This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
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 chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
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
This simple side is a Mexican rendition of an Italian caprese salad.
Author: Martha Stewart
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
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 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
This cream, also delicious with tortilla chips, can be made two hours ahead and stored in the refrigerator.
Author: Martha Stewart
Drizzle this citrus mixture over the Grilled Whole Fish dish from chef Jim Botsacos of Molyvos restaurant.
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
Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
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
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
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
You can make a mild green relish or a spicy red one depending on the variety of chiles you use.
Author: Martha Stewart
This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
Author: Martha Stewart
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
Author: Martha Stewart
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
Author: Martha Stewart
Use this recipe to accompany our Cranberry Semolina Pudding.
Author: Martha Stewart
Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.
Author: Martha Stewart
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
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
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
Author: Martha Stewart
This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.
Author: Martha Stewart
This tangy barbecue sauce goes especially well with Pulled Pork.
Author: Martha Stewart
Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
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 Vietnamese dipping sauce is the perfect accompaniment to our summer rolls recipe.
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
Zinfandel is often said to be one of the best wines to pair with BBQ and here it's used in the barbecue sauce along with apple juice and marinara sauce....
Author: Martha Stewart
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 recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.
Author: Martha Stewart
Use this umami-packed four-ingredient sauce as a vinaigrette for salad or marinade for chicken and fish.
Author: Martha Stewart
Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.
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