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Explore 425 recipes, 8 articles, 14 galleries, 202 videos, and more

Hong Kong Style Chicken


Pam Anderson's Vegetarian Barley Soup


Mario's Homemade Pasta, Part 2


Mushroom-and-Celery Salad with Parmesan Cheese

  • 12 ounces fresh white or cremini mushrooms, thinly sliced
  • 6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
  • 6 celery stalks
  • 7 tablespoons fresh lemon juice (2 to 3 lemons)
  • 3 tablespoons finely chopped shallot
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces mixed baby lettuces, such as mache and mesclun
  • 6 ounces Parmigiano-Reggiano cheese

Mushroom Turnovers with Sour Cream

Time:55 mins

French Mushroom Soup from Entertaining

Other Ideas:
French, Soup course, Soups

Pasta with Ham and Mushrooms


Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

  • 3 cloves garlic, peeled
  • 1 jalapeno or 2 serrano chiles, stemmed and quartered
  • 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
  • 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
  • 1 large red onion, thinly sliced
  • 10 ounces spinach, stems removed
  • 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
  • Coarse salt
  • 12 corn tortillas
  • 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
  • 1/2 teaspoon sugar (optional)
  • 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese

Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade

  • 12 baby artichokes, trimmed and halved
  • 7 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 6 sprigs thyme
  • 4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
  • 4 (6-ounce) pieces striped bass fillet, skin-on
  • 1/2 cup fennel fronds, torn
  • 1 teaspoon fennel pollen
  • 16 tomato halves and 1/4 cup oil from Tomato Marmalade
  • 1 cup baby arugula
  • 8 very thin slices Meyer lemon, for serving