No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Saute

Explore 1060 recipes, 19 articles, 6 galleries, 318 videos, and more

MORE

Autumn Minestrone Soup

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, cut into 1/2-inch pieces
  • 2 stalks celery, sliced crosswise into 1/2-inch pieces
  • 1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 can (35 ounces) whole tomatoes, lightly crushed
  • 8 cups homemade or store-bought low-sodium chicken stock
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 2 teaspoons red-wine vinegar
  • 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
  • 2 cups cooked tubetti pasta, for serving
  • Freshly grated Parmesan cheese, for garnish
expand

Crostini with Tuna and White Bean Puree

Ingredients
  • 1/4 cup plus 1 tablespoon olive oil, plus more for brushing crostini
  • 2 cloves garlic, peeled and smashed
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • Pinch of crushed red-pepper flakes
  • Coarse salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon red-wine vinegar
  • 4 1/4-inch-thick diagonal slices pugliese or country-style bread, halved crosswise
  • 1 (6.3-ounce) can oil-packed Italian tuna
  • 8 Cerignola olives, pitted and thinly sliced
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped
expand

Pan-Grilled Flatbread with Mushrooms and Autumn Vegetables

Ingredients
  • 6 medium golden beets
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon Madras curry powder
  • 1 leek, white part only, finely chopped
  • 2 large red bell peppers, chopped
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 cup maitake mushrooms, sliced
  • 8 brussels sprouts, thinly sliced on a mandoline
  • 1/4 pound ricotta salata, thinly sliced
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1 cup plain yogurt
  • Grilled Flatbread
expand

Farro, Orange, and Pine-Nut Dressing

Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped (about 1/2 cup)
  • 2 celery stalks, finely chopped
  • 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon finely chopped fresh sage
  • 2 teaspoons fennel seeds, coarsely chopped
  • 1 dried chile, crumbled
  • 2 cups farro
  • 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
  • 1/2 cup dry white wine
  • Coarse salt and freshly ground pepper
  • 2 navel oranges, peel and pith removed, flesh cut into segments
  • 1/4 cup pine nuts, toasted
expand

Spicy Shrimp and Tomato Pasta

Time:30 mins
expand

Sopa de Ajo

Ingredients
  • 1/4 cup olive oil
  • 1/2 pound stale bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
  • 8 cloves garlic, very finely chopped
  • 1 teaspoon hot pimenton (Spanish smoked paprika)
  • Coarse salt
  • 8 cups store-bought low-sodium chicken stock, vegetable stock, or water
  • 6 large eggs
expand

Truffle Mashed Potatoes

Ingredients
  • 4 medium Idaho potatoes, (about 4 pounds), peeled, cubed, and rinsed
  • 1 teaspoon coarse salt
  • 1 medium black summer truffle, (about 1/2 ounce)
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1 ounce prepared truffle butter
  • 1 cup chopped leeks, (2 leeks) white and pale green sections only
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground white pepper
  • 1 tablespoon chopped chives
expand

Spicy Collard Greens with Tomato, Garlic, and Onions

expand

Shell Steak with Shiitake Mushroom Sauce

expand

Crepes Suzette

expand

advertisement

advertisement

advertisement

advertisement