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Explore 5193 recipes, 117 articles, 100 galleries, 1020 videos, and more

Black Sea Bass with Matsutake Mushrooms and Rosemary

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for baking sheet
  • 1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter
  • 8 ounces small matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced
  • Coarse salt and freshly ground white pepper
  • Espelette pepper
  • 1/2 cup plus 2 tablespoons sake, preferably Junmai Dai Ginjo
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1/8 teaspoon freshly squeezed lemon juice
  • 3 sprigs fresh rosemary, plus 1 tablespoon chopped
  • 4 (5-ounce) black sea bass fillets
  • 1 small bunch chives, chopped
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Striped Bass with Yuzu Kosho and Wilted Spinach

Ingredients
  • 1 (750 mL) bottle sake, preferably Junmai Daiginjo
  • 1 tablespoon plus 1 teaspoon mirin
  • 1 1/2 teaspoons yuzu kosho
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • Coarse salt
  • Zest of 2 yuzu or limes
  • Yuzu juice
  • 2 tablespoons extra-virgin olive oil, plus more for baking sheet
  • 4 (5-ounce) pieces skinless wild striped bass
  • Maldon sea salt
  • Freshly ground espelette pepper
  • 4 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 2 bunches spinach, preferably Bloomsdale spinach
  • Freshly grated yuzu zest, optional
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Burger Salad

Other Ideas:
Broccoli, Ground beef, Salads
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Jewel Salad

Ingredients
  • 3 pomegranates, seeded, about 3 cups
  • 3 persimmons, finely chopped
  • 1 1/2 cups finely chopped prunes (about 30 pitted prunes)
  • 9 clementines, peeled, sectioned and finely chopped
  • 3 Granny Smith apples, peeled and finely chopped
  • 3 large bulbs fennel, finely chopped
  • 3 large stalks celery, finely chopped
  • 3 heads radicchio, halved and thinly sliced
  • 4 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed orange juice
  • Salt and freshly ground black pepper
  • 2 pinches sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon canola oil
  • 1/2 cup Stilton cheese, crumbled
  • 1/2 cup walnuts, coarsely chopped
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Roast Leg of Lamb

Other Ideas:
Boneless leg of lamb
Ingredients
  • 4 cloves garlic, minced
  • 6 sprigs fresh rosemary, 3 picked and chopped
  • 2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
  • 3/4 cup freshly squeezed orange juice
  • 3/4 cup dry white wine, such as chardonnay
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 (5- to 6-pound) boneless leg of lamb, tied
  • Coarse salt and freshly ground pepper
  • 1 large onion, cut into 3 to 4 pieces
  • 3 carrots, peeled and cut into 3 to 4 pieces each
  • 1 large bulb fennel, trimmed and cut into 3 to 4 pieces
  • 2 leeks, trimmed and cut into 3 to 4 pieces each
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Chicken Fingers with Two Dipping Sauces

Time:1 hour 20 mins
Ingredients
  • 1/2 cup low-fat buttermilk
  • 2 teaspoons honey
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
  • 2/3 cup plain dried breadcrumbs
  • 3 tablespoons vegetable oil, plus more for rack
  • Coarse salt
  • 3 tablespoons apricot jam
  • 7 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup crumbled blue cheese
  • 1 scallion, thinly sliced
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''Risotto'' with Squid, Shrimp, and Curry Leaves

Ingredients
  • 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
  • 1 small head cauliflower, separated into 1-inch florets
  • 4 cups whole milk
  • Coarse salt and freshly ground white pepper
  • 18 to 24 fresh curry leaves
  • Vegetable oil, for frying
  • 2 tablespoons olive oil
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 4 tablespoons unsalted butter, preferably European-style
  • 5 heaping tablespoons very finely chopped leeks, white and light green parts only
  • Shrimp Broth, heated
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Asparagus and Ricotta Ravioli

Ingredients
  • Coarse salt
  • 20 medium asparagus spears, tough ends trimmed
  • 1 1/2 cups fresh ricotta, drained
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • Basic Pasta Dough
  • All-purpose flour, for rolling dough
  • 1 cup (2 sticks) unsalted butter
  • 10 ramps, coarsely chopped (optional)
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Soba Noodle Salad

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Beans-and-Greens Tacos with Goat Cheese

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 red onions, sliced into 1/4-inch-thick rounds
  • 5 garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and ribs removed, leaves washed well and coarsely chopped
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup vegetable or chicken stock
  • Coarse salt and freshly ground pepper
  • 8 white-corn tortillas
  • 1/3 cup soft goat cheese, crumbled (2 ounces)
  • 8 cilantro sprigs
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