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

MORE

Seafood Stock

Ingredients
  • 1/2 cup olive oil
  • 2 medium Spanish onions, finely chopped
  • 2 medium leeks, washed well and coarsely chopped
  • 4 ribs celery, finely chopped
  • 2 cups chopped fennel (from about 1 large bulb)
  • 4 medium cloves garlic, minced
  • 1 tablespoon herbes d'Provence
  • 1 teaspoon dried lavender flowers
  • 1 tablespoon chopped fresh tarragon
  • Grated zest of 1 orange
  • 1 tablespoon saffron threads
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 4 cups peeled, seeded, and chopped beefsteak tomatoes (from about 3 tomatoes)
  • 2 pounds shrimp, chopped
  • 5 pounds fish, such as red snapper, cleaned, gutted, and chopped into 1-inch pieces
  • 1 bottle dry white wine
  • 8 cups homemade or store-bought low-sodium chicken broth
  • Sea salt
expand

Cranberry Coulis

expand

Tilapia and Quinoa with Feta and Cucumber

Time:30 mins
Ingredients
  • 1 cup quinoa
  • Coarse salt and ground pepper
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1 pound boneless, skinless tilapia fillets, divided into 8 pieces
  • 3/4 teaspoon paprika
  • 1 cup English cucumber (6 ounces), diced small
  • 1/3 cup roughly chopped fresh dill
  • 1/3 cup feta (1 1/2 ounces), crumbled
  • 2 teaspoons fresh lemon juice
expand

Toasted Oatmeal

expand

Summer Rolls

Ingredients
  • 12 medium shrimp, (about 6 ounces), peeled and deveined
  • 3 ounces rice vermicelli
  • 1 tablespoon canola oil
  • 8 ounces shitake mushroom caps, cut into 1-inch pieces
  • 1/4 cup unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • Coarse salt and freshly ground pepper
  • 16 round 8-inch rice-paper wrappers
  • 1 medium carrot, peeled and julienned
  • 1/2 English cucumber, peeled, seeded and julienned
  • 1/4 cup packed fresh mint leaves
  • 1/4 cup packed fresh basil leaves, preferably Thai
  • 1/4 cup packed fresh cilantro leaves
  • 1 mango, peeled, seeded, and julienned
  • 3 ounces pencil asparagus, (about 10 spears), trimmed and blanched
  • Vietnamese Dipping Sauce
expand

Lentil Curry

Time:1 hour
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 tablespoons curry powder
  • 1 pound sweet potatoes, peeled and cut into 1-inch chunks
  • 1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
  • 1 cup brown lentils, picked over, well rinsed, and drained
  • 2 cans (14.5 ounces each) diced tomatoes with juice
  • Coarse salt
  • Plain low-fat yogurt, for serving (optional)
expand

Green Bean Casserole

Time:50 mins
expand

Pork Rib Ragu

Time:4 hours 30 mins
Ingredients
  • 1 large leek
  • 1 tablespoon extra-virgin olive oil
  • 4 pounds pork spare ribs, cut into 4 sections
  • Coarse salt and ground pepper
  • 2 large carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons all-purpose flour
expand

Cranberry Sauce with Dried Cherries

expand

Red Lentil and Squash Curry Soup

Ingredients
  • 2 teaspoons coarse salt
  • 1 recipe Curry Powder
  • 12 ounces red lentils
  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/2-inch dice
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
  • Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat
  • 2 cups water
expand

advertisement

advertisement

advertisement

advertisement