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

Kimchi Stew with Chicken and Tofu

Ingredients
  • 3 3/4 cups homemade or low-sodium store-bought chicken stock
  • 2 1/2 cups water
  • 2 bone-in, skinless chicken thighs, excess fat trimmed
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced anchovy fillets
  • 1/4 teaspoon coarse salt
  • 2 jars (16 ounces each) kimchi, drained, 1/2 cup liquid reserved
  • 16 ounces silken tofu
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally
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Roasted Vegetable, Ham, and Turkey Melts

Ingredients
  • 1 pound white mushrooms, cleaned and sliced 1/4 inch lengthwise
  • Salt and freshly ground pepper
  • Olive oil, for drizzling
  • 6 ripe plum tomatoes, sliced 1/4-inch lengthwise
  • 2 Vidalia onions, 1 1/2 to 2 pounds, halved and sliced into 1/2-inch rings
  • 2 red or yellow bell peppers, halved lengthwise, seeds removed
  • 3 tablespoons fresh flat-leaf parsley leaves, cleaned and chopped
  • 1 loaf of bread, about 12 by 5 inches, such as ciabatta or baguette
  • 1/4 cup whole-grain mustard
  • 1 pound roasted turkey and/or baked ham, thinly sliced
  • 8 ounces good-quality Swiss cheese, sliced
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Apple-Chicken Salad

Ingredients
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 2 boneless, skinless chicken breast halves, about 1 pound total
  • Coarse salt and freshly ground pepper
  • 1/2 cup plus 2 tablespoons mayonnaise
  • 1 celery stalk, thinly sliced crosswise (about 1/2 cup)
  • 1/4 cup dried apricots, cut into 1/4-inch dice
  • 1/3 cup sliced almonds with skins, toasted (omit if serving to children under 3)
  • 1 medium Golden Delicious apple, cored and cut into 1/2-inch chunks
  • 1 head Bibb or Boston lettuce, leaves separated (optional)
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Rolled Butterflied Leg of Lamb with Herbs and Preserved Lemons

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Mediterranean Salmon Cooked in Parchment

Ingredients
  • 1 small bulb fennel, trimmed, cored, and very thinly sliced crosswise, reserving 1 tablespoon fronds
  • Coarse salt and freshly ground black pepper
  • 4 boneless skinless salmon fillets (4 ounces each), about 1/2 inch thick
  • Extra-virgin olive oil
  • 1 thin slice lemon, halved
  • 1 thin slice navel orange, halved
  • Finely chopped flat-leaf parsley, for garnish (optional)
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Salmon with Salsify and Celery Root Puree

Other Ideas:
Celery root, Salmon fillets
Ingredients
  • 10 black peppercorns, crushed
  • 2 sprigs fresh thyme
  • 1 sprig fresh savory
  • 1 clove garlic, smashed
  • 1 1/4 cups Syrah wine
  • 1/4 cup port
  • 2 shallots, finely minced
  • 2 cups Beef Stock
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1/2 pound salsify, trimmed, peeled, rinsed, dried, and cut into 2-inch long pieces
  • Coarse salt and freshly ground black pepper
  • 18 sage leaves
  • 6 (5-to-6-ounce) boneless, skinless, salmon fillets
  • 12 slices bacon
  • Celery Root Puree
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Ghost of Monte Cristo Sandwiches

Other Ideas:
All-American, Ham, Melts, Swiss, Turkey
Ingredients
  • 4 slices Sara Lee Country Potato Bakery Bread
  • 4 slices Sara Lee Baby Swiss Cheese
  • 2 slices Sara Lee Oven Roasted Breast of Turkey
  • 2 slices Sara Lee Virginia Brand Baked Ham
  • 3 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon coarse salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Confectioners' sugar, for dusting (optional)
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Warm Lentil Salad with Goat Cheese

Time:40 mins
Ingredients
  • 3/4 cup green lentils (4.75 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 3 shallots, thinly sliced crosswise and separated into rings
  • 1 carrot, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
  • 2 teaspoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons balsamic or sherry vinegar
  • 6 ounces spinach, stemmed and coarsely chopped (about 2 cups)
  • Coarse salt and freshly ground black pepper
  • 4 ounces fresh goat cheese
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Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette

Ingredients
  • Fine sea salt
  • 12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
  • 1 tablespoon finely diced ginger
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon oyster sauce
  • 2 tablespoons sherry vinegar
  • 6 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly squeezed lime juice
  • Pinch of cayenne pepper
  • 2 tablespoons unsalted butter
  • 4 seven-ounce grouper fillets
  • Freshly ground white pepper
  • 1 tablespoon sesame seeds, toasted
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Spicy Shrimp Stir-Fry

Time:15 mins
Other Ideas:
Jumbo shrimp, Stir-fries
Ingredients
  • 2 tablespoons vegetable oil
  • 5 garlic cloves, minced
  • 1 pound large shrimp, peeled and deveined, tails left intact
  • 1 teaspoon freshly ground pepper
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon sugar
  • 4 scallions, white and pale-green parts only, thinly sliced diagonally (about 1/4 cup), plus dark-green parts, thinly sliced lengthwise, for garnish
  • Lime wedges, for serving
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