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Spring

Explore 812 recipes, 173 projects, 152 articles, 156 galleries, 121 videos, and more

Petite Marzipan Carrots

Other Ideas:
Almond paste, Marzipan
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Halibut and Salmon Terrine with Aioli and Horseradish

Time:3 hours
Ingredients
  • For the Terrine
  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, chopped
  • 12 ounces boneless, skinless halibut fillets, cut into chunks
  • 12 ounces boneless, skinless wild salmon fillets, cut into chunks
  • 2 large eggs
  • 3/4 cup cold water, plus boiling water for pan
  • 3 tablespoons matzo meal
  • 1 tablespoon sugar
  • 1/2 teaspoon fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 1/2 large carrot, peeled and grated
  • 1/2 large parsnip, peeled and grated
  • 1 tablespoon chopped fresh dill
  • For the Aioli (makes 2/3 cup)
  • 1 garlic clove
  • Coarse salt
  • 1 large egg yolk, room temperature
  • Juice of 1/2 lemon
  • 1/2 cup light olive oil or peanut oil
  • 1/2 cup extra-virgin olive oil
  • Store-bought horseradish with beets, for serving
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Marinated Leg of Lamb

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Steamed Artichokes

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Strawberry-Cream Cheese Filling

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Barbecued Oysters with Hogwash

Other Ideas:
Appetizers, Oysters
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Raymond's Spring Artichoke Salad

Ingredients
  • 1 large bulb fennel, thinly sliced
  • 2 tablespoons red-wine vinegar
  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon dried fennel seeds, soaked in water until plump, and drained
  • 1/2 pint red cherry tomatoes, cut in half lengthwise
  • 1/2 pint yellow pear tomatoes, cut in half lengthwise
  • 1 teaspoon aged or regular balsamic vinegar
  • 1/4 red onion, thinly sliced
  • 3 fresh basil leaves, thinly sliced
  • 4 medium artichokes, outer leaves removed, tops trimmed to 1 inch from heart, and stems peeled
  • 1 lemon, halved
  • 1 tablespoon finely chopped fresh cilantro
  • 12 large shrimp, peeled, deveined, tails intact
  • 1/4 cup Kalamata olives, pitted
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Bruschetta with Fontina and Asparagus

Ingredients
  • 1 loaf country bread (about 1 pound), sliced into 8- to 10 1/2-inch-thick slices
  • 1 clove garlic, peeled and halved
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 large bunch (about 30 spears) pencil asparagus, tough ends trimmed
  • 8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
  • 1 ounce Parmesan cheese, grated on the small holes of a box grater (about 1/2 cup)
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Asparagus Soup

Other Ideas:
Asparagus, Soup course, Soups
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