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Explore 9240 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Spaghettini with Broccoli Rabe Pesto, Calamari and Ligurian Olives

Ingredients
  • 1 pound broccoli rabe, trimmed
  • 4 cloves garlic
  • 1/2 cup toasted pine nuts
  • Coarse salt and freshly ground black pepper
  • 3/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Pinch of crushed red pepper flakes
  • 1/2 pound calamari, cleaned and thinly sliced crosswise
  • 1/2 cup Ligurian olives, pitted
  • 1/4 cup dry white wine
  • 1 pound spaghettini
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Grilled Halloumi Cheese

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Soba Noodles with Grilled Shrimp and Orange Dipping Sauce

Time:30 mins
Ingredients
  • 1/4 cup fresh orange juice (from 1 orange)
  • 2 tablespoons mirin (rice wine)
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 1/2 teaspoons minced jalapeno or serrano chile
  • 1/2 teaspoon grated peeled fresh ginger
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Coarse salt
  • 6 ounces soba (Japanese buckwheat noodles)
  • Vegetable oil, for grill
  • Desired toppings, such as carrot, cucumber, radish, avocado, snow peas, cilantro, and scallion
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Sweet Dough

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White Miso Dressing

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Extra-Special Sauce

Time:5 mins
Other Ideas:
Ketchup, Mayonnaise, Sauces
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Talia's Favorite Latkes

Ingredients
  • 2 tablespoons all-purpose flour
  • 3 tablespoons plain breadcrumbs
  • 3/4 teaspoon coarse salt, plus more for seasoning
  • 1/4 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 3 pounds russet potatoes
  • 1 medium onion, grated on the large, round holes of a box grater
  • Peanut oil, for frying
  • Chunky Applesauce, for serving (optional)
  • Sour cream, for serving (optional)
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Sinister Spread

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Horseradish Crusted Salmon

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Summer Bagna Cauda

Ingredients
  • Whole milk, for soaking
  • 2 ounces anchovy fillets
  • 1/2 cup extra-virgin olive oil
  • 6 young garlic cloves (or regular garlic), finely chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
  • 1 tablespoon fresh lemon juice
  • Sea salt flakes, and freshly ground pepper
  • 4 pounds fresh vegetables, such as celery, Belgian endive, young wild fennel (halved lengthwise), Persian cucumbers (halved or quartered lengthwise), purple scallions, and Romano beans, plus Calimyrna figs, for serving
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