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

The Seagrille Restaurant Clam Chowder

Ingredients
  • 100 quahog clams, cleaned
  • 1/2 pound bacon, chopped
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 cups all-purpose flour
  • 1 tablespoon chopped fresh thyme
  • 5 bay leaves
  • Tabasco
  • 2 tablespoons Worcestershire sauce
  • Freshly ground white pepper
  • 16 cups heavy cream
  • 5 pounds peeled, chopped russet potatoes
  • Oyster crackers, for serving
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Penne with Cream, Smoked Salmon, and Chives

Time:25 mins
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Spring Pasta

Ingredients
  • 4 to 6 small eggplants
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds fresh or frozen peas
  • 6 spring onions or scallions, thinly sliced
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 2 tablespoons roughly chopped fresh sage
  • 2 tablespoons roughly chopped fresh chives
  • 1 clove garlic, minced
  • Coarse salt and freshly ground pepper
  • 1 bunch arugula, trimmed
  • 1 pound dry fettuccine
  • 2 tablespoons chopped fresh chervil
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 to 1 1/2 cups fresh ricotta cheese
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Potato-and-Pea Filling

Ingredients
  • 2 pounds Idaho potatoes
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 1 teaspoon yellow mustard seeds
  • 1 tablespoon chana dal (split chickpeas)
  • 2 tablespoons cashew nuts, roughly chopped
  • 1 one-inch piece fresh ginger, peeled and minced
  • 5 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 1 sprig fresh curry leaves
  • 1 tablespoon Madras curry powder
  • 1 pinch chile powder
  • 1 pinch turmeric
  • 1 pinch ground coriander
  • 1/3 cup peas, cooked
  • 1/4 cup fresh coriander, chopped
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Penne alla Puttanesca

Ingredients
  • 2 tablespoons salt-packed capers
  • 1 1/2 cups Pomi strained tomatoes
  • 8 to 10 salt-packed anchovy fillets
  • Coarse salt
  • 6 tablespoons extra-virgin olive oil
  • 1/2 medium red onion, chopped
  • 4 cloves garlic, thinly sliced
  • 1 1/2 to 2 teaspoons crushed red-pepper flakes
  • 1 pound penne pasta
  • 1/3 cup Gaeta olives, pitted and coarsely chopped
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • Freshly grated Parmigiano-Reggiano cheese, for serving
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Spring Vegetable Saute

Ingredients
  • 3 lemons, juiced, lemon halves reserved
  • 6 baby artichokes (12 ounces)
  • 1 teaspoon dried oregano
  • 1 clove garlic, cut in half
  • 1/2 teaspoon whole black peppercorns
  • 1 tablespoon olive oil
  • 16 white pearl onions
  • 24 baby carrots, stems trimmed to 3/4 inch
  • 1 1/2 teaspoons salt
  • 12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths
  • 3 ounces haricots verts or thin green beans, trimmed
  • 2 tablespoons unsalted butter
  • 3 tablespoons Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/8 teaspoon freshly ground black pepper
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Spring Greens Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 4 cups (about 1 pound) finely chopped shallots
  • 4 cups (about 1 1/2 pounds) chopped leeks, white and light-green parts only
  • 4 cups (about 1 3/4 pounds) chopped sweet onions
  • 4 cups (10 ounces) chopped scallions, white and light-green parts only
  • 12 cups Homemade Chicken Stock Homemade Chicken Stock
  • 10 cups (about 2 pounds) chopped Boston or other soft lettuce, plus 1 leaf, julienned, for garnish
  • 6 tablespoons snipped chives
  • 1/2 cup packed fresh dill sprigs, plus more for garnish
  • 1 1/2 cups (about 2 1/2 bunches) packed fresh tarragon leaves, plus more for garnish
  • 1 cup (about 1 bunch) packed fresh flat-leaf parsley leaves
  • Coarse salt and freshly ground pepper
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Spicy Lobster with Linguini

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Red Snapper Livornese Style

Ingredients
  • 3 1/2 pounds red snapper fillets, skin on
  • All-purpose flour, for dredging
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped
  • Two 28-ounce cans whole Italian plum tomatoes, crushed
  • 1 cup dry white wine
  • 1/2 cup finely chopped fresh flat-leaf parsley
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Super Squid Linguine

Ingredients
  • 14 ounces squid, cleaned, cut lengthwise to open into flat pieces, scored, and sliced crosswise into 1/4-inch strips, plus 8 whole squid bodies, cleaned
  • 1 pound linguine
  • 1/2 cup plus 2 tablespoons olive oil
  • 3 cloves garlic, finely sliced
  • 1 to 2 fresh red chiles, seeds removed and finely chopped
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 3/4 cup frozen peas
  • 1/2 cup white wine (optional)
  • Sea salt and freshly ground black pepper
  • 1 lemon (optional)
  • 1/4 cup plus 1 teaspoon fresh mint leaves, chopped
  • Mixed greens, for serving
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