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Double-Crust Chicken and Mushroom Pie

Ingredients
  • 2 1/2 cups plus 6 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 1 teaspoon sugar
  • 1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
  • 1 three- to four-pound chicken
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 ounces pearl onions
  • 10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
  • 5 medium carrots, peeled, cut into 1/2-inch pieces
  • 14 ounces shiitake, cremini, or button mushrooms, quartered if large
  • 3/4 cup milk
  • 1 ten-ounce package frozen peas, thawed
  • 2 tablespoons fresh thyme, leaves
  • 2 tablespoons chopped fresh sage
  • 1 large egg
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Pan-Sauteed Sole

Time:10 mins
Other Ideas:
Sole, Tilapia
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Mango and Lime-Glazed Chicken

Other Ideas:
Limes, Mango, Whole chicken
Ingredients
  • 5 limes
  • 1/2 mango (about 13 ounces), pitted, peeled, and cut into chunks
  • 1/2 teaspoon freshly grated ginger, plus several pieces for roasting
  • 1 tablespoon honey
  • 1 1/2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste
  • One 3-pound whole chicken
  • 1 tablespoon unsalted butter
  • Several stalks lemongrass
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Pappardelle with Caramelized Onions and Parmesan

Time:40 mins
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Poached Salmon with Curried Yogurt Sauce

Time:25 mins
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Chicken Scallopine

Ingredients
  • 4 small boneless skinless chicken breast halves, about 1 to 1 1/4 pounds
  • 1 cup all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup homemade chicken stock or canned low-sodium chicken broth
  • Juice of 1/2 lemon
  • 2 tablespoons tablespoons capers, rinsed and drained
  • 1/4 cup chopped fresh flat-leaf parsley
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Sauteed Beef with Asparagus and Corn

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
  • 10 ounces shiitake mushrooms, stems discarded (caps halved if large)
  • 1 (10 ounces) frozen corn kernels, unthawed
  • Coarse salt and freshly ground pepper
  • 3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
  • 1 tablespoon cornstarch
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Trout with Cream, Chorizo, and Peppers

Other Ideas:
Bell peppers, Chorizo, Spanish, Trout
Ingredients
  • 1 green bell pepper, cored, seeded, and deveined
  • 1 red bell pepper, cored, seeded, and deveined
  • 1 yellow bell pepper, cored, seeded, and deveined
  • 1 small onion, sliced 1/4-inch-thick
  • 4 ounces chorizo
  • Salt and freshly ground white pepper
  • 1 medium tomato, peeled and seeded
  • 2 cups heavy cream
  • 1/2 teaspoon piment d’Espelette (Espelette pepper)
  • 4 (6 to 8-ounce) trout, cleaned and boned
  • 8 to 12 slices prosciutto
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Oysters Casino

Other Ideas:
Appetizers, Oysters
Ingredients
  • 4 slices bacon, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup minced shallots
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • Large pinch of cayenne pepper
  • Rock salt
  • 2 dozen small (3 to 4 inches long) Pacific oysters on the half shell
  • Minced fresh flat-leaf parsley, for garnish
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Best Barbecue Chicken

Time:35 mins
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