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Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Duck Breasts with Pomegranate-Walnut Sauce

Other Ideas:
Duck breasts
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 5 ounces lightly toasted walnuts, finely chopped
  • 3 tablespoons pomegranate molasses
  • 2 cups pomegranate seeds (2 pomegranates)
  • 1 cup homemade veal stock or low-sodium canned beef stock
  • 3/4 cup homemade chicken stock or low-sodium canned chicken stock
  • Coarse salt and freshly ground pepper
  • 4 Magret duck breast halves, trimmed, excess fat and skin reserved
  • 1 tablespoon fresh mint, chopped or leaves, for garnish
  • Roasted Fingerling Potatoes
  • Mixed greens, for serving, optional
  • Pomegranate Vinaigrette
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Emeril's Classic Seafood Gumbo

Ingredients
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons finely chopped garlic
  • 1 bottle (12 ounces) amber beer
  • 6 cups Shrimp Stock, or low-sodium store-bought chicken broth
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs or uncooked or frozen blue crabs, defrosted (about 2)
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril's Original Essence
  • 2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped tender scallion tops
  • File powder, for garnish
  • Cooked white rice, for serving
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Lamb and Cucumber Kebabs with Feta Sauce

Time:55 mins
Ingredients
  • 3 ounces feta cheese, crumbled (1/2 cup)
  • 1/2 cup extra-virgin olive oil
  • 4 ounces Greek yogurt (1/2 cup)
  • 1/2 teaspoon finely grated lemon zest, plus 1/3 cup fresh lemon juice (from 4 lemons), plus 1 lemon, cut into 8 wedges
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh oregano
  • 1/2 boneless leg of lamb (3 1/2 pounds), cut into 1 1/2-inch cubes
  • 1 English cucumber, halved lengthwise and cut into 24 pieces
  • Coarse salt and freshly ground pepper
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Roasted Chicken and Jerusalem Artichokes

Other Ideas:
Artichokes, Whole chicken
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Pea Bisque with Shrimp and Tarragon

Ingredients
  • 1/2 pound green split peas, picked over and rinsed
  • Two 8-ounce bottles clam juice
  • 6 cups water
  • 1 medium onion, chopped
  • One 10-ounce box frozen baby peas, thawed
  • 1 pound medium shrimp, peeled and halved lengthwise
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons lemon zest, finely grated
  • 1 teaspoon hot paprika
  • 1/4 teaspoon coarse salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh tarragon, finely chopped
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Spice-Cured Turkey

Ingredients
  • 4 cups coarse salt
  • 5 cups sugar
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 2 onions, cut into 1-inch pieces
  • 2 leeks, cut into 1-inch pieces and cleaned of all sand
  • 3 bay leaves
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon ground cumin
  • 2 teaspoons crushed red-pepper flakes
  • 1 teaspoon cloves
  • 2 teaspoons whole allspice
  • 8 cups water
  • 1 (18-20 pound) organic turkey
  • 1 recipe Apple-Chestnut Stuffing
  • 1 recipe Spice Butter, softened
  • 1/2 cup apple cider
  • 3 tablespoons all-purpose flour
  • 3 cups homemade or low-sodium canned chicken stock
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Tuna Kabobs with Marinated Baby Artichokes

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Beef Tacos with Pico de Gallo

Other Ideas:
Ground beef, Salsas, Tacos, Tex/Mex
Ingredients
  • 2 cups masa harina
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • All-purpose flour, for dusting
  • 1 tablespoon vegetable oil
  • 1 small onion, cut into 1/4-inch dice
  • 1 pound ground beef
  • 2 large tomatoes, cut into 1/2-inch dice
  • 1 tablespoon ground cumin
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Pico de Gallo
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Red Snapper with Citrus Salsa

Ingredients
  • 2 large navel oranges, peel and pith removed, flesh cut into segments
  • 1 medium lemon, peel and pith removed, flesh cut into segments and chopped
  • 1/2 small shallot, thinly sliced
  • 1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)
  • 1 tablespoon coarsely chopped fresh cilantro
  • Zest of 1/2 lime, plus 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 4 red snapper fillets, skinned (each 4 ounces)
  • 4 ounces baby spinach (about 4 cups)
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Salmon with Beets and Lentils

Ingredients
  • 3 fresh small beets, (about 10 ounces), trimmed and scrubbed
  • Salt and freshly ground black pepper
  • 1/2 cup dried lentils, rinsed
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 clove garlic
  • 2 fresh sprigs thyme
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon ground coriander
  • 4 six-ounce salmon fillets, skin on
  • 1 large shallot, finely chopped
  • 1/3 cup dry white wine
  • 1 1/2 pounds fresh spinach, washed and stemmed
  • 1/4 cup fresh orange juice
  • 1 tablespoon Dijon mustard
  • Vegetable-oil cooking spray
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