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Explore 510 recipes, 166 videos, and more

Watermelon Bloody Marys

Ingredients
  • 12 cups watermelon chunks (from one 4-pound watermelon, rind removed), plus pieces, for serving
  • 1 teaspoon sugar, or to taste
  • Ice, for serving
  • 1 1/2 cups tomato juice
  • 13 dashes hot sauce, such as Tabasco, or to taste
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon celery seeds, ground with a mortar and pestle, or celery salt
  • Freshly ground pepper
  • 1 to 1 1/4 cups vodka
  • Celery stalks, for serving
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Green Pork Chili

Time:2 hours 30 mins
Ingredients
  • 1 pound tomatillos (husks removed), washed
  • 2 tablespoons olive oil
  • 4 pounds boneless country-style pork ribs, trimmed and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 2 cans (4 ounces each) diced green chiles
  • 1 tablespoon dried oregano
  • 1 large onion, chopped
  • 5 garlic cloves, crushed
  • 2 jalapeno peppers (ribs and seeds removed for less heat, if desired), finely chopped
  • 1/3 cup chopped fresh cilantro, plus leaves for garnish
  • Shredded cheddar and lime wedges, for serving
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Salsa Verde

Ingredients
  • Coarse salt
  • 12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
  • 2 cloves garlic
  • 1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
  • 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
  • 1 small white onion, finely chopped
  • Freshly ground pepper
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Roasted Chiles in Oil

Ingredients
  • 4 ounces tamarind pulp
  • 1 cup hot water
  • 3 to 4 dried corn husks, soaked in cool water until softened
  • 2 tablespoons fermented shrimp paste, or 3 tablespoons red miso
  • 2 cups vegetable oil
  • 1/2 cup chopped garlic
  • Sea salt
  • 10 to 12 (1 cup) shallots, thinly sliced
  • 10 to 12 dried New Mexico or California chiles, or 1 1/2 cups dried de arbol, Japones, or chiltepin chiles, softened in hot water, seeded, and patted dry
  • 1 cup dried shrimp, soaked in warm water until softened, or 1 cup minced grilled chicken
  • 1/2 cup palm sugar or packed light-brown sugar
  • 1/2 cup nam pla
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Ryan Hardy's Salsa Verde

Other Ideas:
Anchovies, Basil, Mint, Parsley, Salsas
Ingredients
  • 1 salted anchovy fillet, such as Ortiz Cantabrian
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons crushed red-pepper flakes
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
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Iceberg Wedges with Chile-Buttermilk Dressing

Time:25 mins
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Spicy Tomato Juice

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Black Forest Shake

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Foster's Barbecue Sauce

Ingredients
  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 jalapeno peppers, seeded and minced
  • 2 teaspoons chili powder
  • 2 tablespoons ground coriander
  • 1 cup prepared strong coffee
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 cup homemade Tomato Sauce, or canned
  • 1/4 cup cider vinegar
  • 1/4 cup freshly squeezed lime juice
  • 1 cup packed light-brown sugar
  • 1/2 cup apple cider
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