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

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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Potato Salad with Cipollini Onions, Olives, and Fennel

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 pounds baby Yukon Gold potatoes, peeled and halved
  • 1/2 pound cipollini onions, peeled
  • 1/8 teaspoon red-pepper flakes
  • 1 cup homemade or store-bought low-sodium chicken stock
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 1/2 cup picholine olives, pitted (2 1/2 ounces)
  • 1 small fennel bulb, very thinly sliced
  • 1/2 cup fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, shaved (1 cup)
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Classic Fish Chowder

Ingredients
  • 1 ounce (2 tablespoons) unsalted butter
  • 3 thin slices fatback, rinsed, or 2 slices bacon
  • 4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish
  • 1 fresh bay leaf
  • 1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice
  • 3 cups Fish Fumet
  • 1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces
  • 1 cup whole milk
  • 2 teaspoons coarse salt
  • Freshly ground pepper, for serving
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White Bean and Tomato Salad

Ingredients
  • 1 1/2 pounds dried French navy or great Northern beans
  • 2 teaspoons salt
  • 2 medium leeks, white and pale-green parts only
  • 1 small fennel bulb
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 small red onion, coarsely chopped
  • 2 cucumbers, peeled, seeded, and diced
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh oregano, finely chopped
  • 1/2 bunch fresh flat-leaf parsley, leaves only
  • 1/2 cup freshly squeezed lemon juice, (4 lemons)
  • 1 teaspoon freshly ground black pepper
  • 5 tomatoes, (1 3/4 pounds), each cut into 8 wedges
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