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Explore 5190 recipes, 117 articles, 100 galleries, 1019 videos, and more

Shrimp Roasted on Rosemary

Time:1 hour 30 mins
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Beef Enchiladas

Ingredients
  • 3 tablespoons light olive oil
  • 1 1/2 pounds beef tenderloin tips, cut into 1/4-by-1/4-inch strips
  • 1 large white onion (about 10 ounces), cut into 1/2-inch pieces
  • 2 cloves garlic, chopped
  • 3/4 cup slivered almonds
  • 3/4 cup chopped fresh cilantro, plus more for topping
  • 1/2 cup raisins, plus more for topping (optional)
  • 2 tablespoons juice from Rosa's Pickled Jalapenos or store-bought pickled jalapenos
  • 1 teaspoon dried oregano, crumbled
  • Coarse salt and freshly black ground pepper
  • Ranchera Sauce
  • 12 (6-inch) corn tortillas
  • 3 to 4 tablespoons vegetable oil
  • 2 cups very thinly sliced red cabbage
  • 6 Rosa's Pickled Jalapenos
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Chicken Paillards with Fresh Greens and Beans

Ingredients
  • 8 ounces trimmed string beans (sliced lengthwise on a sharp bias)
  • 2 boneless, skinless chicken breast halves (8 ounces each)
  • 1 tablespoon extra-virgin olive oil, plus more for rubbing
  • Coarse salt and ground pepper
  • 16 sage leaves
  • 4 ounces dry-cured ham (finely chopped)
  • 1/2 sliced red onion
  • 1 tablespoon red-wine vinegar
  • 3 cups lettuce
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Crunchy Fried Eggs on a Dandelion Salad

Ingredients
  • 6 tablespoons peanut oil, plus more for frying
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 large white onion, peeled and very thinly sliced crosswise
  • 1/3 cup milk
  • 1/3 cup all-purpose flour, for dredging
  • Pinch of paprika
  • 4 large eggs
  • 14 ounces very tender yellow or green dandelion leaves, trimmed, rinsed, and chilled
  • 1 tablespoon finely chopped shallots
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Beef Bourguignon

Time:3 hours 15 mins
Ingredients
  • 3 tablespoons olive oil
  • 8 ounces button mushrooms (trimmed), quartered if large
  • 3 pounds boneless beef rump roast, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 5 strips bacon, cut into 1/2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cups dry red wine
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 garlic clove, smashed and peeled
  • 4 carrots, peeled and cut into 1-inch pieces
  • 10 ounces pearl onions, peeled
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (optional)
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Buffalo Chicken Wrap

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Couscous Salad with Black Beans, Mushrooms, and Corn

Time:25 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 cup Israeli couscous
  • Coarse salt and ground pepper
  • 1/2 pound cremini or button mushrooms, sliced 1/2-inch thick
  • 1 small bunch scallions, white and green parts separated and thinly sliced
  • 1 1/4 cups fresh corn kernels (from 2 ears corn)
  • 1 can (15.5 ounces) black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • 1 jalapeno (optional), thinly sliced
  • 1 avocado, halved, pitted, peeled, and sliced
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Slow-Cooker Turkey Stew with Lima Beans

Time:6 hours 15 mins
Other Ideas:
Lima beans, Stews, Turkey legs
Ingredients
  • 2 cups dried large lima beans (10 ounces), sorted and rinsed
  • 2 boneless, skinless turkey thighs (1 1/2 pounds total), cut into 1 1/2-inch pieces
  • coarse salt and ground pepper
  • 3 tablespoons vegetable oil
  • 1 large white onion, diced medium
  • 3 garlic cloves, smashed and peeled
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 5 large strips of lemon zest (from 1 large lemon), plus 2 tablespoons lemon juice and lemon wedges, for serving
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Eggplant-Feta Phyllo Pies

Time:1 hour 10 mins
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Pan-Roasted Chicken with Spinach and Smashed Potatoes

Ingredients
  • 1 1/2 pounds Yukon gold potatoes, cut into 1-inch pieces
  • 4 bone-in, skin-on chicken breasts (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 2 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 large shallots, quartered
  • 1 tablespoon grated lemon zest
  • 2 garlic cloves, thinly sliced
  • 1 pound spinach, trimmed and washed
  • Fresh lemon juice
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