Black-eyed peas add protein and a slight smoky taste to this vegetarian dish. To save some time when preparing this recipe, mince the garlic and chiles...
Author: Martha Stewart
This delicious guacamole recipe, uniquely garnished with cheese, pumpkin seeds, and chicharron, comes from chef Rick Bayless -- it's the heart of his Cinco...
Author: Martha Stewart
This simple side is a Mexican rendition of an Italian caprese salad.
Author: Martha Stewart
Author: Martha Stewart
The spicy green rice gets its color from chopped cilantro and poblano chiles. Serve it alongside grilled chicken for a delicious meal.
Author: Martha Stewart
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
Author: Martha Stewart
Martha likes to let the market guide her choices about which fruits to include. Choose a wide variety of textures, colors, and flavors for your salad....
Author: Martha Stewart
Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Author: Martha Stewart
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Author: Martha Stewart
Tomatillos, a staple of Mexican cuisine, give this salsa its distinctive flavor; use to top a pile of Nachos Supremo.
Author: Martha Stewart
The natural sugars in fresh mango or papaya taste brighter and more complex with a sprinkle of salt and chili powder.
Author: Martha Stewart
Author: Martha Stewart
Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.
Author: Martha Stewart
A cemita is a Mexican sandwich that hails from Puebla, Mexico. A popular street-food, its name comes from the specific type of soft, sesame-flecked roll...
Author: Lauryn Tyrell
This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
Author: Martha Stewart
Kerry Simon, executive chef at Jean-Georges; Prime Steakhouse at the Bellagio Hotel in Las Vegas, shares his recipe for this classic sauce that is often...
Author: Martha Stewart
Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin...
Author: Martha Stewart
Author: Martha Stewart
This cream, also delicious with tortilla chips, can be made two hours ahead and stored in the refrigerator.
Author: Martha Stewart
Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
Author: Martha Stewart
Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
Roasted poblano chiles and sauteed onion bring intense flavor to these vegetarian tacos. The kidney beans and corn tortillas have complementary amino acids...
Author: Martha Stewart
For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced...
Author: Greg Lofts
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Author: Martha Stewart
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
Author: Martha Stewart
Author: Martha Stewart
Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.
Author: Martha Stewart
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Author: Martha Stewart
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Author: Martha Stewart
This simple, flavorful vinaigrette from chef Michel Roux's "Sauces" cookbook will quickly become your go-to salad dressing.Also Try: Roquefort Vinaigrette,...
Author: Martha Stewart
This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.
Author: Martha Stewart
This recipe for pierogi dough comes from "Inspired by Ingredients," by Bill Telepan. Use it with our delicious Potato Pierogi recipe.
Author: Martha Stewart
This wonderful Nobu ceviche dressing recipe is part of the Bay Scallop and Tomato Ceviche with Key Lime dish, and is courtesy of Nobu Matsuhisa and Thomas...
Author: Martha Stewart
Use this recipe to accompany our Cranberry Semolina Pudding.
Author: Martha Stewart
This tangy barbecue sauce goes especially well with Pulled Pork.
Author: Martha Stewart
This dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.
Author: Martha Stewart
Four types of chiles give this BBQ sauce layers of smoky flavor. Dried chiles are roasted, then stemmed, seeded, and cooked with usual barbecue sauce ingredients...
Author: Martha Stewart
Paddles from the nopal cactus, callednopales, make a delicious taco filling.
Author: Martha Stewart
Use this umami-packed four-ingredient sauce as a vinaigrette for salad or marinade for chicken and fish.
Author: Martha Stewart
You can make a mild green relish or a spicy red one depending on the variety of chiles you use.
Author: Martha Stewart
This Vietnamese dipping sauce is the perfect accompaniment to our summer rolls recipe.
Author: Martha Stewart