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

Cashew Chicken

Time:25 mins
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons dry sherry
  • 2 teaspoons minced peeled fresh ginger
  • 3 1/2 teaspoons cornstarch
  • Coarse salt
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 2 garlic cloves, chopped
  • 2/3 cup unsalted cashews, toasted
  • 2 scallions, white and green parts separated and thinly sliced
  • Cooked white rice, for serving
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Velvety Carrot Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
  • 1/4 cup diced onion
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • Pinch of sugar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
  • 1 teaspoon white-wine vinegar
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 3/4 cup milk
  • 1/4 cup flat-leaf parsley leaves, thinly sliced
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Butternut Squash with Brown Butter

Time:35 mins
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Teriyaki Tofu and Mushrooms

Time:45 mins
Ingredients
  • 2 packages (14 ounces each) firm tofu, sliced crosswise into 6 rectangles
  • 3 tablespoons finely grated peeled fresh ginger
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 8 ounces fresh shiitake mushrooms, stemmed and caps sliced 1/4 inch thick (about 4 cups)
  • 1 to 2 bunches watercress, stemmed (about 6 cups)
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Spicy Escarole

Ingredients
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced crosswise
  • 1 small red onion, thinly sliced crosswise
  • 1 large head escarole, washed, tough stems removed, and coarsely chopped
  • 3 sprigs fresh oregano
  • Crushed red pepper flakes
  • Coarse salt
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Chicken, Mushroom, and Goat Cheese Burritos

Time:25 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 jalapeno chile (ribs and seeds removed for less heat), minced
  • Coarse salt and ground pepper
  • 10 ounces white button mushrooms, trimmed, thinly sliced
  • 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen corn kernels
  • 1 cup prepared green salsa, plus more for serving
  • 6 burrito-size (10-inch) flour tortillas
  • 1 bunch flat-leaf spinach, thick stems removed (3 cups)
  • 1 log (5 ounces) soft goat cheese, crumbled
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Old-Fashioned Tapioca with Sauteed Nectarines

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Tomato Onion Stew

Other Ideas:
Relishes, Tomatoes, White onions
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Turnip Hash with Broccoli Rabe

Ingredients
  • 1/2 pound plum tomatoes
  • 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
  • 1/2 pound parsnips, peeled and cut into 1/2-inch dice
  • 1/2 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, smashed
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 teaspoon coarsely chopped fresh thyme
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Corn-Tortilla-Crusted Chicken Tenders

Time:35 mins
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