Delicious Recipes

Basic Chicken Stock Use this versatile chicken stock as a base for classic soups, such as  Broccoli Cream Soup  and  Creamy Tomato Soup . The recipe is adapted from the " Martha Stewart's Cooking School " cookbook. YIELD: Makes about 2 1/2 quarts 29 PHOTOGRAPHY:  DAVID E. STEELE GET MORE Subscribe to Martha Stewart Living Sign Up for Our Newsletters INGREDIENTS 5 pounds assorted chicken parts (backs, necks, legs, and wings), rinsed 2 medium  carrots , peeled and chopped into 2-inch lengths 2  celery  stalks, chopped into 2-inch lengths 2 medium  onions , peeled and cut into quarters 2 dried bay leaves 1 teaspoon whole black peppercorns COOK'S NOTE Stock can be refrigerated up to 3 days or frozen up to 3 months; thaw completely in the refrigerator before using. DIRECTIONS STEP 1 Place chicken parts in a stockpot just large enough to hold them with about 3 inches of room above (an 8-quart pot should do)

Pot Roast SERVINGS: 8 29 PHOTOGRAPHY:  ROB TANNENBAUM GET MORE Subscribe to Martha Stewart Living Sign Up for Our Newsletters INGREDIENTS FOR BROWNING MEAT 3 to 4 pounds chuck roast, tied Coarse salt and freshly ground pepper Olive oil FOR AROMATICS 1 tablespoon olive oil 1 large onion, peeled and thinly sliced (1 1/2 cups) 1 medium carrot, peeled and coarsely chopped (3/4 cup) 1 rib celery, coarsely chopped (3/4 cup) 2 garlic cloves, peeled and thinly sliced 1 dried bay leaf 1/4 teaspoon whole black peppercorns 3 sprigs fresh thyme FOR BRAISING MEAT 1 tablespoon all-purpose flour, plus more if needed 2 tablespoons red-wine vinegar, plus more if needed 1 1/4 cups water FOR GARNISH VEGETABLES 3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges 3/4 pound small new potatoes 3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch leng

Moroccan Braised Lamb Shanks This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305. SERVINGS: 4 147 GET MORE Subscribe to Martha Stewart Living Sign Up for Our Newsletters INGREDIENTS 3 tablespoons olive oil 1 onion, sliced crosswise 1 red chile, preferably Holland hot or red Thai chile, chopped 2 cloves  garlic , very finely chopped 1 piece ginger (3 inches), peeled and very finely chopped 2 stalks  celery , chopped 1  carrot , chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon oregano 2  cinnamon  sticks 3 star anise 2 pinches saffron Coarse salt and freshly ground black pepper 3 cups  Brown Chicken Stock , homemade or store-bought 2 cans (16 ounces each) whole peeled tomatoes 8  dried apricots , sliced 20 green and black olives, such as Moroccan or Alphonso and Cerignola 4 lamb shanks Mint Yogurt DIRECTIONS STEP 1 Preheat oven to

Chicken and Seafood Paella Recipe courtesy of Martha Stewart’s Cooking School Serve paella for a feast featuring chicken, pork, and seafood in this hearty version of the classic dish. Adapted from The Martha Stewart Show, September 2008 Share on email Yield:  12 servings Course:   Entree Cuisine:   Spanish Occasion:   Party Theme:   Comfort Food ,  Meat ,  Poultry ,  Seafood Ingredients 12 bone-in, skin-on chicken thighs (about 5 pounds) 3 tablespoons olive oil 2 teaspoons paprika 4 large tomatoes 1 large red bell pepper, stemmed, seeded, ribs removed, and cut lengthwise into ¼-inch strips 1 large green bell pepper, stemmed, seeded, and ribs removed, and cut lengthwise into ¼-inch strips 2 teaspoons saffron Coarse salt and freshly ground pepper 4 cups homemade or store-bought chicken stock, warmed 1/3 cup cognac 1 pound pork tenderloin, trimmed and cut into 1-inch cubes 1 large white onion, chopped 2 tablespoons finely choppe