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Lunch

Explore 2844 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

Burgers

Ingredients
  • 6 buns for hamburgers
  • 1 tablespoon unsalted butter, softened
  • Coarse salt and freshly ground black pepper
  • 2 pounds ground beef, formed into 6 patties
  • 1 teaspoon Worcestershire sauce (optional)
  • 6 slices mild cheddar cheese
  • 1/2 red onion, thinly sliced (about 1/2 cup)
  • 2 tablespoons mayonnaise
  • Ketchup, (optional)
  • Mustard, (optional)
  • 3 lettuce leaves, cut in half
  • 3 dill pickles, thinly cut horizontally
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Peter's Butternut Squash Soup

Ingredients
  • 2 tablespoons unsalted butter, light sesame oil, or olive oil
  • 2 leeks, white and light-green parts only, chopped, reserving dark-green tops for stock
  • Coarse sea salt and freshly ground pepper
  • 1 tablespoon peeled and minced fresh ginger
  • 3 cloves garlic, peeled
  • 1 small handful celery leaves
  • 3 to 4 fresh sage leaves
  • 1 two-inch cinnamon stock
  • 3 whole cloves
  • 3 pounds butternut squash, peeled, seeded, and chopped
  • 1/2 cup apple cider or apple juice
  • 4 cups Peter's Winter Squash, Fennel, and Leek Broth Peter's Winter Squash, Fennel, and Leek Broth
  • 1 tablespoon unsalted butter (optional)
  • Ground cinnamon, for garnish
  • Minced fresh flat-leaf parsley, for garnish
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Mushroom-and-Bacon Tart

Ingredients
  • 3 slices slab or regular bacon, cut into 1/4-inch pieces (1/2 cup)
  • 2 garlic cloves, minced (2 teaspoons)
  • 1 medium onion, thinly sliced (1 cup)
  • 1 tablespoon unsalted butter
  • 3 cups thinly sliced white or cremini mushrooms (10 ounces)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons heavy cream
  • 1 teaspoon Dijon mustard
  • Pate Brisee
  • All-purpose flour, for surface
  • 2 plum tomatoes, sliced 1/4 inch thick
  • 3 ounces sharp cheddar cheese, coarsely grated (3/4 cup)
  • 1 large egg, lightly beaten, for egg wash
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Just Salad Immunity Bowl

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Frisee Lardon with Poached Eggs

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Grilled Flank Steak Tostada

Ingredients
  • 3 Vidalia or other sweet onions, peeled
  • 1 jalapeno chile, seeded and diced
  • 1 large clove garlic
  • 2 cups fresh cilantro leaves
  • 1 tablespoon olive oil
  • 3/4 tablespoon salt
  • 1 1/4 pounds flank steak, trimmed of excess fat
  • 4 small zucchini, cut lengthwise into 1/2-inch wedges
  • 8 eight-inch flour tortillas
  • 2 heads romaine lettuce, washed and cut into 1/8 -inch-wide slices
  • 6 tomatoes, cut into 1/4-inch-thick rounds
  • 4 radishes, sliced into paper-thin rounds
  • 4 limes, halved
  • Olive-oil, cooking spray
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Snowflake Quesadillas

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Herb Vinaigrette

Time:5 mins
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Jicama, Beet, and Orange Salad

Ingredients
  • 4 large beets, peeled and green tops removed
  • Coarse salt
  • 3 seedless oranges
  • 5 tablespoons freshly squeezed lime juice
  • 2 1/2 tablespoons freshly squeezed orange juice
  • 1 teaspoon sugar
  • 1/4 cup peanut oil, preferably unrefined
  • 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
  • 4 cups wild baby arugula
  • 2/3 cup roasted, salted peanuts
  • 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
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Potato-Leek Frittata

Time:25 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
  • 2 cups cooked, cubed, peeled potato
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup part-skim ricotta
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