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Explore 829 recipes, 44 articles, 3 galleries, 319 videos, and more

Cold Sesame Noodles

Time:20 mins
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Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

Ingredients
  • 1 large (about 8 ounces) Idaho potato, peeled and cut into 1-inch cubes
  • Four 5-ounce boneless, skinless chicken breast halves, trimmed
  • 1 small red cabbage, cored and very thinly sliced
  • 1 tablespoon cornstarch
  • 1/2 medium rutabaga, peeled and cut into 3/4-inch cubes
  • 1 carrot, peeled and coarsely grated
  • 2 large egg whites, lightly beaten
  • 2 tablespoons minced fresh chives
  • 1 teaspoon coarse salt, plus more for cooking water
  • 2 cups unsweetened cornflakes, chopped (not ground) in food processor
  • 2 teaspoons distilled white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons milk, plus 1/2 cup low-fat (1 percent)
  • 1/2 teaspoon sugar
  • 3/4 teaspoon freshly ground pepper
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Hot Cereal as Part of Breakfast in Bed

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Campanelle with Walnuts, Sage-Brown Butter, and Brussels Sprouts

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Stuffed Pumpkin

Ingredients
  • 1 1/2 cups chestnuts
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound fresh porcini mushrooms, trimmed and cut into 1/2-inch pieces
  • 1 pound fresh chanterelle mushrooms, trimmed and cut into 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 loaf (1 pound) Pullman or other white sandwich bread, cut into 3/4-inch cubes
  • 1 pound carrots, peeled and diced
  • 2 large onions, finely chopped
  • 8 celery stalks, diced
  • 1 large sweet potato, peeled, cored, and diced
  • 4 garlic cloves, minced
  • 2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
  • 4 Granny Smith apples, peeled and diced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 3 large eggs
  • 1 cheese pumpkin (10 to 12 pounds)
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Shrimp Boil with Corn and Potatoes

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Spaghetti with Collard Greens and Lemon

Time:15 mins
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Stuffed Collard Greens

Time:1 hour 10 mins
Ingredients
  • 1 can (28 ounces) whole peeled tomatoes with their juices
  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • Pinch of red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 cup spelt
  • 1 pound collard greens
  • 1 1/2 cups cooked white beans, or 1 can (15 ounces) low-sodium white beans, drained and rinsed
  • 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 teaspoons chopped fresh sage leaves
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