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Explore 5191 recipes, 117 articles, 100 galleries, 1020 videos, and more

Soledad's Tamal Oaxaqueno de Mole con Pollo

Other Ideas:
Mexican, Mole, Tamales, Whole chicken
Ingredients
  • 1 four- to five-pound chicken
  • 8 cloves garlic
  • 10 whole black peppercorns
  • 15 large fresh or frozen banana leaves
  • 3 1/2 cups dry masa harina for tamales, mixed with 2 1/4 cups hot water, cooled to room temperature (or 2 pounds fresh masa)
  • 1 teaspoon coarse salt
  • 2 tablespoons solid vegetable shortening
  • 4 cups Soledad's Mole
  • Sesame seeds, for garnish
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Roasted Chicken Oreganato

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Tea-Poached Salmon

Other Ideas:
Salmon fillets, Tea
Ingredients
  • 1 English cucumber, halved lengthwise, seeded and chopped
  • Coarse salt and freshly ground pepper, to taste
  • 4 salmon fillets (4 ounces each), skinned, preferably wild
  • 1/2 ounce loose tea, preferably Red Moon
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 12 brussels sprouts, trimmed and thinly sliced crosswise
  • 1 tablespoon sherry-wine vinegar
  • Kaffir Lime Sauce
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Squash Cannelloni

Ingredients
  • Vegetable oil, for baking sheet
  • 1 butternut squash (about 1 1/4 pounds), halved lengthwise and seeded
  • Coarse salt and freshly ground pepper
  • 4 ounces ricotta cheese
  • 1 1/2 ounces creme fraiche
  • 1 small bunch chives (preferably garlic chives)
  • 8 spring-roll wrappers
  • 1 egg, lightly beaten (for egg wash)
  • 1/4 cup canola oil
  • Jerusalem Artichoke Vinaigrette
  • Shelled edamame, cooked, for garnish (optional)
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Salmon and Leeks Baked in Parchment

Other Ideas:
Leeks, Salmon fillets
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Rick's Seared Fish in Escabeche

Other Ideas:
Halibut, Red snapper, Spanish
Ingredients
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
  • 1 large white onion, sliced 1/4 inch thick
  • 3 medium carrots, cut into 1/4-inch dice
  • 6 medium cloves garlic, quartered
  • 3 whole cloves
  • 1/4 teaspoon freshly ground pepper
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
  • 1/4 cup apple-cider vinegar
  • 3 dried bay leaves
  • Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
  • 1 two-inch piece cinnamon stick, preferably Mexican canela
  • Coarse salt
  • 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
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Scallops with Leeks in Champagne Sauce

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Roasted Sea Scallops

Other Ideas:
Sea scallops
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Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts

Ingredients
  • 1/2 cup red-wine vinegar
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 head garlic, peeled and pureed
  • Coarse salt and freshly ground pepper, to taste
  • 3 bay leaves
  • 1 cup pitted kalamata olives, halved
  • 5 pounds boneless skinless chicken breast, halved crosswise
  • 3/4 cup light-brown sugar
  • 1 cup red wine
  • 8 shallots, chopped
  • 1 tablespoon margarine
  • 1 cup oil-packed sun-dried tomatoes, halved
  • 1 (16-ounce) can artichoke hearts, drained
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Soy-Glazed Beef and Green Beans

Time:30 mins
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