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Explore 5986 recipes, 1 article, 10 videos, and more

Cohasset Punch

Ingredients
  • 4 cups water
  • 1 cup sugar
  • 3 ripe, halved peaches
  • 1 cup syrup
  • 8 ounces (1 cup) light rum
  • 6 ounces (3/4 cup) sweet red vermouth
  • 2 ounces (1/4 cup) fresh lemon juice (from 2 lemons)
  • 6 dashes bitters
  • Crushed ice
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Vinegar-Glossed Chicken

Other Ideas:
Chicken, Main course
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Open-Faced Tuna Sandwich

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Spice-Rubbed Salmon

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Braised Fish with Fennel and Tomato

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/3 cup dry white wine
  • 1/4 cup water
  • 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
  • 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
  • 3 to 4 garlic cloves, peeled and thinly sliced
  • 4 thin lemon slices (see note, below)
  • Coarse salt and freshly ground pepper
  • 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)
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Spinach Thoren

Other Ideas:
Coconut, Indian, Side dishes, Spinach
Ingredients
  • 2 pounds fresh spinach, or 2 ten-ounce packages frozen chopped spinach, thawed
  • 3/4 cup grated unsweetened coconut
  • 1 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon coarse salt
  • 1 fresh green chile (Serrano or Thai), minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 2 dried red chilies
  • 10 to 12 fresh curry leaves (optional)
  • 1 cup finely chopped shallots, or onion
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Le Bernardin Fish Soup

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large heads garlic, cloves smashed and peeled, plus 1/2 clove garlic, peeled
  • 1 medium onion, peeled, halved lengthwise, and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 medium fennel bulb, thinly sliced crosswise
  • 1 small bay leaf
  • 2 segments from 1 star anise
  • 1 teaspoon fennel seeds
  • 2 teaspoons saffron threads
  • 1 piece orange peel, 1 1/2-inch square
  • 5 sprigs fresh flat-leaf parsley
  • 1 cup best-quality tomato paste
  • 2 large tomatoes, cut into large dice
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 cup dry white wine
  • 5 cups Fumet for Le Bernardin Fish Soup Fumet for Le Bernardin Fish Soup
  • 9 pounds small, white, non-oily fish (such as red snapper or bass), cleaned, deboned, and heads removed, each fish cut across into 4 or 5 pieces (leaving about 6 pounds fish)
  • Pinch of cayenne pepper
  • Freshly ground white pepper
  • 18 half-inch-thick slices French baguette
  • 1 1/2 cups Gruyere cheese, finely grated
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Cape Codder

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Cranberry-Orange Gelatin

Time:3 hours 15 mins
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Rick's Seviche 101

Ingredients
  • 1 pound fresh skinless striped bass, snapper, halibut, or other white ocean fish fillets, cut into 1/2-inch cubes
  • 1 1/2 cups freshly squeezed lime juice, plus more if needed
  • 1 medium white onion, cut into 1/4-inch dice
  • 2 medium-large tomatoes (1 pound), cut into 1/4-inch dice
  • 1 to 2 jalapenos, stemmed, seeded, and finely chopped
  • 1/3 cup chopped fresh cilantro, plus a few leaves for garnish
  • 1/2 cup chopped pitted green olives, preferably manzanillos
  • 1 to 2 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed orange juice
  • Coarse salt
  • 1 large ripe avocado, peeled, pitted, and diced
  • Tortilla chips, for serving
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