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Saute

Explore 1085 recipes, 19 articles, 6 galleries, 386 videos, and more

Biba's Asparagus, Artichoke, and Pea Risotto

Ingredients
  • Coarse salt
  • 1/4 pound asparagus tips (from about 1 pound asparagus)
  • 1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed
  • 6 cups Homemade Chicken Stock
  • 1/2 pound baby artichokes, cleaned, cooked, and cut into wedges
  • 4 tablespoons unsalted butter
  • 1/2 cup minced yellow onion
  • 2 cups imported Italian arborio rice
  • 1 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
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Nasturtium Risotto

Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 leek, halved lengthwise and thinly sliced, white and light-green parts only
  • 1 teaspoon garlic, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • Coarse salt
  • 3 cups Nasturtium Bouillon, heated
  • 3/4 cup Nasturtium Butter
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • Nasturtium Pesto, for garnish
  • Fresh chervil sprigs, for garnish
  • Nasturtium flowers, petals, or buds, for garnish
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Seafood and Chicken Paella

Time:1 hour 15 mins
Ingredients
  • 4 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon crushed saffron (optional)
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 tablespoon extra-virgin olive oil
  • 4 skin-on, bone-in chicken thighs (about 1 pound total)
  • Coarse salt and ground pepper
  • 6 ounces dried chorizo, sliced 1/4 inch thick
  • 1/2 medium onion, diced small
  • 3 garlic cloves, minced
  • 2 large tomatoes, chopped
  • 1 1/2 cups Arborio rice
  • 12 mussels, scrubbed
  • 1/2 pound medium shell-on shrimp, deveined
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Sauteed Chicken Breasts

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Benedetta's Sauteed Spinach

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Sara's Shrimp and Grit Cakes

Ingredients
  • 6 cups water
  • 2 1/2 cups quick grits
  • 5 ounces cheddar cheese, grated (2 cups)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground pepper
  • 2 bunches scallions, white and pale-green parts only (save greens for garnish), minced to equal 1/2 cup
  • 12 medium shrimp, cooked, peeled, deveined, and cut in half lengthwise
  • 2 tablespoons unsalted butter, plus more for pan
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • Vegetable oil, for sauteing
  • 1/2 cup Seven Pepper Jelly
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Edamame Succotash

Other Ideas:
Edamame, Side dishes
Ingredients
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
  • 2 ounces green beans, sliced on the bias into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup homemade or low-sodium chicken stock, skimmed of fat
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh or frozen shelled edamame
  • 1 teaspoon roughly chopped fresh thyme
  • Pinch of coarse salt
  • Freshly ground pepper
  • 1 tablespoon roughly chopped fresh flat-leaf parsley
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Shrimp with Red Pepper Broth and Ratatouille

Ingredients
  • 2 plum tomatoes (3 ounces each)
  • 5 red bell peppers, cored, seeded, and thinly sliced
  • 2 shallots, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 3 cloves garlic, thinly sliced
  • Coarse salt
  • 3 whole cloves
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 ounces eggplant, cut into very small dice (1/3 cup)
  • 1 star anise
  • 2 ounces yellow squash, cut into very small dice (1/3 cup)
  • 3 whole cloves
  • 2 ounces zucchini, cut into very small dice (1/3 cup)
  • 2 small dried bay leaves
  • 2 ounces red bell pepper, cut into very small dice (1/3 cup)
  • 5 sprigs fresh lemon thyme
  • Coarse salt and freshly ground pepper
  • 1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley)
  • 4 large shrimp, peeled with tails on, butterflied
  • Fresh lemon thyme sprigs, for garnish
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Ham-and-Cheese Panini

Other Ideas:
Gruyere, Ham, Panini
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Fideos with Shrimp

Ingredients
  • 1/4 cup shelled fresh fava beans
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 4 to 6 jumbo shrimp, unpeeled, preferably head on
  • 1 pound spaghetti, broken into 2-inch pieces
  • 1 tablespoon chopped Spanish onion
  • 1 tablespoon chopped garlic
  • 2 cups homemade or canned store-bought low-sodium chicken stock
  • Pinch of choricero pepper paste
  • 1 red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch strips
  • 1/4 cup chopped green Spanish or Kalamata olives
  • 2 fresh basil leaves, torn
  • 1 tablespoon freshly grated pecorino Romano
  • 1 tablespoon extra-virgin olive oil
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