This method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it.From the book "Jamaican Cooking" by Lucinda...
Author: Martha Stewart
Add this spicy olive oil to linguine with clams, two recipes that are from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Think beyond basil: Pesto is a great way to use leftover herbs.
Author: Martha Stewart
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey.
Author: Martha Stewart
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Author: Martha Stewart
For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole...
Author: Martha Stewart
This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn...
Author: Martha Stewart
Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."
Author: Martha Stewart
Jalapeno and cilantro make this south-of-the-border side perfect for backyard cookouts. Low-fat yogurt is a healthy way to add tang and creaminess.
Author: Martha Stewart
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican...
Author: Martha Stewart
For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly...
Author: Martha Stewart
Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.
Author: Martha Stewart
You can top off this polenta with some roasted vegetables. Together they're the perfect comfort food.
Author: Martha Stewart
This recipe for homemade lasagna noodles is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
Lime juice, oregano, and garlic add flair to steak. Accompanied by avocados and grilled onions and peppers, the steak can be served over rice or on tortillas....
Author: Martha Stewart
Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to...
Author: Martha Stewart
Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes,...
Author: Martha Stewart
This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.
Author: Martha Stewart
This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.
Author: Martha Stewart
Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
Author: Martha Stewart
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this traditional Indian paste to make chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
This delicious homemade ricotta recipe is from the new cookbook, "On Top of Spaghetti" by Johanne Killeen and George Germon.
Author: Martha Stewart
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab,...
Author: Martha Stewart
This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
Author: Martha Stewart
These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.
Author: Martha Stewart
Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try:...
Author: Martha Stewart
Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.
Author: Martha Stewart
Pate sucree forms the basis of many pies and galettes. This recipe for pate sucree comes from the "Living" television show. Use this recipe to make Plum...
Author: Martha Stewart
This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
This recipe for Italian-style breadcrumbs can be found in the cookbook "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.
Author: Martha Stewart
This recipe for jalapeño dressing is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking." It tastes delicious atop your...
Author: Martha Stewart
Drizzle this citrus mixture over the Grilled Whole Fish dish from chef Jim Botsacos of Molyvos restaurant.
Author: Martha Stewart
Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.
Author: Martha Stewart
Use this great recipe for Brazilian vinaigrette when making Margot Olshan's Seared Salmon on Rice with Brazilian Vinaigrette.
Author: Martha Stewart
Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.
Author: Martha Stewart
This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.
Author: Martha Stewart
Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise...
Author: Martha Stewart
Use this recipe to make our Sour Cherry Slab Pie.
Author: Martha Stewart
Traditionally used for making burritos, tostadas, and quesadillas, tortillas can also be served in place of bread at dinner or as a sandwich wrap.
Author: Martha Stewart
Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an...
Author: Martha Stewart
This simple side is a Mexican rendition of an Italian caprese salad.
Author: Martha Stewart