Mains

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.

For a taste of Martha's Vineyard away from the coast make Jessica B. Harris's stuffed quahogs - hard shell clams - to enjoy with an evening drink before dinner.

This roast turkey is served with roasted vegetables and gravy. Served the turkey any time—not just Thanksgiving. The turkey can be made ahead and used all week. The gravy, too.

This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.

These Cantonese noodles stir-fried with shiitakes, soy sauce, and sesame oil are umami at its weeknight best.

This exquisitely simple grilled red snapper is flavorful in a bland-but-in-a-good-way sorta fashion. But wait'll you try the mango salsa....

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

Straight from Umberto's Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.

New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.

For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.

Plank-roasted salmon sounds difficult, but nothing's easier. Salmon fillets and rosemary sprigs are placed on a cedar plank, brushed with oil, and roasted.

Pork and clams, a classic Portuguese combination, are paired with tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.

Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.

Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

We know, we know. There've been other recipes that promise you a "classic" roast turkey. But we really mean it. We doubt Martha could do it any better herself.

Tuna is marinated in peppers, garlic, and vinegar, sauteed with onions, and then tucked into pastry and fried. Oh yeah.