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Spring

Explore 812 recipes, 173 projects, 152 articles, 156 galleries, 113 videos, and more

Spring Green Salad

Time:20 mins
Ingredients
  • 1/2 pound sugar snap peas, trimmed, strings removed
  • 5 ounces (6 cups) mixed salad greens
  • 5 scallions, thinly sliced diagonally
  • 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
  • 1/3 cup fresh basil, large leaves torn
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon honey
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper
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Wild Rice Stuffing

Ingredients
  • 2 1/4 cups store-bought low-sodium chicken stock
  • 2 tablespoons unsalted butter
  • 1 cup wild whole grain brown rice mix
  • 1 1/2 teaspoons coarse salt
  • 1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
  • 1/2 cup coarsely chopped toasted almonds
  • Juice and zest of 1 orange
  • 1/4 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
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Ham and Cheese Sandwiches

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Honey-Orange Baked Ham

Other Ideas:
Ham, Honey, Juice, Main course, Oranges
Ingredients
  • 1 whole smoked ham (14 to 18 pounds), bone in and rind on
  • 1/2 cup honey
  • 1/3 cup freshly squeezed orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 large onion, cut into 6 wedges
  • 1 large orange, cut into 6 wedges
  • 4 sprigs rosemary
  • 1/2 cup cider vinegar
  • 3 1/2 cups homemade or low-sodium canned chicken stock
  • 3 tablespoons all-purpose flour
  • Coarse salt and freshly ground pepper
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Citrus Sponge Pudding with Rhubarb Sauce

Ingredients
  • 2 tablespoons unsalted butter, room temperature, plus more for ramekins
  • 3/4 cup sugar, plus more for ramekins
  • 1 pinch of salt
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated lime zest
  • 2 large egg yolks
  • 3 tablespoons all-purpose flour
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lime juice
  • 3/4 cup plus 1 tablespoon milk
  • 3 large egg whites
  • 1 1/2 cups fresh or frozen rhubarb, cut into 1/2-inch dice
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Leg of Lamb with Greens

Other Ideas:
Feta, Greek, Leg of lamb, Main course
Ingredients
  • 1/3 cup extra-virgin olive oil plus 1 tablespoon, for brushing
  • 1 fennel bulb, trimmed and finely chopped
  • 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
  • 1 tablespoon coarsely chopped garlic, plus 1 garlic clove, quartered
  • 1 1/2 cups thinly sliced wild greens (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)
  • 1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar
  • Freshly ground black pepper
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1 half leg of lamb (3 1/2 to 4 pounds), semi-boned and butterflied (with shank bone)
  • Coarse salt
  • 1 teaspoon dried Greek oregano, crumbled
  • 1/2 cup dry white wine, plus more if needed
  • Okra, Onion, and Tomato Stew, optional
  • Phyllo Rolls with Wild Greens, optional
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Fava Beans Over Chicken

Other Ideas:
Chicken, Fava beans, Main course
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Bloody Mary London Broil

Ingredients
  • 2 cups tomato juice
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons prepared commercial horseradish
  • 3 tablespoons dry sherry
  • 2 teaspoons crumbled dried marjoram
  • 1 teaspoon crumbled dried basil
  • 1 teaspoon freshly ground pepper
  • 3 1/2 pounds London broil, about 1 1/2 inches thick, trimmed
  • Vegetable-oil cooking spray
  • Coarse salt
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Asparagus with Prosciutto and Lemon Sabayon

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