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Spring

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

Broccoli, Chickpea, and Cherry Tomato Salad

Time:20 mins
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Rhubarb Pickle

Other Ideas:
Pickles, Rhubarb, Side dishes
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Strawberry Shortcake with Vanilla Whipped Cream

Ingredients
  • 2 pints strawberries, hulled and halved
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour, plus more for dough
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1 1/2 cups plus 3 tablespoons heavy cream
  • 1 large egg yolk
  • 1 vanilla bean, split
  • 1 tablespoon confectioners' sugar
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Aunt Naomi's Easter Ham

Other Ideas:
Ham, Main course
Ingredients
  • 1 Smithfield Easy Karv Ham (7 to 9-pound), rind removed
  • Whole cloves
  • 1 pound dark-brown sugar
  • 1 twelve-ounce can Coca-Cola
  • 1 fourteen-ounce can pineapple rings, drained and juice reserved
  • 1 cup sweet Concord grape wine, like Manischevitz
  • 10 to 12 maraschino cherries
  • Fresh bay leaves, for garnish
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Sauteed Fiddlehead Ferns

Other Ideas:
Side dishes
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Pasta Verde

Time:40 mins
Other Ideas:
Main course
Ingredients
  • 1 pound gemelli, or other short pasta
  • 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
  • 2 tablespoons grainy mustard
  • 2 tablespoons white-wine or sherry vinegar
  • 2 small zucchinis, halved lengthwise, then cut crosswise 1/4 inch thick
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 8 ounces snap peas, tough strings removed
  • Coarse salt and freshly ground pepper
  • 3 ounces baby spinach, (or 1 bunch regular spinach, stems trimmed and leaves coarsely chopped)
  • 1 small bunch scallions, thinly sliced (about 1/2 cup)
  • 1/4 cup packed fresh basil leaves, cut into very thin strips
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Creamy Broccoli Soup

Time:30 mins
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Arugula Salad with Almonds and Parmesan

Time:5 mins
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Mango and Radish Salad with Lime Dressing

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Asparagus Risotto

Ingredients
  • 5 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, peeled and very finely chopped
  • Coarse salt and freshly ground black pepper
  • 2 cups Arborio or other short-grained rice
  • 1 cup dry white wine
  • 6 to 8 cups Easter Broth, or store-bought low-sodium chicken broth, heated
  • 1 pound asparagus, trimmed and thinly sliced, plus shaved tops for garnish
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more, shaved, for garnish
  • 1/2 cup Asparagus Puree
  • 6 to 8 quail eggs, for serving (optional)
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