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Main course

Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Pork and Potato Meatloaf


Crushed Peas with Poached Salmon

  • 4 skinless salmon fillets (5 ounces each, about 1 inch thick)
  • 1 leek, halved and rinsed well
  • 1/2 teaspoon whole peppercorns, plus freshly ground pepper
  • Coarse salt
  • 2 tablespoons thinly sliced basil leaves, plus sprigs for garnish
  • 1 teaspoon finely grated lemon zest and 1/4 cup lemon juice (from 2 lemons)
  • 1/2 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • 2 cups shelled fresh garden peas (from 2 pounds in pods)
  • 1 tablespoon thinly sliced fresh mint leaves

Grilled Flank Steak with Olive and Herb Sauce

Time:1 hour 35 mins
  • 2 flank steaks (3 1/2 to 4 pounds total)
  • 2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
  • 1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
  • 2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Bacon-Wrapped Chicken Tenders

Time:20 mins

Steamed Cod with Ginger and Scallions

Time:20 mins
Other Ideas:
Asian, Cod, Easy recipes

Tilapia with Arugula, Capers, and Tomatoes

Time:15 mins

Herb-Crusted Snapper

Time:30 mins
Other Ideas:
Easy recipes, Herbs, Snapper

Steak Salad with Snap Peas

Time:25 mins

Braised Chicken Thighs with Winter Vegetables

Time:1 hour 20 mins
  • 1 tablespoon extra-virgin olive oil
  • 4 skinless chicken thighs (about 2 pounds), patted dry
  • Coarse salt and ground pepper
  • 3 slices bacon, diced medium
  • 4 garlic cloves, smashed and peeled
  • 1 sweet onion, such as Vidalia, cut into 3/4-inch wedges
  • 1 large russet potato, peeled and cut into 1-inch pieces
  • 4 medium carrots, cut into 1/2-inch pieces
  • 1/4 small Savoy cabbage, cored and thick ribs removed, cut into 1/2-by-2-inch strips
  • 1 tart apple, such as Granny Smith or Mutsu, peeled and cut into 1/2-inch pieces
  • 1/4 teaspoon red-pepper flakes
  • 2 cups low-sodium chicken broth
  • 2 tablespoons Dijon mustard

Pappardelle with Leeks, Sugar Snap Peas, and Lemon

Time:20 mins
  • Coarse salt and freshly ground pepper
  • 1/2 stick unsalted butter
  • 2 medium leeks (white and pale-green parts only), cut into thin half-moons and rinsed well
  • 2 lemons
  • 1/2 pound sugar snap peas, trimmed and cut in half crosswise (optional)
  • 3/4 pound dried pappardelle or other flat egg noodles
  • 1/2 cup fresh ricotta cheese
  • 2 ounces Pecorino Romano cheese, grated (3/4 cup)