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Spring

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

Poached Rhubarb with Elderflower Sabayon

Time:50 mins
Ingredients
  • 3 cups water
  • 2 cups plus 2 tablespoons sugar
  • 1/2 vanilla bean, split and seeds scraped, pod reserved
  • 1 strip (2 inches) lemon zest
  • 1 1/2 pounds rhubarb, cut into 1 1/2-inch pieces
  • 4 large egg yolks
  • 3 tablespoons elderflower liqueur, such as St-Germain, or any other sweet, floral liqueur
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Glazed Hazelnut Squares

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Potato, Parsnip, and Herb-Oil Puree

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Crunchy Fried Eggs on a Dandelion Salad

Ingredients
  • 6 tablespoons peanut oil, plus more for frying
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 large white onion, peeled and very thinly sliced crosswise
  • 1/3 cup milk
  • 1/3 cup all-purpose flour, for dredging
  • Pinch of paprika
  • 4 large eggs
  • 14 ounces very tender yellow or green dandelion leaves, trimmed, rinsed, and chilled
  • 1 tablespoon finely chopped shallots
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Cucumber Salad

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Asparagus with Breadcrumbs and Parmesan

Time:30 mins
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Grilled Asparagus and Ricotta Pizza

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Minted Pea Soup

Ingredients
  • 2 teaspoons olive oil
  • 4 shallots, sliced
  • 1/2 pound waxy potatoes, peeled and cut into 1-inch pieces
  • 2 cups chicken stock, preferably homemade
  • 1 10-ounce package frozen peas
  • 6 ounces snow peas, trimmed and cut in half crosswise
  • 1/2 cup fresh mint leaves, loosely packed
  • Salt and freshly ground pepper
  • 2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons
  • 1/4 cup pea shoots (optional)
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Broccoli, Asparagus, and Snap Peas in Parchment

Time:20 mins
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Cornmeal Crusted Soft-Shell Crabs

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