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Meatless

Explore 9248 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Ricotta Cream

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Chocolate ZZZ Cookies

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Summer Succotash

Time:40 mins
Ingredients
  • 6 ounces fresh cranberry beans, shucked
  • 4 ounces each haricots verts and wax beans, cut into 2-inch lengths
  • 6 ounces sugar snap peas
  • 3 garlic scapes, cut into 1-inch lengths (optional)
  • 2 ears of corn, husked
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons champagne vinegar or white-wine vinegar
  • 1/4 cup fresh tarragon, chopped
  • Coarse salt and freshly ground pepper
  • 1 avocado, cut into 6 wedges, then cut crosswise into thirds
  • 5 ounces grape tomatoes, halved (1 cup)
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Cherry Turnovers

Time:1 hour
Ingredients
  • 3 tablespoons all-purpose flour, plus more for work surface
  • 1 box (17.25 ounces, 2 sheets) frozen puff pastry, thawed
  • 1 bag (12 ounces) frozen cherries
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 large egg yolk, beaten with 2 teaspoons water (for egg wash)
  • 2 to 3 tablespoons coarse sanding (or granulated) sugar
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Citrus Sauce

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Teatime Coconut Layer Cake

Other Ideas:
Coconut, Dessert, Layer cake
Ingredients
  • Vegetable-oil cooking spray
  • 3 1/3 cups sifted cake flour (not self-rising)
  • 2 1/4 cups superfine sugar
  • 3/4 teaspoon baking soda
  • Salt
  • 3/4 cup vegetable oil
  • 11 large eggs, separated, plus 3 egg whites
  • 1 teaspoon pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/4 cup cream of coconut
  • Coconut Meringue Buttercream
  • 1 cup sweetened flaked coconut
  • 2/3 cup unsweetened coconut shavings, for garnish
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Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel

Ingredients
  • 1 pound low-fat fresh ricotta cheese
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh basil
  • Coarse salt and freshly ground pepper
  • 4 bunches radishes, trimmed if desired
  • 1/4 cup (1/2 stick) sweet unsalted butter, softened, for serving
  • Fleur de sel, for serving
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Roasted Pear and Shallot Salad With Sherry-Dijon Vinaigrette

Ingredients
  • 2 tablespoons honey
  • 5 tablespoons sherry vinegar
  • 5 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 3 ripe but firm Bosc pears, cored, each cut into eighths (unpeeled)
  • 8 shallots, halved lengthwise if large
  • 1 teaspoon Dijon mustard
  • 1/3 cup water
  • 1 large head frisee, trimmed, leaves separated
  • 2 heads Belgian endive, leaves separated and torn in half if large
  • 3/4 cup walnuts (3 ounces), toasted
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Green Beans and Portobello Mushrooms

Time:35 mins
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Tin House Margaritas

Other Ideas:
Margaritas
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