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Saute

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

Hot-and-Sour Sauce

Ingredients
  • 1/4 cup grape seed or corn oil
  • 1/2 cup thinly sliced shallots
  • 1/4 cup thinly sliced garlic
  • 2 tablespoons chopped dried red finger chiles
  • 1/2 fresh red Thai chile
  • 1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
  • 1/8 teaspoon belacan (shrimp paste)
  • 1 1/2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon nam pla (Thai fish sauce)
  • 3/4 teaspoon salt
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Smothered Shrimp and Andouille over Stone-Ground Grits

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 pounds large (21-25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
  • 1 cup diced onions (small dice)
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallot
  • 1 tablespoon minced green onion bottoms (white part)
  • 2 cups chopped vine-ripened tomatoes
  • 1 cup Shrimp Stock, chicken stock, or vegetable stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops (green part)
  • Creamy Stone-Ground Grits
  • 2 tablespoons chopped fresh parsley leaves
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Kasha Varnishkes

Ingredients
  • 7 tablespoons unsalted butter or vegetable oil
  • 1 large onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 8 ounces white button mushrooms, trimmed and sliced
  • Nonstick cooking spray
  • 1 (13-ounce) box kasha, whole or medium grain
  • 1 large egg
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 8 ounces farfalle pasta, cooked
  • 1 tablespoon finely chopped fresh flat-leaf parsley
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Rigatoni Portofino

Ingredients
  • 1 cup pine nuts
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 10 fresh parsley leaves
  • Coarse salt
  • 1 1/4 cups olive oil
  • 2 cups packed fresh basil leaves
  • Two 28-ounce cans whole peeled tomatoes, chopped
  • 8 ounces onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • Pinch of sugar
  • 1 pound rigatoni
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Open-Faced Tuna Nicoise Sandwich

Ingredients
  • 2 lemons
  • 1/4 cup finely chopped Italian parsley
  • 3 1/2 tablespoons olive oil
  • 2 tablespoons capers, finely chopped
  • 4 anchovy fillets, finely chopped
  • 2 teaspoons finely chopped fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • 4 half-inch-thick 5-ounce fresh tuna steaks
  • 4 half-inch-thick slices peasant bread, toasted
  • 2 bunches arugula (about 8 cups), stems trimmed to base of leaf
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Chicken Piccata

Ingredients
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 4 chicken cutlets, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 tablespoons dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again
  • 1 tablespoon chopped fresh flat-leaf parsley
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Shrimp Masala

Time:20 mins
Ingredients
  • 4 garlic cloves
  • 1 piece (2 inches) fresh ginger, chopped
  • 1/3 cup water
  • 1 bag (16 ounces) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
  • Coarse salt
  • 3 to 4 tablespoons safflower oil
  • 1 pound okra (partially thawed, if frozen), sliced 3/4 inch thick
  • 1 large shallot, thinly sliced lengthwise
  • 1 small fresh green chile, such as serrano, finely chopped
  • 1 tablespoon garam masala (kalustyans.com)
  • 1 1/4 cups light coconut milk
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Rhubarb Compote

Other Ideas:
Compote, Easy recipes, Rhubarb
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Light Artichoke and Mushroom Lasagna

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds cremini or button mushrooms
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3 cups drained canned artichoke hearts (two 13.75-ounce cans)
  • 1/4 teaspoon finely grated lemon zest
  • 1/3 cup chopped fresh chives
  • 1 1/2 teaspoon dried thyme
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 3/4 cups grated Parmesan (3 1/4 ounces)
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Light Chicken and Squash Lasagna

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds yellow squash or zucchini, sliced into 1/4-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 1 pound ground white-meat chicken
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup packed fresh basil leaves, torn
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 5 cups prepared pasta sauce
  • 8 no-boil lasagna noodles
  • 1 1/4 cups grated Parmesan (3 1/4 ounces)
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