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Explore 111 recipes, 5 articles, 5 galleries, 22 videos, and more

Cucumber-Buttermilk Gazpacho

Ingredients
  • 3/4 cup whole blanched almonds
  • 1/2 cup sliced blanched almonds, for serving
  • 4 ounces rustic white bread, crust removed, bread cut into chunks
  • 2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
  • 2 small garlic cloves
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons fresh lemon juice
  • 1 cup buttermilk
  • 2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 3/4 cup cold water, plus more if needed
  • 1 large ripe beefsteak tomato, diced, for serving
  • 4 scallions, sliced, for serving
  • 1/2 bunch fresh flat-leaf parsley, for serving
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Spicy Mussels and Chorizo

Time:40 mins
Ingredients
  • 3 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups dry white wine
  • 3 cups canned crushed tomatoes with juice
  • 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
  • 1 teaspoon coarse salt teaspoon coarse salt
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
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Braised Chorizo

Other Ideas:
Chorizo, Tapas
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Chicken and Corn Empanadas

Ingredients
  • Empanada Dough, chilled
  • 1/4 cup olive oil
  • 1 1/2 cups finely chopped white onion
  • 1 teaspoon red-pepper flakes
  • 1 teaspoon oregano, preferably Mexican
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 5 ears small corn, kernels removed (about 1 1/2 cups)
  • 1 pound boneless, skinless chicken thigh meat, cut into 1/4-inch pieces
  • 2 tablespoons dry white wine
  • Coarse salt
  • 6 ounces Monterey Jack cheese, shredded
  • 1 large egg, lightly beaten with 1 tablespoon water
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Red Snapper Escabeche

Ingredients
  • 6 red snapper fillets (about 2 pounds total), skin removed
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 8 large shallots (about 10 ounces), sliced into thin rings
  • 2 dried bay leaves
  • 3 peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
  • 2/3 cup sherry vinegar
  • 1 cup dry white wine
  • 5 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed black peppercorns
  • 2 whole cloves
  • 1 head Bibb lettuce
  • 1 head red-leaf lettuce
  • 1/2 cup loosely packed fresh tarragon
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 1 cup loosely packed watercress
  • 1 pound young string beans, or haricots verts, stems removed
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Roast Chicken Breasts with Romesco Sauce

Time:40 mins
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Pan-Fried Chorizo with Sherry Vinegar

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Fruit Cocktail

Ingredients
  • 1 cup granulated sugar
  • 1 whole vanilla bean, halved and scraped
  • 5 stalks rhubarb, 4 coarsely chopped, 1 cut into 1/4-inch slices
  • 1 pint fresh strawberries, hulled and halved
  • 4 ounces brandy
  • 1 bottle sparkling rose
  • 1 cup red wine
  • 1 tablespoon superfine sugar
  • 2 limes, juiced
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Allioli

Other Ideas:
Aioli, Garlic
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Gazpacho Ajo Blanco

Ingredients
  • 3 cups cubed crustless day-old rustic bread
  • 5 garlic cloves
  • 10 ounces (2 cups) blanched whole almonds
  • 2 1/2 teaspoons sherry vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 2 1/2 cups cold water, plus more for soaking
  • 5 to 8 red seedless grapes, thinly sliced crosswise, for serving
  • Marcona almonds, chopped, for serving (optional)
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