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Spring

Explore 812 recipes, 173 projects, 152 articles, 156 galleries, 111 videos, and more

Halibut with Braised, Sliced Artichokes and Lemons

Ingredients
  • 4 lemons, preferably organic
  • 4 medium or large artichokes
  • 1/2 medium onion halved, crosswise and thinly sliced (about 1 cup)
  • 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips (about 1 cup)
  • 1 teaspoon coriander seeds, lightly crushed
  • Coarse salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 4 halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned
  • 3 tablespoons canola oil
  • Fresh basil sprigs, for garnish
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Blueberry Corn Ice Cream Sundae

Ingredients
  • 6 cups fresh or thawed frozen sweet corn kernels (from about 6 ears), cobs reserved (if using fresh)
  • 4 cups milk
  • 2 cups heavy cream
  • 6 tablespoons light corn syrup
  • 1 vanilla bean, split and scraped
  • 1 1/8 cups sugar
  • 12 large egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 2 1/2 cups fresh or thawed frozen blueberries
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/4 cups fresh sweet corn (from about 1 1/2 ears)
  • 1/3 cup sugar
  • 3 tablespoons unsalted butter, plus more for bowl
  • 2 tablespoons popcorn kernels, air-popped (about 6 cups popped)
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • 1 teaspoon confectioners' sugar
  • 1/8 teaspoon freshly ground black pepper
  • Mini Cornbread Muffins, for garnish
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Gefilte Fish Pate

Other Ideas:
Appetizers, Jewish, Pate, Pike
Ingredients
  • 3 tablespoons vegetable oil
  • 4 medium sweet onions (about 2 pounds), peeled and chopped
  • 1 1/2 pounds whitefish fillet, bones removed, finely ground
  • 1 1/2 pounds pike fillet, bones removed, finely ground
  • 4 large eggs
  • 2 cups cold water
  • 6 tablespoons matzah meal
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground white pepper
  • 2 tablespoons sugar
  • 2 large carrots, peeled and grated
  • Fresh flat-leaf parsley, for garnish
  • Red horseradish, for serving
  • White horseradish, for serving
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Lettuce and Pea Soup with Croutons

Time:20 mins
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Chocolate Chip Cookies for Passover

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Truffle Eggs

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Pea Shoots, Crisped Pancetta, and Mint Vinaigrette

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Lemony Spiked Sweet Tea

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Vanilla Ice Cream with Hot Rhubarb-Blackberry Compote

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Porcini Stuffed Mushrooms with Camembert

Ingredients
  • 1 tablespoon unsalted butter
  • Golden Mushroom Caps, stems reserved, cleaned, and roughly chopped
  • 1 small shallot, minced
  • 4 ounces fresh porcini mushrooms (or 1 ounce dried porcini, rehydrated, plus 3 ounces white button mushrooms)
  • 2 tablespoons dry white wine
  • Coarse salt and freshly ground black pepper
  • 3 ounces Camembert cheese
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