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Explore 5203 recipes, 117 articles, 100 galleries, 1021 videos, and more

Kamut Berry Pilaf with Butternut Squash and Cauliflower

Ingredients
  • 1 cup kamut berries
  • Coarse salt and freshly ground black pepper
  • 1 head cauliflower, trimmed and broken into small florets, about 1 1/2 pounds florets
  • 1 small butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 1 1/2 pounds
  • 1/4 cup plus 3 tablespoons olive oil
  • 2 small red onions, julienned
  • 4 shallots, sliced
  • 1 teaspoon brown mustard seeds
  • 3/4 teaspoon Madras curry powder
  • 3/4 teaspoon ground cumin
  • Pinch cayenne pepper
  • 2 tablespoons sherry vinegar
  • Juice of one lemon
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 1/2 cup slivered almonds, toasted
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Chicken Paillards with Squash and Spinach

Time:30 mins
Ingredients
  • 1/2 small kabocha squash, unpeeled, seeded and cut lengthwise into 3/4-inch slices
  • 1 small red onion, cut into wedges, root end attached
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 4 skinless, boneless chicken-breast halves (4 to 5 ounces each), butterflied
  • Red-pepper flakes
  • 1 tablespoon unsalted butter
  • 16 fresh sage leaves (from about 4 sprigs)
  • 1 cup baby spinach leaves
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Roast Chicken with Acorn Squash and Radicchio Salad

Time:1 hour 10 mins
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Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes

Time:1 hour
Ingredients
  • 2 racks of lamb (8 ribs each), frenched
  • Coarse salt and freshly ground pepper
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 3 pounds fingerling potatoes
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 large shallot, minced
  • 1/4 cup red-wine vinegar
  • 3 tablespoons coarsely chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice
  • 1/2 teaspoon crushed red-pepper flakes
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Standing Rib Roast

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Seared Halibut with Arugula Gremolata

Time:45 mins
Ingredients
  • 2 yellow squashes, sliced into 1/2-inch-thick half-moons
  • 8 ounces new potatoes, halved (or quartered if large)
  • 4 small shallots, peeled and quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
  • 1 cup packed arugula or sorrel leaves, chopped
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup toasted pine nuts
  • 1 small lemon, zested and juiced
  • 1 tablespoon safflower oil
  • 4 fillets (6 ounces each) Pacific halibut, skin removed
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Roast Chicken with Potatoes and Spinach, 2

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One-Pot Chicken and Rice with Swiss Chard

Time:55 mins
Ingredients
  • 4 chicken leg quarters (about 2 pounds total), patted dry
  • Coarse salt and ground pepper
  • 3 garlic cloves, roughly chopped
  • 1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
  • 1 small yellow onion, diced small
  • 2 medium carrots, diced medium
  • 1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
  • 1 1/2 cups basmati rice
  • 2 1/2 cups low-sodium chicken broth
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Cheddar Burgers and Crispy Oven Fries

Time:1 hour
Ingredients
  • 2 tablespoons vegetable oil, plus more for baking sheet
  • 3/4 cup cornflake crumbs (store-bought or crushed from 2 cups cornflakes)
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 1/2 pounds baking potatoes (about 3), well scrubbed and cut lengthwise 3/4 inch thick
  • 1 1/2 pounds ground beef chuck
  • 1 cup finely grated cheddar (2 ounces)
  • 4 hamburger buns, split
  • Burger sauce (see note, above)
  • Garnishes, such as lettuce, sliced onion, sliced tomato, sliced pickles, ketchup, and mustard
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Asparagus, Spinach, and Crisped-Prosciutto Salad

Time:40 mins
Ingredients
  • 2 ounces thinly sliced prosciutto, torn into 3-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 bunch (about 6 ounces) asparagus, trimmed
  • 1/2 cup shelled fresh peas
  • 4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
  • 3 tablespoons buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1/4 cup packed fresh tarragon leaves
  • 2 cups packed baby spinach (about 2 1/2 ounces)
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