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Explore 1490 recipes, 22 articles, 3 galleries, 466 videos, and more

Fish Soup with Lemon Aioli

Time:45 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
  • 1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
  • Coarse salt and ground pepper
  • 1 cup dry white wine
  • 1 bottle (8 ounces) clam juice
  • 4 large egg yolks
  • 1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
  • 4 thick slices crusty bread, lightly toasted, for serving
  • Lemon Aioli, for serving
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Tangy Barbecue Sauce

Time:2 hours 30 mins
Ingredients
  • 2 tablespoons safflower oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/4 teaspoons chili powder
  • 1 can (28 ounces) whole peeled tomatoes, pureed with juice
  • 3/4 cup water, plus more if needed
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons cider vinegar
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Paella

Ingredients
  • 1 pound Spanish chorizo
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded, and julienned
  • 1 yellow bell pepper, stemmed, seeded, and julienned
  • 1 yellow onion, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup garlic, very thinly sliced, plus 2 tablespoons finely chopped
  • 1 teaspoon saffron
  • 2 cups medium grain Spanish rice, such as Bomba paella rice
  • 6 cups homemade or store-bought low-sodium Basic Chicken Stock
  • 16 mussels, scrubbed and de-bearded
  • 16 Manila or little neck clams, scrubbed
  • 16 extra-large shrimp, peeled and de-veined
  • 1 pound calamari with tentacles, cleaned and cut into 1/2-inch pieces
  • 1/4 cup white wine
  • 1/4 lemon, juiced
  • 1 tablespoon plus 1 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • 1 tablespoon chopped shallots
  • 1 cup frozen peas
  • 1 (4-to-4 1/2-pound) Roast Chicken, cut into 8 pieces
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Ghee

Other Ideas:
Butter, Indian
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Hot-and-Sour Sauce

Ingredients
  • 1/4 cup grape seed or corn oil
  • 1/2 cup thinly sliced shallots
  • 1/4 cup thinly sliced garlic
  • 2 tablespoons chopped dried red finger chiles
  • 1/2 fresh red Thai chile
  • 1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
  • 1/8 teaspoon belacan (shrimp paste)
  • 1 1/2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon nam pla (Thai fish sauce)
  • 3/4 teaspoon salt
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Smothered Shrimp and Andouille over Stone-Ground Grits

Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 pounds large (21-25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
  • 1 cup diced onions (small dice)
  • 1 tablespoon minced garlic
  • 2 tablespoons minced shallot
  • 1 tablespoon minced green onion bottoms (white part)
  • 2 cups chopped vine-ripened tomatoes
  • 1 cup Shrimp Stock, chicken stock, or vegetable stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops (green part)
  • Creamy Stone-Ground Grits
  • 2 tablespoons chopped fresh parsley leaves
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Easy Turkey Stock

Time:2 hours 30 mins
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Shrimp Masala

Time:20 mins
Ingredients
  • 4 garlic cloves
  • 1 piece (2 inches) fresh ginger, chopped
  • 1/3 cup water
  • 1 bag (16 ounces) frozen large shrimp, thawed, peeled, and deveined (tails left intact, optional)
  • Coarse salt
  • 3 to 4 tablespoons safflower oil
  • 1 pound okra (partially thawed, if frozen), sliced 3/4 inch thick
  • 1 large shallot, thinly sliced lengthwise
  • 1 small fresh green chile, such as serrano, finely chopped
  • 1 tablespoon garam masala (kalustyans.com)
  • 1 1/4 cups light coconut milk
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Rhubarb Compote

Time:25 mins
Other Ideas:
Compote, Easy recipes, Rhubarb
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Roasted Pork Tenderloin with Fig Chutney

Ingredients
  • 2 pork tenderloins (1 1/2 pounds total)
  • 5 ounces dried Black Mission figs, quartered (3/4 cup)
  • 5 ounces dried Calimyrna figs, quartered (3/4 cup)
  • 4 garlic cloves, lightly crushed
  • 4 tablespoons unsalted butter
  • Extra-virgin olive oil, for drizzling
  • 2 cups ruby or tawny port
  • 1 teaspoon coarse salt
  • 1/2 cup water
  • 1/4 teaspoon freshly ground pepper
  • 2 strips lemon zest
  • 1 medium onion, sliced 3/4 inch thick
  • 2 dried bay leaves
  • 1 bunch small carrots (about 3/4 pound), stems trimmed to 1/2 inch, halved lengthwise
  • 1 cinnamon stick
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
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