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

Heirloom Tomato Sauce

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Candied Beet Chips

Time:1 hour 40 mins
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Late-Summer Harvest Linguine

Ingredients
  • Coarse salt and freshly ground black pepper
  • 1 pound linguine
  • 1/2 cup extra-virgin olive oil, plus more for pasta
  • 1/2 sweet onion, thinly sliced
  • 1/2 head cabbage, cored and thinly sliced crosswise
  • 1 small leek, trimmed, cleaned, and thinly sliced, white and light green parts only
  • 2 ears corn, kernels removed
  • 3 ribs kale, leaves only, washed well and thinly sliced
  • Pinch crushed red-pepper flakes
  • 1/2 head garlic, peeled and chopped
  • 1 tablespoon chopped fresh basil, plus leaves for garnish
  • 1 pint cherry tomatoes, halved
  • Parmesan cheese, for serving
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Giblet Gravy

Time:1 hour 35 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • Reserved wing tips, neck, and giblets from Tuscan-Style Turkey alla Porchetta
  • 2 celery stalks, sliced lengthwise into 2-inch pieces
  • 1 onion, ends trimmed, unblemished skin left on, quartered
  • 1 large carrot, quartered lengthwise
  • 1/2 cup dry white wine
  • 1 tablespoon celery seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 fresh bay leaf
  • 1 sprig flat-leaf parsley
  • 1 thyme sprig
  • 1 sage leaf
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Coarse salt
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Chicken Barley Soup

Time:45 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 carrots, diced small
  • 4 celery stalks, diced small
  • 1 medium yellow onion, diced small
  • 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces baby spinach (5 cups)
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Glazed Carrots with Thyme

Time:40 mins
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Mushroom Soup with Poached Eggs and Parmesan Cheese

Ingredients
  • 1/2 ounce dried mushrooms, such as porcini (about 1/2 cup)
  • 1/2 cup boiling water
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced into half-moons
  • 3 cloves garlic, minced
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
  • 1/2 teaspoon coarse salt
  • 1/2 cup dry white wine
  • 2 cups Homemade Chicken Stock Homemade Chicken Stock
  • 1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish
  • 4 large eggs
  • 1 ounce Parmesan cheese, thinly shaved with a vegetable peeler
  • Freshly ground black pepper
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Asparagus, Artichoke, and Fava Bean Salad

Ingredients
  • 1/3 cup low-fat buttermilk
  • 2 lemons
  • 3 medium artichokes
  • 1/3 cup extra-virgin olive oil
  • 1 scallion, green part only
  • 3 cups whole milk
  • 5 cups water, plus more for bowl and pan
  • 3 tablespoons fresh lemon juice (from 2 lemons)
  • 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
  • 1 teaspoon finely grated lemon zest
  • 2 cups dry white wine
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds fresh fava bean pods, shelled (about 2 cups)
  • 1/2 cup fresh mint
  • 3 ounces ricotta salata cheese, crumbled (3/4 cup)
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Quinoa with Asparagus and Preserved Lemon Dressing

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Cannellini and Kale Soup

Time:12 hours
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 medium carrot, chopped
  • Coarse salt and freshly ground pepper
  • 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh thyme
  • Scant 1/4 teaspoon crushed red-pepper flakes
  • 12 ounces cannellini beans (2 cups), picked through and soaked overnight
  • 6 cups water
  • 1 dried bay leaf
  • 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
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