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

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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Bollito Misto

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh basil
  • 1 pound beef brisket, fat trimmed
  • Coarse salt and freshly ground pepper
  • 1 cup fresh mint
  • 1/4 cup capers, drained and rinsed
  • 8 cups homemade or store-bought low-sodium beef stock
  • 12 baby carrots, 4 chopped, 8 whole
  • 1 tablespoon whole-grain Dijon mustard, plus more for serving
  • 2 celery stalks, 1 chopped, 1 cut into 1-inch pieces
  • 2 anchovy fillets, rinsed
  • 1 1/2 medium red onions, 1/2 onion chopped, whole onion halved
  • 1 garlic clove, smashed
  • 2 sprigs flat-leaf parsley
  • 1 cup extra-virgin olive oil
  • 1 dried bay leaf
  • Coarse salt and freshly ground pepper
  • 1 pound cotechino sausage
  • 2 sweet Italian sausages
  • 1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces
  • 8 Red Bliss potatoes (or any boiling potatoes)
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Scallops with Crisped Speck and Herbed Lentils

Ingredients
  • 1 cup French green lentils
  • 1 celery stalk, cut into 1/4-inch dice (about 1/2 cup)
  • 1 shallot, coarsely chopped (about 1/4 cup)
  • 1 tablespoon fresh thyme leaves
  • 1 dried bay leaf
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt
  • Freshly ground pepper, to taste
  • 4 ounces Italian speck (such as speck Alto Adige), cut into 8 thin slices
  • 12 sea scallops (about 1 1/4 pounds), tough muscles removed
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 2 cups (about 2 ounces) baby spinach
  • 1 teaspoon balsamic vinegar
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Spiced Apple Cider

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Nonna's Crab and Lobster with Spaghetti

Ingredients
  • 2 tablespoons grapeseed oil
  • 3 garlic cloves, smashed
  • 6 medium blue Maryland crabs (5 1/2 to 6 inches each), cooked
  • 1/4 teaspoon red-pepper flakes
  • 2 cans (28 ounces each) peeled whole tomatoes, pureed (about 6 cups)
  • 7 1/2 cups water
  • 3 lobster tails
  • 1/4 cup finely chopped preserved lemons (igourmet.com)
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound spaghetti
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White Beans with Salt Pork

Ingredients
  • 2 cups dried cannellini beans, picked over and rinsed
  • 1 teaspoon baking soda
  • 1/2 pound salt pork, rind removed or pancetta
  • 1 sprig fresh rosemary
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/4 pound prosciutto, cut into 1/4-inch pieces
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 4 canned plum tomatoes, drained, seeded, and finely chopped
  • Freshly ground black pepper
  • 6 slices (1/2 inch thick) crusty country bread, such as ciabatta, toasted
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"Refried" Beans

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Sarge's New England Clam Chowder

Ingredients
  • 15 pounds quahog clams (about 3 inches each), cleaned
  • 2 1/4 pounds steamer clams, cleaned
  • 1 pound razor clams, cleaned
  • 1 tablespoon white wine
  • 3 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1/4 pound salt pork, cut into 1/4-inch pieces
  • 1/4 pound bacon, cut crosswise into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 3 pounds medium Yukon Gold potatoes, partially peeled and cut into quarters
  • 2 large sweet onions, cut into 1-inch pieces
  • 1 small bulb fennel, trimmed and thinly sliced lengthwise (1/2 cup)
  • 1 clove garlic, minced
  • Coarse sea salt and freshly ground black pepper
  • 4 tablespoons unsalted best-quality butter, plus more for serving
  • 1 teaspoon fresh thyme leaves
  • 6 cups heavy cream
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Peter Luger's Old Fashioned Steak Sauce
  • 1/4 teaspoon Old Bay seasoning mix
  • 5 capers
  • 5 drops Worcestershire sauce
  • Sugar
  • Chopped chives, for garnish
  • Flat-leaf parsley, for garnish
  • Oyster crackers, for garnish
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