Curry Chicken

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 2 3-pound chickens
• 2 limes, juice and grated rind
• 1/2 cup vegetable oil
• 2 tablespoons butter (optional)
• 3 small onions, chopped
• 4 cloves garlic, minced
• 4 tablespoons curry powder
• 3 tomatoes, chopped, or 1/4 cup tomato sauce
• 1 Scotch bonnet pepper (any color), plus 2 to 4 slices (any color)
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 4 cups water

Bacon-Wrapped Dates

Recipe courtesy of Martha Stewart

Ingredients

• Pitted dates
• Whole blanched almonds
• Bacon strips, cut into thirds

Indian-Spiced Chicken

Recipe courtesy of Martha Stewart

Ingredients

• 2 tablespoons vegetable oil
• 12 boneless, skinless chicken thighs
• Salt and pepper
• Small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and finely grated
• 1 small green chile
• 1 tablespoon cumin
• 1/4 teaspoon cayenne
• 2 tablespoons garam masala
• 1 28-ounce can pureed tomatoes
• 1/2 cup water
• 1/4 cup heavy cream

Vegetable Biryani

Recipe courtesy of Martha Stewart

Ingredients

• 1/3 cup plus two tablespoons vegetable oil
• 1 medium yellow onion, quartered
• 1 1/2 teaspoons coarse salt
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 3 teaspoons poppy seeds
• 6 cloves
• 2 bay leaves
• 1-inch piece cinnamon stick
• 1 1/2-inch piece fresh ginger
• 1/4 cup shredded unsweetened coconut
• 1 cup coconut milk
• 2 cups basmati rice
• 2 1/3 cups water
• 2 small russet potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• 10 ounces frozen peas

Macerated Oranges with Dates and Pistachios

Recipe courtesy of Martha Stewart

Yield: Makes 4 servings

Ingredients

• 2 oranges
• 1/2 teaspoon orange blossom water
• 12 Medjool dates
• 2 cups salted pistachios, in the shell

Eggplant Parm Stacks

Recipe courtesy of Martha Stewart

Yield: 4 servings

Ingredients

• 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
• 4 tablespoon olive oil, divided
• Coarse salt
• 1/2 cup fine breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• Fresh ground black pepper
• 1 1/2 teaspoons fresh oregano, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 1/2 cups Basic Italian Tomato Sauce
• 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
• Extra-virgin olive oil to drizzle
• Parmesan for garnish

Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 1/4 cup red-wine vinegar
• 1/4 cup extra-virgin olive oil
• Rounded 1/2 teaspoon coarse salt
• Fresh black pepper
• 4 ounces baby arugula
• 1/2 head radicchio, thinly sliced (2 cups)
• 1 fennel bulb, halved, cored, and thinly sliced

Campari and Orange

Recipe courtesy of Martha Stewart

Yield: Makes 1 cocktail

Ingredients

• 2 ounces Campari
• 2 ounces fresh-squeezed orange juice (about 1 orange)
• Orange twist
• Ice

Salmon with Tangerine-Lemon Hollandaise Sauce

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 5 teaspoons fresh tangerine or orange juice
• 2 tablespoons fresh lemon juice
• 5 large egg yolks
• 2 tablespoons water
• 1/4 teaspoon finely grated tangerine or orange zest
• 1/4 teaspoon white-wine vinegar
• Coarse salt
• Pinch of cayenne pepper
• 1 1/2 cups (3 sticks) unsalted butter, melted
• 1 center-cut salmon fillet, skinned (about 2 pounds)
• Freshly ground white pepper
• 1 tangerine or orange, thinly sliced into rounds
• 1 lemon, thinly sliced into rounds

Artichoke and Rice Salad

Recipe courtesy of Martha Stewart

Yield: Serves 6

Ingredients

• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 2 teaspoons coarse salt
• 1/4 teaspoon curry powder
• 12 small green olives, pitted and sliced
• 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1 celery stalk, thinly sliced on a bias
• 1/2 ounce baby spinach (about 1 cup)

Lime-Ginger Coolers

Recipe courtesy of Martha Stewart

Yield: Makes 6

Ingredients

• Small ice cubes
• 12 dashes bitters
• About 1 cup sweetened concentrated lime juice (preferably Rose's)
• 24 ounces (3 cups) seltzer
• 6 slices peeled fresh ginger

Caramelized Orange Pork Roast

Recipe courtesy of Martha Stewart

Yield: Serves 10-12

Ingredients

• 1 cup sweet white wine, like Gewurztraminer
• 1 cup soy sauce
• 1/3 cup stone-ground honey mustard
• 1 orange, zest and juice
• 1/2 cup Sriracha chili sauce
• 3/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 6 garlic cloves, minced
• 1 6 to 8 pound pork shoulder

Nesting Noodle Rice Pilaf

Recipe courtesy of Martha Stewart

Yield: Makes 6 to 8 servings

Ingredients

• 1 1/2 pounds cremini mushrooms, sliced
• 4 shallots, minced
• 4 tablespoons unsalted butter
• 5 cups Arborio rice
• 9 cups chicken stock
• 1 tablespoon salt
• 1 pound tagliatelle nests

Chocolate Cake with Whipped Cream and Berries

Recipe courtesy of Martha Stewart

Yield: Makes 1 two-layer cake

Ingredients

• 2 Busy-Day Chocolate Cake, baked in 2 8-inch round cake pans
• 2 pints heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, washed, trimmed and thinly sliced

Busy-Day Chocolate Cake

Recipe courtesy of Martha Stewart

Yield: Serves 8

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Tuscan Beans and Greens

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small onion, thinly sliced crosswise into half-moons
• 1 tablespoon minced garlic (about 2 cloves)
• 1 head escarole, washed well and stems trimmed
• 1 1/2 cups chicken stock
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
• Grated Parmesan cheese, for garnish

Bean-and-Veggie Sliders

Recipe courtesy of Martha Stewart

Prep Time: 20 minutes
Total Time: 25 minutes
Yield: Makes 12

Ingredients

• 2 cups cooked kidney beans
• 1 cup steamed jasmine or basmati rice
• 1/2 cup shredded carrot
• 1/3 cup shredded broccoli
• 2 tablespoons grated ginger
• 2 tablespoons finely chopped fresh cilantro
• 1/2 recipe flavor base
• 1 tablespoon vegetable oil
• 12 small whole-wheat rolls, split
• Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Pot of Beans

Recipe courtesy of Martha Stewart

Prep Time: 10 minutes
Total Time: 2 hours 10 minutes (or overnight)
Yield: Makes 6 cups

Ingredients

Beans

• 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
• 8 to 10 cups water, plus more for soaking

Flavor Base

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 fresh chile, chopped
• Coarse salt
• Optional flavor add-ins (see below)

Mexican Corn

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 4 ears corn with husks
• 1/2 cup Mexican crema (or sour cream)
• 2 tablespoons chopped cilantro
• 1 lime, zested, lime cut into wedges
• 4 ounces queso fresco, crumbled
• 1/8 teaspoon chipotle chili powder

Vampiro

Recipe courtesy of Martha Stewart

Ingredients

• Juice of 4 limes (3/4 cup), plus more for glasses
• Sea salt, for glasses
• 2 cups pure tomato juice
• 1 cup orange juice
• Juice of 1 pink grapefruit (3/4 cup)
• 1/2 teaspoon coarse salt
• 1/4 cup simple syrup
• 1 cup tequila
• 12 ounces club soda
• Cucumber spears, for garnish
• Lime wedges, for garnish