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Coriander

Explore 68 recipes, 5 articles, 12 videos, and more

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Pho

Ingredients
  • 4 pounds marrow or knuckle bones, rinsed and patted dry
  • 1 (16-ounce) package pho rice noodles
  • 3 pounds oxtail, rinsed and patted dry
  • 1/2 onion, halved lengthwise and thinly sliced
  • 4 to 5 scallions, thinly sliced
  • 2 1/2 pounds beef brisket, rinsed and patted dry
  • 10 whole cloves
  • 8 ounces eye of the round, frozen until firm and thinly sliced
  • Vietnamese cilantro, for serving
  • 6 pieces star anise
  • 2 sticks Vietnamese cinnamon
  • Thai basil, for serving
  • Bean sprouts, for serving
  • 2 black cardamom pods
  • 2 teaspoons whole black peppercorns
  • Lime wedges, for serving
  • 2 teaspoons coriander seeds
  • Thai bird's eye chiles, thinly sliced, for serving
  • 1 teaspoon fennel seeds
  • Chile sauce, such as Sambal, for serving
  • 1 (4-inch) piece ginger, halved lengthwise
  • Hoisin sauce, for serving
  • 2 large onions
  • 4 shallots
  • 1/3 cup Vietnamese fish sauce
  • 1 (1 1/2-inch) piece yellow rock sugar
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Carrot, Sweet Onion, and Avocado on Crunchy Bread with Pumpkin Seeds

Time:20 mins
Ingredients
  • 1/2 teaspoon whole coriander seeds, toasted
  • 2 1/2 ounces sweet onion, such as Vidalia, very thinly shaved on a mandoline (3/4 cup)
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon raw (hulled) pumpkin seeds
  • 3/4 teaspoon coarse salt, divided
  • 2 slices seeded multigrain bread
  • 1/2 teaspoon finely grated lime zest, plus 1 1/2 tablespoons lime juice
  • 1 large carrot, thinly shaved with a peeler (1 3/4 cup)
  • 1/4 cup fresh basil leaves, torn if large
  • 1/2 large Hass avocado, sliced (4 ounces sliced avocado flesh)
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Coriander-Chile Pinto Bean Dip

Time:5 mins
Ingredients
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons olive oil, plus more for drizzling (optional)
  • 1 small garlic clove
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika, plus more for garnish
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • Flatbread crackers, for serving
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Harissa

Time:10 mins
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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)
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Candied Cashews

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Orange-Coriander Marinade

Other Ideas:
Fennel seed, Marinades
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Coriander Cutlets with Zucchini-Spinach Salad

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Salmon with Honey-Coriander Glaze

Time:35 mins
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Traditional Indian Samosas with Mango Chutney

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