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Explore 5190 recipes, 117 articles, 100 galleries, 1020 videos, and more

Spaghetti and Meatballs from the DiSantos

Ingredients
  • 4 cans (28 ounces each) whole peeled tomatoes
  • 2 cups fresh breadcrumbs
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 1 small shallot
  • 1/4 cup chopped fresh garlic
  • 1/4 cup fresh parsley leaves
  • 1/4 cup chopped sweet onion, preferably Vidalia
  • 1 pound ground sirloin beef
  • 1/2 cup fresh basil leaves
  • 1 pound ground pork
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 2 pounds spaghetti, cooked
  • 1 tablespoon garlic powder
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Coarse salt and freshly ground pepper
  • Olive oil
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Skirt Steak with Chimichurri Sauce

Ingredients
  • 2 1/2 pounds skirt steak
  • 1 cup olive oil
  • 1 tablespoon olive oil, plus more for grill pan
  • 1/4 cup white vinegar
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, crushed
  • 3 sprigs flat-leaf parsley
  • 1 small bunch flat-leaf parsley, leaves removed and chopped
  • 2 large ripe tomatoes, cut into wedges, for serving (optional)
  • 1 small white onion, finely chopped (about 1/4 cup)
  • 1 small red onion, thinly sliced, for serving (optional)
  • 1 tablespoon smoked Spanish paprika
  • 1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional)
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper
  • Sea salt and freshly ground black pepper
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Vegetarian Eggplant Rolls with Savory Tomato Sauce and Fresh Ricotta Cheese

Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 1 large eggplant, cut lengthwise into 1/4-inch slices
  • Coarse salt and freshly ground black pepper
  • 12 ounces fresh whole-milk ricotta cheese (about 1 1/2 cups)
  • 2/3 cup freshly grated Parmesan cheese, plus extra for sprinkling
  • 8 basil leaves, thinly sliced
  • Savory Tomato Sauce
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Sweet Potato Gnocchi, Drunken Prunes, and Amaretti

Other Ideas:
Gnocchi, Italian, Marsala, Prunes
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Summer Vegetables With Flatiron Steak

Ingredients
  • 4 flatiron steaks (5 ounces each) or hanger or skirt steaks
  • 9 baby beets, preferably golden, scrubbed well and trimmed
  • 3 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme, plus more for garnish
  • 1 tablespoon vegetable oil
  • Coarse salt and freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 1/2 teaspoon coarse salt
  • Fleur de sel, for serving (optional)
  • 12 ounces yellow Romano beans or yellow wax beans, trimmed and halved
  • 1/4 cup extra-virgin olive oil
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Beef-and-Potato Burritos

Time:30 mins
Ingredients
  • 1 large baking potato
  • 2 tablespoons vegetable oil, such as safflower
  • 3/4 pound ground beef
  • 1 onion, chopped
  • 1 jalapeno chile, finely chopped
  • 1 can (14 ounces) chopped tomatoes with juice
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons paprika
  • Coarse salt
  • 4 flour tortillas (10-inch)
  • 1/4 cup sour cream
  • 1/2 head iceberg lettuce, shredded
  • 1/4 cup grated Monterey Jack
  • 1/4 cup fresh cilantro (optional)
  • 1 lime, plus wedges for garnish
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Minestrone Soup

Ingredients
  • 3/4 cup dried cannellini beans (5 ounces)
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 large onion
  • 1 large rib celery, very finely chopped
  • 2 large ribs celery, cut into 1/4-inch slices
  • 1 medium carrot, very finely chopped
  • 1 bay leaf
  • 2 medium carrots, cut on the diagonal into 1/4-inch slices
  • 1 large onion, very finely chopped
  • 6 ounces small red potatoes (about 7), cut into 1/2-inch pieces
  • 1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
  • 4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
  • 1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups Vegetable Stock
  • 1 rind (3 inches) Parmigiano-Reggiano cheese
  • 1 bay leaf
  • 1/8 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • Martha's Pesto
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Spiced Tomato Soup

Time:25 mins
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Chile-Rubbed Salmon with Papaya and Scallions

Ingredients
  • 4 teaspoons ground chile powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 4 six-ounce salmon fillets, skin on
  • Freshly ground pepper, to taste
  • 1 large clove garlic, minced
  • 1 1/2 tablespoons olive oil
  • 1/3 ripe red or yellow papaya, peeled, seeded, cut into fine julienne
  • 2 scallions, cleaned, trimmed, and cut into fine julienne
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Upside-Down Mushroom Tartlets

Time:45 mins
Ingredients
  • 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
  • 1 tablespoon extra-virgin olive oil, plus more for muffin pan
  • 1 large shallot, diced small
  • 1 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • 3/4 cup grated Gruyere cheese (2 ounces)
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