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Saute

Explore 1085 recipes, 19 articles, 6 galleries, 387 videos, and more

Pasta with Tomatoes, Squashes, and Blossoms

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Cornbread Stuffing

Ingredients
  • 2 cups chestnuts
  • Cornbread
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, plus more, softened, for baking dish
  • 2 large onions, finely chopped
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped shallots
  • Coarse salt and freshly ground pepper
  • 4 Gala apples, peeled, cored, and cut into 1/2-inch pieces
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh sage
  • 1 to 1 1/2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
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Smashed Parsnips and Potatoes with Thyme

Time:30 mins
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Giblet Gravy

Time:1 hour 35 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • Reserved wing tips, neck, and giblets from Tuscan-Style Turkey alla Porchetta
  • 2 celery stalks, sliced lengthwise into 2-inch pieces
  • 1 onion, ends trimmed, unblemished skin left on, quartered
  • 1 large carrot, quartered lengthwise
  • 1/2 cup dry white wine
  • 1 tablespoon celery seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 fresh bay leaf
  • 1 sprig flat-leaf parsley
  • 1 thyme sprig
  • 1 sage leaf
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Coarse salt
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Martha's Vegetable Saute

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 bunch scallions, trimmed and sliced crosswise into 1/4-inch-thick pieces, white and light green parts only
  • 15 pods okra, trimmed and cut crosswise into 1/2-inch thick pieces
  • 1 Japanese eggplant, trimmed and cut into 1/2-inch pieces
  • 1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
  • 1 purple bell pepper, preferably heirloom, ribs and seeds removed, cut into 1-inch strips
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil leaves
  • Coarse salt and freshly ground black pepper
  • Cooked farro or brown rice, for serving
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Chicken Barley Soup

Time:45 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 carrots, diced small
  • 4 celery stalks, diced small
  • 1 medium yellow onion, diced small
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces baby spinach (5 cups)
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Poached Eggs with Spinach and Tomatoes

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Scallops and Brussels Sprouts

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Peas and Pearl Onions

Other Ideas:
Mint, Pearl onions, Peas, Side dishes
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Seared Scallops with Tomato Salsa, Spinach, and Mushrooms

Ingredients
  • 20 grape or cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 cup chanterelle mushrooms, cut into 1/2-inch pieces
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 3 cups packed spinach leaves, stemmed
  • 4 large sea scallops
  • 2 tablespoons salted butter
  • 1 lemon, cut into quarters
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