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

Spicy Sicilian Chicken

Ingredients
  • 1 chicken (3 1/2 pounds), cut into 8 pieces, rinsed, and patted dry
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium russet potatoes, peeled and cut into large cubes
  • 2 bell peppers, any color, cored, seeded, and cut into 1/2-inch-wide strips
  • 1 rib celery, cut into 1-inch-long pieces
  • 2 small eggplants, cut into large cubes
  • 2 medium carrots, sliced into 1/2-inch-thick rounds
  • 4 plum tomatoes, cut into chunks
  • 1/2 cup Sicilian olives, pitted
  • 2 tablespoons salt-packed capers, rinsed and drained
  • 5 dried hot chiles
  • 1 1/2 cups dry red wine
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Pinch of hot red pepper flakes
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Yellow-Pepper Soup

Ingredients
  • 1/2 cup Blond Soffritto Base
  • 3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped
  • 2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped
  • 2 fresh or dried bay leaves
  • Coarse salt and freshly ground black pepper
  • 1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving
  • 1/2 cup extra-virgin olive oil (optional), plus more for drizzling
  • Croutons, for serving
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Farro, Orange, and Pine-Nut Dressing

Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped (about 1/2 cup)
  • 2 celery stalks, finely chopped
  • 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon finely chopped fresh sage
  • 2 teaspoons fennel seeds, coarsely chopped
  • 1 dried chile, crumbled
  • 2 cups farro
  • 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
  • 1/2 cup dry white wine
  • Coarse salt and freshly ground pepper
  • 2 navel oranges, peel and pith removed, flesh cut into segments
  • 1/4 cup pine nuts, toasted
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Martha's Berry Little Cocktail

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Spicy Shrimp and Tomato Pasta

Time:30 mins
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Sopa de Ajo

Ingredients
  • 1/4 cup olive oil
  • 1/2 pound stale bread, crusts removed and cut into 1/2-inch cubes (about 3 cups)
  • 8 cloves garlic, very finely chopped
  • 1 teaspoon hot pimenton (Spanish smoked paprika)
  • Coarse salt
  • 8 cups store-bought low-sodium chicken stock, vegetable stock, or water
  • 6 large eggs
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Chicken Soup and Rice

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 scallions (both white and green parts), thinly sliced
  • 1 large carrot, peeled and chopped
  • 1/2 cup chopped fresh parsley leaves
  • 1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
  • 1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
  • 1/2 cup cooked rice
  • Coarse salt and freshly ground black pepper
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Truffle Mashed Potatoes

Ingredients
  • 4 medium Idaho potatoes, (about 4 pounds), peeled, cubed, and rinsed
  • 1 teaspoon coarse salt
  • 1 medium black summer truffle, (about 1/2 ounce)
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1 ounce prepared truffle butter
  • 1 cup chopped leeks, (2 leeks) white and pale green sections only
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground white pepper
  • 1 tablespoon chopped chives
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Rice Pilaf with Thyme

Time:30 mins
Ingredients
  • 1 tablespoon butter
  • 1 small onion, chopped
  • Coarse salt and ground pepper
  • 1 1/2 cups canned reduced-sodium chicken broth
  • 1 cup long-grain white rice
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried
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Turkey Meatballs and Pasta in Broth

Ingredients
  • 6 ounces lean ground turkey
  • 2 cloves garlic, minced
  • 1/2 large beaten egg
  • 3 tablespoons dry breadcrumbs
  • 1 cup chopped flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 medium onion, peeled and cut into 1/4-inch dice
  • 2 medium carrots, peeled and thinly sliced on the diagonal
  • 1 cup dry farfalle (bowtie) pasta
  • 1 fennel bulb, (about 1 pound), halved, cored, and thinly sliced
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