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Lunch

Explore 2838 recipes, 9 projects, 84 articles, 46 galleries, 123 videos, and more

Grissini

Ingredients
  • 1 1/4 cups plus 2 tablespoons warm water, (about 110 degrees)
  • 3 1/2 teaspoons active dry yeast
  • 1 teaspoon barley malt
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 3/4 cups bread flour
  • 1 1/2 teaspoons coarse salt
  • 1 tablespoon plus 1 teaspoon vegetable shortening
  • 3 tablespoons roughly chopped fresh rosemary
  • 1/2 cups freshly grated Parmesan cheese
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Fusilli With Broccoli and Chicken

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Mixed Mushroom Soup

Ingredients
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 2 leeks, halved lengthwise, thinly sliced and rinsed
  • Coarse salt and ground black pepper
  • 1 garlic clove, minced
  • 1 pound assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped
  • 1/2 teaspoon fennel seeds
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1/2 cup marsala wine (optional)
  • 4 cups vegetable broth
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Caesar Salad

Ingredients
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic
  • 4 anchovy fillets
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 loaf (8 to 10 ounces) rustic Italian bread, crusts removed, cut into 3/4-inch pieces
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1 large egg yolk
  • 1/3 cup extra-virgin olive oil
  • 2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
  • 1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
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Asparagus Soup

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Grilled Chicken and Escarole Sandwich with White-Bean Spread

Ingredients
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 whole boneless, skinless chicken breast, (about 12 ounces), split and pounded to 1/2 inch thick
  • 1 tablespoon minced garlic
  • 1 cup drained jarred or canned white beans, (reserve 1/4 cup liquid)
  • 1 teaspoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • Vegetable oil, cooking spray
  • 8 slices multigrain bread
  • 4 small radishes, thinly sliced
  • 1 cup thinly sliced escarole
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Steamers with Asian Broth and Cilantro Butter

Ingredients
  • 1 cup unsalted clam juice
  • 1 cup loosely packed Thai or regular fresh basil leaves
  • 1 2-inch piece lemongrass, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (nam pla)
  • 1 teaspoon salt
  • 1 cup loosely packed fresh cilantro leaves
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 8 pounds steamers (littlenecks or cherrystones can be used instead), scrubbed
  • 3 limes, cut in wedges, for garnish
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Pine Nut Cookies

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Candied Nuts

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