No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Explore 2838 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

S'Mores Sandwich

How could this giant s’more possibly taste even better than it sounds? Simple – the chocolate spread includes hazelnuts. Everyday Food editor Sarah Carey spreads a sandwich you’ll want in your lunchbox.
Source:Everyday Food with Sarah Carey

Worcestershire Lentil Salad

Other Ideas:
Lentils, Side dishes
  • I medium onion, finely diced
  • 1 carrot, peeled and finely diced
  • I stalk celery, finely diced
  • 1 bay leaf
  • Kosher salt and freshly-ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon Worcestershire sauce
  • 1 bunch upland cress or watercress or arugula

Mexican Creamed Corn


Broccoli and Chickpea Salad

I'm a huge fan of eating healthy, but if I don't have the right choices on hand, I often reach for, oh, I don't know -- cheese and salami (tasty but not exactly healthy). To combat that impulse, I keep a healthy option in my fridge. This recipe totally fits the bill; I would eat it for a snack, lunch, or even a light dinner. Bonus: It travels really well, so why not make it for your next potluck or picnic?

Steak Salad with Goat Cheese

Time:30 mins
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons olive oil
  • coarse salt and ground pepper
  • 1 pound skirt steak, cut crosswise into 2 equal pieces
  • 1/2 pound green beans, trimmed
  • 2 medium heads red-leaf lettuce, torn into bite-size pieces
  • 2 plum tomatoes, halved and thinly sliced
  • 4 ounces goat cheese, crumbled

Spicy-Sweet Glazed Shrimp

Time:20 mins

Frisee Salad with Lardons and Poached Eggs


Ham-and-Swiss Quiche

Time:1 hour

Kale and Farro Salad with Feta

Time:1 hour 20 mins
Other Ideas:
Farro, Feta, Grain salad, Kale, Mint
  • 1 cup farro
  • 2 cups packed torn Tuscan kale leaves (about 2 ounces)
  • 1/4 red onion, finely diced (about 1/4 cup)
  • 1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
  • Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup crumbled feta, preferably French