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Explore 5970 recipes, 1 article, 9 videos, and more

Rum-Glazed Shrimp and Mango

Time:45 mins
Ingredients
  • 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
  • 1/4 cup dark rum
  • 3 tablespoons dark-brown sugar
  • 1 tablespoon finely grated, peeled fresh ginger
  • 1 1/2 teaspoons cornstarch
  • 32 medium shrimp, peeled and deveined (tail on)
  • Coarse salt and ground pepper
  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
  • 2 tablespoons vegetable oil, plus more for grates
  • 2 bunches watercress (about 12 ounces), tough stems trimmed
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Curried Zucchini Soup

Time:40 mins
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Marshmallow Snowflakes

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Papaya Citrus Vinaigrette

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Sole Rolls with Spinach and Lemon Slices

Other Ideas:
Main course, Sole, Spinach
Ingredients
  • 1 teaspoon olive oil
  • 1 shallot, minced
  • 3/4 pound spinach, stems removed
  • Pinch of coarse salt
  • Freshly ground pepper
  • 1 large lemon, washed
  • 1 tablespoon finely chopped almonds
  • 1 tablespoon mixed finely chopped fresh herbs, such as chervil, parsley, chives, and tarragon
  • 4 fillets (4 ounces each) gray sole, lemon sole, or flounder
  • 1/4 cup dry white wine
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Carrot Puree

Time:35 mins
Other Ideas:
Carrots, Side dishes
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Watermelon Margarita

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New Orleans-Syle Remoulade Sauce

Other Ideas:
Cajun/Creole, Mayonnaise, Sauces
Ingredients
  • 1 cup mayonnaise
  • 1/2 cup finely chopped scallions, green parts only
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped celery
  • 2 tablespoons Creole, or other whole-grain mustard
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons minced garlic
  • 3 teaspoons sweet paprika
  • 1 teaspoon hot sauce, such as Crystal
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
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Poule au Pot

Ingredients
  • Stuffing
  • One 6-pound boiling fowl or chicken
  • Coarse salt
  • 2 whole cloves
  • 1 medium onion
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 6 stems fresh flat-leaf parsley
  • 10 black peppercorns
  • 1 rib celery, cut into pieces
  • 1 cinnamon stick
  • 8 leeks (about 2 1/2 pounds), white and green parts, cut crosswise into 4-inch pieces
  • 2 pounds baby carrots, with some of the greens left intact
  • 1 1/2 pounds baby turnips, preferably blush colored, with some of the greens left intact
  • 1/2 cup vermicelli pasta
  • Fresh sage sprigs, for garnish
  • Sea salt, for serving
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