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Explore 5204 recipes, 117 articles, 100 galleries, 1021 videos, and more

Duck Bourguignonne with Chestnut Spaetzle

Other Ideas:
Chestnuts, Duck, French, Red wine
Ingredients
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup chopped onions
  • 2 cups port wine
  • 2 (750 mL) bottles red wine
  • 2 heads garlic, halved crosswise, excess papery skin removed
  • 8 Moulard duck legs, trimmed of excess fat
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 8 cups Terrance Brennan's Brown Chicken Stock
  • 3 dried bay leaves
  • Peel of half an orange, pith removed
  • 8 sprigs fresh thyme
  • Coarse salt and freshly ground black pepper
  • Chestnut Spaetzle
  • 2 tablespoons chopped flat-leaf parsley
  • Grand Mere
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Barbecued Chicken Tenders

Time:20 mins
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Poached Salmon with Sauteed Cabbage

Other Ideas:
Cabbage, Easy recipes, Salmon
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Turkey Cutlets with Potatoes and Mushrooms

Time:55 mins
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Melon with Honeyed Yogurt

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Colombian Chicken Soup

Ingredients
  • 1 whole chicken (about 4 pounds), cut into pieces (including back)
  • 8 cups water
  • Coarse salt and freshly ground pepper
  • 2 medium white onions, thinly sliced
  • 4 garlic cloves, smashed
  • 6 canned whole peeled tomatoes, finely chopped (1 cup)
  • 1/2 bunch fresh cilantro (2 cups packed)
  • 1 serrano chile, thinly sliced (optional)
  • 4 medium carrots, sliced 1/2 inch thick
  • 1 medium yuca (8 ounces), peeled and cut into 1-inch pieces
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Chicken, Green Bean, and Cucumber Salad

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 tablespoon each finely chopped fresh parsley and basil
  • 1 tablespoon capers, drained and chopped
  • 4 ounces green beans
  • 1 Basic Poached Chicken, breast half, cooled and torn
  • 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
  • 2 teaspoons chopped toasted almonds
  • Coarse salt and ground pepper
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Roast Pork Loin

Other Ideas:
Cider, Pork loin, Sage
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Escarole Tart

Ingredients
  • 2 large heads escarole (about 32 cups), cored and coarsely chopped
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 4 anchovies
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup golden raisins
  • Coarse and freshly ground black pepper
  • Pinch of crushed red pepper (optional)
  • All-purpose flour, for work surface
  • Herbed Pate Brisee
  • 1 large egg, lightly beaten
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Irish Lamb Stew

Time:2 hours 15 mins
Ingredients
  • 1/2 cup all-purpose flour
  • Coarse salt and ground pepper
  • 3 pounds boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 3/4 teaspoon dried thyme
  • 1 1/2 cups dark beer
  • 1 1/2 pounds medium new potatoes, peeled and quartered
  • 1 pound carrots, peeled and cut 1/2 inch thick diagonally
  • 3 tablespoons chopped fresh parsley
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