Simmer Recipes

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This is best made several hours ahead of serving time, for this allows it to “season.” The next day...
I moved into a home that has two apple trees in the backyard that produce many apples. I gave some...
One of the specialties of The Bramble Inn. At its best if cooked a day in advance. –The Bramble...
A colorful soup, flecked with orange and green.
Bill Sammons purees this creamy and lightly flavored soup using a conical strainer and a wooden...
For a special treat, use tender baby carrots.
A light soup that makes a good appetizer. Served cold, it resembles vichyssoise.
Freezes beautifully and tastes even better the second time around. Experiment with the amounts of...
If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a...
Just the thing on a frosty fall evening, followed by hot apple pie.
The chicken in these cutlets is tender and moist, and its gentle flavor is not challenged by the...
There is no more elegant or dramatic finale to a meal than a flaming dessert done right at the...
Often substituted for parsley in French cooking, chervil is easy to grow and its taste is worth the...
Hot or cold, makes an elegant appetizer to a formal dinner. When fresh chestnuts are not available...
Recommended for turkey, chicken, or goose, the recipe makes sufficient to stuff a 15-18 pound bird.
It takes some time (and an assortment of pots and pans) to make this, but your efforts will not be...
This chicken soup has a special texture and taste.
Cock-a-Leekie, as the British call it, needs the subtle flavor of leeks to make it just right. But...
Use a rich chicken stock as the base for this soup.
Serve as a main dish, followed by a salad.
This soup is easy to make and a good way to use up leftover chicken.
Don’t boil the mandarin oranges in the sauce; just toss them in at the last minute. –Snowvillage...
A most unusual blend of flavors, and the chunks of plump, tender chicken combined with sweet, crisp...
Dorothy’s family insists that she make this for Christmas dinner; it’s their all-time favorite....
An elegant party dish made with the finest ingredients that still costs less than a dollar a ...
One theory claims this recipe made its way into New England via the sea captains who discovered it...
Nothing artificial here – from stock to noodles to final product.
“This is our most popular entree. I usually serve it with rice pilaf, fresh broccoli, and zucchini...
This is the traditional no-vegetable chicken pie that Kate – and many others prefer.
Serve topped with dumplings.
Although this stew did not originate in New England, it has earned a place in almost every Northern...
Chili makes a wonderfully nutritious meat-stretching meal, This recipe makes a delicious, hearty...
This dish is a favorite for church suppers and other gatherings. Good for young people especially.
In some European countries, fruit soups are served as a dessert, but our guests seem to prefer them...
Most refreshing on a hot summer day!
These sweet-and-sour chicken wings make a nice main dish served with rice and the trimmings. Dried...
This slightly gingery and attractive soup is Jane’s close approximation of one she enjoyed in China...
The best French chef we ever worked with gave us this recipe.
Historically, corn has been a major crop for the farms that lie along the fertile floodplain of the...
Be careful never to let the broth boil after adding clams to any chowder.
Two New England favorites in one.
Serve as a main dish for lunch or supper.
Mussels, lobster meat, or white fish can also be added to this fragrant stew.
There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one...
Vermouth and bacon make a distinctive difference.
For a thicker broth, substitute a cup of heavy cream for a cup of the milk.
Try this or your own favorite recipe for oyster stew, hut substitute clams for the oysters. The...
This is as easy to make as sloppy joes, but much more of a treat.
A refreshing way to enjoy bean soup.
“On a hot summer’s day there is nothing quite as appealing as a chilled soup made of the freshest...
Serve with a well-chilled dry white wine for a delightful summertime lunch.
Consomme is a rich broth that provides the cook with a versatile, clear soup. Serve hot or cold,...
Fresh summer corn is best served in the simplest ways. Too many other ingredients and you'll miss...
In summer, use leftover corn-on-the-cob; in winter, frozen, canned, or cream-style corn.
This version omits salt pork and uses a touch of thyme.

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