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
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
This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
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
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey.
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
You can make a mild green relish or a spicy red one depending on the variety of chiles you use.
Author: Martha Stewart
This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.
Author: Martha Stewart
This tangy barbecue sauce goes especially well with Pulled Pork.
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 dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.
Author: Martha Stewart
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
This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)
Author: Martha Stewart
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
Use chef Michael White's homemade pasta recipe to make his Tortelli di Ricotta.
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
Use to make Apizz chef John LaFemina's Lamb Meatballs with Tomato-Mint Cream Sauce.
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. Try other combinations later in the year.
Author: Martha Stewart
Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.
Author: Martha Stewart
Use to make Stanton Social and Beauty & Essex chef Chris Santos's Thai-Spiced Baby Back Ribs.
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
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 served as an accompaniment to steak. Because of...
Author: Martha Stewart
Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.
Author: Martha Stewart
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
Use this great recipe for Brazilian vinaigrette when making Margot Olshan's Seared Salmon on Rice with Brazilian Vinaigrette.
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 sicilian-style pesto recipe is courtesy of chef Andrew Carmellini and used to make his delicious Steamed Black Bass.
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
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
Use this recipe when making our Tortilla Pie with Chicken.
Author: Martha Stewart
Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
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
Use this vinaigrette recipe from chef Eric Ripert to make his Market Vegetable Salad.
Author: Martha Stewart
Use Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
Author: Martha Stewart
Use this umami-packed four-ingredient sauce as a vinaigrette for salad or marinade for chicken and fish.
Author: Martha Stewart
Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.
Author: Martha Stewart
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
Sauteed with a blend of Indian spices, plain cauliflower becomes exotic.
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
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
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 blend of spicy seasonings in Roberto Guerra's Cuban-Style Roast Pig recipe.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
Author: Martha Stewart
Paddles from the nopal cactus, callednopales, make a delicious taco filling.
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