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Explore 1490 recipes, 22 articles, 3 galleries, 464 videos, and more

Vidalia Onion and Potato Tortilla

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Lemon-Parsley Pork Chops

Time:25 mins
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Velvety Carrot Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 2 pounds carrots, preferably with stems, peeled and sliced 1/2-inch thick on the bias
  • 1/4 cup diced onion
  • 1 clove garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • Pinch of sugar
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 parsnips, peeled and sliced crosswise into 1/2-inch rounds
  • 1 teaspoon white-wine vinegar
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 3/4 cup milk
  • 1/4 cup flat-leaf parsley leaves, thinly sliced
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Lamb Baked with Orzo

Ingredients
  • 1/2 cup olive oil
  • 3 1/4 pounds lamb shoulder, trimmed and cut into 2-to-2 1/2-inch pieces
  • 3 cups pureed tomatoes, peeled, fresh or canned
  • 4 cloves garlic, sliced
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon sugar
  • Coarse salt and freshly ground pepper
  • 4 tablespoons unsalted butter
  • 1 pound 2 ounces orzo pasta
  • 3 cups hot water
  • 1 tomato, cored and thinly sliced
  • 1/2 cup grated kefalotiri or Parmesan cheese, plus more for garnish
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Chilled Corn and Coconut Soup

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Mushroom Barley Soup

Time:45 mins
Ingredients
  • 3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 pound button or cremini mushrooms, trimmed and halved
  • 2 teaspoons tomato paste
  • 2 cans (14.5 ounces each) reduced-sodium beef broth
  • 1 cup quick-cooking barley
  • 1 teaspoon dried oregano
  • 1 teaspoon red-wine vinegar
  • 1/4 cup chopped fresh parsley
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Candied Citrus

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Zinfandel Barbecue Sauce

Ingredients
  • 1 cup Zinfandel wine
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup apple juice
  • 2 tablespoons apple-cider vinegar
  • 1 1/2 cups homemade or prepared marinara sauce
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon corn syrup
  • 1 1/2 teaspoons canned chipotle chiles
  • 1 1/2 teaspoons New Mexico chile powder
  • 1/2 teaspoon coarse salt
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Udon Noodles with Shiitake Mushrooms in Ginger Broth

Ingredients
  • 8 ounces Japanese udon or soba noodles
  • 2 teaspoons sesame oil
  • 2 teaspoons vegetable oil
  • 1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
  • 2 shallots, very thinly sliced
  • 1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
  • 2 cups homemade or low-sodium canned chicken stock
  • 1 teaspoon rice-wine vinegar
  • 2 teaspoons low-sodium soy sauce
  • 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
  • 4 scallions, thinly sliced diagonally into 2-inch pieces
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Bacon Dashi

Other Ideas:
Bacon, Japanese, Stock
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