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Summer

Explore 2044 recipes, 205 projects, 226 articles, 297 galleries, 113 videos, and more

Grape Tarts

Time:50 mins
Ingredients
  • All-purpose flour, for work surface
  • 1/2 standard package frozen puff pastry (about 8 1/2 ounces), thawed
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 2 cups red and green seedless grapes (about 3/4 pound)
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • Sanding sugar, for sprinkling
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Rustic Nectarine Tart

Time:1 hour 20 mins
Ingredients
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
  • 1/3 cup sugar, plus 2 teaspoons for sprinkling
  • 5 large ripe nectarines (about 1 3/4 pounds), halved, pitted, and sliced 1/4 inch thick
  • Pinch of salt
  • 2 tablespoons seedless red-currant jelly, warmed until liquefied
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Chilled Cucumber, Basil, and Mint Soup

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Sesame-Chicken Salad

Time:15 mins
Ingredients
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 2 teaspoons grated peeled fresh ginger
  • 2 tablespoons toasted sesame oil
  • 2 medium English cucumbers (1 pound total), cut into 3/4-inch wedges
  • 1/3 cup white sesame seeds
  • 4 to 6 chicken cutlets (about 3/4 pound total)
  • 2 teaspoons extra-virgin olive oil
  • 1 pound baby bok choy, quartered lengthwise, or regular bok choy, roughly chopped
  • 1 to 2 jalapenos (preferably red), thinly sliced
  • 1/2 cup fresh cilantro leaves
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Raspberry-Lime Ginger Sauce

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Grilled Mushrooms and Leeks

Time:45 mins
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Romaine Salad with Corn and Chili-Avocado Dressing

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Red Wine Granita

Other Ideas:
Dessert, Granitas, Red wine
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Cracked Lobster with Drawn Butter and Lemon

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Herbed Chicken with Grilled Red Peppers

Ingredients
  • 3 cloves garlic, minced
  • 2 teaspoons coarsely chopped fresh marjoram leaves, plus small sprigs for garnish
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • 4 boneless, skinless chicken breast halves (about 6 ounces each)
  • 3 small red bell peppers (5 to 6 ounces each), stems, seeds, and ribs removed, cut lengthwise into quarters
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 3/4 pound small Yukon Gold potatoes
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