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Explore 17 recipes, 6 articles, 1 gallery, 5 videos, and more

Poached Egg and Edamame Rice Bowl Recipe

Other Ideas:
Poached eggs, Rice

Halibut with Green Tea Broth


Seared Arctic Char Teriyaki with Rice and Spinach

Other Ideas:
Arctic Char, Japanese, Spinach

Steamed Japanese Edamame Bean Side Dish

Other Ideas:
Japanese, Sesame seeds, Steam

Edamame and Mint Salad

Time:20 mins
Other Ideas:
Baby spinach, Mint, Salad course

Zucchini and Edamame Quiche

  • All-purpose flour, for dusting
  • Tart Dough
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 12 ounces zucchini (about 2 medium), trimmed and cut into 1/2-inch cubes
  • 1 cup frozen shelled edamame, thawed
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup finely grated Pecorino Romano cheese (about 3 ounces)

Edamame with Chile Salt

Other Ideas:
Appetizers, Asian

Edamame Dumplings

  • 1/2 cup carrot, peeled and roughly chopped
  • 1 1/2 cups frozen shelled edamame, thawed
  • 1 large egg white
  • 1 1/2-inch piece fresh ginger, peeled and roughly chopped
  • 1/2 teaspoon toasted sesame oil
  • 1 scallion, white part only, roughly chopped
  • 1 teaspoon coarse salt
  • 1 teaspoon soy sauce
  • 1 teaspoon rice-wine vinegar
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 to 1 teaspoon Sriracha sauce, (optional)
  • 48 dumpling wrappers, cut into 2 3/4-inch rounds
  • Cornstarch, for baking sheet
  • 2 to 3 napa cabbage leaves or parchment rounds
  • Ginger Dipping Sauce

Edamame Succotash

Other Ideas:
Side dishes
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
  • 2 ounces green beans, sliced on the bias into 1-inch pieces
  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup homemade or low-sodium chicken stock, skimmed of fat
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh or frozen shelled edamame
  • 1 teaspoon roughly chopped fresh thyme
  • Pinch of coarse salt
  • Freshly ground pepper
  • 1 tablespoon roughly chopped fresh flat-leaf parsley