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

Ukrainian Borscht

Ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds short ribs
  • Coarse salt and freshly ground pepper
  • 2 medium onions, diced
  • 1 cup dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 5 garlic cloves, minced
  • 1 celery root, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 pound cabbage, shredded
  • 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
  • 5 cups water
  • 1 tablespoon tomato paste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped parsley, for garnish
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Cranberry-Apple Chutney

Ingredients
  • 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic, organicdirect.com)
  • 1 cup packed light-brown sugar
  • 1 red onion, finely chopped
  • 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
  • 1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
  • 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
  • 2 whole cinnamon sticks
  • 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
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Penuche Fudge

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Spicy Carrot Soup

Other Ideas:
Carrots, Leeks, Soup course, Soups
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
  • 1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
  • 2 teaspoons harissa
  • Coarse salt
  • 3 cups homemade or store-bought low-sodium chicken stock
  • Garnish: 1 tablespoon chopped fresh flat-leaf parsley
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Brisket and Potato Stew

Time:45 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 medium carrots, cut into 1/2-inch pieces
  • 1/2 white onion, diced medium
  • Coarse salt and ground pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces
  • 4 cups cubed Slow-Cooker Brisket and Onions
  • 1 1/2 cups frozen peas
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Lentil and Escarole Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 small carrot, coarsely chopped
  • 3/4 cup French green lentils
  • 1 bay leaf
  • 2 whole canned tomatoes, drained, seeded, and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 slices Italian bread, cut into 3/4-inch cubes
  • 1/2 escarole, cut crosswise into 1-inch strips
  • 2 teaspoons extra-virgin olive oil
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Bread Soup with Spring Vegetables

Time:40 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced medium
  • 1 large celery stalk, diced medium
  • 2 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 1 medium zucchini, halved lengthwise and sliced crosswise
  • 1 sprig thyme
  • 3 3/4 cups low-sodium chicken broth
  • 1 cup fresh or frozen peas
  • 2 to 3 slices day-old crusty bread, torn into bite-size pieces
  • Roughly chopped fresh parsley, for serving
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Homemade Fish Stock

Other Ideas:
Fish, Stock, White wines
Ingredients
  • 4 pounds heads and bones of nonoily white fish, such as sole, flounder, snapper, or bass
  • 1 large leek, white and light-green parts only
  • 2 dried bay leaves
  • 8 sprigs fresh flat-leaf parsley
  • 10 sprigs fresh thyme
  • 4 whole cloves
  • 1 1/2 teaspoons fennel seeds
  • 8 whole black peppercorns
  • 1 1/2 tablespoons unsalted butter
  • 1 medium onion, cut into 1/4-inch pieces
  • 2 medium carrots, scrubbed and cut into 1/4-inch pieces
  • 2 stalks celery, scrubbed and cut into 1/4-inch pieces
  • 1/2 bulb fennel, cut into 1/4-inch pieces
  • 1 cup dry white wine
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Warm Fig Tart with Cinnamon-Almond Cream and Port Reduction

Ingredients
  • 8 whole cloves
  • 1 cinnamon stick (about 3 inches long)
  • 1/8 teaspoon cardamom seeds
  • 2 black peppercorns
  • 4 whole allspice berries, cracked
  • 3/4 cup orange honey
  • All-purpose flour, for work surface
  • 1 package (17.3-ounce) store-bought frozen puff pastry, thawed
  • 1 1/2 tablespoons Banyuls vinegar
  • 12 large ripe black Mission figs, trimmed and halved lengthwise
  • Cinnamon-Almond Cream
  • Candied Toasted Almonds
  • Fleur de sel, for garnish
  • Port Reduction
  • Whipped creme fraiche, for garnish
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Emeril's Classic Seafood Gumbo

Ingredients
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 1/2 cups finely chopped onions
  • 3/4 cup finely chopped green bell peppers
  • 3/4 cup finely chopped celery
  • 2 tablespoons finely chopped garlic
  • 1 bottle (12 ounces) amber beer
  • 6 cups Shrimp Stock, or low-sodium store-bought chicken broth
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 pound gumbo crabs or uncooked or frozen blue crabs, defrosted (about 2)
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon coarse salt
  • 1/2 teaspoon cayenne pepper
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound white fish fillets, such as catfish, grouper, snapper, or sole
  • 1 tablespoon Emeril's Original Essence
  • 2 cups shucked oysters with their liquor
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped tender scallion tops
  • File powder, for garnish
  • Cooked white rice, for serving
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