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

Chicken Breasts With Pepper-Potato Ragout

Time:50 mins
Ingredients
  • 2 tablespoons olive oil
  • 4 bone-in, skinless chicken breasts (9 to 10 ounces each)
  • Coarse salt and ground pepper
  • 2 medium red onions, cut in 1-inch pieces
  • 2 red bell peppers, ribs and seeds removed, cut in 1-inch pieces
  • 1 pound red potatoes, cut in 1-inch pieces
  • 1 tablespoon fresh rosemary leaves, (optional)
  • 1 pint grape tomatoes, halved
  • 1 cup whole fresh parsley leaves
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Roasted Barley Pilaf

Ingredients
  • 1 tablespoon olive oil
  • 1 cup pearl barley, rinsed
  • 2 shallots, minced
  • 1/4 pound white or wild mushrooms, sliced
  • 2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water
  • 3/4 teaspoon salt
  • Freshly ground black pepper
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Quinoa Salad

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Porcini And White Bean Stew

Ingredients
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 3/4 ounce dried porcini mushrooms
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces fresh white mushrooms, quartered
  • 3 small tomatoes (about 1 pound), coarsely chopped
  • 1 small sprig fresh rosemary, plus more for garnish
  • 1 can (19 ounces) white beans, drained and rinsed
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Peaches in Syrup

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Biba's Meat Broth

Other Ideas:
Broth, Chicken, Veal
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Pork-and-Apple Stew

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 pound pork tenderloin, cut into 1 1/2-inch cubes
  • 3 tablespoons flour
  • Salt and pepper
  • 1 onion, chopped
  • 1/4 teaspoon caraway seeds, (optional)
  • 2 cups chicken stock, or reduced-sodium canned broth
  • 2 cups water
  • 1 tablespoon Dijon mustard
  • 1/2 pound green cabbage, shredded (about 2 cups)
  • 1/2 pound red potatoes
  • 2 tart green apples such as Granny Smith, unpeeled, cut into 3/4-inch chunks
  • 2 tablespoons chopped fresh parsley
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John Sierp's Rigatoni Alla Rescigno with Crab Bruschetta

Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons sea salt
  • 1 tablespoon cracked black pepper
  • 2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
  • 3 tablespoons olive oil, plus more as necessary
  • 1 pound pancetta, trimmed and cut into 1/4-inch pieces
  • 2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
  • 3 shallots, thinly sliced
  • 3 tablespoons John Sierp's Garlic Oil
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 1 cup dry sherry
  • 15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 15 fresh basil leaves, julienned
  • Coarse salt and freshly ground pepper
  • 2 pounds rigatoni
  • 1/4 cup heavy cream
  • Freshly grated Pecorino Romano cheese, for garnish
  • John Sierp's Crab Bruschetta
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Rhubarb Iced Tea

Other Ideas:
Iced tea, Rhubarb
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Concord Grape and Dried-Cranberry Compote

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