Berkshire pork is known for its combination of juiciness, flavor, and tenderness; try the popular meat in this well-rounded meal from chef Charlie Palmer.
Author: Martha Stewart
Slow cooking allows the bacon, thyme and leek flavors to seep into the rice and red beans.
Author: Martha Stewart
Large chunks of butternut squash are mixed with ground pork or turkey (take your pick!), diced pancetta, grated Parmesan, and fresh sage leaves for a delightful autumnal dinner recipe.
Author: Martha Stewart
A year in Provence is, for many, the ultimate "someday" fantasy. Why wait? Prepare your own French countryside soiree with this hearty cassoulet as its centerpiece.
Author: Martha Stewart
For a fresh take on the classic BLT sandwich, try this salmon-centered recipe from Travel Channel host Adam Richman.
Author: Martha Stewart
Author: Jerry
A standby meat at Italian delis everywhere, mortadella tries on a more sophisticated fit in this elegant open-faced sandwich known as a tartine. Marinated artichokes, arugula, and shaved Parmesan bring...
Author: Greg Lofts
Author: Martha Stewart
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey...
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. In this dish, a side of braised red cabbage in a pomegranate-juice reduction adds color and tang to pork tenderloin rounds.
Author: Martha Stewart
Turkey breast rolled with fresh herbs, orange zest, and spices is covered with pancetta and then roasted. It's sliced and offered atop a dressing made with farro (a whole grain), oranges, black grapes,...
Author: Martha Stewart
Slow-roasting the pork with liquid (a mix of ale and water) in the pan makes the meat fall-apart tender. A blast of heat at the end crisps the skin.
Author: Martha Stewart
This recipe has been adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andreas Viestad. Text copyright 2003 by Andreas Viestad. Photographs copyright 2003 by Mette Randem....
Author: Martha Stewart
This dish is similar to paella, but much quicker to prepare and made with a broken spaghetti noodle called fideos. Dried chorizo cooks in oil to release a rich paprika essence, then fideos are toasted...
Author: Martha Stewart
In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.
Author: Martha Stewart
This sausage-and-pepper-filled recipe can easily be doubled to serve both dinner one night and lunch the next day.
Author: Martha Stewart
Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat in this pulled-pork sandwiches on brioche bun.
Author: Martha Stewart
Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
Author: Martha Stewart
Baking this Southern-style stuffing/dressing in a cast-iron skillet makes for a beautiful rustic presentation.
Author: Martha Stewart
Tonkatsu -- pork cutlets that have been coated with panko and fried -- is a popular dish in Japan, where it's often accompanied by cabbage and a dipping sauce.
Author: Martha Stewart
This recipe for frisee lardon with poached eggs is served at the Parisian-style bistro Pastis in New York City, and comes to us courtesy of chefs Lee Hanson and Riad Nasr.
Author: Martha Stewart
Author: Martha Stewart
Inspired by depression-era pasta and peas, I decided to do my own take on this meager macaroni. I hope I'm wrong, but I think the next big thing in the food world is going to be these types of 'frugal...
Author: Chef John
Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.
Author: Martha Stewart
This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
This version of the classic dish substitutes scallions for cheese. Serve with Baby Bok Choy with Chile and Garlic.
Author: Martha Stewart
Pork chops are quick to cook and always satisfying. Pair them with this simple endive salad and tasty dipping sauce.
Author: Martha Stewart
Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without...
Author: Martha Stewart
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby...
Author: Martha Stewart
This Trinidad garlic pork leg is marinated in a savory blend overnight before it's fried to crispy perfection.
Author: derek123456
This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon,...
Author: Martha Stewart
This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Author: Martha Stewart
Author: Martha Stewart
A slow roast in the oven makes these ribs tender, succulent, and delicious.
Author: Martha Stewart
Crispy pork balls tossed in a wonderful sweet and sour sauce a great Friday night fakeaway that is far easier that you would imagine.
Author: Brian Jones
Boil a little extra potato tonight to make our Harvest Vegetable Pancake later. These mashed spuds are made with olive oil in place of butter for a more healthful, but equally delicious, dish.
Author: Martha Stewart
Thinly sliced bacon and whole-grain Dijon mustard add extra flavor to this new potato salad that's best served warm.
Author: Martha Stewart
A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.
Author: Martha Stewart
This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.
Author: Martha Stewart
Lean and quick-cooking, pork tenderloin also scores points for versatility. Here a broiled tenderloin is flavored with gremolata, a herb condiment traditionally made of chopped fresh parsley, garlic and...
Author: Martha Stewart
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Author: Martha Stewart
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart
This recipe is brought to us by Zarela Martinez, owner and chef at Zarela restaurant in New York City.
Author: Martha Stewart
Give standard brussels sprouts new appeal with this distinctive recipe from chef David Chang's "Momofuku" cookbook.
Author: Martha Stewart
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Pineapple and traditional jerk flavorings come together to marinate juicy, seared pork chops that will have you yearning for the Caribbean even if you've never been.
Author: Martha Stewart
I love pork and Moroccan flavors. Serve the pork chops on top of the couscous.
Author: TJ Lombard
Warm cream-and-white-winedressing and crisp slices ofpancetta add richness toa salad of pea shoots, Bibblettuce, and radishes.
Author: Martha Stewart
This Pork Tenderloin with Creamy Dill Sauce is a quick and easy weeknight meal that is loaded with flavor. Perfectly seasoned and seared pork tenderloin, sliced into medallions and topped with a rich sour...
Author: Kyndra Holley