Recipes By Martha Rose Shulman
1497 recipes found

Spaghetti With Broccoli and Walnut-Ricotta Pesto
This spaghetti sauce is a creamy, pungent walnut-thickened pesto that is thinned out with a small amount of cooking water from the pasta. Break up the broccoli florets so the flowers are quite small. They will absorb the sauce in the nicest way when you toss everything together.

Cod in Sweet and Sour Pepper Sauce
Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi’s cookbook “Jerusalem.” It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.

Imam Bayildi
There are many recipes for the iconic Turkish eggplant dish, imam bayildi. Most call for much more olive oil than this recipe does. There’s quite a bit in this one, but it’s a much lighter dish than the classic. Make sure to simmer this over very low heat as it cooks for a long time.

Quick Fresh Tomatillo Salsa
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.

Quick Tomato, White Bean and Kale Soup
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

Pan-Cooked Celery With Tomatoes and Parsley
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in “Cooking From an Italian Garden,” by Paola Scaravelli and Jon Cohen.

Mediterranean Lentil Purée
The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.

Stir-Fried Chinese Broccoli and Chicken With Hoisin
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.

Tofu With Peanut-Ginger Sauce
If you don’t feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.

White Bean, Summer Squash and Tomato Ragout
Serve this hearty ragout on its own or with pasta or whole grains.

Martha Rose Shulman's Harissa
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.

Mixed Bean and Winter Squash Stew with Fresh Basil
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Cumin-Scented Summer Squash Salad
In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers’ market. The squash in this North African salad is lightly steamed.

Watermelon Mint Smoothie
I’m always tossing watermelon with fresh mint, so I decided to see how the two would blend in a smoothie. The result is like a cross between a sweet mint tea and a watermelon agua fresca.

Slow-Roasted Cherry Tomatoes With Basil Oil
When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata. You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes. This gorgeous emerald-colored oil is a condiment that you can keep in your refrigerator for up to a week. Keep it in a squeeze bottle, and drizzle it over tomatoes, fish, chicken or other vegetables. It looks beautiful on a white plate, and a little goes a long way.

Yogurt Soup With Spelt, Cucumbers and Watercress
Chilled soups are terrific in sweltering summer heat. This yogurt soup in particular has nice body and crunch, from the substantial whole grains (spelt, farro or wheat berries) and finely chopped cucumbers. The addition of watercress, diced tomatoes, herbs, garlic and lemon juice means that every spoonful ferries with it a mix of flavors and textures. Use good quality plain yogurt here (preferably whole-milk yogurt, though low-fat is fine), and you will be rewarded with an authentically tangy, creamy soup that manages to be filling and refreshing.

Tomato-Cucumber Soup With Basil
Not quite a gazpacho, because it contains no bread, this is a summer soup that I can keep in the refrigerator and enjoy every day for lunch or dinner.

Morning Oatmeal With Cherries and Pistachios
You can now find steel-cut oats that cook quickly. If you steep them the night before in boiling water (pit the cherries then, too), this breakfast is a quick one to put together.

Cherry Cobbler With Almond-Buttermilk Topping
The topping for this almond-scented cobbler is a buttermilk biscuit batter made with a mixture of flours. Cornmeal contributes texture, and whole-wheat and almond flours add nuttiness. For a gluten-free version, substitute almond meal or rice flour for the whole-wheat flour.

Asparagus With Gremolata, Lemon and Olive Oil
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy — and it only takes a few minutes to put together.

Asparagus With Anchovies and Capers
This is a common springtime dish in Italy and in a neighboring region of Croatia, Istria, where it’s made with wild asparagus that is thinner than a pencil. If you can find thin spears at your farmers’ market, use them. The recipe is inspired by a dish in Carol Field’s "Italy in Small Bites."

Flax and Mixed Grains Granola
I use toasted flaxseeds for this nutty, not-too-sweet granola. Because the seeds are already toasted, it’s important to bake the mixture at a low temperature so they don’t burn.

Rice Bowl With Spinach or Pea Tendrils
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the midsection, the part that will be most tender and flavorful — the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.

Apple-Spice Breakfast Soup
Years ago, when I lived in Austin, Tex., I had a little business selling hot cups of soup to vendors and shoppers on the “Drag” in front of the University of Texas. This soup was always a favorite on a chilly day. It’s sweet and spicy, and although you can serve it at lunch or dinner, I prefer it for breakfast, with more yogurt stirred in. Use whole-grain sandwich bread if you can.