No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Simmer

Explore 1490 recipes, 22 articles, 3 galleries, 465 videos, and more

Polenta with Marinara and Meatballs

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • Six (28-ounce) cans crushed tomatoes
  • 1 cup dry white wine
  • 1/2 cup (1 stick) unsalted butter
  • Kathleen's Meatballs
  • 4 cups loosely packed fresh parsley leaves, chopped
  • 2 cups loosely packed fresh basil, chopped
  • Coarse salt and freshly ground pepper
  • 8 cups fine yellow cornmeal (preferably Goya brand)
  • 4 cups freshly grated Locatelli cheese
expand

Chiles Rellenos

Ingredients
  • 2 teaspoons canola oil
  • 3/4 cup minced yellow onion
  • 1 teaspoon minced garlic
  • 1 cup long-grain brown rice
  • 1 1/2 tablespoons chili powder, or less to taste
  • 2 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 teaspoon salt
  • 1 1/3 cups peeled, seeded, diced acorn squash, (about 3/4 pound)
  • 1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
  • 1 teaspoon canola oil
  • 1/2 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 fourteen-ounce can whole peeled plum tomatoes, drained and coarsely chopped
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 1 1/2 tablespoons fresh lime juice
  • 6 medium (about 1 pound) fresh poblano peppers
  • 1 tablespoon coarsely chopped cilantro
expand

Irish Blue Cheese Fondue

Ingredients
  • 8 ounces Cashel blue cheese, crumbled
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 3/4 cup Irish lager, preferably Kells brand
  • 1/2 cup half-and-half
  • Coarse salt
  • Sliced apples, for serving
  • Bread cubes, for serving
  • Steamed broccoli, for serving
  • Red and yellow peppers, for serving
expand

Three Fruit Marmalade

expand

Spaghetti with Veal Bolognese Sauce

Ingredients
  • 1 dried one-quarter-ounce package porcini mushrooms
  • 1 large clove garlic
  • 1 small onion, (about 5 ounces), peeled and cut into quarters
  • 2 small carrots, peeled and cut into chunks
  • 1 large rib celery, strings removed, cut into chunks
  • 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
  • 1/2 cup dry red wine
  • 1/4 cup Tomato Sauce Tomato Sauce
  • 3 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 pound spaghetti
  • 6 tablespoons freshly grated Parmesan cheese, optional
  • Olive-oil, cooking spray
expand

Rice Pudding with Macadamia Nut Topping

Ingredients
  • 3/4 cup white rice
  • 3 cups milk
  • 1 vanilla bean, cut in half lengthwise
  • 1 piece fresh ginger (1 inch long), peeled and quartered
  • 1 slice orange peel (1 by 3 inches)
  • 1 1/2 cups heavy cream
  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup mascarpone, cheese
  • 1/4 cup unsalted macadamia nuts, toasted and roughly chopped
  • Macadamia Nut Topping
expand

Creamy Cauliflower Puree

expand

Rice Pilaf with Almonds and Dried Pears

expand

Poached Pears Filled with Cranberry Sauce

Ingredients
  • 2 lemons
  • 4 firm Bosc pears
  • 3 cups dry white wine
  • 1 1/2 cups sugar
  • 1 tablespoon whole black peppercorns
  • 1 cinnamon stick
  • 1 twelve-ounce bag fresh cranberries (about 3 1/2 cups)
  • 4 kumquats, stems removed, thinly sliced crosswise, and seeds removed
  • 1/4 cup dried cranberries
expand

Cranberry Tart with Creme Fraiche Whipped Cream

expand

advertisement

advertisement

advertisement

advertisement