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Explore 1489 recipes, 22 articles, 3 galleries, 464 videos, and more

Fall Ragout

Ingredients
  • 3 sprigs parsley
  • 4 small yellow onions, chopped (about 2 cups)
  • 2 tablespoons olive oil
  • 3 sprigs thyme
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 bay leaves
  • 3 parsnips, peeled and cut into 1/2-inch diagonal slices
  • 1 1/2 cups canned crushed tomatoes
  • 3 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 4 small turnips, cut into 1-inch cubes
  • 1 two-pound butternut squash, peeled and cut into 1 1/2-inch cubes
  • Salt, (to taste)
  • Freshly ground black pepper, (to taste)
  • 8 cups turnip greens
  • 1 small fennel bulb, cored and thinly sliced
  • Polenta
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Dessert Wine Gelees with Citrus Fruit

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Spring Greens Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 4 cups (about 1 pound) finely chopped shallots
  • 4 cups (about 1 1/2 pounds) chopped leeks, white and light-green parts only
  • 4 cups (about 1 3/4 pounds) chopped sweet onions
  • 4 cups (10 ounces) chopped scallions, white and light-green parts only
  • 12 cups Homemade Chicken Stock Homemade Chicken Stock
  • 10 cups (about 2 pounds) chopped Boston or other soft lettuce, plus 1 leaf, julienned, for garnish
  • 6 tablespoons snipped chives
  • 1/2 cup packed fresh dill sprigs, plus more for garnish
  • 1 1/2 cups (about 2 1/2 bunches) packed fresh tarragon leaves, plus more for garnish
  • 1 cup (about 1 bunch) packed fresh flat-leaf parsley leaves
  • Coarse salt and freshly ground pepper
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Gnocchi with Tomato Sauce

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Warm White Bean Salad

Time:25 mins
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Seared Tuna with Tomatoes and Basil

Time:40 mins
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Bouillabaisse

Ingredients
  • 5 pounds red snapper, monkfish, or striped bass bones, heads removed
  • Rouille
  • 12 jumbo shrimp
  • 2 cups tomato paste
  • 12 (2-ounce) monkfish pieces
  • 6 slices baguette
  • 1/2 cup olive oil
  • Olive oil
  • 12 (2-ounce) striped bass pieces
  • 1 (1 1/2-pound) cuttlefish, cleaned
  • Coarse salt and freshly ground black pepper
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons freshly grated orange zest
  • 6 carrots, sliced 1/4-inch thick on the bias
  • 3 cups extra-virgin olive oil
  • 2 oranges, halved and sliced
  • 2 fennel bulbs, sliced 1/4-inch thick on the bias
  • Chopped fresh flat-leaf parsley, for garnish
  • 2 red onions, thinly sliced
  • 1 bunch celery, sliced 1/4-inch thick on the bias
  • 1 cup chopped green fennel fronds
  • 2 onions, sliced
  • 3 leeks, white parts only, sliced
  • 2 cups olive oil
  • 2 cups finely chopped carrots
  • 6 cloves garlic, sliced
  • 2 cups finely chopped celery
  • 2 tablespoons fresh saffron
  • 1 cup plus 2 tablespoons Pernod
  • 2 cups finely chopped fennel
  • 1 tablespoon saffron
  • 16 cups Homemade Fish Stock
  • 1 (750 mL) bottle white wine, such as Chardonnay
  • 2 pounds mussels, scrubbed and debearded
  • 2 cups canned crushed tomatoes
  • 2 pounds cockle clams
  • 1 cup Pernod
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Mama Mancini's Meatballs

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 pounds ground beef chuck
  • 1/4 cup coarsely chopped onion
  • 1/2 cup freshly grated Romano cheese, plus more for serving
  • 2 cloves garlic, coarsely chopped
  • 1 cup dried plain breadcrumbs
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 4 (28-ounce) cans whole peeled plum tomatoes
  • 1/4 cup finely chopped onion
  • 2 bay leaves
  • 2 large eggs
  • 1/2 teaspoon coarse salt
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup olive oil, for frying
  • 1 pound cooked spaghetti, for serving
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Quick Pear Chutney

Time:30 mins
Other Ideas:
Chutney, Pears, Raisins, Walnuts
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Simple Tomato Sauce

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