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Spring

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

Pistou

Other Ideas:
Garlic, Pesto, Snow-pea shoots
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Peekytoe Crab Salad with Spring Vegetables

Ingredients
  • 8 leeks, trimmed and cut crosswise into 1/2-inch-thick rounds
  • 3 large asparagus spears, thinly sliced lengthwise on a mandoline
  • 6 ramps, trimmed and cut on the bias into 1-inch pieces
  • 1 baby zucchini, thinly sliced lengthwise on a mandoline
  • 3 tablespoons shelled fresh English peas
  • 3 tablespoons shelled fava beans
  • 1 medium fennel bulb, trimmed and very thinly sliced on a mandoline
  • 2 cups peekytoe crab meat, picked through for shells
  • 1/4 cup Cumin Mayonnaise
  • 2 tablespoons olive oil
  • 16 lily bulb petals, for serving
  • 4 tricolor radishes, thinly sliced, for serving
  • 4 nasturtium flower buds
  • 1/2 red chile, such as Fresno, sliced crosswise
  • Floral Vinaigrette
  • Coarse sea salt
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James Beard's Pureed Parsnips

Ingredients
  • 3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 teaspoon coarse salt, plus more for boiling
  • 1 teaspoon sugar
  • 1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
  • 3 to 4 tablespoons heavy cream
  • 1/4 cup Madeira
  • 2 tablespoons coarse dry bread crumbs or finely chopped nuts
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Herb Paste

Other Ideas:
Cilantro, Dill, Mint, Parsley, Tarragon
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Roast Leg of Lamb

Ingredients
  • 4 cloves garlic, minced
  • 6 sprigs fresh rosemary, 3 picked and chopped
  • 2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
  • 3/4 cup freshly squeezed orange juice
  • 3/4 cup dry white wine, such as chardonnay
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 (5- to 6-pound) boneless leg of lamb, tied
  • Coarse salt and freshly ground pepper
  • 1 large onion, cut into 3 to 4 pieces
  • 3 carrots, peeled and cut into 3 to 4 pieces each
  • 1 large bulb fennel, trimmed and cut into 3 to 4 pieces
  • 2 leeks, trimmed and cut into 3 to 4 pieces each
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Lemony Hollandaise

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Stuffed Artichokes

Ingredients
  • 1/3 cup toasted pine nuts
  • 5 cloves garlic, minced
  • 3 oil-packed anchovy filets, rinsed and minced
  • Pinch of crushed red pepper flakes
  • 1 cup fresh breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 lemons, halved
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 1/2 teaspoons thinly sliced mint leaves
  • 4 medium to large artichokes
  • 2 cups white wine, such as chardonnay
  • Extra-virgin olive oil
  • Coarse salt
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Fava Bean Soup

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Asparagus and Ricotta Ravioli

Ingredients
  • Coarse salt
  • 20 medium asparagus spears, tough ends trimmed
  • 1 1/2 cups fresh ricotta, drained
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • Basic Pasta Dough
  • All-purpose flour, for rolling dough
  • 1 cup (2 sticks) unsalted butter
  • 10 ramps, coarsely chopped (optional)
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Soba Noodle Salad

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