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Spring

Explore 812 recipes, 173 projects, 152 articles, 156 galleries, 123 videos, and more

Morrocan Haroseth-Braised Lamb Shanks

Ingredients
  • 4 (1 1/4-to-1 1/2-pound) lamb shanks
  • Morrocan Haroseth Marinade
  • 2 carrots, chopped
  • 1 large white onion, chopped
  • 2 ribs celery, chopped
  • 1/2 bulb fennel, trimmed and chopped
  • 3 cloves garlic
  • 2 slices ginger, smashed
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup white wine
  • 1 tablespoon tomato paste
  • 3 cups Basic Chicken Stock
  • 6 dried apricots
  • 6 dried figs
  • 6 dried medjool dates
  • 4 prunes
  • 1/2 cup dried currants or raisins
  • 1/4 cup slivered almonds
  • 1/4 cup toasted walnuts
  • 1/4 cup toasted pistachios
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon crushed red pepper flakes
  • 2 sprigs fresh thyme
  • 2 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh cilantro
  • 2 bay leaves
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Braised Halibut Served in Casserole with Peas a la Francaise

Ingredients
  • 4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces
  • 5 tablespoons unsalted butter, plus more for baking dishes
  • 12 pearl onions, peeled
  • 4 halibut fillets (6 ounces each)
  • Fine sea salt
  • Freshly ground white pepper
  • 3 pounds fresh English peas, about 2 cups shelled
  • 1 cup shredded iceberg lettuce
  • 2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet
  • 4 small sprigs fresh mint, chopped
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