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Confits

Explore 5 recipes, 5 videos, and more

Pasta Rags With Confit, Beets and Vegetables Pt. 2

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Duck Confit with Braised Spinach

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Pan-Fried Halibut with Lemon Confit, Part 2

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Pan-Fried Halibut with Lemon Confit, Part 1

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Thomas Keller's Mediterranean Bass with Squid, Fennel, and Tomatoes

Ingredients
  • 8 small squid (about 8 ounces), cleaned, tentacles trimmed and reserved, bodies halved lengthwise
  • Milk, for soaking
  • 12 baby fennel bulbs, trimmed
  • 2 cups Thomas Keller's Shellfish Broth Thomas Keller's Shellfish Broth
  • Coarse salt and freshly ground white pepper
  • Extra-virgin olive oil
  • 4 cloves garlic, unpeeled, smashed
  • 4 sprigs fresh thyme
  • 8 pieces Thomas Keller's Tomato Confit Thomas Keller's Tomato Confit, halved lengthwise
  • Canola oil
  • 4 large or 8 small pieces bass fillet (1 1/2 pounds total), pinbones removed
  • 1 tablespoon finely chopped fresh parsley
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Olive-Stuffed Flank Steak

Ingredients
  • 2 tablespoons olive oil, plus about 2 tablespoons for cooking the steaks
  • 1 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 cup chopped pitted Kalamata olives
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 cup toasted pine nuts
  • 1/4 cup dried currants
  • 2 flank steaks, about 1 1/4 to 1 1/2 pounds each
  • Coarse salt and freshly ground pepper
  • Cherry Tomato Confit
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Onion and Shallot Confit

Time:2 hours 45 mins
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Confit of Rabbit

Other Ideas:
French, Main course, Rabbit
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Tomato Confit

Other Ideas:
Make-ahead, Tomatoes
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Simple Sides

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