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

Tomato, Avocado, and Cilantro Salad

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Smothered Shrimp and Andouille over Stone-Ground Grits

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 pounds large (21-25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
  • 1 cup diced onions (small dice)
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallot
  • 1 tablespoon minced green onion bottoms (white part)
  • 2 cups chopped vine-ripened tomatoes
  • 1 cup Shrimp Stock, chicken stock, or vegetable stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops (green part)
  • Creamy Stone-Ground Grits
  • 2 tablespoons chopped fresh parsley leaves
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Rigatoni Portofino

Ingredients
  • 1 cup pine nuts
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 10 fresh parsley leaves
  • Coarse salt
  • 1 1/4 cups olive oil
  • 2 cups packed fresh basil leaves
  • Two 28-ounce cans whole peeled tomatoes, chopped
  • 8 ounces onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • Pinch of sugar
  • 1 pound rigatoni
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Sole Grenobloise

Other Ideas:
Capers, French, Sole
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Blackened Salmon Sandwiches

Ingredients
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons prepared horseradish
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon honey
  • 4 four-ounce salmon fillets, skin removed
  • 4 slices crusty bread
  • 1 bunch arugula, stems trimmed
  • 1/2 small red onion, thinly sliced crosswise
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Red Snapper en Papillote with Cilantro-Lime Vinaigrette

Other Ideas:
Cilantro, Limes, Red snapper
Ingredients
  • 1 whole (2 pounds) red snapper (or substitute black bass or branzino), scaled and cleaned
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1/2 lime, cut into thin rounds
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
  • 2 garlic cloves, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon minced jalapeno chile
  • 1/2 teaspoon coarse salt
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Open-Faced Tuna Nicoise Sandwich

Ingredients
  • 2 lemons
  • 1/4 cup finely chopped Italian parsley
  • 3 1/2 tablespoons olive oil
  • 2 tablespoons capers, finely chopped
  • 4 anchovy fillets, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • 4 half-inch-thick 5-ounce fresh tuna steaks
  • 4 half-inch-thick slices peasant bread, toasted
  • 2 bunches arugula (about 8 cups), stems trimmed to base of leaf
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Clams in Cartoccio

Other Ideas:
Clams, Italian
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 4 ounces pancetta, sliced 1/8 inch thick and cut into 1/8-inch pieces
  • 2 red bell peppers, cored, seeded, and cut into 1/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 2 to 3 teaspoons crushed red pepper flakes
  • 1 cup dry white wine
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 pounds New Zealand cockles or small clams, such as Manilas, scrubbed
  • 12 ripe Sungold or cherry tomatoes, halved
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Chili-Rubbed Chicken

Other Ideas:
Chicken breasts
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Chicken Piccata

Ingredients
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 4 chicken cutlets, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley
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