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

Lamb, Potato, and Leek Stew

Time:1 hour 15 mins
Ingredients
  • 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
  • 5 1/2 cups low-sodium chicken broth
  • 3/4 pound small potatoes, halved or quartered if large
  • 1/3 cup roughly chopped fresh parsley, for serving
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White Rice

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Cranberry-Port Sorbet

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Parsnip-Apple Mash

Ingredients
  • 3 tablespoons cold unsalted butter
  • 2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
  • 1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
  • 2 1/2 cups water
  • Coarse salt
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Black-Eyed Peas

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Mustards' Mashed Potatoes

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Chicken with Vindaloo Spices

Ingredients
  • 1/4 cup olive or canola oil
  • 1/2 teaspoon brown mustard seeds
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoon whole black peppercorns
  • 15 to 20 fresh curry leaves or 10 fresh basil leaves, torn
  • 8 bone-in, skin-on chicken thighs
  • 6 cloves garlic, chopped
  • 1 cup apple cider or white-wine vinegar
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 tablespoon bright red paprika
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Rum-Raisin Maple Syrup

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Winter Vegetable Chicken Stew

Ingredients
  • 12 ounces boneless skinless chicken thighs (about 4 pieces)
  • 1 pound boneless skinless chicken breast halves (about 3 pieces)
  • 1/2 teaspoon coarse salt, plus more for cooking water
  • 1/8 teaspoon freshly ground pepper
  • 4 slender carrots, peeled
  • 3 large celery ribs
  • 2 medium parsnips (6 ounces), peeled
  • 4 small onions, peeled and quartered lengthwise with roots attached
  • 3 cups water
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
  • 1/2 pound wide egg noodles
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, thinly sliced
  • 1 bunch Swiss chard (1 1/2 pounds), coarsely chopped with stems
  • 2 ounces shaved Parmesan cheese
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Burrata with Broccoli Rabe Pesto and Fig-Onion Jam

Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup dried chopped figs, preferably Mission
  • 2 thick slices country bread
  • 1 shallot, chopped
  • 8 ounces burrata cheese, room temperature
  • 1/2 cup port wine
  • 3 cloves garlic, chopped
  • 1/4 cup vegetable oil
  • 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole
  • 2 red onions, minced
  • Pinch of crushed red pepper flakes
  • 1 tablespoon Acacia honey
  • 1 cup homemade or store-bought low-sodium vegetable stock
  • 1/2 cup red wine
  • 1 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts
  • 1 tablespoon pine nut oil
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