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Explore 254 recipes, 182 projects, 55 articles, 64 galleries, 234 videos, and more

Marmalade-Glazed Ham

Other Ideas:
Ham, Main course, Marmalades
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Scalloped Potatoes with Leeks

Ingredients
  • 2 tablespoons unsalted butter, plus more for baking dish
  • 2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
  • 6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly grated nutmeg
  • Freshly ground pepper, to taste
  • 8 ounces Gruyere cheese, shredded (about 3 cups)
  • 1 cup heavy cream
  • 1 cup homemade or low-sodium store-bought chicken stock
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Piped Spring Flowers

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Greek Tsoureki

Other Ideas:
Eggs, Greek, Oranges
Ingredients
  • 1 cup milk
  • 2 1/2 cups all-purpose flour, plus more for rolling out dough
  • 3/4 cup sugar
  • 4 1/2 teaspoons active dry yeast
  • 3 large whole eggs plus 1 large egg yolk
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for bowl and plastic wrap
  • Grated zest of 1 orange
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons pure vanilla extract
  • 3 cups bread flour
  • 8 Red Easter Eggs
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Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

Ingredients
  • 3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
  • 3 medium yellow onions, peeled and quartered
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 8 sprigs fresh thyme
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 bottle (750 mL) dry white wine
  • 1 medium yellow onion, coarsely chopped
  • 1 1/4 pounds skinned pike fillets, cut into 3-inch pieces
  • 1 1/4 pounds skinned whitefish fillets, cut into 3-inch pieces
  • 1/2 pound skinned carp fillets, cut into 3-inch pieces
  • 2 large eggs, plus 2 large egg whites
  • 3 tablespoons matzo meal
  • 1 tablespoon coarse salt, plus 3/4 teaspoon
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup ice water
  • 3 medium red beets, stems and greens removed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 2 tablespoons white-wine vinegar
  • 1 cup finely grated peeled fresh horseradish
  • 1/2 cup white-wine vinegar
  • 1/2 teaspoon sugar
  • Pinch of coarse salt
  • 2 bunches fresh dill, separated into small sprigs
  • 2 bunches fresh flat-leaf parsley, separated into small sprigs
  • 1 bunch fresh chives (about 12), cut into 1-inch pieces
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Mustard-Maple Glazed Ham

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Braised Lamb Shoulder with Potatoes and Fennel

Ingredients
  • 1/2 cup fresh breadcrumbs
  • 1 sprig whole fresh rosemary
  • 1 sprig fresh sage, leaves finely chopped
  • 5 tablespoons extra-virgin olive oil
  • 1 (6-pound) lamb shoulder with 10 inches of shank bone left intact, trimmed
  • Coarse salt and freshly ground pepper
  • 1 pound fingerling potatoes, scrubbed
  • 3 bulbs fennel, trimmed, each cut into 8 wedges
  • 3 ribs celery, cut on the bias into 1/2-inch pieces
  • 1 tablespoon whole coriander seeds, crushed
  • 4 plum tomatoes, peeled, halved, and cored
  • 2 Meyer lemons, thinly sliced crosswise
  • 2 cups homemade chicken stock, or canned low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 4 cloves garlic, finely chopped, plus 8 cloves, thinly sliced crosswise
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Sorrel and Potato Gratin

Ingredients
  • 2 tablespoons unsalted butter, softened
  • 2 medium shallots, very thinly sliced (about 1/2 cup)
  • Coarse salt and freshly ground pepper
  • 4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
  • 1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
  • 1 1/4 cups heavy cream
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Quiche with Morels and Scallions

Ingredients
  • Pate Brisee to Make One 10-Inch Crust
  • All-purpose flour, for surface
  • 1 ounce (2 tablespoons) unsalted butter
  • 3 scallions, thinly sliced
  • 4 ounces small fresh morel mushrooms (about 12 to 15), halved
  • 3/4 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large eggs
  • 1/2 cup (1 ounce) finely grated Gruyere cheese
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Artichoke Risotto with Mascarpone, Lemon, and Thyme

Ingredients
  • 2 lemons
  • 10 baby artichokes
  • 6 cups homemade chicken stock or 3 cups low-sodium store-bought chicken stock mixed with 3 cups water
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 garlic clove, minced
  • Coarse salt
  • 2 cups short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
  • Freshly ground pepper
  • 1/4 cup mascarpone
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