Fruit chutney is available in most supermarkets. Look for the chunkiest version you can find.
Author: Martha Stewart
Prosciutto, gruyere and mushrooms are a savory combination in these wraps that will satisfy for lunch or for a light dinner.
Author: Martha Stewart
Everyone will love the chewy, golden crust in this pan-pizza made in a cast-iron skillet. Diavola, which is Italian for deviled, is a nod to the fresh jalapenos on top -- the spicy chiles cut through the...
Author: Martha Stewart
This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
Author: Sarah Mock
This is a refreshing cheese and fruit salad, generously flavored with mint.
Author: Martha Stewart
Simple penne pasta is tossed with a hearty, flavorful sauce using ingredients that can be found in your pantry.
Author: Martha Stewart
You can often find a mix of so-called Asian greens sold at supermarkets, but it's fun to assemble your own; baby mizuna, baby tatsoi, and chrysanthemum greens are among the most widely available varieties....
Author: Martha Stewart
This crowd-pleasing side dish is perfect for gatherings.
Author: Martha Stewart
Potatoes and bacon are a delicious combo in this salad.
Author: Martha Stewart
A savory-sweet balsamic glaze and easy rub give these sandwiches a double dose of flavor. They can be made ahead to make getting them on the table a snap.
Author: Martha Stewart
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
Author: Martha Stewart
Made from buckwheat flour, these Japanese-style noodles have a nutty taste and are pleasantly chewy.
Author: Martha Stewart
Author: Martha Stewart
Breaded pork combined with crunchy fennel makes a one-pan recipe that you'll keep coming back to.
Author: Martha Stewart
Use these turkey meatballs, a leaner alternative to those made with ground beef, to top off your favorite pasta or vegetable noodles.
Author: Martha Stewart
This recipe was sent in by Eric Wolff of Guilford, Connecticut.
Author: Martha Stewart
Author: Martha Stewart
This house-cured bacon recipe, courtesy of Fleisher's Grass-Fed and Organic Meats in Kingston, New York, was responsible for coaxing Fleisher's owner/butcher Joshua Applestone out of vegetarianism.
Author: Martha Stewart
Bacon and toasted almonds add irresistible flavor and texture to snap beans. Regular green beans, wax beans, wide Romano beans, or thin string beans all cook in roughly the same amount of time.
Author: Martha Stewart
Author: Martha Stewart
A very thin pork cutlet, even after sauteeing in a bit of oil, remains a healthful option; include low-calorie vegetables -- like arugula and sauteed tomatoes -- and you'll satisfy taste and appetite.
Author: Martha Stewart
Apples and cabbage get cooked with white wine and the savory juices from the roasting pan to create an irresistible bed on which this succulent game bird rests.
Author: Martha Stewart
Author: Martha Stewart
This delicious pasta dish is courtesy of Ron Suhanosky.
Author: Martha Stewart
An Oktoberfest take on the burger: Sweet Italian sausage and mushrooms in a patty. Dress the ciabatta roll with mayo, add a patty, some Provolone, and that all important broccoli rabe.
Author: Martha Stewart
A clam pizza with corn and pancetta is unexpected and delicious.
Author: Martha Stewart
Make this delicious ham and fontina sandwich with all the leftover ham you have from the holidays.
Author: Martha Stewart
The classic version of this sandwich may seem synonymous with summer, but our variation suffers no seasonal deficiency, thanks to roasted tomatoes and hearty arugula.
Author: Martha Stewart
The "3 and down" style specified for the pork ribs means that each rack weighs 3 pounds or less.
Author: Martha Stewart
These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust.
Author: Martha Stewart
At San Francisco's famed Tartine Bakery, croque-monsieur is one of the most popular menu items. Croque-montagnarde, another crowd-pleaser, is a richer, more robust version, thanks to potatoes laced with...
Author: Martha Stewart
Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans.
Author: Martha Stewart
Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Author: Martha Stewart
Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
Author: Martha Stewart
Curry-scented pancakes make the best wrappers for this, but 6-inch flour tortillas can also be used.
Author: Martha Stewart
Homemade barbecue-crusted chicken tenders in an air fryer. Crispy on the outside, tender on the inside, and no flipping required.
Author: Soup Loving Nicole
This hearty dish is equally satisfying for breakfast, lunch, or dinner. Cook an extra egg and use the hard-cooked yolk in the salad dressing for Bread and Shrimp Skewers with Romaine Salad.
Author: Martha Stewart
This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.
Author: Martha Stewart
This simple and delicious recipe for a prosciutto sandwich comes courtesy of actor David Alan Grier.
Author: Martha Stewart
It's worth seeking out guanciale, an imported, spice-cured Italian bacon, to add depth of flavor to the linguine and clams. But if you cannot find it, pancetta is a good substitute.
Author: Martha Stewart
This Indonesian braised pork or babi chin is braised in a dark soy sauce based stock and is rich, sweet and full of wonderful aromatic flavours and not only fills your belly but makes your house smell...
Author: Brian Jones
Succulent sea scallops are a sharp contrast to crisped speck -- a spiced, cured ham. The melding of salty and sweet is moderated by the fresh yet earthy flavors of spinach and lentils.
Author: Martha Stewart
Kentucky burgoo is a thick stew of simmered pork, veal, beef, lamb, poultry, and vegetables, traditionally served at large outdoor parties. This is a lighter version with spring vegetables and sauteed...
Author: Martha Stewart
This recipe for pork tenderloin, courtesy of Tom Colicchio, is a wonderful dish to serve your family.
Author: Martha Stewart
Large sea scallops wrapped in prosciutto, basted with butter, and grilled. Serve with your favorite dipping sauce - ketchup, tartar, or cocktail sauce are all great with these.
Author: Donna Francis
Basically, this recipe is nothing more than bacon and eggs with pasta, and many versions of it exist-some with the addition of cream and sometimes wine and parsley, too.From the book "Mad Hungry," by Lucinda...
Author: Martha Stewart
Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual Macque Choux Pudding.
Author: Martha Stewart
A popular dish in Japan, tonkatsu, or pork cutlets, are typically sliced into bite-size pieces and served with a side of shredded cabbage.
Author: Martha Stewart