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Explore 1489 recipes, 22 articles, 3 galleries, 464 videos, and more

Traditional Italian Sauce

Ingredients
  • 1/2 cup plus 2 teaspoons extra-virgin olive oil
  • 1 medium onion, peeled and halved
  • 1/4 pound piece spiced pancetta
  • 10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked)
  • Coarse salt and freshly ground black pepper
  • 3 thirty-five-ounce cans plum tomatoes, pureed in a blender
  • 1 twenty-eight-ounce can tomato puree
  • 6 large fresh basil leaves
  • 2 medium lean beef cutlets (about 9 ounces each)
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 2 teaspoons freshly grated Pecorino Romano cheese, plus more for garnish
  • 4 to 5 links sweet pork sausage with fennel (about 3/4 pound)
  • 4 pork spare ribs (about 3/4 pound)
  • 1/2 cup white wine
  • Meatballs With Eleanora Meatballs with Eleanora
  • 1 pound pasta, such as ziti, penne, or pennoni
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Linguine with Beef and Onions

Time:35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 carrot, halved lengthwise and sliced 1/4 inch thick
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 8 ounces leftover beef brisket, cut into bite-size pieces
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 8 ounces linguine
  • 1/3 cup grated Parmesan cheese, plus more for topping (optional)
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Fish Chowder

Ingredients
  • 1/4 pound salt pork, cut into 1/8-inch cubes
  • 1 large onion, finely chopped
  • 1 1/2 quarts Fish Stock
  • 4 cups diced potatoes, cut into 1/4-inch cubes
  • 2 bay leaves
  • 1 pound bay scallops
  • 1 pound shelled, deveined shrimp, fresh or frozen (30 count)
  • 1 pound cod, cut into chunks
  • 1 pound monkfish or other firm whitefish, cut into chunks
  • 1 pint whipping cream
  • 1/8 teaspoon cayenne pepper
  • Salt and white pepper, to taste
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Fish Chowder

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 large yellow onion, finely chopped (about 1 cup)
  • 2 ears corn, kernels cut off, cobs and kernels reserved
  • 1 tablespoon chopped fresh oregano, plus sprigs for garnish
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1 3/4 pounds small red potatoes, quartered
  • 2 ounces small yellow squash, sliced 1/4 inch thick
  • 2 ounces small green squash, sliced 1/4 inch thick
  • 1/2 red pepper, cut into 1/2-inch dice
  • 1 1/2 pounds firm white-fleshed fish fillets, such as red snapper or monkfish, cut into 1 1/4-inch pieces
  • 1/2 cup milk
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Rice Pudding With Candied Butternut Squash

Ingredients
  • Unsalted butter, softened, for ramekins
  • 1 cup Arborio or other short-grain white rice
  • 5 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 large egg yolks, lightly beaten
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground nutmeg
  • 4 cups boiling water
  • Candied Butternut Squash
  • 1/2 cup walnut halves, about 2 ounces, toasted and coarsely chopped
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Mixed Vegetables

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Vanilla Custard Served in Eggshells

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French-Cut Green Beans With Dill Butter

Time:30 mins
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Red Easter Eggs

Other Ideas:
Eggs
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Michael White's Fish Stock

Other Ideas:
Fish, Make-ahead, Stock
Ingredients
  • 6 whole cloves
  • 2 medium yellow onions
  • 2 cups dry white wine
  • 1/2 cup white-wine vinegar
  • 2 medium carrots, peeled and coarsely chopped
  • 1 large rib celery, leaves attached, trimmed and coarsely chopped
  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 dried bay leaf
  • 1/2 teaspoon coarse salt
  • Trimmings and bones from 2 to 3 lean white, non-oily fish
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