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Explore 1490 recipes, 22 articles, 3 galleries, 464 videos, and more

Creamy Polenta

Time:15 mins
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Vegetable Stock

Ingredients
  • 2 large onions, peeled and quartered
  • 2 medium leeks, trimmed, washed, and roughly chopped
  • 2 ribs celery, roughly chopped
  • 2 small parsnips, peeled and roughly chopped
  • 2 small white turnips, peeled and roughly chopped
  • 3 cloves garlic, smashed
  • 1 cup mushrooms or mushroom stems
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves and stems
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 10 peppercorns
  • 1/4 cup white wine
  • 2 teaspoons coarse salt
  • 1 tablespoon white-wine vinegar
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Mashed Parsnips and Potatoes

Ingredients
  • 4 tablespoons unsalted butter
  • 2 small leeks, white parts only, washed well, thinly sliced crosswise
  • 1 pound parsnips, peeled, roughly chopped
  • 1 pound Idaho potatoes, peeled, roughly chopped
  • 1/2 cup milk
  • Coarse salt and freshly ground pepper
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Mixed Mushroom Soup

Ingredients
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 2 leeks, halved lengthwise, thinly sliced and rinsed
  • Coarse salt and ground black pepper
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
  • 1/2 teaspoon fennel seeds
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1/2 cup marsala wine (optional)
  • 4 cups vegetable broth
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Homemade Turkey Stock

Ingredients
  • Turkey neck and giblets, (heart, gizzard, and liver), reserved from turkey
  • 1 medium onion, cut into large chunks
  • 2 stalks celery, cut into large chunks
  • 2 carrots, scrubbed and cut into chunks
  • 6 sprigs fresh flat-leaf parsley
  • 1 whole bay leaf
  • 1 teaspoon whole black peppercorns
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Carrot Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped
  • 1 pound carrots, peeled and chopped
  • 2 cups freshly made or store-bought carrot juice (16 ounces)
  • One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
  • 1/2 teaspoon ground cumin
  • 1 tablespoon honey
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons half-and-half (optional)
  • Chopped fresh chives, for garnish
  • Ground cayenne pepper, for garnish
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White Bean and Escarole Soup

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Dried Fruit Compote

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Orange Syrup

Other Ideas:
Fruit sauce, Oranges
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Lemon and Caper Mashed Potatoes

Time:45 mins
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