Salmon coulibiac, a combination of Russian ingredients and French techniques, was perhaps the epitome of imperial Russian cuisine. It can be a daunting task for even the most experienced cook, but our version can be made in a short time and is every bit as delicious as the classic.
Peanut butter is more than just a lunch box standard. Explore both the sweet and savory sides of this pantry staple in our favorite recipes for peanut butter cookies, pies, cupcakes, and ice cream sandwiches, as well as satay with peanut sauce, Asian-inspired peanut noodles, and lots more.
Martha kicks off our noodle show with a behind-the-scenes look at Chef Jean-Georges Vongerichten's new restaurant, Matsugen, and an overview of different types of noodles from chef Takashi Yagihashi of Chicago's Takashi restaurant.
Chicken pasta recipes from Martha Stewart and Everyday Food, including chicken tetrazzini, baked penne with chicken, chicken casseroles, chicken lasagna, chicken soba, Thai noodle bowls with chicken, and lots more.
When the steaming broth is ladled into the bowl, the eye of round cooks and the onion and scallions lose their raw edge. The broth can be made up to one month ahead; remove the brisket and let the broth cool to room temperature before freezing. Wrap the brisket tightly in plastic, store it in a resealable freezer bag, and freeze it; thaw completely in the refrigerator before slicing.
Detox Cred: With their pleasing nutty flavor, rice noodles are a nutritious, gluten-free alternative to wheat pasta. Use this pumped-up pesto to top eggs, beans, and whole grains. Broccoli's impressive amount of carotenoids sweep up cancer-inducing free radicals.