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

Bacon-Cheddar Grits

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Minestrone Soup

Ingredients
  • 3/4 cup dried cannellini beans (5 ounces)
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 large onion
  • 1 large rib celery, very finely chopped
  • 2 large ribs celery, cut into 1/4-inch slices
  • 1 medium carrot, very finely chopped
  • 1 bay leaf
  • 2 medium carrots, cut on the diagonal into 1/4-inch slices
  • 1 large onion, very finely chopped
  • 6 ounces small red potatoes (about 7), cut into 1/2-inch pieces
  • 1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices
  • 4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
  • 1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups Vegetable Stock
  • 1 rind (3 inches) Parmigiano-Reggiano cheese
  • 1 bay leaf
  • 1/8 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • Martha's Pesto
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Pistachio-Pomegranate Pilaf

Ingredients
  • 4 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 10 shallots, thinly sliced (about 2 3/4 cups)
  • 1 1/2 cups wild rice, rinsed
  • 4 cups homemade or low-sodium store-bought chicken stock, or water
  • Coarse salt
  • 1 cup basmati rice, soaked in cold water for 20 minutes, and rinsed until water runs clear
  • 1 3/4 cups water
  • 3 tablespoons sherry vinegar
  • 1 tablespoon toasted-sesame oil
  • Freshly ground pepper, to taste
  • 1 3/4 cups pomegranate seeds(from about 2 pomegranates)
  • 1 cup shelled pistachios, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh flat-leaf parsley
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Su Mei's Chicken Stock

Other Ideas:
Stock, Whole chicken
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Duck and Pumpkin Risotto with Spicy Pumpkin Seeds

Ingredients
  • 1 small sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
  • 1 tablespoon olive oil
  • 2 cups shredded Roast Duck, rendered duck fat reserved separately
  • 1/4 cup chopped onions
  • 2 cups Arborio or Carnaroli rice
  • 1 tablespoon very finely chopped garlic
  • 6 to 8 cups Brown Chicken Stock
  • 1 1/2 teaspoons coarse salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter, room temperature
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese, plus more for garnish
  • 1/2 cup Spicy Roasted Pumpkin Seeds
  • Chopped chives, for garnish
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Minced Meat, Crab, and Grapefruit Vietnamese Salad

Ingredients
  • 1 pomelo
  • 6 ounces minced pork or beef
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Fish Sauce Dip (Nuoc Cham)
  • 1 tablespoon thinly sliced Thai bird's-eye chile
  • 1 small Spanish onion, finely chopped
  • 1 (1/2-inch) piece fresh ginger, peeled and finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 3 1/2 ounces crabmeat, drained and picked through for shells
  • Iceberg lettuce cups, for serving
  • Julienned carrots, for garnish
  • Julienned cucumber, peeled, for garnish
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Caramel Ginger Chicken

Ingredients
  • 1 teaspoon granulated sugar
  • 2 tablespoons plus 4 teaspoons Vietnamese fish sauce, room temperature
  • 2 tablespoons chopped shallot
  • 2 tablespoons finely chopped garlic
  • 1/8 teaspoon freshly ground black pepper
  • 2 Thai bird's-eye chiles
  • 1 (3-inch) piece of fresh ginger, peeled
  • 2 pounds boneless, skinless chicken thighs, cut into 2 1/2-inch cubes
  • 1 cup packed dark-brown sugar
  • 3 cups hot chicken stock
  • 1 teaspoon freshly squeezed lime juice
  • 1 small cinnamon stick or 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon black peppercorns (optional)
  • 2 tablespoons vegetable oil
  • 2 scallions, cut crosswise into 2-inch pieces
  • 5 sprigs fresh cilantro
  • Steamed rice, for serving
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Mashed Squash and Potatoes with Amaretti

Ingredients
  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
  • Coarse salt
  • 3 pounds buttercup squash (about 1 small squash), peeled, seeded, and cut into 1-inch cubes (about 8 cups)
  • 6 tablespoons unsalted butter, plus more for baking dish
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly ground nutmeg
  • Freshly ground pepper
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 10 Amaretti (Italian almond cookies), crushed into fine crumbs (about 3/4 cup)
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Trout with Cream, Chorizo, and Peppers

Ingredients
  • 1 green bell pepper, cored, seeded, and deveined
  • 1 red bell pepper, cored, seeded, and deveined
  • 1 yellow bell pepper, cored, seeded, and deveined
  • 1 small onion, sliced 1/4-inch-thick
  • 4 ounces chorizo
  • Salt and freshly ground white pepper
  • 1 medium tomato, peeled and seeded
  • 2 cups heavy cream
  • 1/2 teaspoon piment d’Espelette (Espelette pepper)
  • 4 (6 to 8-ounce) trout, cleaned and boned
  • 8 to 12 slices prosciutto
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Brown Rice with Beans and Red Sauce

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