Recipes By Martha Rose Shulman
1499 recipes found
Greek Baked Fish With Tomatoes and Onions
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium’s list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the “Good Alternatives” list I recommend Mahi Mahi from United States waters.
Farfalle With Cabbage and Black Kale
Cavolo nero, or black kale, is my favorite of all the kales. For this dish I cut the blanched kale and cabbage into thin ribbons and cook them in a little olive oil with garlic, shallot and chili flakes.
Whole Wheat Mediterranean Pie Crust
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Mushroom, Bulgur, Spinach and Turkey Fritters With Yogurt Sauce
These are smaller than burgers and are served without buns, with a pungent garlic sauce. The recipe is inspired by a turkey and zucchini burger in “Jerusalem, a Cookbook,” by Yotam Ottolenghi and Sami Tamimi.
Pungent Parsley and Caper Sauce
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Grilled Pacific Halibut With Mango Salsa
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low — about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Chicken Noodle Salad With Creamy Sesame Dressing
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Main Dish Salad with Tuna and Vegetables
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don’t look good I use broccoli. Make sure to include lots of minced fresh herbs.
Pickled Cauliflower With Hot Pepper and Cumin
When I first prepared the cauliflower, it didn’t do much for me for the first few days. Then I went away for a week, and when I came back and tasted the thinly sliced pickled cauliflower, now nicely infused with the slightly piquant brine, I loved it. Make sure to slice the cauliflower very thin – less than 1/4 inch thick, close to 1/8 inch thick.
Pizza Marinara with Tuna and Capers
This pizza tastes like Southern Italy. The hot red pepper flakes are especially nice, but don’t overdo it. Just a light sprinkle will give the pizza a little heat.
Soba and Herb Salad With Roasted Eggplant and Pluots
This dish is inspired by a Yotam Ottolenghi soba salad that pairs eggplant and soba with mango. Instead of mango, this recipe calls for plums or Pluots, the trademark for a cross between plums and apricots. This recipe offers a contrast of the savory/spicy and fruity/sweet.
Spring Carrot Pickles With Caraway
You don’t have to limit yourself to the young multicolored carrots that I’m finding at the farmers’ market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots and caraway make a good marriage.
Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
If you’re concerned about which fish are environmentally safe to eat, you can’t do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Frittata With Red Peppers and Peas
This is one of the best destinations I can think of for frozen peas, and reason enough to have a bag on hand in your freezer at all times. Red peppers keep very well in the refrigerator, and you can also use jarred red peppers for this if you don’t have a fresh one on hand. The frittata looks beautiful on a buffet.
Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Celery and Walnut (or Hazelnut) Tzatziki
Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.
Warm Hummus
In this comforting Turkish version of hummus the chickpea purée is warmed in the oven and topped with pine nuts. In the authentic version, a generous amount of melted butter would be drizzled over the top before baking. I have substituted a moderate amount of olive oil for the butter.
Apricot, Cherry and Almond Galette
Apricots and cherries are two stone fruits that have great affinity for each other and for almonds. Even less than perfect apricots will do here, as they will sweeten and their flavor will deepen as they bake.
Pickled Baby Turnips
I didn’t know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about 1/4 inch thick at the widest point.
Orecchiette With Grated Squash, Walnuts and Ricotta Salata
I don’t know why it had never occurred to me to grate hard winter squash until I started envisioning this pasta. If you have a food processor with a grater blade, this will be the easiest way you’ve ever prepared winter squash, short of sticking it in the oven skin and all. The cooked grated squash lodges in the indentations of the ear-shaped orecchiette, a perfect pairing.
Basmati Rice Pilaf With Cauliflower, Carrots and Peas
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Farro and Arborio Risotto With Leeks, Herbs and Lemon
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you’ve bought a big bunch of flat-leaf parsley and needed only a bit of it, here’s a good way to use up the rest.
Goat Cheese, Chard and Herb Pie in a Phyllo Crust
Instead of making a top crust for this phyllo pie I take the overhanging layers of phyllo and scrunch them around the rim to make a nice crisp border for the pie. I didn’t want to put on a top layer of phyllo because the filling is quite liquid before it bakes and sets up, and I was afraid that the phyllo would become too soggy.
Small Apricot Galettes
I use my yeasted dessert galette pastry for these individual free-form tarts. The tarts are simple and rustic, meant to show off apricots in season. For the pastry: The easiest way to work with this pastry dough is to freeze the thin disks right after rolling out. They’ll thaw in no time. You need only half of the dough for the individual galettes, unless you want to double the filling quantities and make 16. They freeze well.