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

Savory French-Toast BLT

Time:30 mins
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Pork Tenderloin with Apricot-Fennel Ragout

Ingredients
  • 3 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground pepper
  • Two 12-ounce pork tenderloins, tied with twine
  • 1/2 cup breadcrumbs
  • 3 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
  • 1 small fennel bulb, greens trimmed, cut into thin slices
  • 1 1/2 cups homemade or low-sodium canned chicken stock
  • 12 dried apricots
  • 1/4 cup cognac
  • 1 teaspoon fresh thyme, plus more for garnish
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Spiced Shrimp with Ginger Rice and Peas

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Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Ingredients
  • 1 tablespoon olive oil
  • 9 ounces best-quality spicy sausage, casing removed
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn
  • 2 tablespoons fresh thyme, leaves
  • 1 to 2 small dried red chiles, crumbled
  • Coarse salt and freshly ground pepper
  • Fresh Pappardelle
  • 3 to 4 tablespoons unsalted butter
  • 1/2 cup loosely packed flat-leaf parsley, chopped
  • 1/2 cup freshly grated Parmesan cheese
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Beef Tacos

Time:25 mins
Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 jalapeno chile, minced
  • Coarse salt and ground pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 1 can (14 1/2 ounces) diced tomatoes, with juice
  • 8 (6-inch) corn tortillas
  • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
  • Pico de Gallo, optional
  • Guacamole, optional
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Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Ingredients
  • 3 cloves garlic, peeled
  • 1 jalapeno or 2 serrano chiles, stemmed and quartered
  • 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
  • 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
  • 1 large red onion, thinly sliced
  • 10 ounces spinach, stems removed
  • 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
  • Coarse salt
  • 12 corn tortillas
  • 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
  • 1/2 teaspoon sugar (optional)
  • 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese
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Fettuccine with Swordfish

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Rick's Potato and Chorizo Tacos with Avocado Salsa

Ingredients
  • 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
  • Coarse salt
  • 1 pound Mexican chorizo sausage, casing removed
  • 1 small white onion, finely chopped
  • 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
  • 1 clove garlic
  • 1 jalapeno, stemmed
  • 1 large ripe avocado, peeled and pitted
  • 12 soft cornmeal tortillas
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The Elms' Root Vegetable Red Flannel Hash

Ingredients
  • 2 medium beets, peeled
  • 2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
  • Juice of 1 lemon
  • 1 medium baking potato, peeled and cut into 1/4-inch dice
  • 1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
  • 1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
  • 4 tablespoons unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • Salt, to taste, plus more for water
  • Freshly ground black pepper
  • 2 tablespoons fresh flat-leaf parsley, coarsely chopped
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Bacon and Egg Pasta

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