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Explore 1490 recipes, 22 articles, 3 galleries, 466 videos, and more

Pork Tenderloin with Apricot-Fennel Ragout

Ingredients
  • 3 tablespoons grainy mustard
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground pepper
  • Two 12-ounce pork tenderloins, tied with twine
  • 1/2 cup breadcrumbs
  • 3 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 4 large (or 8 medium) shallots, ends trimmed, peeled, and quartered
  • 1 small fennel bulb, greens trimmed, cut into thin slices
  • 1 1/2 cups homemade or low-sodium canned chicken stock
  • 12 dried apricots
  • 1/4 cup cognac
  • 1 teaspoon fresh thyme, plus more for garnish
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Mushroom Risotto

Ingredients
  • 3 quarts water
  • 1 ounce dried porcini mushrooms (earthy.com)
  • 1 teaspoon whole black peppercorns
  • 1 stick unsalted butter
  • 8 ounces mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
  • 1 medium onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 1 cup grated Parmesan cheese
  • Garnish: shaved Parmesan cheese
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Clementines in Cinnamon Syrup

Time:40 mins
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Creamy Tomatillo Sauce

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Orange-Glazed Carrots

Time:25 mins
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Orange-Glazed Carrots

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Lentil Soup

Time:45 mins
Ingredients
  • 1 1/2 tablespoons olive oil
  • 3 carrots, chopped
  • 2 stalks celery, sliced
  • 1 onion, chopped
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1 dried bay leaf
  • 1 can (28 ounces) whole tomatoes, with their juice
  • 4 cups water
  • 1 cup lentils, picked over and rinsed well
  • 1 tablespoon wine vinegar
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Frijoles de Olla Oaxaquenos

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Wheat Berry Couscous

Ingredients
  • 2 cups wheat berries
  • 1 bay leaf
  • Coarse salt
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup crumbled feta cheese
  • 1/4 cup golden raisins
  • 4 pickled red peppers, such as peppadew or cherry, thinly sliced
  • Zest and juice of 1 1/2 lemons
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh, cilantro
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Chilean Chicken Stew

Ingredients
  • 1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
  • 1 medium onion, sliced
  • Coarse salt and freshly ground white pepper
  • 4 medium russet potatoes (1 1/2 pounds), peeled and quartered
  • 3/4 cup rice
  • 1 (1 pound) piece pumpkin, peeled and cut into large chunks
  • 4 ears yellow corn, shucked and cut crosswise into 3 pieces
  • 1/2 pound (2 cups) green beans, trimmed and halved
  • 2 tablespoons coarsely chopped fresh cilantro
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