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Lunch

Explore 2845 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

Arugula Pesto

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Warm Fingerling Potato Salad

Ingredients
  • 2 pounds yellow fingerling potatoes
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon salt-packed capers, rinsed and coarsely chopped
  • 1 lemon, zested and juiced
  • 1/2 medium red onion, coarsely chopped (1/2 cup)
  • 1 celery stalk, thinly sliced crosswise on bias
  • 2 tablespoons chopped parsley
  • Salt to taste
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Cabbage and Green Apple Slaw

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Hot Pineapple Salad

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All-American Potato Salad

Ingredients
  • 4 pounds russet potatoes (about 8 potatoes)
  • 1 tablespoon plus 2 teaspoons salt
  • 3 tablespoons cider vinegar
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
  • 1/2 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1/2 teaspoon freshly ground black pepper
  • 3 stalks celery, cut into 1/4-inch dice (3/4 cup)
  • 1 red bell pepper, cut into 1/4-inch dice (1/2 cup)
  • 1 medium onion, finely diced (1/2 cup)
  • 10 cornichons, cut into 1/4-inch dice (1/4 cup)
  • 3 scallions, thinly sliced (1/2 cup)
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 1 teaspoon paprika
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Mac 'n' Cheese

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Shortbread Hearts

Other Ideas:
Dessert, Shortbread cookies
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Apple Custard Pie

Other Ideas:
Apples, Dessert, Fruit pies, Phyllo
Ingredients
  • 3 ounces frozen kataifi (shredded phyllo; amazon.com) , thawed (1 cup packed)
  • 1 large egg, plus 1 large egg yolk
  • 1 tablespoon unsalted butter
  • 3/4 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter, melted
  • 5 baking apples, such as Pink Lady, peeled, cored, and sliced into 1/2-inch wedges
  • 1/4 cup sugar
  • 1/2 cup sugar
  • Salt
  • 1/2 cup semolina flour
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Summer Bread Salad

Ingredients
  • 3 tablespoons champagne vinegar
  • 1 medium shallot, finely chopped
  • Coarse salt
  • 8 ounces green beans, trimmed
  • 1 pound baby zucchini or regular zucchini, cut into 1/2-inch pieces
  • 1 pound small ripe tomatoes, such as cocktail or cherry, halved
  • 1 English cucumber, cut into 1/2-inch dice
  • 2 tablespoons grainy Dijon mustard
  • 2 tablespoons smooth Dijon mustard
  • 1/4 cup loosely packed fresh basil leaves, coarsely chopped
  • 1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped
  • Freshly ground pepper, to taste
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 8 ounces ciabatta (about 1/2 loaf), torn into 1-inch pieces
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Open-Faced Porchetta Sandwich with Caramelized Apples

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