This kid's classic and favorite leaves time for the family to enjoy summer evenings together. The recipe for the flavorful meat sauce can easily be doubled. Feel free to make a bigbatch of it over the...
Author: Martha Stewart
For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe,...
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...
Author: Martha Stewart
Every meatball-lover will adore this deep dish pizza. A pie plate and store-bought dough are all the keys you need to have a great pizza night at home.
Author: Martha Stewart
This summer sandwich is bursting with flavor.
Author: Martha Stewart
Chipotle adds a hint of smokiness as well as a touch of heat to this earthy chili. If they're not available in your grocery store, substitute 1/2 cup dried chili powder instead.
Author: Martha Stewart
This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.
Author: Martha Stewart
Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra...
Author: Martha Stewart
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic infuse this wrapped tenderloin with incredible...
Author: Martha Stewart
Take stir-fry in a completely new direction by changing the flavor profile. Serve on cooked polenta sliced, brushed with oil and broiled, or soft.
Author: Martha Stewart
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy...
Author: Lauryn Tyrell
Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.
Author: Martha Stewart
Fresh tagliatelle is the traditional accompaniment for this perfect Bolognese Sauce, that pairs well with any flat pasta. Homemade chicken stock is ideal, because it gives the sauce body and a velvety...
Author: Martha Stewart
The cast-iron skillet is essential for this recipe. Iron is heavy, and that means an iron pan holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and...
Author: Martha Stewart
Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.
Author: Martha Stewart
Our version of spicy Chicago-style hot dogs are sure to be a hit at your next picnic.
Author: Martha Stewart
Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.
Author: Martha Stewart
The rosemary, shallot, and red wine-flavored stock make this tenderloin succulent and tender.
Author: Martha Stewart
For the perfect steak, like this rib-eye for two, be sure to bring the meat to room temperature before grilling and season liberally with salt and pepper. The jalapeno compound butter served with the steak...
Author: Martha Stewart
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to...
Author: Martha Stewart
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also...
Author: Martha Stewart
This recipe for Frankie's Meatballs comes from "Rao's Cookbook," by Frank Pellegrino. Rao's is one of Michael Kors' favorite restaurants in Manhattan.
Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala...
Author: Martha Stewart
Stir-frying relies on intense heat to sear proteins and cook vegetables quickly. The combination of earthy chard, bracing garlic, and sweet ginger requires hardly any sauce; a squeeze of citrus pulls it...
Author: Martha Stewart
This delicious marinated steak salad will compete with anything you get at a Thai restaurant.
Author: Martha Stewart
Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow...
Author: Martha Stewart
This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.
Author: Martha Stewart
Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.
Author: Martha Stewart
Use leftovers from our Spiced Steak Kebabs to make this hearty soup.
Author: Martha Stewart
Just a spoonful of Thai curry paste transforms everyday ingredients such as beef and pasta into one aromatic at-home dinner.
Author: Martha Stewart
The classic Southern mix of cheese, mayo, and pimientos brightens a basic burger.
Author: Martha Stewart
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of...
Author: Jamie Oliver
Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous...
Author: Martha Stewart
A simple beef stew recipe that comes together quickly then braises slowly to a flavorful finish.
Author: Martha Stewart
Fontina is especially good on this burger. When heated, its texture becomes remarkably creamy and luscious.
Author: Martha Stewart
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Author: Martha Stewart
Use up leftover beef brisket in this tasty linguine with beef ragu.
Author: Martha Stewart
Transform your basic burger with this herby, garlicky sauce -- a traditional Argentinian condiment for beef.
Author: Martha Stewart
Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.
Author: Martha Stewart
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
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
Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.
Author: Martha Stewart
Beef, potatoes, onions, and peppers are panfried then topped with eggs in this savory dish.
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
If your grill is large enough, you can cook everything at once. Give the hamburgers about a two-minute head start so that everything is ready to come off the grill at the same time.
Author: Martha Stewart