Steamed white rice is a common accompaniment for this classic Filipino dish.
Author: Martha Stewart
Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.
Author: Martha Stewart
Pork shoulder is braised until tender, then browned until crisp.
Author: Martha Stewart
This soup, made with the bacon stock from Boiled Smoked Bacon, is so named because of the thick, dense 'peasouper' London fogs that were so prevalent during the first half of the last century.
Charring half the cabbage in a dry skillet lends a subtle char that contrasts nicely with the fresh crunch of the raw leaves.
Author: Martha Stewart
The combination of spicy soppressata and sweet honey make this pizza stand out from the crowd. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.
Author: Martha Stewart
This delicious and seasonal pear salad with bacon and sherry vinaigrette comes courtesy of chef Todd English.
Author: Martha Stewart
With a little advance preparation, the components for this easy-to-make meal can be stored in the fridge and then assembled and served within minutes.
Author: Martha Stewart
Guanciale is similar to pancetta, but is fattier and more intense in flavor.
Author: Martha Stewart
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
Author: Martha Stewart
Serve with Broccoli Rabe and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies...
Author: Martha Stewart
An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.
Author: Martha Stewart
Try this delicious warm salad with bacon on a cool fall night.
Author: Martha Stewart
While the kale is cooking, start preparing the pork chop so that both are ready at the same time.
Author: Martha Stewart
Eggs baked atop individual pizzas withthinly sliced prosciutto add a ham-and-egg heartiness to a family favorite.
Author: Martha Stewart
This smoky Cajun-flavored ham gives these green beans a special zing.
Author: Martha Stewart
Turn leftovers into Asian-inspired pulled-pork sandwiches.
Author: Martha Stewart
The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. Next, refrigerate and wait while the riot of bold flavors-lemongrass, shallots, soy...
Author: Martha Stewart
Shallots, with carrots and cubes of pancetta, provide a base for a sauce poured over baby 'chokes.
Author: Martha Stewart
Author: Martha Stewart
Warmupcoolnightswithheartyporkchopssmotheredinonions.
Author: Martha Stewart
This sandwich makes great use of leftover Easter ham. This was adapted from Tom Valenti's recipe, which he uses at his restaurant West Branch, in New York City.
Author: Martha Stewart
Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like.
Author: Martha Stewart
Author: Martha Stewart
In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth.
Author: Martha Stewart
Have your butcher butterfly the pork so that it lies flat. It should be about 1 1/2 inches thick.
Author: Martha Stewart
Make a quick, family-friendly meal with Gotham Bar and Grill chef Alfred Portale's take on classic spaghetti carbonara.
Author: Martha Stewart
Use leftover ham and cooked rice to make this super-fast, tasty dinner.
Author: Martha Stewart
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Mexican Charred-Corn Dog, Hawaiian Dog, Reuben Dog, and Banh Mi Dog.
Author: Martha Stewart
This weeknight lasagna is fast, thanks to no-boil noodles, frozen spinach, and jarred sauce; chopped prosciutto elevates the dish.
Author: Martha Stewart
This sliced leg of lamb shows off spirals of artichoke stuffing. Steam peas (fresh or frozen), and then add baby spinach to wilt. Serve it all with fresh-mint sauce for a delicious Easter meal.
Author: Martha Stewart
The meatballs for our version of this Italian classic-spaghetti and meatballs-made from a combination of ground pork and turkey, are tender and flavorful. As they simmer, they soak up the flavors of the...
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 made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.
Author: Martha Stewart
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
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
No barbecue sauce here! The pork is rubbed with a flavorful Italian-inspired paste made with toasted fennel, fresh herbs, garlic, dried chile, and lemon zest.
Author: Martha Stewart
Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins.
Author: Martha Stewart
The classic Easter ham gets a flavor upgrade with this enticing mustard-maple glaze. Serve with mouthwatering Maple-Thyme Biscuits, if desired.
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
This is winter's answer to summery panzanella. The assertive bread salad combines bitter greens, bacon, and hazelnuts, as well as oversize croutons, all tossed with herb vinaigrette. Recipe and image reprinted...
Author: Martha Stewart
Small thin-skinned oranges work best here. Look for organic, as you are going to want to eat the whole fruit. The combination of sweet orange, lightly smoky bacon, and caramelized brussels sprouts is absolutely...
Author: Martha Stewart
In this classic Chinese dish, stir-fried slivered vegetables and pork tenderloin topped with homemade plum sauce are wrapped in soft pancakes.
Author: Martha Stewart
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Author: Martha Stewart
We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?
Author: Martha Stewart
Lettuce isn't for your salads. Bibb or Boston lettuce works best in this dish -- they won't overpower the delicate taste of the leeks.
Author: Martha Stewart
You can skewer four halved and pitted fresh apricots, or two quartered and pitted peaches, in place of the figs (two pieces on each skewer).
Author: Martha Stewart