and cooked rice to make this super-fast, tasty dinner.
Author: Martha Stewart
Even in a time crunch, you can take comfort in having dinner as a family thanks to quick-cooking new potatoes and frozen green beans. In this hearty meal, the green beans become extra soft when simmered...
Author: Martha Stewart
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey...
Author: Martha Stewart
This delicious tortelloni recipe is courtesy of Marcella Hazan and can be found in her cookbook, "Essentials of Classic Italian Cooking."
Author: Martha Stewart
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Author: Martha Stewart
This rich spread is an integral component in our Bacon-Lobster-Tomato Sandwiches.
Author: Martha Stewart
The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.
Author: Martha Stewart
Author: Martha Stewart
Try a new burger alternative with this pork burger, a take on Italian sausage and peppers.
Author: Martha Stewart
Thanks to the broiler's high heat, elegance is effortless -- and fast -- in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.
Author: Martha Stewart
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Author: Martha Stewart
Cauliflower is a good source of vitamin C, fiber, and potassium. Here, cauliflower's mellow taste is combined with aromatic sage, and rich, smoky bacon in a simple-but-satisfying pasta dish.
Author: Martha Stewart
Spaghetti is the time-honored partner for carbonara sauce, a Roman favorite made from pancetta, garlic, Parmesan and Romano cheese, lots of freshly ground black pepper, and eggs-which are tossed, uncooked,...
Author: Martha Stewart
Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Its texture is dense and silky, the result of being pressed during curing. Here, it makes a flavorful alternative to...
Author: Martha Stewart
Author: Martha Stewart
The addition of hot pepper jelly really kicks this classic sandwich up a notch.
Author: Martha Stewart
This delicious Latin-inspired recipe is courtesy of Carmen Gonzalez.
Author: Martha Stewart
Author: Martha Stewart
Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a little spice.
Author: Martha Stewart
Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish...
Author: Martha Stewart
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers...
Author: Martha Stewart
An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.
Author: Martha Stewart
Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure...
Author: Martha Stewart
This simple sandwich is Martha's favorite way to enjoy leftover Thanksgiving turkey.
Author: Martha Stewart
Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more healthful, but equally delicious, dish.
Author: Martha Stewart
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
Delicate springtime lettuces are tossed in a creamy vinaigrette and layered with salty strips of prosciutto and fresh sweet peas for seasonal main-dish salad. A final sprinkling of poppy seeds lends a...
Author: Lauryn Tyrell
Hearty greens and smoky sausages are brightened up with a hit of vinegar for a flavor-rich yet budget-friendly dish.
Author: Martha Stewart
The sharp, saltiness of the ham and Dijon mustard go nicely with the tart apple slices.
Author: Martha Stewart
Author: Martha Stewart