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Explore 63 recipes, 2 articles, 3 galleries, 62 videos, and more

Lily's Pork Broth with Tofu and Vegetables

  • 4 cups pork broth, can be reserved from Twice Cooked Pork Lily's Twice-Cooked Pork, skimmed of fat
  • 2 large shiitake mushroom caps, cleaned and sliced 1/4 inch thick
  • 1 twelve-ounce cake soft tofu, cut into 1 1/2-by-1-by-1/4-inch pieces
  • 1 teaspoon coarse salt
  • 1/2 pound fresh tender greens, such as watercress, pea shoots, or baby spinach
  • Few drops toasted sesame oil

Emeril's Rib Sauce


Emerald-Green Velvet Soup

Time:35 mins
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, pressed through a garlic press or minced
  • 1 large Yukon gold potato (about 8 ounces), peeled and diced
  • 4 cups canned reduced-sodium chicken or vegetable broth
  • 5 to 6 cups (from 1 large bunch) flat-leaf parsley
  • Coarse salt and ground pepper
  • Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

''Risotto'' with Squid, Shrimp, and Curry Leaves

  • 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
  • 1 small head cauliflower, separated into 1-inch florets
  • 4 cups whole milk
  • Coarse salt and freshly ground white pepper
  • 18 to 24 fresh curry leaves
  • Vegetable oil, for frying
  • 2 tablespoons olive oil
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 4 tablespoons unsalted butter, preferably European-style
  • 5 heaping tablespoons very finely chopped leeks, white and light green parts only
  • Shrimp Broth, heated

Butternut Squash Soup with Shrimp

Time:55 mins
  • 2 tablespoons unsalted butter
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 1 medium yellow onion, diced small
  • 2 tablespoons finely chopped fresh sage leaves
  • 1/2 large butternut squash
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium chicken broth
  • Coarse salt
  • 1/4 cup sour cream
  • Fried sage leaves (optional), for serving

Classic Chicken-Vegetable Soup


Asian-Style Chicken Soup

  • 4 ounces vermicelli rice noodles
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • 3 tablespoons fish sauce
  • 4 teaspoons soy sauce, plus more for serving
  • 2-inch piece fresh ginger, peeled, very thinly sliced crosswise
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves, torn if large
  • 5 ounces cherry tomatoes, halved (1 cup)
  • 1 jalapeno, thinly sliced
  • Lime wedges, for serving

Down-Home Chicken Soup with Dumplings


Chinese Egg Noodle Soup


Pureed Butternut Squash Soup