This sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
Author: Martha Stewart
These sandwiches are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.
Author: Martha Stewart
Use this recipe to accompany our Cranberry Semolina Pudding.
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 that encases a wide variety of fillings. This vegetarian...
Author: Lauryn Tyrell
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 dish.
Author: Martha Stewart
Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.
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
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Author: Martha Stewart
Use this vodka tempura batter recipe when making Nobu Matsuhisa and Thomas Buckley's Branzino With Florida Amazu Sauce. Photograph by Masashi Kuma.
Author: Martha Stewart
This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."
Author: Martha Stewart
This spiced tomato saltsa recipe is courtesy of chef Jim Botsacos and is used to make his Roasted Jumbo Prawns.
Author: Martha Stewart
This cream, also delicious with tortilla chips, can be made two hours ahead and stored in the refrigerator.
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
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. This sauce is often used with grilled beef or lamb...
Author: Martha Stewart
Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
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 de Mayo guacamole bar. Get All the Recipes
Author: Martha Stewart
Author: Martha Stewart
In addition to our Steak, this salsa also goes well with grilled fish; we like it on red snapper. For less heat, seed the chiles.
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
Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Use this umami-packed four-ingredient sauce as a vinaigrette for salad or marinade for chicken and fish.
Author: Martha Stewart
Tostadas are a quick and easy way to add a little excitement to the usual taco night, and this meat-free version is no exception. Because between the crispy tortillas, creamy black bean mash, and smoky...
Author: Lauryn Tyrell
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 Dog, Reuben Dog, and Banh Mi Dog.
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 pasta maker-a rolling pin will do just fine. A combination...
Author: Greg Lofts
This recipe for pierogi dough comes from "Inspired by Ingredients," by Bill Telepan. Use it with our delicious Potato Pierogi recipe.
Author: Martha Stewart
Use Jose Andres' mojo verde as a dipping sauce for his Wrinkled Potatoes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.
Author: Martha Stewart
Use this rempah spice paste to make KF Seetoh's Laksa, a popular Singaporean street food.
Author: Martha Stewart
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 Galette.
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 Buckley. It can be found in their cookbook, "Nobu...
Author: Martha Stewart
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Author: Martha Stewart
Author: Martha Stewart
Use to make Stanton Social and Beauty & Essex chef Chris Santos's Thai-Spiced Baby Back Ribs.
Author: Martha Stewart
Use this blend of spicy seasonings in Roberto Guerra's Cuban-Style Roast Pig recipe.
Author: Martha Stewart
This easy summer tomato salad will please lovers of spicy food. The zesty flavors of fresh ginger, jalapeno or serrano chile, and lemon pair well with Asian or Mexican dishes. This salad is also good with...
Author: Martha Stewart
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
This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Author: Martha Stewart
This recipe is from chef Jose Andres' "Made in Spain" cookbook and is used to make Fish Stew with Clams.
Author: Martha Stewart