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Explore 1456 recipes, 23 articles, 3 galleries, 400 videos, and more

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Pureed Vegetable Soups

Time:45 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, coarsely chopped
  • Coarse salt and ground pepper
  • Vegetable of choice, such as butternut squash (see below for quantities and other options)
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 to 3 teaspoons fresh lemon juice
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Linguine with Clams

Ingredients
  • Coarse salt and freshly ground black pepper
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
  • Zest of 1 lemon
  • 1/4 cup dry white wine
  • 3 pounds Manila clams, or cockles, scrubbed and rinsed
  • 2 tablespoons unsalted butter
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Marinara Sauce

Time:40 mins
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Roasted Rack of Venison with Red Currant and Cranberry Sauce

Ingredients
  • 4 cups veal or beef stock, preferably homemade
  • 2 dried bay leaves
  • 1 bunch fresh thyme
  • 3/4 cup ruby port wine
  • 1 one-inch piece fresh ginger, peeled and chopped
  • 1/2 cup red-currant jam
  • 4 tablespoons whole black peppercorns
  • 4 tablespoons whole juniper berries
  • 4 tablespoons dried rosemary
  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon plus 2 teaspoons butter
  • 2 (1 1/2 to 2 pounds each) racks venison, well trimmed
  • 2 teaspoons all-purpose flour
  • 1 cup fresh or frozen cranberries
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Meatballs in Chipotle Sauce

Time:1 hour 15 mins
Ingredients
  • 1 1/2 pounds ground pork
  • 1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
  • 1 small zucchini, coarsely grated and squeezed firmly to remove excess liquid
  • 1 large egg
  • 1/4 cup dried breadcrumbs
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 1 (28 ounce) can whole peeled tomatoes, with juice
  • 1-2 chipotle chiles in adobo
  • 2 tablespoons vegetable oil
  • Cooked rice and chopped fresh cilantro, for serving (optional)
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Beef Stew with Almonds and Dried Fruit

Ingredients
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1 1/2 pounds beef chuck, cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 medium onion, diced medium
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 1 3/4 cups low-sodium chicken broth
  • 1 dried bay leaf
  • 4 parsley sprigs, plus 1/4 cup chopped leaves for serving
  • 2 wide strips lemon zest
  • 4 ounces mixed dried fruit, such as figs, prunes, and apricots, quartered
  • 1/2 cup blanched whole almonds, toasted
  • Cooked brown rice, for serving
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Onion and Bacon Soup

Time:1 hour 30 mins
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Gingered Golden Fruit Chutney

Time:35 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced medium
  • 3 Granny Smith apples, peeled, cored, and sliced 1/2 inch thick
  • 1/2 cup golden raisins
  • 1 tablespoon minced peeled fresh ginger
  • 3/4 teaspoon ground coriander
  • 1/2 cup packed light-brown sugar
  • 1/4 cup cider vinegar
  • 4 black peppercorns
  • 1/4 teaspoon coarse salt
  • 2 small dried red chiles or 1/4 teaspoon red-pepper flakes (optional)
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Honey-Glazed Turnips

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Chicken-Salad Pitas

Ingredients
  • 3 stalks celery, 1 coarsely chopped and 2 thinly sliced
  • 1 medium sweet yellow onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 sprigs fresh thyme
  • 1 1/2 teaspoons salt, plus more for seasoning
  • 2 (12 ounces total) boneless, skinless chicken breasts
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 1/2 cup slivered almonds, toasted
  • 1 cup (from one 11-ounce can) canned mandarin orange segments
  • 8 (6 or 8 inch) pita breads
  • 8 lettuce leaves
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