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Explore 5203 recipes, 117 articles, 100 galleries, 1021 videos, and more

Chicken with 40 Cloves of Garlic

Time:1 hour 15 mins
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Miso-Glazed Cod

Time:25 mins
Other Ideas:
Cod, Japanese
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Shabu Shabu

Other Ideas:
Fish, Japanese, Mackerel, Mizuna
Ingredients
  • 1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
  • 1/2 cup nuka (Japanese rice bran)
  • 1/2 hot red pepper, preferably taka-no tsume
  • 10 cherry leaves
  • 2 sakura no shiozuke (prepared pickled cherry blossoms)
  • 1 (1/2-pound) Spanish mackerel filet, thinly sliced
  • 6 (2-by-4-inch) pieces yuba (tofu skin)
  • 1 bunch mizuna
  • 2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
  • Sakuru Ponzu Dipping Sauce
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Whole-Grain French Toast

Other Ideas:
American, Multi-grain bread
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Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

Ingredients
  • 1 1/2 cups short-grain brown rice
  • 1/2 ounce sliced dried shiitake mushrooms
  • 8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 dried red chile, crumbled
  • 1/4 teaspoon coarse salt
  • 3 ounces baby spinach (about 4 1/2 cups)
  • 1/2 cup finely chopped scallions (about 6), white and pale-green parts only
  • 1/4 cup loosely packed fresh cilantro, finely chopped
  • 2 tablespoons plus 1 teaspoon low-sodium soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
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Broiled Black-Pepper Tofu

Time:35 mins
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Red Snapper Veracruz Style

Other Ideas:
Red snapper, Tomato sauce
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Roasted Chicken Tacos

Time:1 hour
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Pinto Bean and Poblano Tacos

Ingredients
  • 6 fresh poblano chiles (about 1 1/2 pounds)
  • 1 teaspoon extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 cup drained canned pinto beans, rinsed
  • 1/4 cup homemade or low-sodium store-bought vegetable stock
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup fromage blanc or plain nonfat yogurt
  • 12 corn tortillas (6 inches each), warmed
  • Lime wedges, for serving
  • Cilantro sprigs, for garnish
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Turkey Chilaquiles

Time:50 mins
Ingredients
  • 12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1 small onion, chopped (1/2 cup)
  • 2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
  • 1 clove garlic, chopped
  • 1 1/4 cups reduced-sodium canned chicken broth
  • 6 ounces white cheddar cheese, grated
  • 12 ounce leftover Grilled Turkey, shredded
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