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 5195 recipes, 117 articles, 100 galleries, 1019 videos, and more

Lasagna with Bean Ragu

Ingredients
  • 1/2 cup coarsely chopped red onions
  • 1/2 cup coarsely chopped celery
  • 1/4 cup coarsely chopped carrot
  • 2 ounces coarsely chopped pancetta
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon finely chopped rosemary
  • 3 1/2 cups Cesare's Cannellini Beans
  • 1/3 cup red wine
  • 2 cups Cesare's Tomato Sauce
  • 2 cups store-bought low-sodium chicken or vegetable stock
  • Coarse salt and freshly ground black pepper
  • 1/2 pound store-bought lasagna sheets, or Cesare's Fresh Egg Pasta Sheets
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 teaspoon chopped fresh flat-leaf parsley
expand

Cuban-Style Pork Roast

Ingredients
  • 10 garlic cloves, peeled
  • 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
  • 4 tablespoons extra-virgin olive oil
  • 3 whole limes, cut in pieces
  • 1 tablespoon coarse salt
  • One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
expand

Cuban Sandwiches

Other Ideas:
Cuban, Ham, Panini, Pork roast, Swiss
expand

Sous Vide Lamb

Other Ideas:
French, Lamb rib chops, Rosemary
expand

Phyllo Squares with Baked Egg, Spinach, and Cheese

Other Ideas:
Baby spinach, Eggs, Feta, Phyllo, Ricotta
expand

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
expand

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
expand

Burger Salad

Other Ideas:
Broccoli, Ground beef, Salads
expand

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
expand

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
expand

advertisement

advertisement

advertisement

advertisement