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

Turkish Rice Soup with Lamb

Ingredients
  • 5 quarts plus 1 1/2 cups water
  • 2 lamb shanks (about 2 1/2 pounds)
  • 3 medium carrots, quartered
  • 2 medium onions, quartered
  • 2 dried bay leaves
  • 1 head garlic, cloves crushed
  • 1 teaspoon whole black peppercorns
  • 2 cups short-grain rice, such as Carnaroli or Arborio
  • Coarse salt and freshly ground pepper
  • Sliced fresh chiles
  • 1 lemon, halved, for squeezing
  • Extra-virgin olive oil, for drizzling
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Diane's Roast Lamb

Other Ideas:
Greek, Leg of lamb
Ingredients
  • 18 garlic clove
  • 1 (750-ml) bottle dry red wine
  • 2 cups freshly squeezed lemon juice
  • 3 tablespoons dried Greek oregano
  • 3 tablespoons dried rosemary
  • Coarse salt and freshly ground pepper
  • 1 8-pound leg of lamb, bone in and trimmed of fat
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 6 pounds Idaho potatoes, peeled and cut into sixths lengthwise
  • 8 large globe artichokes, stems, leaves, and chokes removed
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Flank Steak with Snap-Pea and Asparagus Stir-Fry

Time:35 mins
Ingredients
  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound flank steak
  • Coarse salt and ground pepper
  • 8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
  • 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
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Pork with Mashed Pumpkin

Ingredients
  • 2 pounds boneless pork butt, cut into 1-inch chunks
  • 2 small onions, 1 whole and unpeeled, 1 coarsely chopped
  • 4 garlic cloves, 2 whole and unpeeled, 2 finely chopped
  • Coarse salt and freshly ground pepper
  • 1 teaspoon black peppercorns
  • 1 two-and-a-half- to three-pound pumpkin or winter squash, or a chunk of the same size cut from a West Indian squash, unpeeled
  • 4 to 5 arbol, or dried Serrano chiles
  • 1/4 cup pumpkin seeds
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon coriander seeds
  • 2 medium-size ripe tomatoes, coarsely chopped
  • 4 tablespoons lard, preferably home-rendered, or vegetable oil
  • 2 tablespoons apple-cider vinegar
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Steak and Shrimp with Parsley Potatoes

Time:25 mins
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Tofu Stir-Fry with Noodles

Time:30 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
  • Coarse salt
  • 2 red bell peppers, ribs and seeds removed, thinly sliced
  • 1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
  • 2 garlic cloves, slivered
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoon smooth peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • Leftover spaghetti from Tomato-Garlic Spaghetti
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Pork Cutlets with Fennel

Time:25 mins
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Cobb Club Sandwich

Ingredients
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 whole boneless, skinless chicken breasts, trimmed of fat
  • Salt and freshly ground black pepper
  • 8 strips thick-cut bacon
  • 12 slices brioche, or challah
  • 1 ripe avocado
  • Juice of 1/2 lemon
  • 1/3 cup homemade mayonnaise, or prepared
  • 1 head green-leaf lettuce
  • 1 tomato, thinly sliced
  • 1/2 pound blue cheese, crumbled
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Lobster and Tenderloin with Oyster Sauce, Ginger, and Scallions

Ingredients
  • Coarse salt or sea salt
  • 2 lobsters (each about 1 1/4 pounds)
  • 1/4 cup plus 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 cup homemade or low-sodium store-bought chicken stock
  • 1/3 cup oyster sauce
  • 3 tablespoons mirin
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish
  • 1/2 teaspoon red-pepper flakes
  • 4 beef tenderloin steaks (each about 5 ounces and 1 1/2 inches thick), tied
  • Freshly ground pepper, to taste
  • 3 tablespoons peanut oil
  • 8 scallions, white and pale-green parts only, cut into 2-inch pieces
  • 16 thin slices peeled fresh ginger (about 1 1/2 inches in diameter)
  • 8 garlic scapes (optional)
  • Steamed jasmine rice, for serving (optional)
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Bucatini with Breadcrumbs and Bottarga

Ingredients
  • 5 garlic cloves
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup plus 2 tablespoons capers, drained
  • 1/4 cup yellow raisins, chopped
  • 4 cups chicken stock
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper
  • 1/4 cup pine nuts, toasted
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
  • 1 tablespoon grated bottarga, plus bottarga shavings for serving
  • Extra virgin olive oil, for serving
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