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Lunch

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

Rosemary Fried Chicken

Time:1 hour
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Northern Fried Chicken

Ingredients
  • 6 cups soy oil
  • 1 whole (3-pound) chicken, cut into 8 pieces
  • 4 large egg whites, whisked
  • 1/2 cup matzoh meal
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 cup plus 2 tablespoons salt
  • 1 teaspoon finely ground white pepper
  • 1 teaspoon Fried Chicken Seasoning
  • Chicken Gravy, for serving
  • Mexican honey, for serving
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Fried Chicken

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Spicy Stir-Fried Chicken and Vegetables

Ingredients
  • 1 ounce dried tree-ear or wood-ear mushrooms
  • 1 cup boiling water
  • 1 large egg white
  • 1 tablespoon rice-wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch, dissolved in 1 1/2 tablespoons water
  • 2 whole boneless, skinless whole chicken breasts, cut into strips
  • 1/2 head broccoli, cut into florets
  • 3 medium carrots, thinly sliced
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons freshly grated ginger
  • 1 1/2 teaspoons minced garlic
  • 2 scallions, white and most of green part, sliced into thin rings
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 medium onion, cut in 3/4-inch pieces
  • 1 medium red bell pepper, cut in 3/4-inch pieces
  • 1 one-pound green cabbage, shredded
  • 1/2 small jalapeno pepper, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon toasted sesame oil
  • Salt and freshly ground black pepper
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Fried Chicken with Puntarelle Salad

Time:40 mins
Ingredients
  • 10 cups puntarelle or other bitter greens, such as dandelion greens, arugula, radicchio, or chicory (about 2 pounds), sliced if needed
  • 2 cups low-fat buttermilk
  • 3/4 cup torn fresh basil
  • 2 large eggs
  • 5 scallions, white and pale-green parts only, thinly sliced
  • 2 teaspoons baking powder
  • 2 garlic cloves
  • 1 teaspoon baking soda
  • Coarse salt
  • 2 cups all-purpose flour
  • 3 oil-packed anchovy fillets
  • Coarse salt and freshly ground pepper
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • Vegetable oil, for frying (about 8 cups)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 chicken breast halves (1 1/2 pounds), cut into 1-by-3-inch strips
  • Sea salt (preferably Maldon), for sprinkling
  • Garnish: 1 lemon, cut into wedges
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Vegetarian French Onion Soup with Mushrooms

Time:1 hour
Ingredients
  • 3/4 stick unsalted butter
  • 2 large onions, peeled, halved, and thinly sliced (about 4 cups)
  • 2 bunches scallions, white and light-green parts coarsely chopped (about 3/4 cup), dark-green tops thinly sliced
  • 4 sprigs thyme, plus leaves for serving
  • 1 dried bay leaf
  • 12 ounces cremini mushrooms, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 4 1 1/4-inch-thick slices sourdough bread
  • 1 1/2 cups shredded Gruyere (about 4 ounces)
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Flag Cake-Stand Monument

Steps:5
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Broccoli and White Bean Salad

Ingredients
  • 1 large bunch broccoli (about 1 pound)
  • Coarse salt
  • 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
  • 1/2 small red onion, halved and thinly sliced into half-moons
  • 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red-pepper flakes
  • Freshly ground black pepper
  • 3/4 cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese
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Beer-Can Chicken

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Eleanora's Spaghetti Pie

Ingredients
  • 1 tablespoon unsalted butter, room temperature
  • Coarse salt
  • 1 pound spaghetti
  • 6 large eggs, lightly beaten
  • 1 pound mozzarella cheese, shredded (about 4 cups)
  • 12 ounces hot soppressata sausage, cut into 1/4-inch dice
  • 1 cup (4 ounces) finely grated pecorino Romano cheese
  • 1/4 cup heavy cream
  • 1 teaspoon dried parsley
  • 1/2 teaspoon freshly ground pepper
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