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Saute

Explore 1086 recipes, 19 articles, 6 galleries, 387 videos, and more

Shrimp in Saffron Broth

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch dice (about 2 cups)
  • 3 carrots, cut into 1/4-inch dice (about 1 cup)
  • 1/2 teaspoon saffron threads
  • 1 1/2 pounds large (21 to 25 count) shrimp, peeled and deveined
  • Coarse salt and freshly ground pepper
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock, homemade or low-sodium store-bought
  • Couscous with Golden Raisins
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Sauteed Baby Spinach

Other Ideas:
Baby spinach, Side dishes
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Three Garlic Pasta

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Stuffed Marrow Bones

Ingredients
  • 3 beef marrow bones (3 inches each), split lengthwise
  • 4 tablespoons clarified butter
  • 2 ounces chanterelle mushrooms, cleaned and diced
  • 2 ounces hen of the wood mushrooms, cleaned and diced
  • 2 medium porcini mushrooms, cleaned and diced
  • Coarse salt and freshly ground pepper
  • 2 slices white bread, crusts removed, bread cut into 1/3-inch dice
  • 2 tablespoons diced beef marrow
  • 1 tablespoon minced fines herbes (chervil, parsley, tarragon)
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Crawfish Etouffee

Ingredients
  • 6 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 1/2 cups Shrimp Stock
  • 1 cup peeled, seeded and diced tomatoes
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons Worcestershire sauce
  • Hot sauce, such as Tabasco, as desired
  • 2 pounds crawfish tails, with the fat
  • 2 teaspoons Emeril's Original Essence
  • Juice of 1/2 lemon
  • 1 cup chopped scallions
  • 1/4 cup chopped flat-leaf parsley
  • Hot cooked white rice, for serving
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Asian Apple Marinade

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 Granny Smith apple, cored and cubed
  • 1/4 cup chopped lemongrass (from 3 stalks)
  • 3 garlic cloves, minced
  • 1 piece (1 inch) fresh ginger, sliced
  • 1 fresh red finger chile, thinly sliced
  • 3 whole star anise
  • 1/2 cup water
  • 1/4 cup tamari or regular soy sauce
  • 3 tablespoons apple juice
  • 1 tablespoon unseasoned rice-wine vinegar
  • 1 tablespoon light-brown sugar
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Sauteed Chicken with Tomato Relish and Spinach

Time:30 mins
Ingredients
  • 1 can (14 1/2 ounces) diced tomatoes in juice, drained
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon jarred capers, drained
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • 2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry
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Pork Tenderloin Parmesan

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Plantain Chutney

Other Ideas:
Chutney, Plantains
Ingredients
  • 1/4 cup Spiced Butter, or 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup olive oil
  • 2 medium baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 medium white onions, sliced
  • 3 cloves garlic, sliced
  • 1 piece (3 inches) fresh ginger, peeled and grated
  • 2 tablespoons mustard seeds
  • 2 tablespoons Green Curry Paste
  • 1 teaspoon chile powder
  • 1 teaspoon ground cardamom, preferably freshly ground
  • 4 green plantains, peeled, quartered lengthwise, and cut into 3/4-inch pieces
  • Coarse salt
  • 2 scallions, trimmed and chopped
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Warm Pear Salad

Ingredients
  • 2 Bartlett pears, ripe but firm
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 medium red onion, thinly sliced into rings
  • 2 Belgian endive, sliced crosswise into 1-inch pieces
  • 1 watercress, tough stems removed
  • 1/4 pound Stilton or Roquefort cheese, crumbled
  • 1 1/2 teaspoons red-wine vinegar
  • 1 teaspoon Worcestershire sauce
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