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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Jean-Georges's Porterhouse Steak

Other Ideas:
Porterhouse steak
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Bucatini with Pancetta, Tomatoes, and Onion

Time:40 mins
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Roast Pheasant with Chestnut Fennel Fricassee

Other Ideas:
Chestnuts, Fennel, Pheasant
Ingredients
  • 2 cups fresh chestnuts
  • 3/4 cup wild rice
  • 1 teaspoon salt, plus more to taste
  • 1 pheasant (about 3 pounds)
  • 1/4 cup fresh rosemary, finely chopped, plus whole sprigs for garnish
  • 1 clove garlic, minced
  • 6 shallots, 2 minced and 4 slivered lengthwise
  • Freshly ground pepper
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
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Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts

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Mark's Old-Fashioned Sausage and Peppers

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 large red onion, cut into 2-inch chunks
  • 2 red bell peppers, cored, seeded, and cut into 2-inch chunks
  • 2 green bell peppers, cored, seeded, and cut into 2-inch chunks
  • 4 fresh, hot Italian sausages
  • 4 fresh, sweet Italian sausages
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 1 1/2 cups dry red wine
  • 1 pinch of dried oregano
  • Salt and freshly ground pepper
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Beef Tenderloin

Time:1 hour
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Hoisin-Lime Salmon with Asparagus Couscous

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Texas Corn Dogs

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Bacon-Wrapped Cod with Frisee

Time:25 mins
Ingredients
  • 1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
  • Coarse salt and ground pepper
  • 12 strips bacon (about 12 ounces total)
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons honey
  • 1 tablespoon sherry vinegar
  • 1 pink grapefruit, peel cut off, flesh cut into segments, juice squeezed from membranes
  • 1/4 cup extra-virgin olive oil
  • 1 large head frisee, cut into 1-inch pieces
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White Bean and Tuna Salad

Time:15 mins
Ingredients
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 5 ounces baby spinach
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 2 cans (5 ounces each) solid white tuna, drained and broken into chunks
  • 1/4 cup green olives, pitted and roughly chopped
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving
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