This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Author: Martha Stewart
Use this blend of spicy seasonings in Roberto Guerra's Cuban-Style Roast Pig recipe.
Author: Martha Stewart
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this rempah spice paste to make KF Seetoh's Laksa, a popular Singaporean street food.
Author: Martha Stewart
Fennel tastes best thinly sliced. Serve it flat on a plate and topped with a savory mix of blood oranges and just a few oil-cured olives, roughly chopped...
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Poblanos are roasted, stuffed with Oaxaca cheese, battered, and fried until crisp and golden on the outside and meltingly delicious on the inside. The...
Author: Martha Stewart
Author: Martha Stewart
This recipe is adapted from Joan Nathan's "New American Cooking" and is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Author: Martha Stewart
Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian...
Author: Martha Stewart
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers,...
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Author: Martha Stewart
This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.
Author: Martha Stewart
Author: Martha Stewart
This basic hollandaise from chef Michel Roux's "Sauces" cookbook is a rich and creamy topping for classic breakfast dishes like eggs Benedict.Also Try:Hollandaise...
Author: Martha Stewart
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Author: Martha Stewart
This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.
Author: Martha Stewart
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
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a...
Author: Greg Lofts
Author: Martha Stewart
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.
Author: Martha Stewart
Reserve one-third cup for the mango salad; serve the rest with the black-pepper beef in our Cool and Easy Vietnamese Menu.
Author: Martha Stewart
Author: Martha Stewart
This recipe for kaffir lime sauce, courtesy of chef Kevin Stanton, makes an excellent topping for Tea-Poached Salmon.
Author: Martha Stewart
Author: Martha Stewart
Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
Author: Martha Stewart
Author: Martha Stewart
Pair this classic chimichurri sauce, adapted from "Martha Stewart's Dinner at Home," with Pan-Seared Steaks.
Author: Martha Stewart
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a...
Author: Greg Lofts
Author: Martha Stewart
Serve this wonderful dipping sauce alongside Jennifer 8. Lee's Turkey Dumplings.
Author: Martha Stewart
Make this tomato sauce as an accompaniment to deep fried eggplant, and they are both delicious recipes from Curtis Stone's new cookbook, "Cooking with...
Author: Martha Stewart