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Explore 826 recipes, 44 articles, 3 galleries, 319 videos, and more

Rigatoni Portofino

Ingredients
  • 1 cup pine nuts
  • 1 cup finely grated Parmesan cheese, plus more for serving
  • 10 fresh parsley leaves
  • Coarse salt
  • 1 1/4 cups olive oil
  • 2 cups packed fresh basil leaves
  • Two 28-ounce cans whole peeled tomatoes, chopped
  • 8 ounces onions, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • Pinch of sugar
  • 1 pound rigatoni
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Cherry Mojitos

Other Ideas:
Cherries, Juice, Limes, Mojitos, Vodka
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Marinated Green Bean and Butter Bean Salad

Ingredients
  • 2 pounds fresh green beans, ends snapped
  • Salt
  • 1 pound 4 ounces butter beans, or small fresh or frozen lima beans
  • 1/4 cup tarragon or white-wine vinegar
  • 3 tablespoons Dijon mustard
  • Freshly ground black pepper
  • 1 shallot, minced
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh tarragon, plus more for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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Whipped Caramel Ganache Icing

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Pasta with Beet Greens, Blue Cheese, and Hazelnuts

Time:25 mins
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Chili Crab

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Goat Butter and Honey Caramels

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Bitter Orange Jam

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Capellini with Shrimp, Peppers, and Salami

Time:20 mins
Ingredients
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 3 mixed bell peppers (ribs and seeds removed), thinly sliced lengthwise
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 2 ounces thinly sliced Genoa salami, cut into strips (1/2 cup)
  • 1/4 cup peperocini, stems removed, thinly sliced crosswise
  • 8 ounces capellini pasta (angel-hair)
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Mashed Potatoes and Celeriac with Wild Mushrooms

Ingredients
  • 7 medium Yukon Gold, or Idaho potatoes (about 3 1/2 pounds)
  • 2 tablespoons salt
  • 2 medium heads celeriac (about 1 pound each), peeled and cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3 tablespoons Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup milk
  • 6 tablespoons unsalted butter
  • 1 pound assorted wild mushrooms, trimmed and cut into 3/4-inch pieces
  • 4 1/2 teaspoons chopped fresh rosemary
  • 1/4 cup dry sherry
  • 4 teaspoons snipped chives
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