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Explore 199 recipes, 3 articles, 2 galleries, 103 videos, and more

Spinach and Pear Salad with Lamb

Time:30 mins
Ingredients
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 lamb shoulder chops (3/4 inch thick; about 1 1/2 pounds total)
  • 5 ounces baby spinach (or curly or flat leaf, trimmed), washed
  • 2 small ripe pears (or 1 large), such as Anjou, thinly sliced lengthwise
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Braised Chicken Thighs

Time:1 hour 10 mins
Ingredients
  • 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
  • 1 tablespoon Emeril's Original Essence or Creole Seasoning
  • 1 teaspoon salt
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 teaspoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups thinly sliced yellow onions
  • 1 tablespoon minced garlic
  • 6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1/4 cup chopped fresh parsley
  • Steamed white rice, for serving
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Sous Vide Lamb

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Pork and Beans Sandwiches

Time:6 hours 30 mins
Ingredients
  • 2 red onions, sliced into rings
  • 20 potato buns, split
  • 1 pound dried navy beans or Great Northern beans
  • 3 jalapeno chiles, sliced lengthwise
  • 1/2 head green cabbage, shredded
  • 4 ounces slab bacon, cut into 1-inch pieces
  • 1 1/2 cups cider vinegar
  • 1 bone-in pork shoulder (8 to 10 pounds), skin on, room temperature
  • 1/4 cup granulated sugar
  • Coarse salt and freshly ground pepper
  • Coarse salt
  • 1/4 cup plus 1 tablespoon packed light-brown sugar
  • 1/4 cup plus 1 tablespoon unsulfured molasses
  • 1/4 cup ketchup
  • 3 tablespoons white vinegar
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Beef and Barley Soup

Time:4 hours
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 pound London broil, cut into 3/4-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 2 tablespoons minced garlic (from 4 cloves)
  • 2 tablespoons tomato paste
  • 3/4 cup dry red wine
  • 4 cups chicken stock
  • 3 cups water
  • 3/4 cup hulled or pearl barley, rinsed and drained
  • 1/4 cup coarsely chopped flat-leaf parsley
  • Garnish: grated fresh horseradish
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Soy-and-Ginger-Marinated Pork Chops

Time:1 hour
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Seared Sea Scallops with Carrot Marjoram Sauce

Ingredients
  • 2 cups carrot juice
  • 1/2 cup dry white wine, or dry vermouth
  • 3 tablespoons freshly squeezed lemon juice
  • 1 medium shallot
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable or olive oil
  • 4 tablespoons chilled unsalted butter, cut into 8 pieces
  • 8 three inch sprigs fresh marjoram, tied together with kitchen twine
  • 1 1/2 pounds (about 12) large sea scallops
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Pan-Seared Scallops with Lemon

Time:20 mins
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Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce

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Seared Scallops with Tomato Salsa, Spinach, and Mushrooms

Ingredients
  • 20 grape or cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 cup chanterelle mushrooms, cut into 1/2-inch pieces
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon olive oil
  • 3 cups packed spinach leaves, stemmed
  • 4 large sea scallops
  • 2 tablespoons salted butter
  • 1 lemon, cut into quarters
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