Everything cooks in the same pan in this easy Thanksgiving side dish: first the bacon, followed by the Brussels sprouts, along with garlic, thyme, brown sugar, and turkey stock.
Author: Martha Stewart
These are as simple as ham and cheese, but much more flavorful.
Author: Martha Stewart
Enjoy half of this sweet and spicy meat sauce tonight over spaghetti, and the rest later-it will keep frozen up to six months.
Author: Martha Stewart
The thick, focaccia-like dough is a great blank canvas for mushrooms and pepperoni here but also works well with other toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies,...
Author: Martha Stewart
This delicious bacon and herb roast breast of turkey recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Author: Martha Stewart
Salty pancetta adds a deliciously meaty bite to this roasted tomato sauce that comes together quickly for a satisfying weeknight meal.
Author: Martha Stewart
This side pairs well with roasted chicken, fried eggs, or baked cod.
Author: Martha Stewart
This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Author: Martha Stewart
Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.
Author: Martha Stewart
You probably have the ingredients for this variation on pasta carbonara in your kitchen right now! The classic bacon works too, of course.
Author: Martha Stewart
A vinegar and soy sauce dressing gives this cabbage dish a tangy flavor that is only enhanced by salty, crisp bacon.
Author: Martha Stewart
Seafood and chorizo, flavored with sherry and saffron, are arranged in a family-style celebration of Spain's cuisine in this flavorful salad with a Basque flair.
Author: Martha Stewart
Seasoned with bacon and red pepper, sauteed okra is a classic side dish that also works beautifully when served at room temperature for a picnic. For the best flavor and texture, cook okra quickly over...
Author: Martha Stewart
Main-course salads can be decidedly unvirtuous. So use light mayonnaise and reduced-fat sour cream in this lightened-up dressing. Other essential ingredients include sliced bacon, cooked turkey breast,...
Author: Martha Stewart
This generous country ham is quite salty, and is best served in very thin slices. Try leftovers in salads, sandwiches, or sliced and fried for breakfast.
Author: Martha Stewart
Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with delicious results in an oven.
Author: Martha Stewart
For spicier ribs, coat them with your favorite chile rub before wrapping in foil and baking.
Author: Martha Stewart
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Author: Martha Stewart
This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.
Author: Martha Stewart
This easy weeknight dinner combines fresh ingredients and pantry staples in an inspired way: setting links of smoky Polish sausage atop saucy rice and lentils with wilted greens.
Author: Greg Lofts
This variation on a classic is topped with apple and bacon slices for the ultimate sweet and savory combination.
Author: Martha Stewart
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.
Author: Martha Stewart
Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
Author: Martha Stewart
Tangy blue cheese, bacon, and crisp lettuce combine with shredded chicken breast in this hearty sandwich, which can be made using reserved extra ingredients from our Cobb Salad.
Author: Martha Stewart
For extra flavor, add a few green olives or capers along with the orange segments.
Author: Martha Stewart
A savory roasted turkey with a French-style twist from New York City chef and restaurateur Daniel Boulud.
Author: Martha Stewart
Summery ingredients makes this easy recipe ideal for a warm June night. Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor.
Author: Martha Stewart
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Author: Martha Stewart
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split lengthwise and grilled. Serve over the white rice...
Author: Martha Stewart
Boiling the meat will result in tender ribs. It also shortens the overall cooking time.
Author: Martha Stewart
You could substitute veal, chicken, or turkey for the pork.
Author: Martha Stewart
This budget-friendly Southern supper is just right for fall. Andouille is a spicy Cajun pork sausage. As an alternative, you can use kielbasa or another type of smoked sausage.
Author: Martha Stewart
Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served...
Author: Martha Stewart
Author: Martha Stewart
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid...
Author: Martha Stewart
No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.
Author: Martha Stewart
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it; roasting intensifies their sweet, earthy flavor.
Author: Martha Stewart
Garlic and sage, rubbed into the pork ahead of time,impart an earthy, aromatic flavor. The meat is thenmoistened by a beer marinade. The pork chops arebasted on the grill with a thick, tangy tomato-basedsauce...
Author: Martha Stewart
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Author: Martha Stewart
Caramelized apples top this cider-glazed pork loin and ribs.
Author: Martha Stewart
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Author: Martha Stewart
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Author: Martha Stewart
Pile porchetta slices high on a crusty roll for a traditional Italian sandwich. This recipe comes from chef Justin Smillie.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
To double the bites from a modest amount of shrimp, we split them in half lengthwise.
Author: Martha Stewart
Apples and pork chops are a delicious and traditional combination. The vinegar in the relish helps offset the sweetness of the raisins and sugar.
Author: Martha Stewart
A pandoro mold is traditionally used in Italy to make a sweet bread, but any heavy nine-cup mold may be used. Cooking times may vary.
Author: Martha Stewart