Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Author: Martha Stewart
A heaping batch of this hearty Texas dish has Texas-size flavor. Our recipe uses two varieties of whole dried peppers with plenty of personality.
Author: Martha Stewart
Gouda and Gruyere are amped up with white wine, brandy, and freshly grated nutmeg in this ooey gooey fondue.
Author: Martha Stewart
These soft tacos use lean ground sirloin and low-fat corn tortillas as sensible substitutions. Skip the sour cream and guacamole -- opt for a fiery salsa instead.
Author: Martha Stewart
Fresh cilantro, pickled jalapeños, and sliced avocado give Sloppy Joes a Southwestern accent. But not to worry, we offer up an iteration that's still kid-friendly.
Author: Martha Stewart
Make this sandwich on a Monday evening when you've got leftover pot roast from Sunday's dinner.
Author: Martha Stewart
Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."
Author: Martha Stewart
Serve up this kooky cake for a kids' birthday lunch. A slice reveals meatloaf layers beneath mashed-potato "icing" decorated with peas and carrots.
Author: Martha Stewart
Add some jewel-like pomegranate seeds before serving -- they give tang and color and make the dish look fancy in a flash.
Author: Martha Stewart
Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in...
Author: Martha Stewart
The brisket in this dinner recipe rests in a flavorful sauce inspired by tzimmes, a traditional dish of stewed fruit or vegetables.
Author: Martha Stewart
With a porterhouse, you get a super-tender tenderloin on one side of the bone and a deeply flavorful top loin on the other -- both are delicious when grilled and eaten with crispy potatoes and melty grilled...
Author: Martha Stewart
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Author: Martha Stewart
The broiler does all the work in this beef dinner, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.
Author: Martha Stewart
If you learnt to cook in the 1960s, as I did, you will remember those precursors of our modern brasseries, which were called bistros - candles in Chianti bottles, menus on blackboards, wine in carafes,...
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Author: Martha Stewart
Crowd-pleasing flank steak gets marinated overnight in soy and garlic before being given a quick turn on the grill.
Author: Martha Stewart
Author: Martha Stewart
The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.
Author: Martha Stewart
Mortadella (finely ground pork sausage with pieces of pistachio and spices) and a couple tablespoons of wine add tremendous depth of flavor to this traditional comfort food. Serve it with several vegetable...
Author: Martha Stewart
The rich and bold flavor of marinated flank steak calls for hearty sides like Baked Potatoes with Onion Sour Cream and Green Bean and Yellow Pepper Salad.
Author: Martha Stewart
Season the beef with salt and pepper the evening before and refrigerate covered for the best flavor throughout this Korean Beef Chuck Roast. You can also shred the slow-cooked meat to make delicious Korean...
Author: Martha Stewart
Consider this recipe a blueprint for other stir-fries, swapping in your favorite dark, leafy greens (bok choy, Swiss chard) or quick-cooking cut of leanbeef (round, sirloin).
Author: Martha Stewart
Bulgogi is a classic Korean dish that calls for grilling thin, marinated slices of beef. It's often stir-fried in a skillet when made at home. Serve with lettuce, rice, kimchi, thinly sliced scallions...
Author: Martha Stewart
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Author: Martha Stewart
An Asian salad of seared steak, red bell peppers, carrots, papaya, cabbage, fresh mint, cilantro, and sesame oil delivers bold flavors (and antioxidants) in every bite.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Emeril's Creole Christmas, William Morrow & Company Inc., New York, 1997, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This tender steak, rubbed with a pinch of paprika, is matched with spuds that are crisp outside and tender inside.
Author: Martha Stewart
Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.
Author: Martha Stewart
Author: Martha Stewart
Author: Jamie Oliver
No party appetizer gets tackled quite like pigs in a blanket. Our two-ingredient Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan for pull-apart presentation. For a...
Author: Riley Wofford
First it's important to note that both the pastry and the filling can be made in advance - but don't forget to allow about 1 hour for the pastry to return to room temperature before rolling out. Because...
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Author: Martha Stewart
Green beans, tomatoes and garlic complement these pan-fried steaks.
Author: Martha Stewart
A relish made with olives and oranges is a rich, bright accompaniment to succulent sliced steak.
Author: Martha Stewart
Serve grilled strip steak with sauteed asparagus and oven-roasted fingerling potatoes for a homespun take on chophouse fare.
Author: Martha Stewart
After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.
Author: Martha Stewart
Chef Michel Richard offers this recipe for the bistro classic.
Author: Martha Stewart
You can grind as much or as little meat together as you'd like, using equal parts of each type.
Author: Martha Stewart
Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.
Author: Martha Stewart
Once considered a peasant dish, short ribs-rectangles of beef usually taken from the chuck cut-are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than...
Author: Martha Stewart
Seared steak, tender zucchini, and a sweet, tangy sauce share the spotlight in this one-skillet dinner.
Author: Martha Stewart
This delicious recipe for short-rib ravioli is courtesy of Scott Conant.
Author: Martha Stewart
With just a skillet, you can turn a classic steak dinner into a handheld affair.
Author: Martha Stewart
Soy, ginger, and garlic makes the marinade for this steak distinctly flavorful.
Author: Martha Stewart