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

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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Spicy Cranberry Jam

Other Ideas:
Cranberries, Jams
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Beef Tacos with Pico de Gallo

Ingredients
  • 2 cups masa harina
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • All-purpose flour, for dusting
  • 1 tablespoon vegetable oil
  • 1 small onion, cut into 1/4-inch dice
  • 1 pound ground beef
  • 2 large tomatoes, cut into 1/2-inch dice
  • 1 tablespoon ground cumin
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • Pico de Gallo
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Salmon with Beets and Lentils

Ingredients
  • 3 fresh small beets, (about 10 ounces), trimmed and scrubbed
  • Salt and freshly ground black pepper
  • 1/2 cup dried lentils, rinsed
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 clove garlic
  • 2 fresh sprigs thyme
  • 1 1/2 teaspoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon ground coriander
  • 4 six-ounce salmon fillets, skin on
  • 1 large shallot, finely chopped
  • 1/3 cup dry white wine
  • 1 1/2 pounds fresh spinach, washed and stemmed
  • 1/4 cup fresh orange juice
  • 1 tablespoon Dijon mustard
  • Vegetable-oil cooking spray
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Bourbon Creme Anglaise

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Romesco Sauce

Ingredients
  • 5 plum tomatoes (about 1 pound)
  • 1 pasilla chile, soaked for 1 hour, seeded and minced
  • 1/2 teaspoon cayenne pepper, or to taste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1/4 cup olive oil
  • 1 slice country bread, crusts removed, 1/2 inch thick
  • 1 1/2 cups coarsely chopped onion (1 onion)
  • 1/4 cup red-wine vinegar
  • 1 1/4 cups homemade or low-sodium canned chicken stock
  • 1 1/2 teaspoons coarse salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
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Chamomile Dried Fruit Compote

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