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Simmer

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

Warm Potato-Veggie Salad

Time:30 mins
Ingredients
  • 1 1/2 pounds baking potatoes, peeled and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 6 ounces green beans, trimmed and cut into 1-inch pieces (about 1 1/4 cups)
  • 1/3 cup light mayonnaise
  • 2 to 3 teaspoons white-wine vinegar
  • 1 scallion, thinly sliced
  • 1 carrot, coarsely grated
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Simplest Turkey Soup

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Vichyssoise with Cauliflower and Buttermilk

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter
  • 5 leeks, white and pale-green parts only, thinly sliced and rinsed well (about 3 cups)
  • 1 white potato (about 4 ounces), peeled and cut into 1-inch pieces
  • Freshly ground white pepper
  • Large pinch nutmeg
  • 1 small head cauliflower, cut into florets (about 4 cups)
  • Coarse salt
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 cup low-fat buttermilk
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Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives

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Cheddar Soup

Time:45 mins
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Squash With Couscous

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, (about 1 cup), cut into 1/2-inch cubes
  • 1 clove garlic, minced
  • 1/4 teaspoon each ground ginger and ground cinnamon
  • 3/4 teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 pound (about 2 cups) butternut squash, peeled and seeded, flesh quartered lengthwise and cut into 1/4-inch-thick slices
  • 1 tablespoon tomato paste
  • 1 1/2 cups low-sodium canned chicken broth
  • 2 teaspoons freshly grated lemon zest
  • 3/4 cup couscous
  • 1/3 cup golden raisins
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Calamari with Tomatoes, Caper Berries, and Basil

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
  • 4 garlic cloves, minced, plus 1 whole garlic clove
  • 2 shallots, minced
  • 1 can (28 ounces) whole peeled plum tomatoes with juice, crushed
  • 1 cup dry white wine
  • 1/2 cup water
  • 1 small dried red chile, such as chile de ├írbol crumbled
  • 8 fresh basil leaves, plus more for garnish
  • 2 strips (each 3 inches) orange zest
  • Coarse salt
  • 1 1/2 pounds small calamari (bodies and tentacles), rinsed and dried
  • 1/2 cup large caper berries
  • 6 slices rustic bread, such as pugliese or ciabatta
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Stuffed-Noodle Soup

Ingredients
  • 1 whole chicken (about 3 pounds, liver and neck reserved)
  • 3 large sprigs flat-leaf parsley, plus 1 tablespoon finely chopped
  • 1 carrot, peeled and cut into 1-inch pieces
  • 3 garlic cloves
  • 10 black peppercorns, crushed
  • Coarse salt
  • 1/4 cup freshly grated Asiago or Parmesan cheese
  • 1/8 teaspoon freshly ground pepper
  • 1 large egg
  • All-purpose flour, for dusting
  • 8 square wonton wrappers (3 1/2 inches), thawed if frozen
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Lobster Stock and Meat

Ingredients
  • 3 live lobsters (1 1/2 pounds each)
  • 1 ounce (2 tablespoons) unsalted butter
  • 1 large leek, white and pale-green parts only, halved lengthwise and cut into 1-inch pieces, rinsed well
  • 2 carrots (do not peel), scrubbed and cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1/4 cup Lillet Blanc or dry white wine
  • 6 cups water
  • 4 stems flat-leaf parsley
  • 1 dried bay leaf
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon whole black peppercorns
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Pot au Feu

Ingredients
  • 3 pounds veal bones
  • 3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
  • 5 to 6 pounds brisket of beef
  • 10 large leeks
  • 2 large yellow onions, peeled and halved
  • 2 medium carrots, scrubbed
  • Salt
  • 1 bunch fresh thyme
  • 3 cloves garlic, peeled
  • 1 teaspoon white peppercorns
  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 20 fresh flat-leaf stems parsley
  • 2 bay leaves
  • 1 3 to 4-pound chicken
  • 3/4 teaspoon freshly ground black pepper
  • 10 beef-marrow bones, each 1-inch thick
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
  • 16 small red potatoes (about 2 pounds)
  • 1 pound haricots verts (string beans can be substituted), stem ends trimmed
  • 1 savoy cabbage (about 2 pounds), quartered
  • 8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
  • 1 baguette
  • 1/4 cup Dijon mustard
  • 1 cup Kalamata olives
  • 1 cup cornichons (French gerkins)
  • 1 four-ounce jar prepared white horseradish
  • 2 teaspoons salt
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