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Main Dishes | Martha's Vineyard MagazineMartha's Vineyard Magazine
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Main Dishes

Cheater's Beef and Black Bean Chili

From All About Dinner by Molly Stevens comes this full-flavored chili with a streamlined technique.

Dorie Greenspan's Pumpkin Stuffed with Everything Good

A bread, gruyere, bacon, cream and thyme stuffing is indeed, everything good. Swap out the bacon for mushrooms in this showstopper, and you've got a vegetarian main dish for the Thanksgiving table.

Udon Noodle Soup with Miso-Glazed Vegetables and Chicken

Udon noodle soup is traditionally made with a pork broth, but we were eager to make one with a rich chicken stock.

Pot-Roasted Chicken with Veggies and Herbs

Perfectly cooked chicken with two veggie combinations to choose from.

Loaded Potato Nachos

This festive sheet pan dinner from Ellie Krieger's cookbook Whole in One, captures all of the fun of happy hour munchies, but leaves the regret behind.

Cod in Saffron Broth with White Beans

In this recipe from Ellie Krieger's book Whole in One, cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme.

Chicken, Kale, Parmigiano and Ricotta Meatballs

These incredibly light and tender meatballs are a customer favorite at Black Sheep — and so easy to make at home.

Curly Pasta with Broccoli, Sundried Tomatoes, Garlic-Chile Oil & Goat Cheese

This terrific warm pasta gets a flavor boost from a quickly made garlic and red pepper-flake oil. Goat cheese adds creaminess, sundried tomatoes and browned broccoli add umami.

Braised Short Ribs with Ginger, Coriander and Apricots

Braising yields tender short ribs and a deeply flavorful sauce. This one gets personality from ginger, garlic and tamari.

Roasted Butternut Squash Risotto

Risotto is a perfect vehicle for showcasing fall veggies, but roasted butternut squash is a favorite for pairing with parmigianno, thyme, and pine nuts.

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