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Simmer

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

Mushroom Soup

Ingredients
  • 3/4 cup dried Polish or porcini mushrooms (about 3/4 ounce)
  • 6 tablespoons unsalted butter
  • 3 medium leeks (about 1 pound), white and pale-green parts only, finely chopped and rinsed well
  • 6 tablespoons all-purpose flour
  • 3/4 cup medium sherry, such as amontillado
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1/2 teaspoons finely chopped fresh thyme
  • 2 pounds assorted fresh mushrooms, such as cremini and white
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 1 cup whole milk
  • Chervil Cream
  • Tiny Croutons
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Fennel Sausage Stuffing

Ingredients
  • 12 cups cubed sourdough bread, crusts removed and cut into 1-inch pieces
  • 3 tablespoons plus 1 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 2 pounds fennel sausage, removed from casing
  • 2 tablespoons minced garlic
  • 1 cup finely chopped carrots
  • 1/2 fennel bulb, finely chopped
  • 1 cup finely chopped leeks
  • 2 cups finely chopped red onion
  • 1 cup dry white wine
  • 1 cup golden raisins
  • Pinch dried red pepper flakes
  • 2 cups chopped walnuts, toasted
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped rosemary
  • 2 tablespoons chopped thyme
  • 3 tablespoons chopped parsley
  • 1 cup chicken stock
  • 2 tablespoons very soft unsalted butter, plus more for pan
  • 4 large eggs
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White Bean and Sausage Stew in Pumpkin Bowls

Ingredients
  • 2 cups dried navy beans
  • 2 bay leaves
  • 2 sprigs fresh thyme, plus 1 tablespoon leaves
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 large onion, coarsely chopped
  • 12 (about 2 pounds each) sugar pumpkins, washed and dried
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 pound turkey sausage, casings discarded, coarsely chopped
  • 3 dozen red pearl onions, peeled
  • 14 small red fingerling or new potatoes, (about 12 ounces), halved lengthwise
  • 4 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
  • 1 stalk celery, trimmed and cut into 1/4-inch dice
  • 1/2 pound white button mushrooms, trimmed and quartered
  • 1 cup fresh shelled or thawed frozen baby peas
  • 1/4 cup all-purpose flour
  • 1 1/4 cups whole milk
  • 2 tablespoons coarsely chopped fresh sage
  • 1 teaspoon whole black peppercorns
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Seafood Stew

Time:25 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
  • 1 large tomato, cut into large dice
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth
  • 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
  • 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
  • Crusty bread, for serving
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Pomegranate Pilaf

Ingredients
  • 2 tablespoons unsalted butter
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 cup basmati or jasmine rice
  • 1 1/2 cups homemade or low-sodium canned chicken stock
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped unsalted pistachios or almonds
  • 1/2 cup pomegranate seeds (about 1/2 pomegranate)
  • 1 tablespoon chopped fresh thyme leaves
  • Coarse salt and freshly ground pepper
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Cajeta Sauce

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Honey Brine

Other Ideas:
Brines, Honey, Whole chicken
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''The Chicken'' from Kenmare

Other Ideas:
American, Chicken, Main course
Ingredients
  • Coarse salt
  • 1/4 cup sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole white peppercorns
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 2 chicken legs
  • 1 cup large dried butter beans
  • 2 large boneless, skin-on, chicken breast halves with first wing joint attached and Frenched
  • Freshly ground white pepper
  • 1 tablespoon grapeseed oil
  • 1 tablespoon unsalted butter
  • 2 teaspoons freshly grated Parmesan cheese
  • 1/2 teaspoon chopped, fresh flat-leaf parsley
  • 1/2 head escarole, halved
  • Freshly squeezed lemon juice
  • Extra-virgin olive oil
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Cassoulet D'Artagnan

Ingredients
  • 1 1/2 pounds haricots tarbais, pinto, fava, navy, lima, or flageolet beans, rinsed and picked over
  • 1/2 pound piece ventreche
  • 10 cloves garlic
  • 2 medium onions, halved
  • 1 carrot, coarsely chopped
  • 5 sprigs flat-leaf parsley
  • 3 celery leaves
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 5 whole cloves
  • 10 black peppercorns
  • 4 legs duck confit
  • 2 large tomatoes, peeled, seeded, and chopped
  • 3 tablespoons duck and veal demi-glace
  • Coarse salt and freshly ground black pepper
  • 4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, and halved crosswise
  • 1/2 pound fresh garlic sausage, cut into 8 slices
  • 1/4 cup duck fat, melted
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Brandade

Time:3 days 45 mins
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