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Spring

Explore 803 recipes, 175 projects, 152 articles, 154 galleries, 101 videos, and more

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Chicken, Fennel, and Artichoke Fricassee

Time:35 mins
Ingredients
  • 1 whole chicken (about 4 pounds), cut into 10 pieces
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
  • 1 can (15 ounces) water-packed whole artichoke hearts, drained
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 cup chicken stock
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped
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Steamed Cod and Mixed Green Peas with Basil Vinaigrette

Time:15 mins
Ingredients
  • FOR THE VINAIGRETTE (MAKES ABOUT 1/2 CUP)
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon sugar
  • Coarse salt
  • 3 tablespoons chopped fresh basil
  • FOR THE FISH AND PEAS
  • 6 large basil leaves
  • 1 cod fillet (5 ounces; 1 1/4 inches thick)
  • Coarse salt
  • 1/2 cup mixed sugar snap peas (halved), snow peas, and English peas (shelled)
  • 1 radish, very thinly sliced
  • Garnish: small basil leaves
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Marshmallow Easter Critters

Time:1 hour 40 mins
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Strawberry Shortcake With Basil

Time:8 hours 40 mins
Ingredients
  • 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
  • 20 large basil leaves, plus 1/3 cup small or torn basil leaves
  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar, plus more if needed
  • 1 1/2 tablespoons baking powder
  • Salt
  • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 4 1/2 cups sliced strawberries (1 pound 4 ounces)
  • 3 tablespoons confectioners' sugar
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Matzo Granola

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White Gazpacho

Ingredients
  • 4 medium cucumbers, peeled, seeded, and roughly chopped
  • 2 cloves garlic, crushed
  • 3 cups Homemade Chicken Stock, Homemade Vegetable Stock or low-sodium, canned
  • 2 cups sour cream
  • 2 teaspoons coarse salt
  • 1/4 cup freshly squeezed lemon juice
  • Chopped tomatoes, for garnish (optional)
  • Chopped fresh flat-leaf parsley, for garnish (optional)
  • Thinly sliced scallions, for garnish (optional)
  • Coarsely chopped walnuts, for garnish (optional)
  • Chopped hard-boiled eggs, for garnish (optional)
  • Freshly grated sharp white cheddar cheese, for garnish (optional)
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Spanakopita

Time:1 hour 10 mins
Ingredients
  • 1/2 cup extra-virgin olive oil, plus more for baking dish
  • 4 bunches curly- or flat-leaf spinach (about 3 1/2 pounds total), trimmed and washed
  • 1 3/4 pounds leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced crosswise
  • 2 garlic cloves, minced
  • coarse salt and ground pepper
  • 1/4 teaspoon ground nutmeg
  • 24 sheets frozen phyllo dough (from a 16-ounce package), thawed
  • 3/4 cup crumbled feta (4 ounces)
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Minted Pea and Prosciutto Crostini

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Cucumber and Mint Salad with Toasted Pitas

Time:25 mins
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White Gazpacho

Ingredients
  • 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
  • 1 clove garlic
  • 1/2 shallot, peeled
  • 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
  • 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
  • 1 tablespoon fresh dill, plus 2 tablespoons, for garnish
  • 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon sherry-wine vinegar
  • 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado
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