Use this great recipe for Brazilian vinaigrette when making Margot Olshan's Seared Salmon on Rice with Brazilian Vinaigrette.
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 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 recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Author: Martha Stewart
Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.
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
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
Author: Martha Stewart
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 recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
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
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
Author: Martha Stewart
This recipe for pasta dough 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.
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 chiles rellenos are called divorciados because of...
Author: Martha Stewart
Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Author: Martha Stewart
Use this umami-packed four-ingredient sauce as a vinaigrette for salad or marinade for chicken and fish.
Author: Martha Stewart
This cream, also delicious with tortilla chips, can be made two hours ahead and stored in the refrigerator.
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
Author: Martha Stewart
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
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
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
Author: Martha Stewart
Be sure to use this garam masala recipe when making Suvir Saran's Spicy-Sweet Chicken Wings --both recipes are featured in "American Masala."
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
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
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
Author: Martha Stewart
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
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