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Explore 1456 recipes, 23 articles, 3 galleries, 400 videos, and more

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Warm Red-Lentil Dal with Pita Chips

Ingredients
  • 1/2 pound red lentils (about 1 1/4 cups), picked over and rinsed
  • One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
  • 1 cup water
  • 1/2 teaspoon turmeric
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 1/4 teaspoons cumin seeds
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 large tomato, seeded and finely diced
  • 1/4 cup fresh mint, finely chopped
  • 1/2 teaspoon coarse salt
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Radicchio and Escarole Salad with Barley and Roasted Pears

Time:55 mins
Ingredients
  • 1 head radicchio, cut into 1/2-inch-thick wedges
  • 1 small head escarole, cut into 1/2-inch-thick wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 Bosc pears, cut into 1/2-inch-thick wedges
  • 1 tablespoon fresh thyme
  • 1 cup water
  • 1/2 cup pearl barley, rinsed
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 1/2 cup finely grated Parmesan cheese (1/2 ounce)
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Warm Barley Cereal with Dried Cherries

Time:25 mins
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Mulled Cranberry Cocktail

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Taco Salad

Ingredients
  • 2 ears corn, husks and silk removed
  • 3 corn tortillas, cut into 16 wedges each
  • 3/4 cup nonfat plain yogurt
  • 2 limes
  • 1/3 cup fresh cilantro leaves
  • 1 1/2 tablespoons finely chopped and seeded jalapeno pepper
  • 1/2 teaspoon coarse salt
  • 1 pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
  • 1 cup canned black beans, drained and rinsed
  • 2 plum tomatoes, cut into 1/2-inch-thick wedges (about 1 cup)
  • 1/2 red onion, peeled and cut into 1/4-inch-thick wedges (about 1 cup)
  • 1 small mango, peeled, seeded, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)
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Chicken Soup with Parsley Dumplings

Ingredients
  • 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
  • 1/4 cup plus 2 tablespoons yellow cornmeal
  • 3/4 cup all-purpose flour
  • 6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
  • 1 teaspoon baking powder
  • 4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
  • 2 tablespoons finely chopped shallot
  • 1 medium onion, thinly sliced into half-moons
  • 2 celery stalks, cut into 1/4-inch pieces
  • 1 tablespoon freshly grated lemon zest
  • 1 garlic clove, thinly sliced
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 1 bay leaf
  • 2 tablespoons finely grated Parmesan cheese
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 tablespoons cold unsalted butter, cut into small pieces
  • Coarse salt
  • 1/2 cup low-fat (1 percent) milk
  • 1 teaspoon coarsely chopped fresh thyme
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Lemon-Saffron Millet Pilaf

Ingredients
  • 2 teaspoons olive oil
  • 2 shallots, peeled and finely diced
  • 2 cloves garlic, peeled and minced
  • 3 carrots, peeled and finely chopped
  • 2 stalks celery, washed and finely chopped
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon saffron threads, crumbled
  • 1 1/2 cups millet
  • 3 cups water
  • 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 tablespoon finely chopped lemon zest, plus more zest for garnish
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Bulgur Salad with Cherries

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Dolmades

Ingredients
  • 1 red bell pepper
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 teaspoon ground oregano
  • 1 teaspoon coarse salt
  • 2 cups cooked brown rice
  • 1/2 cup currants
  • 1/2 cup chopped fresh flat-leaf parsley
  • Grated zest and juice of 2 lemons
  • One 1-pound jar vine leaves, rinsed
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Polenta "French Toast"

Ingredients
  • Vegetable oil, cooking spray
  • 6 1/2 cups water
  • 1/2 teaspoon coarse salt
  • 1/4 cup corn flour (see the Guide)
  • 2 cups cornmeal (not quick-cooking)
  • 1/2 cup pure maple syrup
  • 1/2 cup pure maple syrup
  • 1/2 cup raspberries
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • Finely grated zest of 1 orange
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup low-fat (2 percent) milk
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