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Explore 1867 recipes, 43 articles, 15 galleries, 88 videos, and more

Pea and Parsley Soup with Golden Caviar

Time:45 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 3 cups coarsely chopped onion (from 1 large)
  • Coarse salt and freshly ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 6 cups shelled fresh English peas
  • 4 cups packed flat-leaf parsley leaves (from 2 bunches)
  • 1/4 cup creme fraiche, plus more for garnish
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Golden caviar, for garnish
  • Pea shoots (optional), for garnish
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Citrus Cookie Dough

Other Ideas:
Citrus fruit, Cookies, Juice
Ingredients
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon finely grated citrus zest
  • 1 tablespoon fresh citrus juice
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Toast Skagen

Time:20 mins
Ingredients
  • 3 1/2 tablespoons mayonnaise (preferably Swedish)
  • 3 1/2 tablespoons creme fraiche
  • 3 tablespoons finely chopped fresh dill, plus dill sprigs, for garnish
  • 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 pound precooked peeled small shrimp (preferably Swedish) or rock shrimp, patted dry and cut into 1/2-inch pieces if large
  • 2 tablespoons unsalted butter, divided
  • 4 slices white Pullman bread, crusts removed, bread cut into 4 triangles
  • 4 ounces golden whitefish caviar (paramountcaviar.com), for garnish
  • 16 lemon wedges, for serving
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Pavlova with Rhubarb and Pistachios

Time:6 hours
Ingredients
  • 1 3/4 cups sugar, divided
  • 1 tablespoon cornstarch
  • 4 large egg whites, room temperature
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
  • Coarse salt
  • 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Chopped roasted unsalted pistachios, for garnish
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Asparagus Custard Tart

Time:3 hours
Ingredients
  • 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
  • 1 tablespoon all-purpose flour, plus more for work surface
  • Coarse salt
  • 1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1 1/2 ounces Gruyere cheese, finely shredded (1/2 cup)
  • 2 ounces fresh goat cheese, crumbled into large pieces (1/2 cup)
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Mini Mocha Cheesecakes

Ingredients
  • 2 cups nonfat cottage cheese
  • 2 large eggs
  • 1 1/2 cups confectioners' sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
  • 1 1/2 teaspoons instant espresso powder
  • 1 1/2 teaspoons pure vanilla extract
  • 9 chocolate wafer cookies, such as Famous
  • Whipped cream (optional), for serving
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Giant White-Chocolate Pecan Cookies

Time:1 hour
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon baking soda
  • 1 stick plus 6 tablespoons unsalted butter, softened
  • 1 1/4 cups packed dark-brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces white chocolate, chopped into 1/2- to 3/4-inch pieces
  • 8 ounces pecans, toasted and coarsely chopped
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Chicken Enchilada Casserole

Time:1 hour
Ingredients
  • 2 pounds tomatillos (husks removed), washed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 white onion, diced small
  • 2 jalapenos, seeded and diced small
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
  • 3 tablespoons sour cream
  • 2 ounces cotija cheese, crumbled (1/2 cup)
  • 1/3 cup chopped fresh cilantro
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School of Sherbet Fish

Ingredients
  • 1 1/2 pints sherbet in assorted flavors, such as pineapple, lime, raspberry, and orange
  • 24 jelly fruit-slice candies in assorted colors, for decorating
  • 1 tablespoon chocolate chips, melted and cooled
  • 24 small round white candies, for decorating
  • 1 store-bought pound cake, (10.75 ounces)
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Corn Ice Cream Shortcakes with Blueberry Compote

Time:4 hours 55 mins
Ingredients
  • 6 ounces blueberries (1 1/2 cups)
  • 3 cups all-purpose flour, plus more for surface
  • 4 ears corn, shucked
  • 1/3 cup granulated sugar
  • 2 cups whole milk
  • 1 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 2 tablespoons water
  • 2 cups heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 tablespoons plus 1 teaspoon granulated sugar
  • Coarse salt
  • 9 large egg yolks
  • Salt
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 1/2 cups low-fat buttermilk
  • Heavy cream, for brushing
  • Coarse sanding sugar, for sprinkling
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