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
Recipe courtesy of
Martha Stewart
Ingredients
- Pitted dates
- Whole blanched almonds
- Bacon strips, cut into thirds
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
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
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
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
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
