Delicious Recipes

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 ...

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 DIRE...

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 onio...

Braised Lamb Shanks Recipe courtesy of In Julia’s Kitchen with Master Chefs Chef Joachim Splichal made braised lamb shanks for  Julia Child  on her classic show  In Julia's Kitchen with Master Chefs. 92 Share on email Yield:  4 to 6 Servings Course:   Entree Occasion:   Christmas Theme:   Meat Ingredients 3 hind shanks of lamb cut in half crosswise Salt Freshly ground black pepper All-purpose flour 2 tablespoons unsalted butter For flavoring the braise: 1 medium yellow onion coarsely chopped 1 medium leek trimmed, quartered and washed, coarsely chopped 2 medium carrots coarsely chopped 1 large celery stalk coarsely chopped 1 extra large shallot peeled 4 large cloves garlic--unpeeled crushed Unsalted butter 6 ripe plum tomatoes unpeeled, halved and quartered 2 sprigs fresh thyme 1 bay leaf 5 cups chicken stock 1 cup veal stock 1/2 cup dry white wine 2 tablespoons unsalted butter at room tem...

Osso Buco Gremolata Recipe courtesy of Martha Stewart’s Cooking School Osso buco gremolata is a Italian dish with veal shanks braised with vegetables that is garnished with gremolata. This recipe appears courtesy of  The Martha Stewart Cookbook . 21 Share on email Yield:  4 servings Course:   Entree Cuisine:   Italian Theme:   Meat Ingredients 1/3 cup all-purpose flour Coarse salt and freshly ground pepper 4 pieces veal shank, 3 inches thick (choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds) 4 tablespoons unsalted butter 4 tablespoons olive oil 1 cup finely diced carrots 1 cup minced onion 1 cup finely diced celery 1 cup canned whole peeled tomatoes (about 5) 4 cups chicken stock 1 cup dry white wine 5 to 6 garlic cloves 1 dry bay leaf 8 sprigs fresh flat-leaf parsley, tied with twine 8 fresh basil leaves For the Gremolata: 1 tablespoon minced lemon zest 1 tablesp...