Simmer Recipes

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The almond has been a treasured ingredient as long as recorded history. It played an important role...
Serve as a first course for a festive occasion.
Extremely sweet dessert that should be served warm. The filling is wall-to-wall almonds,...
Once in a French restaurant, I was served the most exquisite pea soup the world has ever known. Sad...
“It took me 2 years of trial and error to get the perfect Anadama recipe and this is it. The...
Bruce makes his own supply of apple butter each year and prefers using Cortland apples, which don’t...
This can be made in a slow cooker; simply follow the directions for cooking pork.
Ah, the elegant artichoke!
Rob Evans created this dish using the eggs of young chickens, wild fiddlehead ferns, and dulse –...
A nice change of pace for asparagus in season. The sauce can be kept warm over hot water while the...
The lemon juice and yogurt give this Greek chicken soup a deliciously fresh taste.
Flecked with red and green, and topped with lemon slices, this makes an attractive main-dish salad...
Saturday night supper soup.
This rich pudding is good warm or cold.
A sinfully rich dessert of caramel, cream cheese, and rum-poached banana slices, topped with an...
All pot roasts are not created equal. This one has a sauce that makes it better.
A stick-to-the-ribs soup for cold-weather appetites. Use beef stock instead of water for a richer ...
This soup takes a little more time to prepare, but it’s well worth the effort: the vegetables are...
Taste and texture will depend on the kind of beans used.
I have been cooking and eating this recipe for 35 years. I am Australian and I used to eat...
A great way to use up leftover pot roast or roast beef. –Philbrook Farm Inn, Shelburne, New ...
Keep in mind that for some mysterious reason, all beef stews are better if refrigerated overnight (...
I’ve always loved stroganoff, but never had a proper recipe, so I ended up throwing things together...
Tongue is very nutritious and still relatively economical Dressed up in this Tangy Sauce you can...
Here’s the best recipe we’ve ever found for this classic English dish.
An unusual recipe from Martha’s Vineyard.
Reprinted with permission by Hoffman Media, LLC, semihomemademag.com
See all of our favorite soup recipes.
Pass around a small pitcher of sherry and invite your guests to season their servings to taste.
Serve in small bowls as an appetizer on a hot summer night or as a dessert soup, generously...
So simple, so good. Use fresh or dry frozen berries.
Try wild blueberries, or if cultivated berries are your only choice, use fruit juice instead of...
Maine’s governor, like most of us, is concerned about cholesterol, so Phyllis serves a good bit of...
Serve this exotic, fruity dish over rice.
Equally good served cold – just press through a food mill and chill.
There are many ways to make this patriarch of fish stews. Serve all ingredients in large howls or...
Goes with turkey and ham best of all.
Crusty French bread several days old holds up well in this soup. Don’t use very soft bread or it...
A light, tangy soup from the autumn garden.
If broccoli isn’t available, use cauliflower instead.
This stew used to be made with squirrel meat.
Simple and delicious meal for fall/winter.
In winter, try sauerkraut in place of fresh cabbage.
This is best made several hours ahead of serving time, for this allows it to “season.” The next day...

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