These classic teatime sandwiches are not just for adults; kids will love them too.
Author: Martha Stewart
Parsley-and-cheese sausage is available at many butcher shops, but you can also substitute any sausage you like.
Author: Martha Stewart
Cranberry sauce adds a welcome touch of sweetness to the wonderful combination of ingredients found in a traditional Cobb salad. This iteration includes turkey for added protein.
Author: Martha Stewart
Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
Author: Martha Stewart
This recipe for ham with whole-grain mustard and apricot glaze is a Kirkland Signature Martha Stewart Favorite Holiday Ham and is available at Costco.
Author: Martha Stewart
The creamy chipotle sauce complements the smoky flavor from the grill in these turkey burgers. White meat could be substituted for dark, but the burgers won't be as juicy. Serve these with our Wild Rice...
Author: Martha Stewart
Most versions of this dish are made with pork shoulder -- we went with tenderloin for less fat. Plenty of cabbage slaw on top brings the sandwich into balance.
Author: Martha Stewart
The Christmas ham is made even more glorious by other ingredients associated with year's end. Baked pears and cranberries provide a balance of sugar and acidity. The ham is infused with cloves, and a warm...
Author: Martha Stewart
Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast. The meat is wrapped in 12 slices of savory, salty bacon and stuffed...
Author: Martha Stewart
Give tortellini a boost: Instead of tomato sauce, add prosciutto, peas, and lemon zest for a surefire hit.
Author: Martha Stewart
If you're looking for an alternative burger to really kick things up at your next backyard cookout, this savory pork version from Emeril Legasse will leave your guests clamoring for more.
Author: Martha Stewart
While it's best known as a pie filling, there's a place for pumpkin in savory dishes, too. Here, rigatoni shares a bowl with a satisfying sauce made from pumpkin, bacon, cream, and sage.
Author: Martha Stewart
Our new favorite way to enjoy sweet high-summer corn on the cob is to grill it, then pair it with bits of smoky, crisp bacon for a Mediterranean twist on the classic Mexican snack.
Author: Martha Stewart
Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.
Author: Martha Stewart
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before...
Author: Martha Stewart
A multilayered masterpiece in a cast-iron skillet, this one-pan meal calls for simmering creamy bacon orzo on the stove-top, then nestling lemon-coriander salmon fillets on top and baking in the oven.
Author: Martha Stewart
Waste not, want not! Homemade lard comes in handy in all kinds of recipes, including these Biscochitos. Martha made this recipe on "Martha Bakes" episode 711.
Author: Martha Stewart
It looks like your usual stuffed shells, but hidden under the cheese, pepperoni, and marinara is grated zucchini that kids will never detect.
Author: Martha Stewart
This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.
Author: Martha Stewart
This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.
Author: Martha Stewart
Choosing one special ingredient can transform an ordinary meal into an elegant one. Here, slices of paper-thin prosciutto -- salt-cured Italian ham -- dress up cod and sauteed spinach.
Author: Martha Stewart
Our homemade Fig Spread turns a humble sandwich into an Italian delight.
Author: Martha Stewart
This bolognese pasta dish uses ground pork, but you can swap it out for beef, turkey, or lamb.
Author: Martha Stewart
No part of the beet goes to waste in this recipe, which makes use of the nutrient-rich greens, as well.
Author: Martha Stewart
Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.
Author: Martha Stewart
Start off the grilling season with this sizzling Asian take on glazed pork.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
Using prewashed organic baby spinach makes this classic salad full of spinach, egg, and bacon easy to prepare.
Author: Martha Stewart
These tartines -- ham and cheese; tomato, olive, and chevre; and Nicoise with tuna and egg -- are made with toasted sourdough bread, which can stand up to the toppings. This recipe works equally well with...
Author: Martha Stewart
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple steak wrap is tasty, and extremely gratifying.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
The dried-fruit and chestnut stuffing lends flavor as well as visual appeal to the pork loin. Once rolled, add another layer of flavor to the pork with coriander seeds and peppercorns.
Author: Martha Stewart
Finger food for contemporary palates, these bacon-wrapped, cream cheese-stuffed peppers are one-bite wonders.
Author: Martha Stewart
No barbecue sauce here! Smoky chipotle chiles in adobo set this pulled pork apart. Martha made this recipe on Cooking School episode 402. It comes from our book, "One Pot: 120+ Easy Meals from Your Skillet,...
Author: Martha Stewart
In a hearty play on Thanksgiving stuffing, portobello caps and dried bread cubes absorb flavor from the sweet sausage and fennel, which give the classic side a surprising depth. Make it ahead and refrigerate,...
Author: Greg Lofts
Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Author: Martha Stewart
"Who doesn't love stuffed zucchini? We bake these until the zucchini is cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end." Emeril Lagasse
Author: Martha Stewart
Throw a Southwestern-style barbecue with these juicy burgers and an assortment of tasty toppings and sides including Chipotle Mayonnaise, Pickled Zucchini and Onions, and Baked Beans.
Author: Martha Stewart
Use this Spicy Meat Sauce to make Spicy Pork Meatball Sliders from The Meatball Shop or enjoy on top of spaghetti for a classic meal.
Author: Martha Stewart
Steamed white rice is a common accompaniment for this classic Filipino dish.
Author: Martha Stewart
A spring-loaded scoop makes quick work of forming meatballs.
Author: Martha Stewart
Thick fillets of any firm, flaky, and mild-flavored fish, such as halibut, haddock, or striped bass, would work well here.
Author: Martha Stewart
This skillet of sausage, scallions, and tomatoes surrounded by oven-puffed savory pudding was inspired by English toad-in-the-hole.
Author: Martha Stewart
Pieces of bacon add good flavor and crunch to this spin on a classic ranch salad.
Author: Martha Stewart
Grilled pork chops are enhanced by rosemary and lemon.
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