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

Steak and Oven-Baked Frites

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Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

Ingredients
  • 2 teaspoons cumin seeds
  • 3 cloves garlic
  • 1 teaspoon coarse salt
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons crushed hot red pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 4 wedges Preserved Lemons, rinsed, pulp and peel separated
  • 3 tablespoons fruity extra-virgin olive oil
  • 1 pound monkfish fillet or thick slabs of halibut
  • 1 large carrot, very thinly sliced
  • 2 ribs celery, peeled and very thinly sliced
  • 1 pound red ripe tomatoes, peeled and thinly sliced
  • 1 small green bell pepper, sliced into very thin rounds
  • 2 dozen Moroccan red or picholine olives, rinsed and pitted
  • 2 dried bay leaves, preferably Turkish
  • Sprigs fresh cilantro, for garnish
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Steak with Caramelized Onions

Time:45 mins
Other Ideas:
Beef sirloin steak
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Beecher's Flagship Cheese Sauce

Ingredients
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
  • 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
  • 1/2 teaspoon coarse salt
  • 1/4 to 1/2 teaspoon chipotle chile powder
  • 1/8 teaspoon garlic powder
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Cheese Tortelloni

Other Ideas:
Goat cheese, Italian, Ricotta
Ingredients
  • 3 large eggs
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 2 cups whole-milk ricotta cheese, drained in cheesecloth-lined sieve for 30 minutes, weighted down
  • 6 ounces aged goat cheese, rind removed, grated on small holes of a box grater
  • Grated zest of 1 lemon
  • 1/2 teaspoon chopped fresh tarragon
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • Semolina, for dusting
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Moules Mariniere

Ingredients
  • 2 pounds (about 65 small) mussels, scrubbed and debearded
  • 2 tablespoon unsalted butter
  • 1 cup dry, light white wine, such as Muscadet or Pinot Grigio
  • 2 shallots, finely chopped (about 3/4 cup)
  • Pinch of coarse salt
  • 4 sprigs fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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Venetian Codfish

Other Ideas:
Cod, Italian
Ingredients
  • 8 to 10 ounces dried cod
  • 2 cups milk
  • 1/2 small onion, halved
  • 1 celery stalk, halved
  • 1 garlic clove, crushed
  • Coarse salt and freshly ground pepper
  • 1/2 to 3/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/2 head radicchio di Chioggia, cut into thin ribbons
  • Balsamic vinegar, for drizzling
  • 1/2 head Boston lettuce, cut into thin ribbons
  • 12 slices Polenta for Venetian Codfish, grilled or sauteed
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Braised Lamb Shanks with Tom

Other Ideas:
Lamb shank
Ingredients
  • 6 lamb fore shanks (about 1 pound each)
  • Coarse salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 2 medium celery stalks, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1/2 cup tomato paste
  • 2 cups red wine
  • 1 cup white wine
  • 5 sprigs fresh thyme
  • 1 dried bay leaf
  • 1 tablespoon whole black peppercorns
  • 3 anchovy fillets
  • 1 whole head garlic, cut in half
  • 1/3 cup white vinegar
  • 1 teaspoon sugar
  • 2 cups Veal Stock, or 1 cup demi-glace
  • 2 cups Tom Valenti's Chicken Stock
  • Soft Polenta
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Sausages with Browned Onions

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Grilled Asparagus Wrap

Other Ideas:
Asparagus, Flat breads, Wraps
Ingredients
  • 1/2 cup instant couscous
  • Salt and freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice, plus 2 teaspoons grated lemon zest
  • 2 teaspoons grated lemon zest
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup mayonnaise (or 1/4 cup mayonnaise mixed with 1/4 cup plain yogurt)
  • 1 pound medium asparagus
  • 1/2 Vidalia or Spanish onion, peeled and sliced into 1/4-inch rounds
  • 2 tablespoons extra-virgin olive oil
  • Grilled Flatbread, or store-bought pita bread
  • 1 small head red oakleaf lettuce
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