New This Month

Appetizers! Let's Get This Party Started

Entertaining today calls for fuss-free food that is easy to make yet delicious. With more than 200 recipes, our latest book (Martha’s 85th!) is the new go-to guide for any type of get-together -- perfect for the season of good cheer.

appetizers-cvr.jpg
This fresh, up-to-date volume is divided into five chapters: Snacks, Starters, Small Plates, Stylish Bites, and Sips.

In 1984 we published Martha Stewart’s Hors d’Oeuvres, a lovely, useful book that enabled anyone to throw a cocktail party with food that looked great, tasted delicious, and included many unique small bites. In 1999 we went a few steps further and published Martha Stewart’s Hors d’Oeuvres Handbook, a much larger volume filled with recipes, tips, building blocks, drinks, and party ideas that picked up where the first book had left off.

 

Now we’re pleased to bring to you a new collection of recipes that reflects the “casualness” we are all witnessing in current home entertaining: a welcome relaxed approach to the serving of predinner snacks, appetite enhancers, and small plates, accompanied by an interesting panoply of festive cocktails. I encourage you to try all of the recipes as you maneuver your way through a year of celebrations, dinners, rites of passage, and other gatherings with friends and family. Enjoy!

 

-- Martha Stewart

 

Get your copy of Appetizers here.

Try some of the delicious recipes from the book:

appetizers-book-133-stew-9780307954626-art-r1.jpg
Photography by: David Malosh
These twisty hors d’oeuvres just keep on giving: Everyone loves them, they are easy to eat out of hand, and they pair well with practically any drink.
Get the Puff-Pastry Cheese Straws Recipe
appetizers-book-038-stew-9780307954626-art-r1.jpg
Photography by: David Malosh
Fondue, Mexican-style: Melted Monterey Jack is spiked with tequila and seasoned with chiles. Serve it with sliced chorizo and tortilla chips.
Get the Queso Fundido with Chorizo Recipe
appetizers-book-093-stew-9780307954626-art-r1.jpg
Photography by: David Malosh
Little squares of firm polenta are topped with fontina and mushrooms, then roasted until crisp and golden.
Get the Roasted Polenta Squares with Fontina and Wild Mushrooms Recipe
appetizers-book-005-stew-9780307954626-art-r1.jpg
Photography by: David Malosh
Creamy whites and the palest greens compose these wintry crudités. The delectable dip pairs well with any vegetable, any time of year.
Get the Winter Crudites with Buttermilk Dip Recipe

Get your copy of Martha's new Appetizers book.

Advertisement
Advertisement

Don't Miss…