Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.
Author: Martha Stewart
This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.
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
Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.
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
For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This...
Author: Martha Stewart
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado...
Author: Lauryn Tyrell
Author: Martha Stewart
They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.
Author: Martha Stewart
This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.
Author: Martha Stewart
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
Author: Martha Stewart
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
Author: Martha Stewart
The darker the poblano, the richer the flavor, which varies from mild to strong.
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
Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This recipe for homemade lasagna noodles is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.
Author: Martha Stewart
This tangy barbecue sauce goes especially well with Pulled Pork.
Author: Martha Stewart
Known as nuoc cham, this dipping sauce appears on almost all Vietnamese tables.
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 that together form complete proteins like those...
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey.
Author: Martha Stewart
Trying to work meatless meals into your routine? A pot of hearty, healthy Cuban Black Beans makes a satisfying dish -- and enough leftovers for this recipe.
Author: Martha Stewart
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 together.
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 tomato sauce recipe is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. It's a creamy tomato...
Author: Martha Stewart
This recipe for spicy ras el hanout, from the "The Martha Stewart Living Cookbook," is a delicous accompaniment to lamb tagine with prunes.
Author: Martha Stewart
This simple side is a Mexican rendition of an Italian caprese salad.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect...
Author: Martha Stewart
A dash of lemon juice adds bright flavor to this tart balsamic vinaigrette, perfect for any salad.
Author: Martha Stewart
Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
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
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 including ketchup and molasses.
Author: Martha Stewart
Use this recipe to make our Sour Cherry Slab Pie.
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
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
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
Fresh cilantro and spicy jalapeno peppers give this fluffy rice its south-of-the-border flavor. For a tasty Tex-Mex meal, serve with Seared-Steak Fajitas.
Author: Martha Stewart
This recipe for Savory Tomato Sauce comes from chef Sara Foster and is the perfect addition to Vegetarian Eggplant Rolls.
Author: Martha Stewart
This refreshing yogurt-garlic sauce recipe, from "The New Greek Cuisine" by Jim Botsacos, adds wonderful flavor to vegetable dolmades.
Author: Martha Stewart
Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.
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 tofu.
Author: Greg Lofts
These sweet and spicy fennel stem pickles from Beecher's Handmade Cheese founder Kurt Beecher Dammeier can be served on their own as a delicious snack or as a tangy topping to other dishes (like his popular...
Author: Martha Stewart
Author: Martha Stewart