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Spring

Explore 812 recipes, 174 projects, 151 articles, 156 galleries, 124 videos, and more

Artichokes with Ham

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Rhubarb Iced Tea

Other Ideas:
Iced tea, Rhubarb
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Grilled Asparagus

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Jerusalem Artichoke and Carrot Gratin

Ingredients
  • 1 lemon, halved
  • 1 pound Jerusalem artichokes
  • 3 tablespoons unsalted butter, plus more, melted, for dish
  • 1 1/2 pounds fingerling or other small potatoes, skins on, cut into thirds lengthwise
  • 9 medium carrots, peeled and cut into 1/2-inch rounds
  • 4 small cloves garlic, peeled and thinly sliced lengthwise
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1 cup heavy cream
  • 2 ounces Gruyere cheese
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Braised Lamb Shoulder with Potatoes and Fennel

Ingredients
  • 1/2 cup fresh breadcrumbs
  • 1 sprig whole fresh rosemary
  • 1 sprig fresh sage, leaves finely chopped
  • 5 tablespoons extra-virgin olive oil
  • 1 (6-pound) lamb shoulder with 10 inches of shank bone left intact, trimmed
  • Coarse salt and freshly ground pepper
  • 1 pound fingerling potatoes, scrubbed
  • 3 bulbs fennel, trimmed, each cut into 8 wedges
  • 3 ribs celery, cut on the bias into 1/2-inch pieces
  • 1 tablespoon whole coriander seeds, crushed
  • 4 plum tomatoes, peeled, halved, and cored
  • 2 Meyer lemons, thinly sliced crosswise
  • 2 cups homemade chicken stock, or canned low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 4 cloves garlic, finely chopped, plus 8 cloves, thinly sliced crosswise
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Sorrel and Potato Gratin

Ingredients
  • 2 tablespoons unsalted butter, softened
  • 2 medium shallots, very thinly sliced (about 1/2 cup)
  • Coarse salt and freshly ground pepper
  • 4 ounces sorrel, tough stems removed, cut crosswise into 3/4-inch pieces (about 3 cups)
  • 1 1/2 pounds new potatoes, preferably German Butterball or Yukon gold, peeled and cut crosswise into 1/8-inch-thick rounds
  • 1 1/4 cups heavy cream
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Quiche with Morels and Scallions

Ingredients
  • Pate Brisee to Make One 10-Inch Crust
  • All-purpose flour, for surface
  • 1 ounce (2 tablespoons) unsalted butter
  • 3 scallions, thinly sliced
  • 4 ounces small fresh morel mushrooms (about 12 to 15), halved
  • 3/4 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 large eggs
  • 1/2 cup (1 ounce) finely grated Gruyere cheese
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Steamed Artichokes with Vinaigrette Jam

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Daube de Boeuf Provencal

Ingredients
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
  • 3 whole cloves
  • 1 teaspoon whole black peppercorns
  • 3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
  • 1 medium onion, coarsely chopped (about 1 cup)
  • 2 garlic cloves, crushed with the flat side of a large knife
  • 1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
  • 3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
  • 1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
  • 4 pounds beef chuck roast, cut into 1 1/2-inch cubes
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1/2 cup homemade or low-sodium store-bought beef or chicken stock
  • 1/2 cup nicoise olives, pitted and rinsed
  • Coarse salt
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Artichoke Risotto with Mascarpone, Lemon, and Thyme

Ingredients
  • 2 lemons
  • 10 baby artichokes
  • 6 cups homemade chicken stock or 3 cups low-sodium store-bought chicken stock mixed with 3 cups water
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 garlic clove, minced
  • Coarse salt
  • 2 cups short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
  • Freshly ground pepper
  • 1/4 cup mascarpone
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