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Explore 135 recipes, 3 articles, 58 videos, and more

Green Beans with Sauteed Mushrooms and Garlic

Time:25 mins
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Fava Bean Salad

Ingredients
  • 1/2 cup whole almonds
  • 12 1/3-inch-thick slices French bread
  • 1/4 cup extra-virgin olive oil, plus more for toast
  • Coarse salt and freshly ground pepper
  • 3 pounds fresh fava beans, shelled
  • 2 tablespoons freshly squeezed lemon juice
  • 2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
  • 2 tablespoons finely shredded fresh mint
  • 1 small head fennel, very thinly sliced, then coarsely chopped
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Green Bean Salad

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Haricot Verts with Grainy-Mustard Vinaigrette

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Snow Peas with St. Andre

Other Ideas:
Appetizers, Cheese, Snow peas
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Rick's Poblano Baked Fish Fillets

Ingredients
  • 1 tablespoon olive oil, plus more for baking pan
  • 1/2 teaspoon coarse salt, plus more for blanching
  • 4 medium-large Yukon gold or baking potatoes (about 1 1/2 pounds), scrubbed and sliced 1/4 inch thick
  • 4 five- to six-ounce boneless, skinless fish fillets (halibut, snapper, grouper, mahi-mahi, or sea bass)
  • 2 cups Rick's Roasted Poblano-Tomato Salsa Rick's Roasted Poblano-Tomato Salsa
  • Chopped fresh cilantro, for garnish
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Spicy Sauteed Green Beans

Other Ideas:
Easy recipes
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Soledad's Mole

Ingredients
  • 1 pound ancho chiles, seeds removed
  • 1/2 pound guajillo chiles
  • 1/2 pound dried cascabel chiles
  • 6 cups hot water
  • 1/2 cup sesame seeds
  • 1/2 cup peanuts
  • 1/2 cup whole blanched almonds
  • 1/2 cup pecans
  • 1/2 cup raisins
  • 1 onion, cut into 1/2-inch-thick slices
  • 6 medium cloves garlic
  • 1 tablespoon peanut oil
  • 1 1/2 green plantains, cut into 1-inch pieces
  • 1 large corn tortilla
  • 2 pounds tomatoes
  • 1 pound tomatillos
  • 1 cinnamon stick
  • 4 whole black peppercorns
  • 4 whole cloves
  • 3 one-inch-thick slices French bread, toasted
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 disk Ibarra Mexican chocolate
  • 4 to 6 cups Homemade Chicken Stock, or low-sodium canned, for making tamales (optional)
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Swiss Chard Bundles with Tomato and Mozarella Filling

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Spinach and Peas

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