No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cilantro

Explore 172 recipes, 5 articles, 1 gallery, 59 videos, and more

Avocado Blue Crab Cakes with Mango Recipe Part 1

expand

French Onion and Tortilla Soups

expand

Chicken Tortilla Soup Recipe

expand

Chorizo Crusted Scallops with Guacamole

expand

Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous

Ingredients
  • 6 scallions, chopped
  • 1 cup packed fresh cilantro
  • 1/2 cup packed fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped peeled fresh ginger (from one 3/4-inch piece)
  • 3/4 teaspoon ground coriander (optional)
  • Coarse salt and freshly ground pepper
  • 1 zucchini, cut into 3/4-inch-thick spears
  • 4 skinless fillets firm white fish (5 ounces each), such as hake or black cod
  • 1 cup dry whole-wheat couscous
expand

Green-Curry Chicken Potpie

Time:50 mins
Ingredients
  • 6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
  • 1/2 cup chopped lemongrass (from 2 stalks)
  • 1 teaspoon all-purpose flour
  • 1 zucchini, quartered lengthwise and cut into 1-inch pieces
  • 1/2 cup fresh cilantro
  • Melted unsalted butter, for brushing
  • 1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
  • Coarse salt
  • 1/4 cup chopped garlic (about 8 cloves)
  • Garnish: basil leaves
  • Coarse salt and freshly ground pepper
  • 1/4 cup chopped scallions (about 2)
  • 3 serrano chiles, thinly sliced
  • 2 tablespoons chopped peeled fresh ginger
  • 1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
  • 1 tablespoon coriander seeds, toasted and ground
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon whole black peppercorns, toasted and ground
  • Coarse salt for the curry sauce
  • 1 cup spinach, rinsed well and dried
  • 1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)
expand

Chili-Lime Roasted Butternut Salad

Time:40 mins
Ingredients
  • 1 butternut squash (about 2 pounds), peeled, halved, seeded, and cut crosswise into 1/2-inch slices
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon chili powder
  • Salt and pepper
  • 3 tablespoons lime juice (from 2 limes)
  • 1/3 cup chopped fresh cilantro
  • 3/4 teaspoon honey
  • 2 hearts romaine lettuce, leaves separated, larger leaves torn
  • 1/4 cup toasted pepitas (hulled pumpkin seeds)
  • 3/4 cup crumbled Cotija cheese (3 ounces)
expand

Fish Tacos with Salsa Verde and Radish Salad

Time:20 mins
Ingredients
  • 1 bunch fresh cilantro (roots and thick stems removed)
  • 4 tablespoons fresh lime juice (from 2 limes)
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
  • 3 scallions, thinly sliced
  • 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
  • 1 1/2 pounds skinless tilapia fillets (about 4)
  • 1/2 teaspoon ground coriander
  • 12 corn tortillas (6 inches each)
expand

Southwestern Pico de Gallo and Guacamole

expand

Mango Guacamole and Fresh Tomato Salsa

expand

advertisement

advertisement

advertisement

advertisement