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Appetizers

Explore 1516 recipes, 3 projects, 89 articles, 72 galleries, 330 videos, and more

Baked Stuffed Onion

Ingredients
  • 1 head garlic
  • 8 medium yellow onions, unpeeled
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper
  • 3 Yukon gold potatoes, about 1 pound
  • 10 ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips
  • 1/4 cup dry white wine
  • Olive-oil, cooking spray
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Fried Olives

Other Ideas:
Blue cheese, Green olives
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Tuna and Caper Dip

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Black Bean and Goat Cheese Quesadillas

Time:25 mins
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Herbed Flatbread

Other Ideas:
Rosemary, Tapas, Thyme
Ingredients
  • 1 cup warm water (about 110 degrees)
  • 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
  • 3 cups all-purpose flour, plus more for surface and hands
  • 3 tablespoons extra-virgin olive oil, plus more for bowl
  • Coarse salt
  • 1 teaspoon sugar
  • 1 large egg whisked with 1 tablespoon water, for egg wash
  • Sea salt, for sprinkling
  • 1/4 cup fresh rosemary or thyme (or a combination)
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Smoked Trout Brandade

Other Ideas:
Horseradish, Smoked trout
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Herb-Scented Flatbread

Ingredients
  • 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely chopped fresh sage
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh flat-leaf parsley
  • 2 1/2 tablespoons vegetable shortening
  • 3 tablespoons milk
  • 1/2 teaspoon coarse salt, for sprinkling
  • 1 tablespoon extra-virgin olive oil, for brushing
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Zucchini Fritters with Yogurt-Dill Sauce

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Tuna Salad Bruschetta

Time:20 mins
Ingredients
  • 8 3/4-inch-thick slices baguette, cut on the diagonal
  • 1 tablespoon olive oil
  • coarse salt and ground pepper
  • 1/4 cup fresh lemon juice, from 2 lemons
  • 4 tablespoons Dijon mustard
  • 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 shallot, finely chopped
  • 2 celery stalks, thinly sliced crosswise
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Grilled Figs with Goat Cheese and Prosciutto

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