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

Chicken and Marinated-Zucchini Sandwich

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Hummus Vegetable Sandwich

Time:15 mins
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Eggplant Ricotta Bake

Time:1 hour 10 mins
Ingredients
  • 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
  • 3 tablespoons olive oil, plus more for baking dish
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
  • 1 jar (16 ounces) store-bought marinara sauce (2 cups)
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Flat-Iron Steak Tacos

Time:20 mins
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London Broil

Time:9 hours 30 mins
Other Ideas:
London broil
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Chicken Stuffed with Pepperoncini and Goat Cheese

Time:40 mins
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Quick Veggie Fajitas

Time:30 mins
Ingredients
  • 8 flour tortillas (6 inch)
  • 1 can (15 ounces) refried beans
  • 2 tablespoons vegetable oil
  • 1 large white onion, halved and cut into 1/2-inch slices
  • 2 large poblano chiles, halved, seeded, and cut crosswise into 1/2-inch slices
  • 2 medium zucchini, cut into 1/2-inch half-moons
  • 2 cups corn (10 ounces), thawed if frozen
  • Coarse salt and ground pepper
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 2 ounces cheddar or Colby, shredded (1/2 cup)
  • Lime wedges
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Broiled Chicken Thighs with Pineapple-Cucumber Salad

Time:25 mins
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King Ranch Chicken Tostadas

Time:20 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, halved and cut into 1/4-inch slices
  • 10 ounces mushrooms, such as button or cremini, trimmed and sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained
  • 8 tostada shells
  • 3 cups diced or shredded cooked chicken (about 3/4 pound)
  • Shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream, for serving
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Spaghetti with Tomato-Anchovy Sauce

Time:50 mins
Ingredients
  • 1 can (28 ounces) whole peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 14 to 16 anchovy fillets, chopped
  • 3 tablespoons chopped fresh basil leaves
  • Coarse salt and ground pepper
  • 3/4 pound spaghetti, cooked according to package instructions and drained
  • Grated Parmesan
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