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Spring

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

Eton Mess

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Sauteed Asparagus with Dijon Vinaigrette

Time:15 mins
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Matzo Chocolate-Mint Ice Cream Cake

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Glazed Ham with Apricot-Mustard Sauce

Time:2 hours 15 mins
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Fava Bean Salad

Ingredients
  • 1/2 cup whole almonds
  • 12 1/3-inch-thick slices French bread
  • 1/4 cup extra-virgin olive oil, plus more for toast
  • Coarse salt and freshly ground pepper
  • 3 pounds fresh fava beans, shelled
  • 2 tablespoons freshly squeezed lemon juice
  • 2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
  • 2 tablespoons finely shredded fresh mint
  • 1 small head fennel, very thinly sliced, then coarsely chopped
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Cherry Ice Cream

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English Pea Soup with Mint with Andrew

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Phyllo Pie with Greens

Ingredients
  • 4 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1 1/2 cups warm water
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 tablespoons red-wine vinegar, or freshly squeezed lemon juice
  • 2 scallions, thinly sliced
  • 2 large onions, finely chopped
  • 2 pounds mixed greens, such as sorrel, chard, or dandelion, washed and trimmed
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves
  • 1 small bunch chervil, chopped
  • Freshly ground pepper
  • 3 tablespoons trahana
  • Cornmeal, for dusting
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Slow-Cooked Lamb Sandwiches with Marinated Artichokes

Ingredients
  • FOR THE LAMB
  • 2 pounds boneless lamb shoulder
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped(about 1 cup)
  • 1 celery stalk, cut into 1/4-inch dice
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 3 tablespoons coarsely chopped fresh mint leaves
  • 1/2 cup dry red wine, such as Pinot Noir
  • 1 1/2 cups canned diced tomatoes with juice (from a 14 1/2-ounce can)
  • FOR THE ARTICHOKES
  • 1 lemon, halved crosswise
  • 6 long-stemmed or regular medium artichokes, or 12 baby artichokes
  • 2/3 cup sherry vinegar
  • 1 1/2 teaspoons coarse salt
  • 2 garlic cloves, thinly sliced
  • 1/2 small, hot red chile, such as serrano, seeded and thinly sliced
  • 1 1/4 cups extra-virgin olive oil
  • 2 tablespoons thinly sliced fresh mint leaves
  • FOR THE SANDWICHES
  • 1 to 2 cups sliced escarole
  • 1/4 cup coarsely chopped fresh mint leaves
  • 4 ciabatta or rosemary rolls, split
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Strawberries with Yogurt and Pistachios

Time:5 mins
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