This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also try: Lobsters with Beurre Blanc and Sliced Broiled...
A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes, such as Chicken Fajita Tostadas.
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...
This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when the sauce is finished, add a little butter to make...
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion,...
The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced...
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.
This Asian-inspired marinade pairs perfectly with pork -- turning into a sticky, spicy, sweet glaze when cooked -- but can also be used with chicken or beef.
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking School episode 412.
This recipe for fish sauce, from chef Bobby Chinn's cookbook, "Wild, Wild East," is served with his delicious Fresh Spring Rolls and Minced Meat, Crab, and Grapefruit Vietnamese Salad.
This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to worry-it can easily be scaled down for use in smaller...
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...