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
Chef Stanley Wong recommends visiting an Asian or Indian market to find many of these ingredients.
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
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 is from chef Jose Andres' "Made in Spain" cookbook and is used to make Fish Stew with Clams.
Author: Martha Stewart
Be sure to use this garam masala recipe when making Suvir Saran's Spicy-Sweet Chicken Wings --both recipes are featured in "American Masala."
Author: Martha Stewart
Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.
Author: Martha Stewart
Author: Martha Stewart
Use this rempah spice paste to make KF Seetoh's Laksa, a popular Singaporean street food.
Author: Martha Stewart
Author: Martha Stewart
Poblanos are roasted, stuffed with Oaxaca cheese, battered, and fried until crisp and golden on the outside and meltingly delicious on the inside. The chiles rellenos are called divorciados because of...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, beef, or lamb.
Author: Martha Stewart
This Homemade BBQ Sauce is used in the recipe for Backyard Barbecued Chicken.
Author: Martha Stewart
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
This origami sauce recipe is courtesy of Chris Bridges and is used to make his Origami Sea Bass.
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
Homemade harissa adds a smoky, earthy component to Pasture-Raised Pork with Couscous and Vegetables.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This Florida amazu sauce is used in Nobu Matsuhisa and Thomas Buckley's recipe for Branzino with Florida Amazu Sauce. Photograph by Masashi Kuma.
Author: Martha Stewart
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers, and main courses.
Author: Martha Stewart
This recipe is adapted from Joan Nathan's "New American Cooking" and is used to make Quinoa with Asparagus and Preserved Lemon Dressing.
Author: Martha Stewart
This Vietnamese dipping sauce is the perfect accompaniment to our summer rolls recipe.
Author: Martha Stewart
Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
Author: Martha Stewart
For a quick, colorful side dish, this can be thrown together in minutes. Serve in bowls with the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.
Author: Martha Stewart
Use this charmoula to make chef Maria Hines' Butter-Poached Spot Prawns with Israeli Couscous.
Author: Martha Stewart
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Author: Martha Stewart
Author: Martha Stewart
Fennel tastes best thinly sliced. Serve it flat on a plate and topped with a savory mix of blood oranges and just a few oil-cured olives, roughly chopped to give the illusion of volume.
Author: Martha Stewart
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Author: Martha Stewart
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Author: Martha Stewart
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Author: Martha Stewart
Pair this classic chimichurri sauce, adapted from "Martha Stewart's Dinner at Home," with Pan-Seared Steaks.
Author: Martha Stewart
Use this sweet and sour dipping sauce for our Sweet-and-Sour Chicken Wings.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.
Author: Martha Stewart
This recipe for kaffir lime sauce, courtesy of chef Kevin Stanton, makes an excellent topping for Tea-Poached Salmon.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve this wonderful dipping sauce alongside Jennifer 8. Lee's Turkey Dumplings.
Author: Martha Stewart
Make this tomato sauce as an accompaniment to deep fried eggplant, and they are both delicious recipes from Curtis Stone's new cookbook, "Cooking with Curtis."
Author: Martha Stewart