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Lemon Chicken Stir-Fry with Green Beans - Martha Stewart

Lemon Chicken Stir-Fry with Green Beans - Martha Stewart

 

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast, cut into small pieces
  • Kosher salt and freshly ground pepper
  • 1/3 cup cornstarch
  • 1 1/2 cups low-sodium chicken broth
  • 2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced ginger (from a 1-inch piece)
  • 1/2 cup safflower oil
  • 12 ounces green beans, trimmed and halved on the bias
  • Steamed white rice, for serving

Preparation

  1.  Pat chicken dry with paper towels; toss with 1 teaspoon salt, 1/2 teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat 1/4 cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt.
  2. Add 1/4 cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice.

Chicken Burgers - Martha Stewart

Chicken Burgers - Martha Stewart

 

Ingredients

  • 2 tablespoons vegetable oil, such as safflower
  • 1 small onion, finely chopped
  • 1/2 yellow or orange bell pepper, chopped
  • 1 celery stalk, finely chopped
  • Coarse salt and ground pepper
  • 1 pound ground dark-meat chicken
  • 4 hamburger buns
  • Lettuce, tomato, and mayonnaise, for serving

Preparation

  1. In a large skillet, heat 1 tablespoon oil over medium. Add onion, bell pepper, and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a medium bowl; cool to room temperature (reserve skillet)
  2. Add chicken to vegetable mixture in bowl; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix to combine. Shape mixture into four 4-inch-wide patties.
  3. In reserved skillet, heat remaining tablespoon oil over medium; cook patties until browned and cooked through, 6 to 8 minutes per side. Place chicken burgers on buns, and top with lettuce, tomato, and mayonnaise.

Banana Pudding - Martha Stewart

Banana Pudding - Martha Stewart

 

Ingredients

  • 2 cups skim milk
  • 3 large egg yolks
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 4 medium ripe bananas, thinly sliced
  • Crumbled cookies, optional, for serving
  • Whipped cream, optional, for serving

 

Preparation

1. In a large pot, bring 2 inches of water to a simmer. In a large heatproof bowl, whisk together milk, egg yolks, sugar, cornstarch, and a pinch of salt until smooth.

2. Place bowl over simmering water; cook, whisking, until thick, 10 minutes. Remove from heat.

3. Divide bananas among six 8-ounce ramekins (or use a 1 1/2-quart dish). Pour hot-pudding mixture over bananas. Smooth tops, submerging bananas. Cover with plastic, and refrigerate until set, 1 hour or up to overnight. Garnish with crumbled cookies and whipped cream, if desired.

Almond Crusted Chicken - Martha Stewart

Almond Crusted Chicken - Martha Stewart

 

Ingredients

  • 3/4 cup dry bread crumbs
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 2 teaspoons water
  • 2 whole boneless skinless chicken breasts (1 1/2 to 2 pounds), split
  • 1 1/2 cups sliced almonds, broken into pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil

Preparation

Step 1 Preheat oven to 400 degrees. In a medium bowl, season bread crumbs with salt and pepper. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again, and coat thoroughly with almonds.

Step 2 Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Saute chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Chicken with Tomatoes and Mushrooms - Martha Stewart

Chicken with Tomatoes and Mushrooms - Martha Stewart

 

Ingredients

  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • Bertolli Classico Pure Olive Oil 25.36 Fl Oz 
  • 1 pound mushrooms, trimmed and quartered
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) stewed tomatoes
  • 1/4 teaspoon dried oregano

 

Preparation

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Total Time: 50 mins   Prep: 20 mins    Servings: 4

Lighter Sesame Chicken - Martha Stewart

Lighter Sesame Chicken - Martha Stewart

 

Ingredients

  • 3/4 cup brown rice
  • 3 tablespoons honey
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 garlic clove, finely chopped or crushed with a garlic press
  • 2 large egg whites
  • 1/4 cup cornstarch
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
  • Coarse salt and ground pepper
  • 2 tablespoons vegetable oil, such as safflower
  • 4 scallions, thinly sliced
  • 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

 

Preparation

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

Zucchini Tacos - Martha Stewart

Zucchini Tacos - Martha Stewart

 

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 medium zucchini, cut into 1/2-inch rounds Loose Yellow Zucchini (Yellow Squash) 1 Lb 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Coarse salt and freshly ground pepper
  • 1 cup finely chopped white onion (from 1 medium onion)
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 corn tortillas
  • Sour cream, crumbled goat cheese, sliced radishes, pickled jalapeños and carrots, and lime wedges, for serving

Directions

      1. In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
     2. With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.

Basic Pastry Dough - Martha Stewart

Basic Pastry Dough - Martha Stewart

 

Ingredients

  • 1 teaspoon coarse salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons ice water

Directions

In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).

Soy-Glazed Salmon - Martha Stewart

Soy-Glazed Salmon - Martha Stewart

 

Ingredients

Directions

  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
  2. Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

Black Eyed Peas - Martha Stewart

Black-Eyed Peas - Martha Stewart

 

Ingredients

 

 

Directions

  1. In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
  2. Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
  3. Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.

 

Pea & Bacon Salad - Martha Stewart

Pea & Bacon Salad - Martha Stewart

 

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 pound frozen peas (do not thaw)
  • 1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
  • 1/4 cup packed fresh flat-leaf parsley leaves
  • 4 ounces bacon (about 4 slices), chopped
  • 2 ounces aged white cheddar, shaved or coarsely grated

Directions

1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours. 2. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp. 3. Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.