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

White Bean Chili with Herbed Yogurt Cheese

Ingredients
  • 3 cups dried navy or other white beans
  • 2 small poblano chile peppers
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 onion, cut into 1/4-inch dice
  • 1 large carrot, cut into 1/4-inch dice
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 30 ounces homemade or canned low-sodium chicken stock, skimmed of fat
  • 8 cups water
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 radishes, grated
  • Cilantro sprigs, for garnish
  • Herbed Yogurt Cheese
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Black Pepper Mussels

Other Ideas:
Italian, Mussels
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Shrimp and Ginger Stir-Fry

Time:30 mins
Ingredients
  • 3 tablespoons finely grated fresh ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • Coarse salt and ground pepper
  • 1 1/2 pounds peeled and deveined medium shrimp, tails removed
  • 4 tablespoons vegetable oil
  • 2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
  • 8 scallions, cut into 2-inch pieces, white and green parts separated
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Chicken Livornese

Ingredients
  • 1 4-pound chicken, cut up into 18 pieces
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped (1 cup)
  • 2 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon tomato paste
  • 1/8 teaspoon red-pepper flakes
  • 3/4 cup white wine
  • 1 14.5-ounce can whole peeled plum tomatoes
  • 1/4 cup Gaeta olives, pitted
  • 1 rounded tablespoon salt-packed capers, rinsed and chopped
  • 1/4 cup chopped flat-leaf parsley
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Green Vegetable Curry

Time:30 mins
Ingredients
  • 2 teaspoons vegetable oil
  • 3 tablespoons green curry paste
  • 1/2 pound shiitake mushrooms, stems trimmed, halved if large
  • 1/2 pound green beans, trimmed and cut in half crosswise
  • 4 heads baby bok choy (6 ounces), halved lengthwise
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 can (13.5 ounces) unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 1/2 cup fresh basil leaves, torn if large
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Salmon and Potatoes in Tomato Sauce

Time:55 mins
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Shrimp, Cod, and Fennel Soup with Tomatoes

Time:40 mins
Ingredients
  • 2 medium vine-ripened tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 small fennel bulb, quartered lengthwise, cored, thinly sliced crosswise, fronds reserved for garnish
  • Coarse salt
  • Freshly ground white pepper
  • 1 cup dry white wine
  • 4 cups fish stock
  • 12 ounces skinless cod fillets, cut into 1 1/2-inch pieces
  • 12 ounces medium shrimp, peeled and deveined (tails left intact)
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Lobster and Fennel Potpie

Time:1 hour 30 mins
Ingredients
  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 1/2 medium onion, chopped
  • 6 slices Pullman bread (1/2 inch thick)
  • 1 fennel bulb (8 ounces), halved, cored, and very thinly sliced, preferably on a mandoline
  • 1/4 cup all-purpose flour
  • 2 cups fish stock
  • 1/2 cup water
  • 1 pound cooked lobster meat (from 2 lobsters), cut into 1-inch pieces
  • 3/4 cup fresh shelled or frozen English peas
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh tarragon
  • Coarse salt and freshly ground pepper
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Pasta with Roasted Vegetables and Bacon

Time:45 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces bacon, preferably slab, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, thinly sliced
  • 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 8 ounces orecchiette
  • 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
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