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
Whether you make pineapple pork tenderloin on the outdoor grill, or inside in the oven...just make it. The pineapple gives the pork a wonderful flavor that you're going to flip over!
Author: Renee Goerger
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 sandwich possesses energy beyond that of ordinary lunch favorites thanks to salami, prosciutto, provolone, and an array of fresh tomatoes and roasted red peppers.
Author: Martha Stewart
The sweetness of squash and dried cherries is the perfect counterpoint to savory sausages.
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
Drizzle our sweet, spicy Serrano Vinaigrette over the pork and couscous to complete this dish.
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
Topping the ham with thinly sliced oranges provides an eye-catching contrast to its burnished crust and reinforces the citrus flavor of the glaze.
Author: Martha Stewart
For a fast-and satisfying-weeknight dinner turn to this stir fry. It's also a fresh answer to the age-old question of what to do with that package of ground meat in the freezer. A bold and silky sauce...
Author: Lauryn Tyrell
A few tweaks transform the old-school grilled ham and cheese.
Author: Martha Stewart
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Author: Martha Stewart
The diminutive Sardinian pasta known as fregola soaks up the delicious broth that results from steaming together fresh clams, andouille sausage, and corn in this company-worthy one-pot dinner.
Author: Martha Stewart
When ground with a mortar and pestle, black peppercorns release their aromatic oils, essential in cutting some of the richness of pork and lifting the flavors in its broth.
Author: Martha Stewart
Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are at their peak in late summer and early fall.
Author: Martha Stewart
This Cuban sandwich with roasted turkey, Swiss cheese, and prosciutto packs some heat with sliced jalapeno and yellow mustard. Between buttered, crispy brioche and crunchy dill-pickles, there are layers...
Author: Martha Stewart
Sweet, crimson blood-orange juice goes into the marinade for the chops and into a tangy quick-cooking sauce for them, too. Scoring the pork with a knife before cooking helps the juice's flavor infuse the...
Author: Martha Stewart
Don't poke holes in the meat while marinating, as this allows juice to seep out during cooking, and never reuse marinade that has been in contact with raw meat without first boiling it for a few minutes...
Author: Martha Stewart
Wrapping ears of corn with bacon and sprinkling a mixture of cayenne and coarse salt makes this side dish especially flavorful.
Author: Martha Stewart
Author: Martha Stewart
The alternating layers of cheese, when melted, hold everything together in a tidy package. Serve a vegetable on the side for a well-balanced meal.
Author: Martha Stewart
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Author: Martha Stewart
Martha's friend Jane Heller makes her distinctive Easter dinner of Smithfield ham baked with pineapple rings and cherries, sweet potatoes with marshmallow topping, and her famous cherry Jell-O mold. Her...
Author: Martha Stewart
Apples and pork are a classic combination; here, the apples are cooked with white wine and shallots for an even richer flavor.
Author: Martha Stewart
The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor.
Author: Martha Stewart
Broilers vary in heat intensity; move the rack to a lower position if the pork is browning too quickly, or to a higher rack if too slowly.
Author: Martha Stewart
We took out some of the fat, but none of the flavor from this Tex-Mex dish.
Author: Martha Stewart
This classic meat dish uses breadcrumbs to crust the cops but no canned mushroom soups here. Instead, the mushrooms are roasted and tossed with arugula to eat alongside the chops.
Author: Martha Stewart
The sweet-soft flesh of the whitefish offers a pleasing contrast in taste and texture to the salty crunchy bacon.
Author: Martha Stewart
Serve these basic meatballs atop spaghetti for a classic meal.
Author: Martha Stewart
A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.
Author: Martha Stewart
This picnic-perfect sandwich is inspired by tortilla Española, a Spanish-style omelet filled with potatoes and onion. We stir in chorizo sausage for savory smokiness and make it portable by serving slices...
Author: Lauryn Tyrell
Hot pasta is tossed with a creamy sauce, steamed vegetables, and soft, salty prosciutto ribbons.
Author: champ
Serve olives with this tasty Spanish-infused ham and cheese sandwich.
Author: Martha Stewart
The bacon gives a nice bite to this side dish of green beans.
Author: Martha Stewart
This chutney brings a little sweet heat to your pork tenderloin.
Author: Martha Stewart
This dish capitalizes on the flavors of the cherry tomatoes and sausage for a hearty dinner.
Author: Martha Stewart
Pickled jalapenos do double duty here -- they're chopped for the pizza, and the brine is made into a dressing for the tangle of carrots, fennel, and arugula on top.
Author: Martha Stewart
A clam pizza with corn and pancetta is unexpected and delicious.
Author: Martha Stewart
The Brown Derby restaurant, which opened its doors in 1929, was as famous a part of Hollywood's golden age as Mann's Chinese Theater or Schwab's drugstore. It was a meeting place and hangout for such stars...
Author: Martha Stewart
A simple sweet glaze like this simple-yet-delicious recipe will take your store-bought ham from good to great.
Author: Martha Stewart
Salty and sweet come together in this warm sandwich - with ham and pear perfectly complemented by melted Gruyere cheese.
Author: Martha Stewart
Slow-cooked pork preps in minutes and is ready to made into a taco dinner at the end of a busy day.
Author: Martha Stewart
Warm up a chilly evening with this hearty dish.
Author: Martha Stewart
This Easter favorite uses a fully cooked cured ham, which only needs to be warmed through.
Author: Martha Stewart
If you plan to make this dish, ask your butcher for a skin-on shoulder, and remove the skin after braising. Roasted with the fat and tossed with crisped skin, the potatoes turn creamy inside and crunchy...
Author: Martha Stewart
Author: Martha Stewart
Simple penne pasta is tossed with a hearty, flavorful sauce using ingredients that can be found in your pantry.
Author: Martha Stewart
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio...
Author: Martha Stewart
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.
Author: Martha Stewart