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Make-ahead

Explore 1866 recipes, 43 articles, 15 galleries, 88 videos, and more

Mexican Chicken Tortilla Soup

Ingredients
  • 3 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips
  • 1/2 avocado, thinly sliced
  • 2 ounces cotija cheese, crumbled (1/3 cup)
  • 1/4 cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • Lime wedges, for serving
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How to Make a Gazpacho Base with Fresh Vegetables

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White Gazpacho

Ingredients
  • 4 medium cucumbers, peeled, seeded, and roughly chopped
  • 2 cloves garlic, crushed
  • 3 cups Homemade Chicken Stock, Homemade Vegetable Stock or low-sodium, canned
  • 2 cups sour cream
  • 2 teaspoons coarse salt
  • 1/4 cup freshly squeezed lemon juice
  • Chopped tomatoes, for garnish (optional)
  • Chopped fresh flat-leaf parsley, for garnish (optional)
  • Thinly sliced scallions, for garnish (optional)
  • Coarsely chopped walnuts, for garnish (optional)
  • Chopped hard-boiled eggs, for garnish (optional)
  • Freshly grated sharp white cheddar cheese, for garnish (optional)
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Red-Pepper Gazpacho

Time:25 mins
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Fried Chicken with Cornmeal Crust

Time:6 hours 30 mins
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Rosemary Fried Chicken

Time:1 hour
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Cupcake Pops

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Beef and Tomato Stroganoff

Time:1 hour
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound pappardelle or wide egg noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sirloin steak, patted dry and thinly sliced
  • 1/2 pound button mushrooms, trimmed and thinly sliced
  • 3 cups reserved tomato sauce
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup sour cream
  • Grated Parmesan, for serving
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How to Cook Beef Wellington Part 4

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