Balance the spicy flavor of the chickpeas with a cooling cucumber yogurt salad.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Use this recipe to make our Sour Cherry Slab Pie.
Author: Martha Stewart
Cindy Pawlcyn serves this dipping sauce with her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
Author: Martha Stewart
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado...
Author: Lauryn Tyrell
Think beyond basil: Pesto is a great way to use leftover herbs.
Author: Martha Stewart
Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.
Author: Martha Stewart
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Author: Martha Stewart
This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Author: Martha Stewart
Use this sweet Blue Ribbon Barbecue Sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon
Author: Martha Stewart
Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.
Author: Martha Stewart
Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette, Roquefort Vinaigrette
Author: Martha Stewart
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
Use this traditional Indian paste to make chef Jamie Oliver's Chicken Tikka Masala.Photo credit: David Loftus and Chris Terry
Author: Martha Stewart
Traditionally used for making burritos, tostadas, and quesadillas, tortillas can also be served in place of bread at dinner or as a sandwich wrap.
Author: Martha Stewart
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 method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey.
Author: Martha Stewart
Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.
Author: Martha Stewart
Martha's sister-in-law Rita Christiansen uses this generous pate brisee recipe to make Raspberry Rhubarb Lattice Pie.
Author: Martha Stewart
Author: Martha Stewart
These quick pickled carrots are used to make delicious Indian Spiced Lamb Wraps.
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
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
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
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
To tone down the sauce for little mouths, omit some of the chiles.
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 Jose Andres' mojo rojo as a dipping sauce for his Wrinkled Potatoes.
Author: Martha Stewart
Use this blend of spicy seasonings in Roberto Guerra's Cuban-Style Roast Pig recipe.
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
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
Known as nuoc cham, this dipping sauce appears on almost all Vietnamese tables.
Author: Martha Stewart
Author: Martha Stewart
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 recipe for mouthwatering lemon focaccia is courtesy of chef Chris Bianco.
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 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
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
Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.
Author: Martha Stewart