Martha Stewart
Host, Martha & Snoop's Potluck Dinner Party and Publisher at Martha Stewart Living
Host at The Martha Stewart Podcast
curious,inquisitive,experimental entrepreneur who cares about the world we live in
Articles
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1 week ago |
marthastewart.com | Martha Stewart |Esther Reynolds
Prep Time:10 minsCook Time: 6 hrsTotal Time: 6 hrs 25 minsServings:8 Smoky, saucy pulled pork in the slow cooker with just 10 minutes of prep time? You heard that right. This easy recipe results in tender shredded meat with huge flavor and it couldn’t be simpler to pull together. Unlike other recipes, you won’t find any barbecue sauce here. Instead, we lean on smoky chipotles in adobo, plus minced onion, bay leaves, and canned tomatoes.
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2 weeks ago |
marthastewart.com | Martha Stewart |Esther Reynolds
Prep Time:10 minsCook Time:15 minsTotal Time:35 minsServings:4 Our Dijon potato salad is a tangy, mayo-free version of the cookout favorite. It calls for only five ingredients—potatoes, mustard, vinegar, parsley, and olive oil—and comes together in no time. We call for small red-skinned potatoes, which become creamy and tender when cooked but still hold their shape. While they steam, you’ll whisk together equal parts white-wine vinegar and Dijon mustard, then add the hot potatoes and toss.
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2 weeks ago |
marthastewart.com | Martha Stewart |Esther Reynolds
Prep Time:20 minsTotal Time:30 minsServings:8 You don't need a trifle bowl for this red, white, and blue layered dessert. It's a delicious mashup, somewhere between a trifle and a cake, and features juicy summer fruit, tender lady fingers, and a sweet-tangy mascarpone filling. While it's perfect for a Fourth of July cookout, it's also easy enough to whip up any time. And, because it's a no-bake dessert, it's ideal for those hot days when you can't bear to turn on your oven.
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2 weeks ago |
marthastewart.com | Martha Stewart |Esther Reynolds
Prep Time:15 minsCook Time:0 minsTotal Time:15 minsServings:4 It's a cinch to make, our salsa fresca uses a classic combination of fresh tomatoes, white onion, jalapeño, garlic, and cilantro, plus a squeeze of fresh lime juice. Chopping the ingredients by hand is key to the chunky, rustic texture that is part of what sets salsa fresca apart from other salsa recipes. Serve it with tortilla chips as a snack or starter, spoon it onto tacos or nachos, or use it as a topping for grilled steak or fish.
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2 weeks ago |
marthastewart.com | Martha Stewart |Esther Reynolds
Credit: Jake Sternquist Prep Time:10 minsTotal Time:10 minsServings:4 to 6 Yield:Makes 1/2 cup This herby buttermilk dressing is light, bright, and perfect for summer salads. It’s made with tangy buttermilk, white-wine vinegar, and olive oil with a generous amount of fresh herbs. It's easy enough to whip up at a moment’s notice, and won’t weigh down or overpower delicate produce.
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Don’t be afraid to try new and interesting plants in the garden. Talk to the growers, research what does well in your area, and visit nurseries for inspiration. Learn about the newest plants I just added to my pinetum on today’s https://t.co/rZ2hRP1D2i. https://t.co/HL91mkeyMJ
Spring is a great time for lunch al fresco. See what I had during a recent gathering at a friend’s country cottage. It’s on today’s https://t.co/rZ2hRP1D2i. https://t.co/R5jTSNtFXv
Another great time at Trade Secrets Rare Plant & Garden Antiques Sale. Learn all about this philanthropic event and see photos from my latest books signing for Martha Stewart’s Gardening Handbook. https://t.co/D731QhNS1A