No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blanch

Explore 129 recipes, 3 articles, 48 videos, and more

MORE

Emeril's Green Bean Salad

Time:30 mins
expand

Seared Scallops with Sugar Snap Peas and Radishes

Ingredients
  • 8 ounces sugar snap peas, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 bunch French radishes, trimmed
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons unsalted butter
  • 1 tablespoon water
  • 1 small bunch pepper cress, arugula, or watercress, well washed and spun dry
  • 1 pound sea scallops
  • 1 cup small pea shoots
  • Zest and juice of 1/2 orange
  • 1 cup pea-pod flowers (optional)
  • 2 very small beets, peeled and very thinly sliced on a mandoline
  • Fine sea salt and freshly ground pepper
  • Chive flowers, for garnish (optional)
expand

Haricots Verts with Pecans and Lemon

Time:20 mins
Ingredients
  • Coarse salt
  • 1 pound haricots verts or thin green beans, trimmed
  • 1/2 cup pecans
  • 3 tablespoons sherry vinegar
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 1 teaspoon freshly grated lemon zest
expand

Squash Cannelloni

Ingredients
  • Vegetable oil, for baking sheet
  • 1 butternut squash (about 1 1/4 pounds), halved lengthwise and seeded
  • Coarse salt and freshly ground pepper
  • 4 ounces ricotta cheese
  • 1 1/2 ounces creme fraiche
  • 1 small bunch chives (preferably garlic chives)
  • 8 spring-roll wrappers
  • 1 egg, lightly beaten (for egg wash)
  • 1/4 cup canola oil
  • Jerusalem Artichoke Vinaigrette
  • Shelled edamame, cooked, for garnish (optional)
expand

Marinated Cauliflower Salad

Ingredients
  • 1 large head cauliflower (about 2 pounds), cut into small florets
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons brine-packed capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley
expand

Broiled Lobster

expand

Roasted Artichokes, Fingerlings, and Purple Potatoes

Ingredients
  • 3 lemons
  • 12 baby artichokes
  • 8 purple potatoes, (1 1/2 pounds), scrubbed and sliced 1/4 inch thick
  • Fingerling potatoes, (1 3/4 pounds), scrubbed and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons chopped fresh rosemary, plus sprigs for garnish
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
expand

Chilled Fresh Pea and Buttermilk Soup

expand

Spring Vegetable Saute

Ingredients
  • 3 lemons, juiced, lemon halves reserved
  • 6 baby artichokes (12 ounces)
  • 1 teaspoon dried oregano
  • 1 clove garlic, cut in half
  • 1/2 teaspoon whole black peppercorns
  • 1 tablespoon olive oil
  • 16 white pearl onions
  • 24 baby carrots, stems trimmed to 3/4 inch
  • 1 1/2 teaspoons salt
  • 12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths
  • 3 ounces haricots verts or thin green beans, trimmed
  • 2 tablespoons unsalted butter
  • 3 tablespoons Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/8 teaspoon freshly ground black pepper
expand

Broccoli Rabe Pizza with Hazelnut Dough

expand

advertisement

advertisement

advertisement

advertisement