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Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Mai's Rice Rolls with Shrimp and Mushrooms

Ingredients
  • 2 teaspoons vegetable oil, plus more for baking sheet
  • 2 cups rice flour
  • 3 cups bean sprouts, blanched in boiling water for 10 seconds
  • 1/2 medium yellow onion, minced
  • 2 1/2 cups water
  • 1/3 cup coarsely chopped mint leaves
  • 1/3 cup coarsely chopped red and green perilla or Asian basil leaves
  • 3 tablespoons minced shallots
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 cup Mai's Fried Shallots (Hanh Phi)
  • 3 tablespoons dried wood-ear mushrooms, soaked in warm water for 30 minutes, drained, chewy centers removed and finely chopped
  • 1 1/4 cups Mai's Light Vietnamese Dipping Sauce
  • 1/2 pound minced raw shrimp or ground pork
  • 1 1/2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground white pepper
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Creamy Pasta with Peas

Time:30 mins
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Pork Chops with Rhubarb-Cherry Sauce

Time:45 mins
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Potato Waffles

Ingredients
  • 2 (about 13 ounces) medium Yukon gold potatoes
  • 1 1/2 teaspoons coarse salt, plus more for cooking water
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, separated
  • 2 cups nonfat buttermilk
  • 8 tablespoons (1 stick) unsalted butter, melted
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Beef and Mango Wraps

Time:15 mins
Ingredients
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lime juice, from 2 limes
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1/2 medium red onion, thinly sliced
  • 1 red bell pepper (ribs and seeds removed), halved lengthwise and cut crosswise into thin strips
  • 1 mango (about 1 pound), peeled and cut into 1/2-inch-wide strips
  • 4 whole-wheat tortillas (10-inch)
  • 4 cups loose spinach (about 5 ounces), trimmed, well washed and dried
  • 1 pound cooked beef, very thinly sliced, room temperature
  • Black-Bean Relish (below; optional)
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Pappardelle with Caramelized Onions

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Chicken Club Salad

Time:45 mins
Ingredients
  • 6 slices bacon
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • coarse salt and ground pepper
  • 3 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch pieces
  • 1/2 small red onion, finely chopped
  • 2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
  • 1/2 cup light mayonnaise
  • 1 tablespoon white-wine vinegar
  • lettuce leaves, for serving
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Salami and Cream Cheese Sandwich

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Roasted Fall Vegetable and Ricotta Pizza

Time:50 mins
Ingredients
  • Olive oil, for baking sheet and drizzling
  • Flour, for dusting surface
  • 1 pound store-bought pizza dough, fresh, or thawed if frozen
  • 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
  • 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
  • 1 cup part-skim ricotta cheese
  • 1 tablespoon fresh rosemary leaves, (optional)
  • Coarse salt and ground pepper
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Yogurt-Basil Chicken Kabobs

Ingredients
  • 1 cup plain yogurt
  • 1 cup packed fresh basil leaves, chopped
  • 1/4 cup chopped red onion
  • 1/2 teaspoon curry powder
  • Salt and freshly ground pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1 1/2-inch pieces
  • 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
  • 1 large zucchini, quartered lengthwise, then cut into 1-inch pieces
  • 1 pint (12 ounces) large cherry tomatoes
  • 1 tablespoon olive oil
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