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Spicy Indian Chickpeas

Ingredients
  • 2 1/2 tablespoons vegetable oil
  • 1 medium onion, finely chopped (about 1 1/2 cups), plus 1 small onion, sliced, for garnish
  • 8 cloves garlic, minced (2 tablespoons)
  • 1 3-inch-square piece of peeled fresh ginger, minced (3 tablespoons)
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 teaspoons coarse salt
  • 2 tablespoons tomato paste
  • 3 15-ounce cans chickpeas, drained (1 cup liquid reserved)
  • 1 large tomato, sliced in wedges, for garnishing
  • 3 hot fresh green chiles, sliced lengthwise and seeded, for garnishing
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Plumped Vanilla Beans

Other Ideas:
Make-ahead, Rum, Vanilla bean
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Grilled Hanger Steak

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Prosciutto with Fresh Fruit

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Ginger-Lime Base

Other Ideas:
Ginger, Limes
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Berry Maple Syrup

Other Ideas:
Berries, Maple syrup
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Louisiana-Style Shrimp Boil

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Parsley Aioli

Other Ideas:
Aioli, Egg yolks, Garlic, Lemons, Parsley
Ingredients
  • 1 large egg yolk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon chopped garlic
  • 1 cup olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely chopped fresh sage
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon finely chopped fresh thyme
  • Coarse salt and freshly ground pepper
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Seafood Paella

Ingredients
  • 2 1 1/2-pound lobsters
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 red bell pepper, cored, seeded, and diced
  • 2 links linguica (about 1/2 pound), skinned and chopped; or chopped cured Spanish-style chorizo or other cured sausage
  • 2 cups white rice
  • 3 cups fish or chicken broth, heated
  • 1 pinch of crushed saffron
  • Coarse salt (depends on saltiness of linguica and clams)
  • 1 dozen littleneck clams, well cleaned
  • 1 1/2 pounds codfish or any firm-fleshed white fish, cut into 2-inch pieces
  • Sprigs of fresh parsley, coarsely chopped, for garnish
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Braised Collard Greens

Ingredients
  • 1 pound collard greens, trimmed and washed, water still clinging to the leaves
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 slices bacon, cut in half lengthwise and sliced crosswise in 1/2-inch pieces
  • Pinch of crushed red pepper flakes
  • 1 tablespoon red-wine vinegar
  • Coarse salt
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