Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead.
Author: Martha Stewart
This herb-crusted standing rib roast is a welcome change from turkey over the December holidays. Don't skimp on the garlic, the heads have a milder flavor when roasted.
Author: Martha Stewart
Not as famous as Pad Thai but just as delicious, this classic Thai dish calls for stir-frying rice noodles with soy sauce. The unique flavor comes from browning the ingredients and allowing the sauce to...
Author: Martha Stewart
Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking...
Author: Martha Stewart
We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients...
Author: Martha Stewart
In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in...
Author: Martha Stewart
Our version of the Italian classic Spaghetti with Bolognese Sauce includes ground pork. If you'd like to skip the pork; just use an additional pound of ground beef for this pasta dish.
Author: Martha Stewart
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Author: Martha Stewart
Author: Martha Stewart
Try this steak with our Rosemary Potatoes and Steamed Green Beans.
Author: Martha Stewart
While it's unclear whether the origin of this Thai curry dish is Muslim, Indian, or Malaysian, one thing is for sure: it's absolutely delicious. Massaman curry paste is chock-full of fragrant spices, from...
Author: Martha Stewart
We used a mixture of smooth and grainy mustards, but you may choose either.
Author: Martha Stewart
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Author: Martha Stewart
This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.
Author: Martha Stewart
When you pair Asian flavors with spring vegetables and steak, you're bound to come out with a terrific dinner -- plus, the rice catches all the tasty sauce and pan juices.
Author: Martha Stewart
Thick slices of herb-flecked meatloaf make an excellent sandwich filling for kids and adults alike. Recipe courtesy of Jennifer Aaronson, culinary director of Martha & Marley Spoon.
Author: Martha Stewart
Making an exotic, vibrant steak salad is no big deal. Just mix lime juice, rice vinegar, and seasonings into a multi-tasking marinade and dressing. This Asian Steak Salad with Cucumber and Napa Cabbage...
Author: Martha Stewart
The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.
Author: Martha Stewart
Try grilled bruschetta with this supper: Brush thick slices of crusty bread with olive oil, then grill until toasted on both sides. Flank steak can be used in place of hanger.
Author: Martha Stewart
Corned beef-a St. Patrick's Day standby-is made from brisket that has been cured and preserved with salt, sugar, and various spices. That's right: salt and a little time are all you need to transform a...
Author: Martha Stewart
Author: Martha Stewart
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Author: Martha Stewart
Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.
Author: Martha Stewart
Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.
Author: Martha Stewart
Using just a few flavorful ingredients and a quick-cooking cut of meat shaves time off your mealtime efforts.
Author: Martha Stewart
Salt dough is distantly related to huff paste, a concoction of salt, flour, and water used to protect meat from the heat of an open spit; herbs and garlic infuse this wrapped tenderloin with incredible...
Author: Martha Stewart
Author: Martha Stewart
This kid's classic and favorite leaves time for the family to enjoy summer evenings together. The recipe for the flavorful meat sauce can easily be doubled. Feel free to make a bigbatch of it over the...
Author: Martha Stewart
Homemade quick pickles add crunch and cut the richness of pastrami and cheese.
Author: Martha Stewart
This holiday-worthy roast features shallots that become very tender when roasted; tossed with balsamic vinegar and brown sugar, they taste like sweet onion jam.
Author: Martha Stewart
This moist and flavorful oven-braised brisket comes from Joanne Mulvihill of Long Valley, New Jersey. Serve it with your favorite mashed potatoes.
Author: Martha Stewart
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Author: Martha Stewart
Boneless beef short ribs are seared, and then simmered for hours until they are silky and tender. Brown sugar and apple cider, along with parsnips, carrots, and potatoes, add notes of sweetness add to...
Author: Martha Stewart
Author: Martha Stewart
Customize this American classic with toppings such as cheese, tomatoes, raw or grilled onion, pickles, jalapenos, and more.
Author: Martha Stewart
This recipe for rib roast of beef with beets, potatoes, and horseradish makes for the perfect meal, and is from chef Jamie Oliver's book "Cook with Jamie."
Author: Martha Stewart
Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.
Author: Martha Stewart
This delicious, reliable steak dinner uses justone pan.
Author: Martha Stewart
Marinara sauce replaces ketchup in this Italian twist on the American comfort food classic.
Author: Martha Stewart
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Author: Martha Stewart
Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble...
Author: Martha Stewart
Minute steaks with caramelized onions are delicious on a toasted baguette.
Author: Martha Stewart
The brisket in this Homemade Corned Beef with Vegetables needs to brine for two weeks, so plan ahead. Pink curing salt develops flavor and while the brisket can be made without it, the result won't be...
Author: Martha Stewart
Picadillo is a dish consisting of ground beef, onions, garlic, and tomatoes.
Author: Martha Stewart
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Author: Martha Stewart
Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.
Author: Martha Stewart
This meaty sandwich should please the very hungry at lunchtime. It's an easy meal that requires just 10 minutes of prep work. Roast onion, bell pepper, and zucchini with oil, then add the meatballs until...
Author: Martha Stewart
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, of New York City's Balthazar and Pastis restaurants.
Author: Martha Stewart
There's plenty of juice in this dish to spoon over our Buttermilk Mashed Potatoes.
Author: Martha Stewart