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Explore 5986 recipes, 1 article, 10 videos, and more

Pot Roast

Ingredients
  • 1 tablespoon olive oil
  • 3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
  • 1 tablespoon all-purpose flour, plus more if needed
  • 3 to 4 pounds chuck roast, tied
  • 3/4 pound small new potatoes
  • 1 large onion, peeled and thinly sliced (1 1/2 cups)
  • 2 tablespoons red-wine vinegar, plus more if needed
  • Coarse salt and freshly ground pepper
  • 3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths
  • 1 medium carrot, peeled and coarsely chopped (3/4 cup)
  • Olive oil
  • 1 1/4 cups water
  • 1 rib celery, coarsely chopped (3/4 cup)
  • 2 garlic cloves, peeled and thinly sliced
  • 1 dried bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 3 sprigs fresh thyme
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Peppercorn-Crusted Beef Tenderloin

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Frisee with Crisp Shallots and Honey Vinaigrette

Time:20 mins
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Italian Seafood Stew

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, smashed and peeled
  • 2 sprigs thyme
  • 3/4 cup dry white wine, such as Pinot Grigio
  • 1 can (14.5 ounces) diced tomatoes
  • 3 dozen small clams, scrubbed and rinsed
  • 1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
  • Salt and pepper
  • Fresh parsley leaves (optional)
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Grape, Celery, and Couscous Salad

Time:20 mins
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Basic Marinara

Time:30 mins
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Chicken with White Beans and Rosemary

Time:45 mins
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Flourless Chocolate-Coconut Drops

Time:30 mins
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Sauteed Escarole with Fried Shallots

Time:15 mins
Ingredients
  • Vegetable oil, for frying
  • 3 small shallots, thinly sliced into rings
  • 1 1/4 teaspoons coarse salt, divided
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, peeled, smashed
  • 1/4 teaspoon red-pepper flakes
  • 2 pounds escarole, thinly sliced, washed, drained, and spun dry
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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

Time:10 mins
Ingredients
  • 2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
  • 1 pound Belgian endive (preferably red), trimmed and leaves separated
  • 1/2 cup pomegranate seeds (from 1 pomegranate)
  • 1/2 cup chopped toasted walnuts
  • 1/3 cup high-quality extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
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