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Summer

Explore 1990 recipes, 206 projects, 227 articles, 267 galleries, 91 videos, and more

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Cornmeal Crusted Soft-Shell Crabs

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Corn-and-Shrimp Chowder with Bacon

Time:40 mins
Ingredients
  • 6 ears corn, husks and silks removed
  • 4 slices bacon, cut into 1/2-inch strips
  • 8 scallions, white and green parts separated and thinly sliced
  • 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon dried thyme leaves
  • 1 pound large peeled and deveined shrimp
  • Coarse salt and ground pepper
  • Crackers, for serving (optional)
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Roasted Jumbo Prawns with Hot Pepper and Spiced Tomato Saltsa

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Grilled Pork Chops with Spice Paste

Time:15 mins
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Easy Ice Cream

Time:50 mins
Other Ideas:
Cream, Dessert, Egg yolks, Ice cream
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Chilled Tomato Soup

Other Ideas:
Cold soup, Soup course, Tomatoes
Ingredients
  • 2 large red bell peppers
  • 2 1/2 pounds tomatoes (about 6 large)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cups homemade or canned low-sodium chicken stock
  • 2/3 cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon balsamic vinegar
  • Coarse salt and freshly ground pepper
  • Plain yogurt, for garnish
  • Chopped fresh herbs, for garnish
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Fruit-Filled Hand Pies

Ingredients
  • 2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
  • 1 tablespoon granulated sugar
  • Zest of 1/2 orange
  • Juice of 1/2 orange
  • Pinch of coarse salt
  • 1 tablespoon cornstarch
  • Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
  • 1 egg, lightly beaten
  • Sanding sugar
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Gnocchi with Summer Vegetables

Time:15 mins
Ingredients
  • 1 tablespoon olive oil
  • 2 zucchini or summer squash, or one of each (about 2 pounds total), quartered and sliced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 pint grape tomatoes, halved
  • 1 package (15 to 16 ounces) frozen gnocchi
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 tablespoon butter
  • 2 teaspoons fresh lemon juice
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Eggplant Caponata Crostini

Ingredients
  • 2 tablespoons olive oil, plus more for grilling
  • 1 large onion, finely chopped
  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 2 garlic cloves, thinly sliced
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1/2 cup tomato paste
  • 1 teaspoon unsweetened cocoa powder
  • 2 tablespoons sugar, plus more if needed
  • 1 small eggplant, cut into 1/2-inch cubes
  • 1/3 cup white-wine vinegar
  • Coarse salt
  • 8 1/4-inch-thick diagonal slices baguette
  • Fresh basil leaves, for garnish
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Creamy Zucchini and Ricotta Spread

Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1 medium zucchini, grated on the large holes of a box grater
  • 1 garlic clove, minced
  • 1/2 teaspoon fresh thyme leaves
  • Coarse salt and ground pepper
  • 1/2 cup ricotta
  • 1 tablespoon lemon zest
  • 2 teaspoon lemon juice
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