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...
Author: Martha Stewart
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.
Author: Martha Stewart
Simple, bright flavors are the hallmark of this vinaigrette. Toss it with tender, leafy greens and serve as a light side salad.
Author: Martha Stewart
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...
Author: Greg Lofts
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Author: Martha Stewart
This great marinara sauce recipe is from "Rao's Cookbook," by Frank Pellegrino. It's delicious atop penne, angel hair, and even eggplant parmesan.
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
Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Author: Martha Stewart
Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.
Author: Martha Stewart
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...
Author: Martha Stewart
This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.
Author: Martha Stewart
Author: Martha Stewart
Serve sabayon with fresh berries or topped with whole roasted chestnuts. Chocolate Straws make an elegant garnish.
Author: Martha Stewart
This recipe for barbecue sauce is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
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,...
Author: Greg Lofts
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Author: Martha Stewart
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
Author: Martha Stewart
These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.
Author: Martha Stewart
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...
Author: Martha Stewart
Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.
Author: Martha Stewart
Yuca is a root vegetable that is a great alternative to potatoes, if you're in the mood for something different.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Author: Martha Stewart
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.
Author: Martha Stewart
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Author: Martha Stewart
Author: Martha Stewart
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Author: Martha Stewart
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.
Author: Martha Stewart
Use this recipe to make our Sour Cherry Slab Pie.
Author: Martha Stewart
Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."
Author: Martha Stewart
Author: Martha Stewart
This flavorful parsley sauce comes from Darina Allen's "Forgotten Skills of Cooking" and accompanies her Irish Bacon and Cabbage recipe.
Author: Martha Stewart
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.
Author: Martha Stewart
Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.
Author: Martha Stewart
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Author: Martha Stewart
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.
Author: Martha Stewart
This side dish cooks up in just 10 minutes; a little chili powder gives the beans a spicy kick.
Author: Martha Stewart
Chicken stock gives the polenta a richer flavor. If you use canned broth, you may not need to add any salt.
Author: Martha Stewart
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).
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
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.
Author: Martha Stewart
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...
Author: Martha Stewart
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
You'll need only 1/4 cup of this for the New-Style Sashimi Salad, but it keeps up to four days in the refrigerator. It is delicious on grilled meats.
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