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

Black Daal

Other Ideas:
Indian, Lentils, Side dishes
Ingredients
  • 1 cup split urad dal (black lentils)
  • 2 large onions, thinly sliced
  • 2 green Serrano chiles, halved lengthwise
  • Pinch of asafetida
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 2 large tomatoes, chopped
  • 1 (2-inch) piece fresh peeled ginger, juilienned
  • 1 tablespoon minced garlic
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 cup heavy cream, whisked
  • 2 tablespoons Ghee
  • 1 teaspoon cumin seeds
  • Naan, for serving
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Pugliese Mushroom Hodgepodge with Green Olive Crostini

Ingredients
  • 4 ounces chanterelle mushrooms, brushed clean and broken into pieces
  • 4 ounces cremini mushrooms, brushed clean and broken into pieces
  • 4 ounces oyster mushrooms, brushed clean and broken into pieces
  • 4 ounces yellow foot mushrooms, brushed clean and broken into pieces
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon hot red-pepper flakes (optional)
  • 4 scallions, green and white parts, cut into 1-inch pieces (about 2/3 cup)
  • 2 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 4 ripe plum tomatoes, halved
  • 1 cup Mario Batali's Basic Tomato Sauce
  • Coarse salt and freshly ground black pepper
  • 4 one-inch-thick slices Italian peasant bread
  • 1 cup Green Olive Pesto
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False Alarm Vegetable Chili

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, seeded and cut into 1/2-inch pieces
  • 1 red bell pepper, seeded and cut into 1/2-inch pieces
  • 1 large carrot, chopped medium
  • 1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles
  • 2 cloves garlic, minced
  • 1 pound dried lentils, rinsed
  • 1/3 cup tomato paste
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can stewed tomatoes
  • 1/3 cup chili powder
  • 4 teaspoons ground cumin
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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Chilled Corn-and Crayfish Soup with Creme Fraiche and Chives

Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 2 cups fresh corn kernels
  • 2 tablespoons very finely chopped shallots
  • 1 teaspoon very finely chopped garlic
  • 6 cups Corn Stock
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon liquid crab boil
  • 1 cup heavy cream
  • 12 ounces cooked crayfish tails
  • 1/2 cup creme fraiche
  • 3 tablespoons thinly sliced chives
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Lemon Basmati Rice

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Gnocchi with Mushrooms and Gorgonzola Sauce

Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • 1 cup heavy cream
  • 2 pounds Yukon Gold or russet potatoes
  • 1 cup homemade or store-bought low-sodium vegetable stock
  • 3 tablespoons coarse salt
  • 4 ounces Gorgonzola cheese
  • 2 large eggs
  • Pinch of freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper
  • Olive oil, for brushing
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 12 ounces assorted fresh mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped
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Chicken and Coconut Milk Soup

Ingredients
  • 3 3/4 cup light coconut milk (30 ounces)
  • 6 ounces boneless, skinless chicken breasts, cut into thin strips
  • 2 fresh lemongrass stalks, trimmed and thinly sliced
  • 2 scallions, thinly sliced (about 3 tablespoons)
  • 3 to 4 Thai Dragon chiles (red, green, or a combination), thinly sliced into rings, plus a sprig for garnish
  • 5 tablespoons fresh lime juice
  • 3 tablespoons Thai fish sauce
  • 3 sprigs fresh cilantro, shredded, plus more leaves for garnish
  • Bird chiles, for garnish
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Summer Corn and Rice Pilaf

Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup basmati or long-grain white rice
  • 4 ears corn, kernels shaved from cobs
  • 4 large shallots, cut into 1/4-inch slices
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 1/4 cup loosely packed mint leaves, coarsely chopped
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Lobster and Shiitake Ragu with Celery Root Puree

Ingredients
  • 2 (1 1/2-pound) lobsters
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 cup minced shallots
  • 3 cloves garlic, minced
  • 10 large shiitake mushrooms, stems removed, caps cleaned and coarsely chopped
  • 1/4 cup finely chopped peeled celery root
  • 1 medium carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cups Brussels sprout leaves
  • 1/4 cup Madeira wine
  • 1/4 cup Lobster Stock
  • 1 fresh sage leaf
  • 1 medium tomato, chopped
  • 1/4 cup chopped speck
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Radish sprouts, for garnish
  • Celery Root Puree
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