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 135 recipes, 3 articles, 58 videos, and more

Stewed Baby Artichokes with Fava Beans

Ingredients
  • 1 1/2 pounds fava beans, shelled
  • 4 cups water
  • 3 tablespoons lemon juice plus a lemon half for rubbing cut artichokes
  • 2 1/4 pounds (about 24) baby artichokes
  • 2 teaspoons olive oil
  • 3 cloves garlic, peeled and lightly crushed
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red-pepper flakes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh flat-leaf parsley
expand

Tomato-Paprika Salad Dressing

Time:15 mins
expand

Farro, Pea Shoot, and Goat Cheese Salad

Ingredients
  • 1 cup farro
  • 1 cup fresh shelled peas (from 1 lb peas in pods)
  • 2 ounces pea shoots, torn into bite-size pieces
  • 1/3 cup small fresh mint leaves
  • 1/3 cup almonds, toasted and chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon plus 1 tsp fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 ounce goat cheese, crumbled
expand

Three-Bean Salad with Arugula and Bell Pepper

expand

Cauliflower, Red Onion, and Chestnut Tart

Time:3 hours 35 mins
Ingredients
  • 1 rectangle Hazelnut Pastry Dough
  • 4 ounces red pearl onions
  • 2 tablespoons unsalted butter
  • 1 small head cauliflower, separated into florets
  • All-purpose flour, for surface
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • Coarse salt
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup crumbled blue cheese (2 ounces)
  • 1 teaspoon chopped fresh thyme
  • Coarse salt
  • 1/3 cup coarsely chopped chestnuts
expand

Roasted Lamb Shoulder Stuffed with Merguez and Swiss Chard

Ingredients
  • Coarse salt and freshly ground black pepper
  • 1 (4-pound) boneless lamb shoulder
  • 1 bunch Swiss chard, leaves and stems separated
  • 2 tablespoons dried oregano
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt
  • 2 cloves garlic, finely chopped
  • 1/2 pound merguez sausage, casings removed
  • 5 tablespoons canola oil
  • 2 lemons, halved crosswise
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 6 shallots, halved
  • 1 head garlic, halved crosswise
  • 1/2 cup panko (Japanese breadcrumbs)
  • Zest of 1 lemon
  • 8 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Juice of 1/2 lemon
expand

Preserved Tomatoes with Lemon Thyme

expand

Tennis Pasta with Peas

expand

How to Pickle Cucumbers

expand

advertisement

advertisement

advertisement

advertisement