This pate brisee recipe is courtesy of Lucinda Scala Quinn. It can be used to make Apple-Raspberry Pie.
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
Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.
Author: Martha Stewart
This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
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
Author: Martha Stewart
Known as nuoc cham, this dipping sauce appears on almost all Vietnamese tables.
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
Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.
Author: Martha Stewart
The darker the poblano, the richer the flavor, which varies from mild to strong.
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
Author: Martha Stewart
Use Jose Andres' mojo verde as a dipping sauce for his Wrinkled Potatoes.
Author: Martha Stewart
Use this recipe to accompany our Cranberry Semolina Pudding.
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
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
Drizzle mole sauce over turkey and turn your Sunday dinner into a Mexican-style feast.
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
A dash of lemon juice adds bright flavor to this tart balsamic vinaigrette, perfect for any salad.
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
Author: Martha Stewart
This cream, also delicious with tortilla chips, can be made two hours ahead and stored in the refrigerator.
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
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 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
Serve Dorie Greenspan's delectable creme anglaise with her Caramel-Topped Semolina Cake from her book "Around My French Table."
Author: Martha Stewart
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
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
Use this salsa recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
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
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
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, Tomato Vinaigrette
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 with Mustard and Horseradish, Maltaise...
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Author: Martha Stewart
Author: Martha Stewart
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
These pickled red onions are a great addition to any panini. Try them on Panini with Mortadella, Pickled Red Onion, and Aged Provolone. You can find this recipe in Scott Conant's "Bold Italian."
Author: Martha Stewart
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
Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.
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 sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.
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