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

Carbonara Pasta with Chef Eric Ripert

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Quinoa Salad with Cucumber

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Choucroute Garni

Ingredients
  • 5 or 6 pounds drained sauerkraut
  • 25 whole black peppercorns
  • 1 1/2 teaspoons coriander seeds
  • 5 whole cloves
  • 15 juniper berries
  • 6 fresh sprigs flat-leaf parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup goose fat
  • 4 medium onions, sliced 1/8-inch thick
  • 1 1/2 cups Riesling or other dry white wine
  • 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 slab (1 1/2 pounds) dry-salted bacon, rinsed and dried
  • 1 slab (1 1/2 pounds) smoked bacon
  • 2 dry-salted pig's knuckles, (about 1 1/2 pounds)
  • 1 pound smoked pork butt
  • 3 carrots, peeled
  • 1/4 cup finely minced garlic
  • 2 teaspoons salt
  • 8 small red potatoes, peeled
  • 4 white veal sausages (weisswurst or bockwurst; about 4 ounces each)
  • 4 smoked country sausages (bauerwurst; about 4 ounces each)
  • 4 knackwurst sausages (about 4 ounces each)
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Lentil Salad with Beets

Ingredients
  • 1 medium onion, quartered
  • 1 carrot, quartered, plus 1/4 cup very finely chopped carrot
  • 1 stalk celery, quartered
  • 2 dried bay leaves
  • 5 cups water
  • 1 1/2 cups dried French green lentils
  • 5 medium beets, scrubbed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey
  • Pinch of sugar
  • 1/2 cup extra-virgin olive oil
  • 2 thick slices slab bacon, very finely chopped
  • Coarse salt and freshly ground pepper
  • 1 tablespoon red-wine vinegar
  • 4 cups mixed salad greens
  • 4 half-inch-thick slices fresh goat cheese, optional
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Shad Roe with Beets, Bacon, and Balsamic

Other Ideas:
Main course, Roe/Caviar
Ingredients
  • 4 medium red beets
  • 4 medium golden beets
  • 1 fennel bulb, sliced
  • 2 cloves garlic
  • 1 apple, quartered
  • 6 sprigs fresh thyme
  • 2 fresh bay leaves
  • Coarse salt and freshly ground pepper
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 1/2 cup all-purpose flour
  • 4 pieces shad roe
  • 8 slices thick-cut applewood smoked bacon
  • 3 tablespoons unsalted butter
  • Sea salt, for serving
  • 1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
  • 1 cup frisee
  • 1/4 cup balsamic vinegar
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How to Make Fall Pasta Part 1

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Stuffed Calamari with Joan Rivers, Part 1

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Classic Julia Child Boeuf Bourguignon

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Homemade Limeade

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Stuffed Pork Chops with Ham Hock Gravy

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