This quicker take on collard greens has as much deep flavor as traditional long-simmering recipes. Make Skillet Cornbread to soak up the tasty "pot likker."
Author: Martha Stewart
This recipe was brought to us by chef and restaurateur Pino Luongo.
Author: Martha Stewart
Before making this dish, read our handy instructions on how to make pork paillards. This pan sauce is enriched with sour cream instead of butter. Serve the pork and sauce over egg noodles tossed with butter...
Author: Martha Stewart
Enjoy half of this sweet and spicy meat sauce tonight over spaghetti, and the rest later-it will keep frozen up to six months.
Author: Martha Stewart
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the best flavor and texture, cook okra quickly over...
Author: Martha Stewart
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with...
Author: Shira Bocar
When this pasta salad arrived on the picnic table, and where it came from, is a mystery. It may have been an offshoot of another creamy summer salad, the potato kind. Crisp celery, peas, and scallions...
Author: Martha Stewart
A salty bite of bacon and a bit of fragrant garlic make wilted collard greens the star of the show.
Author: Martha Stewart
Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds
Author: Martha Stewart
Author: Martha Stewart
We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.
Author: Martha Stewart
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding...
Author: Martha Stewart
For a shortcut to a pasta supper, make a silky sauce using cream cheese.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
Author: Martha Stewart
The tartness of a simple Cuban mojo, or sauce, is a wonderful match for tender pork.
Author: Martha Stewart
It's not easy to improve upon an icon like the club sandwich, shown here on the right, but the secret lies in the details: seasoning each tomato slice helps their flavor really pop, and opting for an aged...
Author: Greg Lofts
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Author: Martha Stewart
This simple sandwich is a classic for a reason-it's crispy, crunchy, and totally delicious. Layer bacons strips, deli turkey, lettuce, tomato slices, and mayonnaise.
Author: Martha Stewart
This savory pork dish has always been one of Mrs. Kostyra's favorites to prepare and -- since her childhood in Nutley, New Jersey -- one of Martha's favorites to eat. Surprisingly easy to make, the recipe...
Author: Martha Stewart
Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.
Author: Martha Stewart
A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.
Author: Martha Stewart
This delicious recipe is courtesy of Michael Lomonaco.
Author: Martha Stewart
Author: Martha Stewart
A big pot of this full-flavored chili will serve a crowd or keep you in leftovers all week. It's packed with bacon, ground turkey, pinto beans, and a touch of molasses for richness.
Author: Martha Stewart
Before marinating, score the fat to allow the flavors to better infuse the meat, and let the loin soak from two to 24 hours, turning two or three times. Chinese five-spice powder is a blend of spices that...
Author: Martha Stewart
A classic flavor pairing: lentils and greens together with spicy sausage meat make for a hearty stew.
Author: Martha Stewart
Chopped and cooked gently with cream, spinach loses its bitterness, melding with mild pearl onions and smoky bacon.
Author: Martha Stewart
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Author: Martha Stewart
Everything in this dish is grilled-even the lemon slices, which you can treat as a garnish or nibble on with the shrimp. Grilling the shrimp in their shells helps retain flavor and avoids overcooking this...
Author: Martha Stewart
The oven's high heat concentrates the flavor of carrots, making them as sweet as honey. For an easy dinner, roast a juicy pork loin alongside, and finish with a quick pan sauce.
Author: Martha Stewart
There's a reason baked ziti is such a standby family supper. It's comforting, filling, and all-round delicious. In our ultimate version, the pasta is stirred into a sausage-studded tomato sauce, then layered,...
Author: Lauryn Tyrell
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought...
Author: Martha Stewart
Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.
Author: Martha Stewart
Water or stock can be substituted for any or all of the milk. The more milk you use, the creamier the polenta will be.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, a tenderloin is flavored with a spice-rub mixture of cayenne pepper, allspice, and brown sugar before roasting.
Author: Martha Stewart
Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
Author: Martha Stewart
This robust baked dish sets delicately sweet shrimp against spicy chorizo.
Author: Martha Stewart
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Author: Martha Stewart
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.
Author: Martha Stewart
A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage,...
Author: Martha Stewart
Sweet, spicy, and savory, this dish is ready in just over an hour. It pairs wonderfully with Sauteed Kale.
Author: Martha Stewart
The sweet and savory flavors in this recipe make for a crave-worthy sandwich.
Author: Martha Stewart
Cauliflower baked with goat cheese is a lush combination; orange juice gives surprising zing, and prosciutto and fresh thyme add more flavor.
Author: Martha Stewart
Butternut squash, cherry tomatoes, merguez sausage, and shallots are roasted together to make a spectacular sweet-and-savory sauce. Don't forget to deglaze the sheet pan with pasta water for even more...
Author: Martha Stewart
This recipe makes enough polenta to refrigerate for later use. As it chills, it becomes firm and sliceable -- perfect for broiling or pan-frying.
Author: Martha Stewart
Author: Martha Stewart