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.

Steam

Explore 216 recipes, 24 articles, 5 galleries, 92 videos, and more

MORE

Lemony Baby Broccoli

Time:15 mins
expand

Clam Broth

expand

Sake-Steamed Sockeye Salmon with Sake Butter

Ingredients
  • 1 stalk lemongrass, split lengthwise and bruised with the back of a knife
  • 2 cups sake
  • 1 1/4-inch piece fresh ginger, sliced crosswise
  • 2 star anise pods
  • Peel of 1 orange
  • Nonstick cooking spray
  • 1 1/2 pounds salmon fillet, cut into 4 portions
  • Sake Butter
  • Cooked white rice, for serving
  • Lime wedges, for serving
expand

Chicken Tamales with Salsa Roja

Ingredients
  • 15 dried corn husks, divided
  • 1 teaspoon coarse salt
  • 2 1/2 cups masa harina
  • 1/4 teaspoon freshly ground pepper
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 8 ounces lard or unsalted butter, at room temperature
  • Salsa Roja, for serving
  • 2 1/2 teaspoons coarse salt
  • 8 ounces homemade or store-bought chicken broth
  • 3 cups fresh corn kernels or frozen corn, thawed and thoroughly drained, divided
  • 1/2 cup plus 2 tablespoons warm chicken broth or water
expand

Vegetable Dumplings

Other Ideas:
Appetizers, Asian, Dumplings, Edamame
Ingredients
  • 1 teaspoon coarse salt, plus more for boiling water
  • 2 cups fresh or frozen shelled edamame
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 3 tablespoons truffle oil (optional)
  • 20 Hong Kong dumpling wrappers
  • Warmed chicken broth, for serving (optional)
  • Onion sprouts, for serving (optional)
expand

Stuffed Mussels

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon pine nuts
  • 1 medium onion, finely chopped
  • 1/2 cup short-grained rice, such as Spanish Calasparra or paella, soaked in warm water
  • 1 tablespoon raisins
  • 1 1/2 tablespoons tomato paste
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon sweet paprika
  • 1 pinch of cayenne pepper
  • 1 pinch of ground cloves
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Coarse salt and freshly ground pepper
  • 25 large mussels, scrubbed and debearded
  • 2 lemons, cut into wedges
expand

Pulled Chicken and Corn Tamales

Ingredients
  • 44 dried corn husks
  • 1 1/2 teaspoon cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 1 1/2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons plus 1 teaspoon salt
  • 1/2 of a 13 1/8-ounce can chipotle chiles in adobo sauce (3/4 cup)
  • 2 roasting chickens (4 pounds each)
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups fresh corn kernels (about 4 ears)
  • 3 large tomatoes, cut into 1/4-cup dice
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 cup loosely packed cilantro leaves, finely chopped
  • 6 cups masa harina
expand

Salmon with Escarole and Lemon

expand

Spaghetti with Mussels, Lemon, and Shallots

Time:30 mins
expand

Lemon-Fennel Mussels

Time:20 mins
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup finely chopped shallots, (from 2 medium shallots)
  • 1 very large or 2 small heads fennel, sliced 1/8 inch thick using a mandoline (about 2 cups)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely grated lemon zest, plus 3 tablespoons lemon juice (from 2 lemons)
  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 4 pounds mussels, scrubbed and beards removed
expand

advertisement

advertisement

advertisement

advertisement