Simmer Recipes

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Just as good with as without the cream.
Bean soups form the backbone of hearty New England fare. This is a simple soup but well-suited to ...
A great Yankee favorite, traditionally served on Mondays and Wednesdays throughout the fall and ...
A hearty chowder that can be made in winter from canned corn. Served with corn bread and pickles or...
Already a successful lobsterman at 18, Jack Newick began buying up land around Dover Point, piece...
Slow cooking produces a rich onion flavor; the sugar colors onions and broth brown.
One of Mrs. Anne Gibbons Gardiner’s Receipts from 1763
Hits the spot on those bone-chilling days.
Oxtail makes a flavorful soup meat that readily separates from the bones when tender.
This delicious old-time recipe, which first appeared in an 1832 cookery book with the very long...
A good oyster stew is little more than oysters warmed in milk and cream. The secret is to heat...
Food for the gods. This isn’t hard to make; it just takes time. And it deserves to be done in a...
Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread...
Absolutely delicious. Be sure to include the Parmesan cheese, which adds a special touch of its own...
It’s the beer that makes it taste so special. Be sure not to overcook the shrimp or they’ll be ...
This has a light, delicate taste so do not be tempted to add cheese! If using frozen shrimp, cook...
“This is a nice dish to make ahead of time and you can eat it cold, warm, at midnight – however you...
This recipe comes from Anthony Giglio, who’s a bit of a Renaissance man, with an encyclopedic...
Popular in Italian communities and restaurants throughout New England, this can be made with many...
Fettuccini tossed with a sumptuous sauce. Cooking down the 4 cups of heavy cream takes some time so...
Use pods of the much-acclaimed All-American Sugar Snap Peas to make this soup. Remove strings on...
Follow a substantial meat with this light and refreshing dessert, which should be made at least a...
Some folks tell us that a food mill is very helpful in preparing this jam.
Use peanuts or peanut butter for this unusual soup.
A lovely tea bread that is special enough to be dessert for a picnic. It freezes well so keep an...
Although sold today in many supermarkets, tripe isn’t universally popular. If you ‘re not...
Here’s a recipe I adapted from one presented by Jamie Oliver. The result is quite unlike standard...
“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG...
This pilaf has a slightly nutty flavor that is a perfect complement to Deborah’s good lamb dishes.
Complete the meal with mashed potatoes and biscuits.
“This is a popular combination of local fish and mussels with a touch of color.” –The Inn at Duck...
French vanilla ice cream topped with poached pears, sprinkled with toasted almonds, and draped with...
This blend of zucchini, chicken, and cheese makes a subtly flavored luncheon soup - hot or cold.
Translated, it’s “cheese balls”–like meatballs, but made with Parmesan and Romano cheeses instead....
Frank McClelland insists that you can tell a cook's skill by his or her potatoes. “You should...
Hardly an appropriate title in view of today’s prices for ground beef, but this soup was a budget...
Also try fresh zucchini, summer squash, or carrots.
Marinated pork loin that is roasted in the marinade and served with a savory sauce. –Windham Hill...
Serve this colorful stew with garlic bread or baking powder biscuits and a grapefruit/avocado salad...
Fix anytime, for any occasion.
For a spicier soup, substitute 1 pound linguica sausage for ham hock and add a half teaspoon cumin ...
Almost any vegetable can be used here. Serve with corn bread.
There are many versions of this dish, which, here, is built in layers.
Make a day ahead, or start it on the morning of the day you plan to serve it, to allow plenty of...
A good winter soup.
Serve this inexpensive soup as a light lunch, or as an appetizer for a multi-course dinner.
Nineteenth-century cookbooks include numerous recipes for potato chowder, undoubtedly developed as...
Chives or dill perks up this chowder.
A bask soup that sure hits the spot on a chilly day.
Smooth and satisfying.
Serve this tasty alternative to mashed or baked potatoes with meat loaf or roast chicken.
Fresh herbs make a big difference in this stew. Chives or dill may be substituted for lovage.
“An adaptation of a dish served in a restaurant owned by the producers of Mercier champagne. You...
Be sure to read this rather complicated recipe thoroughly and prepare it with the time and care...

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