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Explore 1083 recipes, 19 articles, 6 galleries, 386 videos, and more

Open-Faced Turkey Sandwich with Mushroom Gravy

Ingredients
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme, leaves
  • 1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
  • Salt and freshly ground pepper
  • 1/2 cup Madeira wine
  • 1 1/2 cups gravy
  • 4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
  • 3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
  • 1 small bunch watercress
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Spaghetti with Clams

Ingredients
  • Coarse salt
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small dried chile pepper, crumbled, or pinch of red pepper flakes
  • 1 1/2 pounds littleneck clams, scrubbed
  • 1 cup dry white wine
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
  • Juice of 1 lemon
  • 3 tablespoons unsalted butter
  • Freshly ground black pepper
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Veal Scaloppine with Ruby Red Grapefruit

Time:15 mins
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Sauteed Scallops over Spaghetti Squash

Ingredients
  • Two 1-pound spaghetti squash, cut in half lengthwise and seeded
  • 2 tablespoons olive oil, plus more for baking pan
  • 4 leeks, white and light-green parts only, thinly sliced lengthwise
  • 2 medium shallots, peeled and thinly sliced lengthwise
  • 1/4 cup all-purpose flour
  • 10 large sea scallops, muscles removed, sliced in half
  • Salt and freshly ground pepper
  • 3/4 cup dry white wine (optional)
  • 2 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 bunch minced chives
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Chicken Cacciatore

Ingredients
  • One-and-a-half 3-pound chickens, cut into 12 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  • 2 large onions, sliced 1/4 inch thick
  • 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  • 4 garlic cloves, smashed
  • 1/2 cup dry red wine
  • One 28-ounce can crushed Italian tomatoes
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 3/4 pound linguine
  • Coarse salt
  • 1/4 cup chopped fresh basil or flat-leaf parsley (optional)
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Celery Root, Persimmon, and Swiss Chard "Stuffing"

Ingredients
  • 2 1/2 pounds celery root (about 2), trimmed, peeled, and cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • Coarse salt and freshly ground black pepper
  • 2 (1-pound) baguettes, cut into 1-inch cubes
  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 2 large bunches Swiss chard, rinsed, tough stems removed
  • 2 cloves garlic, peeled and sliced
  • Large pinch crushed red-pepper flakes
  • 1 tablespoon unsalted butter
  • 1 3/4 cups Mushroom Stock, plus more for Swiss chard, as needed
  • 5 large eggs
  • 2 Fuyu persimmons, peeled and cut into 1 1/2-inch pieces, plus slices, for serving
  • 3/4 cup golden raisins
  • 3/4 cup whole blanched almonds, toasted and chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • Fresh herbs, such as rosemary, sage, and thyme, for serving
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Pappardelle with Creamy Chicken Sauce

Time:35 mins
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Egg-Bacon Toasts with Onions and Spinach

Time:40 mins
Ingredients
  • 4 slices bacon
  • 4 small yellow onions, halved crosswise
  • Coarse salt and ground pepper
  • 1/2 cup low-sodium chicken or vegetable broth
  • 4 thick slices crusty bread, toasted
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 4 hard-cooked eggs, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 bags (10 ounces each) baby spinach
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Tomato Sauce

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Coq au Vin

Ingredients
  • 6 large cloves garlic, smashed
  • 4 whole black peppercorns
  • 2 sprigs fresh thyme, plus more for garnish
  • 1 bay leaf
  • 7 fresh sprigs flat-leaf parsley, stems and leaves separated
  • 2 skinless and boneless whole chicken breasts
  • 2 tablespoons olive oil
  • 8 ounces pearl onions, peeled
  • 12 ounces white button mushrooms, halved or quartered
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper
  • 3 tablespoons cognac
  • 1 cup dry red wine
  • 3 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch
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