One bite, and you'll recognize this sandwich as a new version of an old favorite. It's a BLT, with bacon, lettuce, and sauteed green tomatoes between waffles made with cornmeal and sharp cheddar.
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars...
Author: Martha Stewart
Turn sausages into tasty meatballs without additional ingredients or mixing.
Author: Martha Stewart
This delicious recipe is courtesy of Maricel Presilla of Cucharamama restaurant.
Author: Martha Stewart
Store-bought flatbreads or flour tortillas serve as the crust of these easy pizzas topped with pesto, tomato, prosciutto, mozzarella, and roasted bell pepper.
Author: Martha Stewart
We took out some of the fat, but none of the flavor from this Tex-Mex dish.
Author: Martha Stewart
Inspired by take-out pork wontons, this dish is packed with fiber and vitamins for a healthier weeknight option.
Author: Martha Stewart
Fresh bluefish, meaty and flavorful, is ideal for grilling. Pancetta slices, tied around the herb-stuffed fillets, keep the fish from sticking.
Author: Martha Stewart
Not your average salad, this colorful, hearty main dish features pork chops, broccoli, red cabbage, and brown rice.
Author: Martha Stewart
You only need a handful of ingredients to create this delicious roasted-pork meal.
Author: Martha Stewart
Tasty slivers of pork shoulder and seasonings of ginger, garlic, soy sauce, and fiery Chinese chile paste add a Szechuan flair to fried rice.
Author: Martha Stewart
Pineapple and traditional jerk flavorings come together to marinate juicy, seared pork chops that will have you yearning for the Caribbean even if you've never been.
Author: Martha Stewart
Author: Martha Stewart
Here, the loin is grilled briefly to seal in the juices, then transferred to a grill-proof pan and cooked with citrus juices. The pan juices make for an intensely flavored "jus" for serving.
Author: Martha Stewart
Our delicious upgrade to the classic Cobb switches the usual chicken for shrimp but keeps the other signature ingredients. The zesty cilantro-lime dressing is a fabulous new twist.
Author: Martha Stewart
A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.
Author: Martha Stewart
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Author: Martha Stewart
The beauty of this recipe for twice-cooked pork, brought to us by Martha's friend Lily Mei, lies in its frugality. The pork's first cooking -- simmering in water -- yields a broth that can become a flavorful...
Author: Martha Stewart
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Author: Martha Stewart
Persimmons add sweetness and a splash of autumn color to roast pork.
Author: Martha Stewart
This recipe for leftover Thanksgiving turkey comes from Agnes Satori of Fort Lauderdale, FL.
Author: Martha Stewart
In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve...
Author: Martha Stewart
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby...
Author: Martha Stewart
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated artichokes, arugula, and shaved Parmesan bring...
Author: Greg Lofts
Traditional refried beans were leftover beans that were mashed and cooked again -- hence refried. Smoked ham hock is available at most grocery store meat counters and butcher shops. Once cooked, it can...
Author: Martha Stewart
Aromatic, slightly sweet fennel seed is the route to savory flavor for this pork tenderloin -- and in no time, too.
Author: Martha Stewart
When you think there is no food in the house, you can prepare this satisfying and hearty salad by scrounging the fridge and pantry for a few simple ingredients. This is a facsimile of a French-style bistro...
Author: Martha Stewart
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula to eat alongside the chops.
Author: Martha Stewart
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Author: Martha Stewart
Parsnips are an often overlooked root vegetable, but their sweet flavor pairs perfectly with the cider, shallots, and meaty chops.
Author: Martha Stewart
This open-faced porchetta sandwich with caramelized apples is so colossal and tasty, it doesn't need a second slice of bread. Eat it with a fork and knife to get the flavor of each component in every bite...
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
A Southern side isn't complete without meat to season your veggies. Ham hocks added to these green beans, with a tablespoon of sugar, give them Southern charm and flavor.
Author: Martha Stewart
The B.L.T. has met its match. Sweet cabbage lightly sautéed with a hint of lemon, anchovy, and onion complements crisp, salty bacon and a smear of mayonnaise on lightly toasted bread.
Author: Martha Stewart
We went all out with our new Croque Monsieur; it's a triple cheese threat made with Fontina in the sandwich, Parmesan in the bechamel sauce, and grated Gruyere on top.
Author: Martha Stewart
This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Author: Martha Stewart
Take the classic Italian-American pairing of sausage and peppers and turn it into a fun, fast weeknight dinner. Crumbled spicy Italian sausage and chopped roasted red peppers are combined with orecchiette-the...
Author: Riley Wofford
The flavors of Southeast Asiawere the inspiration for thislean, delicious burger, whichhas an alluring floral note oflemongrass and a good dose ofginger, too.
Author: Martha Stewart
The pear and watercress add an unconventional touch to a basic ham and cheese croissant. The buttery, flaky crust of the croissant is simply mouthwatering.
Author: Martha Stewart
Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.
Author: Martha Stewart
Orange marmalade amped up with fish sauce, fresh lime juice, garlic, and ginger makes a delectable syrupy sauce for juicy pork tenderloin.
Author: Martha Stewart
Our honey vinaigrette adds a splash of sweetness to the greens.
Author: Martha Stewart
A combination of farm-fresh vegetables and crispy bacon gives this recipe from chef Sam Beall's "The Blackberry Farm Cookbook" its delicious flavor. Also Try: Carrot Souffle
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
Author: Martha Stewart
There are two things that really say summer to us-seafood and all things grilling. This dinner, made with shrimp, corn, and sausage, contains the fundamental ingredients of a shrimp boil. They're threaded...
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat in this pulled-pork sandwiches on brioche bun.
Author: Martha Stewart