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Explore 1490 recipes, 22 articles, 3 galleries, 464 videos, and more

Beef Chili

Time:3 hours 30 mins
Ingredients
  • 4 1/2 cups water, plus 5 cups warm water
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 4 dried mulato chiles
  • 1 dried chipotle chile
  • 8 garlic cloves, unpeeled
  • 1 can (28 ounces) whole peeled tomatoes
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 teaspoon white vinegar
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 pounds beef sirloin, cut into 3/4-inch cubes
  • 2 cups finely chopped onion (from 1 large onion)
  • 2 cans (14.5 ounces each) kidney beans, drained and rinsed
  • Sour cream, shredded cheddar cheese, and jalapeno chile slices, for serving (optional)
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Indian-Spiced Chicken

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Pork Paprikash

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 ounces wide egg noodles
  • 1 tablespoon butter, cut into pieces
  • 1 pork tenderloin (about 1 pound), excess fat and silver skin removed, halved lengthwise, then cut
  • 2 tablespoons sweet paprika
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 can (14 ounces) whole peeled tomatoes in juice
  • 1/2 cup sour cream
  • Chopped parsley, for garnish (optional)
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Spaghetti and Meatballs

Ingredients
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 teaspoon minced garlic
  • 1 can (28 ounces) whole peeled tomatoes, pulsed in blender until almost smooth
  • Coarse salt
  • 1/4 cup whole milk
  • 1 slice (4 inches square and 1/2 inch thick) white bread, crust removed
  • 1/2 pound ground pork
  • 1/2 pound lean ground beef
  • 1/4 cup freshly grated aged pecorino Romano cheese, plus more for serving
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon dried marjoram
  • 1 tablespoon finely chopped shallot
  • 8 ounces spaghetti
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Chicken Cacciatore

Ingredients
  • One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
  • Coarse salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 strips bacon or 1/8 pound pancetta, cut in small pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons fresh chopped rosemary
  • 1 cup white wine
  • 1 cup chicken broth (or a little more)
  • 1 can (28 ounces) tomatoes, cut with scissors
  • 1 pound cooked tagliatelle noodles, for serving
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Turkey Chili in Tortilla Cups

Time:1 hour 30 mins
Ingredients
  • 2 teaspoons vegetable oil
  • 1 pound boneless, skinless turkey thighs, cut into 1/2-inch pieces
  • 1/2 large white onion, diced small
  • 2 garlic cloves, diced small
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 tablespoons ancho chile powder or regular chili powder
  • 1 bottle (12 ounces) amber lager beer, such as Dos Equis Amber, or 1 1/2 cups low-sodium chicken broth
  • 1 can (28 ounces) whole peeled tomatoes, pureed
  • 1 can (15.5 ounces) pinto beans, rinsed and drained
  • Coarse salt and ground pepper
  • Tortilla Cups
  • Low-fat plain Greek yogurt, thinly sliced jalapeno, and diced white onion (optional), for serving
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Roasted-Tomato Pasta with Basil

Time:20 mins
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Minestrone with Collard Greens and White Beans

Time:40 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red-pepper flakes
  • 2 cans (19 ounces each) white beans, rinsed and drained
  • 1 can (14 1/2 ounces) diced tomatoes, in juice
  • Grated Parmesan, for serving (optional)
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Penne with Tomatoes and Pancetta

Ingredients
  • 1/4 cup olive oil
  • 1/4 pound pancetta, cut into 1/4-inch cubes
  • 1 onion, peeled and cut into 1/2-inch dice
  • 2 small cloves garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 28-ounce cans plum tomatoes, drained, juice reserved
  • 4 carrots, cut into 1/2-inch pieces
  • 1 28-ounce can white kidney or cannellini beans, drained and rinsed
  • 2 tablespoons coarsely chopped fresh sage leaves, plus 8 whole leaves
  • 1 pound penne pasta
  • 1/4 cup shaved Parmesan cheese
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Winter Minestrone

Ingredients
  • 1/2 pound dried cannellini beans
  • 1 dried bay leaf
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 carrot, peeled and sliced crosswise 1/4 inch thick
  • 1 celery stalk, sliced crosswise 1/4 inch thick
  • 2 teaspoons finely chopped fresh rosemary
  • 3 teaspoons finely chopped fresh thyme
  • 1 cup whole canned tomatoes, with their juice, crushed
  • 1 pound butternut squash, peeled and cut into 1/2-inch cubes
  • 1 medium russet potato, cut into 1/2-inch cubes
  • 1 bunch kale (preferably Tuscan), thick stems removed and leaves cut crosswise into 1-inch ribbons (about 8 cups)
  • 3-inch piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano-Reggiano, for serving
  • 1 tablespoon coarse salt, plus more if needed
  • 1/2 teaspoon freshly ground pepper, plus more if needed
  • 2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon crushed red-pepper flakes
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