Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent...
Author: Martha Stewart
Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.
Author: Martha Stewart
We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber salad is the cool contrast to sliced chile and...
Author: Martha Stewart
With this slow braising method, tender turkey legs are a meal unto themselves, perfect for dark-meat lovers. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Sweet Sausage, Sage, and Hazelnut-Stuffed...
Author: Martha Stewart
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
Author: Martha Stewart
Roasting yams in the oven brings out their natural sweetness, making them an ideal partner for lightly breaded pork chops and wilted spinach.
Author: Martha Stewart
This is a great meal for a crowd. It yields succulent, falling-off-the-bone meat and creamy beans, and doesn't take a lot of work. The onion-and-jalapeno condiment requires just a quick pickling as the...
Author: Martha Stewart
The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.
Author: Martha Stewart
A few tweaks transform the old-school grilled ham and cheese.
Author: Martha Stewart
This is a satisfying pork and pasta dish you can make any time. Mix the arugula and pasta together with a lemony dressing.
Author: Martha Stewart
Berkshire pork is known for its combination of juiciness, flavor, and tenderness; try the popular meat in this well-rounded meal from chef Charlie Palmer.
Author: Martha Stewart
Pork paillards are given a tropical emphasis with a garnish of grilled pineapple, chopped cilantro,and fresh-squeezed lime juice.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.
Author: Martha Stewart
Chef Cesare Casella's variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
Author: Martha Stewart
Reminiscent of the kind of flavors you'd find in a salt-and-vinegar potato chip, this quick and easy weeknight dish starts with zizzling a pounded, breaded pork chop in a thin layer of olive oil, and ends...
Author: Lauryn Tyrell
This soup, made with the bacon stock from Boiled Smoked Bacon, is so named because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.
Boneless country-style pork ribs can vary in size and shape. Keep in mind that the thicker the pork is, the longer it will take to cook and become tender.
Author: Martha Stewart
Backyard barbecuing becomes an easy weeknight option with quick-cooking pork chops and a crisp cucumber-dill salad.
Author: Martha Stewart
Steamed white rice is a common accompaniment for this classic Filipino dish.
Author: Martha Stewart
Smoked ham hock adds undeniable flavor to this delicious black-eyed peas recipe.
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.
Author: Martha Stewart
A holiday open house is the perfect opportunity to serve this hearty, robust French dish.
Author: Martha Stewart
Seared pork and a hearty mix of vegetables team up for an easy weeknight supper.
Author: Martha Stewart
This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon,...
Author: Martha Stewart
The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Once rolled, add another layer of flavor to the pork with coriander seeds and peppercorns.
Author: Martha Stewart
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.
Author: Martha Stewart
This version of the classic dish substitutes scallions for cheese. Serve with Baby Bok Choy with Chile and Garlic.
Author: Martha Stewart
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Author: Martha Stewart
In this comforting winter side dish, kale is topped with spicy-sweet Italian sausage.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. In this dish, a side of braised red cabbage in a pomegranate-juice reduction adds color and tang to pork tenderloin rounds.
Author: Martha Stewart
Pair garlic-scented pork with mashed acorn squash -- the sweetness enhances the pork. Add a mixed green salad alongside, if you like.
Author: Martha Stewart
Keep this hearty Southwestern favorite in mind when you're expecting company, hosting a Super Bowl party, or just craving comfort food. Serve the smoky chili with cornbread or tortillas, diced white onion,...
Author: Martha Stewart
This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.
Author: Martha Stewart
This recipe is one of the signature dishes in Mario Batali's "The Babbo Cookbook."
Author: Martha Stewart
Why pick up take-out? The microwave brings these Chinese spareribs to the table in practically no time.
Author: Martha Stewart
Escarole is a sturdy, pleasantly bitter green. You can use spinach, if you prefer.
Author: Martha Stewart
Apple, fennel, onion, thyme, and black pepper add flavor to the breadcrumb crust on this pork loin roast.
Author: Martha Stewart
Fresh seasonal vegetables are the savory centerpiece of this impressive layered salad. Presented in a single bowl, the recipe is ideal for serving to guests-until you begin to scoop out portions, no one...
Author: Martha Stewart
Use leftovers from Roasted Pork Loin with Black-Bean and Sweet-Potato Salad to make this super sandwich.
Author: Martha Stewart
Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
Author: Martha Stewart
Boneless center-cut pork chops are very lean; the mustard coating keeps them tender and juicy on the grill while adding tangy flavor.
Author: Martha Stewart
The diminutive Sardinian pasta known as fregola soaks up the delicious broth that results from steaming together fresh clams, andouille sausage, and corn in this company-worthy one-pot dinner.
Author: Martha Stewart
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted...
Author: Martha Stewart
Crisp, rich pancetta slices complement Brussels sprouts in this salad. Find delicately salty ricotta salata at cheese shops, or use fresh goat cheese.
Author: Martha Stewart
These delicious pork chops are made with panko, a Japanese variety of flaky bread crumb that tends to be lighter, crispier, and crunchier than Western bread crumbs. Also Try:Potato and Leek Gratin, Poached...
Author: Martha Stewart