This classic French butter sauce makes a simple and elegant finish to poached fish and seafood. This recipe is adapted from Martha Stewart Living. Also...
A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes, such as Chicken...
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a...
This is a great go-to tomato sauce and can be doused over any kind of pasta. If you have it on hand, toss in some fresh basil for a great aroma, and when...
This creamy cheese sauce can be made ahead of time, cooled to room temperature, and transferred to a container with a tight-fitting lid. It can be stored...
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts...
The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno...
Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara...
This Asian-inspired marinade pairs perfectly with pork -- turning into a sticky, spicy, sweet glaze when cooked -- but can also be used with chicken or...
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian...
This cool cucumber yogurt salad, known as raita, is used to offset some of the heat from spicier dishes.From the book "Mad Hungry," by Lucinda Scala Quinn...
Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes,...
Fresh ricotta is best the day it's made but can be stored in an airtight container in the refrigerator up to four days. Martha made this recipe on Cooking...
Tangy Roquefort blue cheese makes this smooth vinaigrette from chef Michel Roux's "Sauces" cookbook the perfect complement to warm green beans.Also Try:...
Pitmaster Rodney Scott is famous for his whole-hog barbecue, which is why this recipe will make a whole gallon of his tangy, vinegar-based sauce. Not to...
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican...