No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Main course

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

Egg White Omelet

Other Ideas:
Egg whites, Omelets
expand

Citizen Steak with Blue Cheese Ice Cream

expand

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Ingredients
  • 1 tablespoon olive oil
  • 9 ounces best-quality spicy sausage, casing removed
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
  • 2 tablespoons fresh thyme, leaves
  • 1 to 2 small dried red chiles, crumbled
  • Coarse salt and freshly ground pepper
  • Fresh Pappardelle
  • 3 to 4 tablespoons unsalted butter
  • 1/2 cup loosely packed flat-leaf parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese
expand

Beef Tacos

Time:25 mins
Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 jalapeno chile, minced
  • Coarse salt and ground pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 1 can (14 1/2 ounces) diced tomatoes, with juice
  • 8 (6-inch) corn tortillas
  • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
  • Pico de Gallo, optional
  • Guacamole, optional
expand

Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Ingredients
  • 3 cloves garlic, peeled
  • 1 jalapeno or 2 serrano chiles, stemmed and quartered
  • 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
  • 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
  • 1 large red onion, thinly sliced
  • 10 ounces spinach, stems removed
  • 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
  • Coarse salt
  • 12 corn tortillas
  • 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
  • 1/2 teaspoon sugar (optional)
  • 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese
expand

Beef Tacos

Time:15 mins
Ingredients
  • 3 cups Taco Filling, thawed
  • 12 corn tortillas (6-inch)
  • 2 cups shredded iceberg lettuce
  • 1/2 cup thinly sliced radishes
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 chopped fresh cilantro
  • 1/2 cup prepared salsa
  • 1/4 cup reduced-fat sour cream
  • Diced jalapeno (optional)
expand

Fettuccine with Swordfish

expand

Lentil Soup

Time:45 mins
Ingredients
  • 1 1/2 tablespoons olive oil
  • 3 carrots, chopped
  • 2 stalks celery, sliced
  • 1 onion, chopped
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1 dried bay leaf
  • 1 can (28 ounces) whole tomatoes, with their juice
  • 4 cups water
  • 1 cup lentils, picked over and rinsed well
  • 1 tablespoon wine vinegar
expand

Fig and Prosciutto Pizza

Ingredients
  • 2 rounds Figs Pizza Dough
  • Cornmeal, for sprinkling
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • 2 pinches salt
  • 2 pinches freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/2 cup Fig Jam
  • 4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
  • 3 ounces thinly sliced prosciutto
  • 1 scallion, thinly sliced lengthwise, for garnish
expand

Onion Sandwich

expand

advertisement

advertisement

advertisement

advertisement