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EDF Loves: Cilantro

Martha Stewart Living, June 2012

The bright color of this leafy herb is matched only by its vibrant flavor. Cilantro can be polarizing (some people may even be genetically wired to dislike the taste, perceiving it as “soapy”), but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes. A wonderful complement to spicy foods, cilantro is a perfect fit for many Latin and Asian dishes. The leaves are great as a garnish, but even the stems can shine as a main ingredient in marinades, sauces, and even pasta dishes. Cilantro is also known as fresh coriander. You’ll find coriander seeds in the spice aisle -- no surprise, they are a natural flavor match for the herb.

Recipes

Pasta with Cilantro-Peanut Pesto
Cilantro-Buttermilk Skirt Steak
Tacos with Tangy Cilantro Chicken