Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.
Author: Martha Stewart
Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can...
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble...
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart
A T-bone steak would also work in this recipe, but take into account whether the cut is smaller than the standard porterhouse and adjust the cooking time as needed.
Author: Martha Stewart
Use leftover Flank Steak with Lime Marinade to make these super sandwiches, also called banh mi.
Author: Martha Stewart
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Author: Martha Stewart
This simple Asian marinade also works wonders on chicken, seafood, and pork. Versatile and almost effortless, it will become a staple in your grilling repertoire. This recipe is from"Emeril at the Grill"...
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.
Author: Martha Stewart
Oxtail is cooked low and slow with red wine until tender and succulent. Peppery watercress is added at the last minute until it's just wilted.
Author: Martha Stewart
Rub the steaks with cumin, pepper, and salt, and let them rest; this allows the flavors to penetrate. The spice rub also helps the steaks develop a tasty charred crust.
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
This recipe brings an old family favorite into the 21st century. Savoy cabbage becomes a wrapper for a fragrant mix of beef, pork, herbs, and nutty brown rice. The bundles, which meld with a spicy tomato...
Author: Martha Stewart
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Author: Martha Stewart
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Author: Jamie Oliver
In this wonderfully extravagant showstopper the earthy porcini go hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating a flavour-packed meltingly tender treat. Wrapping...
Author: Jamie Oliver
This tasty collection of easy Hamburger Recipes includes both classic and novel ideas for your favorite ground beef sandwich. Want to go bunless? Try our loco moco:
Author: GypsyPlate
Forget waiting in the drive-thru lane! You can make a better burger at home with quality ingredients in no time.
Author: Martha Stewart
You can make this hearty, one-dish meal in just half an hour. It's a great choice for lunch or dinner on a cold winter day.
Author: Martha Stewart
This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.From the book "Mad Hungry," by Lucinda Scala...
Author: Martha Stewart
No beans in this hearty ground beef-based chili! The meat is cooked with aromatics, then amped up with fire-roasted tomatoes, chili powder, and cocoa.
Author: Riley Wofford
The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled...
Author: Martha Stewart
Author: Martha Stewart
This colorful beef fajita contains fresh cilantro, yellow bell peppers, and red onions. Sour cream and a squeeze of lime juice give it a cool taste. The longer the flank steak marinates, the more flavorful...
Author: Martha Stewart
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Author: Martha Stewart
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
A few simple moves can elevate a backyard hamburger to steak-house status. Grilled onions, a swipe of Dijon over the patties before grilling, and toasted brioche buns are just a sampling of some of the...
Author: Lauryn Tyrell
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Author: Martha Stewart
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to...
Author: Martha Stewart
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
The sweet heat of the chili sauce adds a fresh hit of flavor to this beefy classic.
Author: Martha Stewart
This one-pot wonder features hearty fall flavors that will have everyone asking for seconds.
Author: Martha Stewart
Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.
Author: Martha Stewart
The chorizo sausage nestled in the center of the meatloaf really sets this dish apart. If you cannot find fresh chorizo, substitute any fresh, spicy sausage.
Author: Martha Stewart
Get dinner on the table in no time with this flavorful steak recipe.
Author: Martha Stewart
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Author: Martha Stewart
Serve beef tenderloin the Argentine way with this recipe from chef Francis Mallmann's "Seven Fires" cookbook.
Author: Martha Stewart
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create...
Author: Martha Stewart
A popular street food in Mexico and Venezuela, a pepito is a torta that's typically filled with steak and beans. Here, they're sandwiched between seeded rolls, along with juicy tomato and creamy avocado,...
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This dinner comes right from the grill and features all the classics -- steak, potatoes, and salad.
Author: Martha Stewart
Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.
Author: Martha Stewart
Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.
Author: Martha Stewart