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

Bacon-Jalapeno Quesadillas

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Orecchiette with Caramelized Cauliflower, Shallots, and Herbed Breadcrumbs

Ingredients
  • 1/2 head cauliflower, stemmed and separated into tiny florets (about 4 cups)
  • Coarse salt
  • 1/2 cup dry unseasoned coarse breadcrumbs, preferably panko
  • 1 teaspoon finely chopped fresh mint leaves
  • 2 teaspoons finely chopped fresh parsley leaves
  • 1/4 teaspoon crushed red pepper, flakes
  • 4 tablespoons extra-virgin olive oil
  • 1 cup (heaping) thinly sliced shallots (about 6 shallots)
  • 3/4 pound orecchiette pasta
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Meatballs with Fresh Tomato Sauce

Ingredients
  • 2 pounds ripe tomatoes, diced
  • 12 ounces ground beef chuck (85 percent lean)
  • 12 ounces ground pork
  • 1 garlic clove, minced
  • 12 ounces ground veal
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Coarse salt
  • 1/2 cup plain fresh breadcrumbs
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup finely grated Pecorino Romano cheese
  • 1/2 cup torn fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • 2 tablespoons to 1/4 cup extra-virgin olive oil
  • Garnish: chopped fresh flat-leaf parsley
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Fusilli al Telefono

Ingredients
  • 2 tablespoons plus 2 teaspoons coarse salt
  • 1 pound good-quality fusilli
  • 2 tablespoons grape seed oil
  • 1 clove garlic, thinly sliced
  • 2 (1-pound, 12-ounce) cans peeled whole San Marzano tomatoes
  • 15 large fresh basil leaves, julienned
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound whole milk mozzarella di bufala, cut into 1/4-inch pieces
  • Grated Parmesan cheese, optional
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Pumpkin Gnocchi with Mushrooms

Ingredients
  • 1 small sugar pumpkin (1 1/2 to 2 pounds), stem removed, halved lengthwise, and seeded
  • 2 cups "00" flour, plus more for work surface
  • Coarse salt and freshly ground black pepper
  • 1 teaspoon freshly grated nutmeg, plus more for serving
  • 1 1/4 cups freshly grated Parmigiano Reggiano cheese, plus more for serving
  • 1/2 cup (1 stick) unsalted butter
  • 2 shallots, finely chopped
  • 20 medium chanterelle mushrooms, trimmed
  • 8 fresh sage leaves
  • 1 cup homemade or store-bought low-sodium chicken or vegetable stock
  • 1 cup heavy cream
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Oven-Roasted Ribs with Barbecue Sauce

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Mushroom and Asparagus Risotto

Ingredients
  • 1 pound assorted mushrooms, such as oyster and cremini, cleaned
  • 1 ounce dried porcini mushrooms
  • 1 bunch asparagus, trimmed
  • 1/2 cup plus 1 tablespoon olive oil, plus more for serving
  • 1 large clove garlic, finely chopped
  • 1 onion, finely chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • Coarse salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1 cup freshly grated parmesan cheese
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Ravioletto

Ingredients
  • 2 cups '00' flour, plus more for rolling and work surface
  • 1 teaspoon coarse salt
  • 8 egg yolks, lightly beaten
  • 1 pound crescenza cheese
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, cold
  • 1 1/2 cups freshly grated Parmigiano-Reggiano or Parmesan cheese
  • 2 tablespoons olive oil
  • 12 cloves garlic, thinly sliced
  • 12 small sprigs fresh rosemary
  • 1 cup edible flower petals (optional)
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