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

Peanut Chicken with Cabbage Slaw

Time:20 mins
Ingredients
  • 1 tablespoon vegetable oil
  • 1 boneless, skinless chicken breast half (about 6 ounces)
  • Coarse salt and ground pepper
  • 4 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 cup shredded cabbage
  • 2 scallions, thinly sliced on the diagonal
  • 1 small carrot, shredded
  • 1 teaspoon grated peeled fresh ginger
  • 1 tablespoon smooth peanut butter
  • 1 teaspoon reduced-sodium soy sauce
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Pasta with Squash and Bacon

Ingredients
  • 4 ounces bacon, (about 5 strips) cut into 3/4-inch pieces
  • 1 medium onion, diced
  • 1 clove garlic, smashed with the flat side of a large knife
  • 1 1/2 pounds butternut squash, peeled and seeded, flesh cut into 3/4-inch pieces
  • Salt and freshly ground pepper
  • 1 1/2 cups low-sodium canned chicken broth
  • 1/2 pound corkscrew-shape pasta, such as fusilli or rotini
  • 1/4 cup finely grated Parmesan cheese
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Carrots with Shallots

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Pork Cutlets with Fennel

Time:25 mins
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Poblano and Onion Saute

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Bucatini with Breadcrumbs and Bottarga

Ingredients
  • 5 garlic cloves
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup plus 2 tablespoons capers, drained
  • 1/4 cup yellow raisins, chopped
  • 4 cups chicken stock
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 1 tablespoon lemon juice
  • 6 tablespoons unsalted butter
  • 1 teaspoon Aleppo pepper
  • 1/4 cup pine nuts, toasted
  • 1/2 cup flat-leaf parsley, coarsely chopped
  • 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
  • 1 tablespoon grated bottarga, plus bottarga shavings for serving
  • Extra virgin olive oil, for serving
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Cod with Escarole and Lemon

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Chicken, Feta, and Pistachio Salad

Time:30 mins
Ingredients
  • 1/2 cup shelled, unsalted pistachios
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/4 cup white-wine vinegar
  • Coarse salt and ground pepper
  • 4 chicken cutlets (about 1 pound total)
  • 1 teaspoon ground coriander
  • 1 head romaine lettuce, coarsely chopped
  • 1/2 cup packed fresh parsley
  • 1 bunch scallions, thinly sliced
  • 4 ounces feta, crumbled
  • 2 navel oranges (peel and white pith removed), halved and thinly sliced
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Brussels Sprouts with Vinegar-Glazed Red Onions

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Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling

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