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Appetizers

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

John Sierp's Crab Bruschetta

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Shrimp Salad Canapes with Endive

Ingredients
  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • 2 small Belgian endives
  • Thin crackers, for serving
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Bay Scallop Seviche with Melon Pearls

Ingredients
  • 1/2 pound tiny bay scallops, muscles removed, or sea scallops, halved
  • 1/4 cup fresh lime juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 honeydew melon, seeds removed
  • 1/3 cantaloupe, seeds removed
  • 1/2 jalapeno pepper, or less to taste, sliced into paper-thin rounds
  • 1/4 cup loosely packed cilantro leaves, coarsely chopped
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Endive with Shrimp Salad

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Croutes

Other Ideas:
Butter, French, White bread
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Pot Stickers

Time:40 mins
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Candied Walnuts

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Avocado Canapes Stuffed with Goat Cheese

Other Ideas:
Avocados, Goat cheese
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Baked Pasta with Tomato, Cream, and Five Cheeses

Ingredients
  • 1/4 teaspoon salt, plus more for pasta water
  • 1 pound imported conchiglie rigate, (shells)
  • 2 cups heavy cream
  • 1 cup canned pureed tomatoes
  • 1/4 pound thinly sliced mozzarella cheese
  • 1/2 cup freshly grated pecorino Romano cheese, (1 1/2 ounces), plus more for garnish
  • 1/2 cup coarsely shredded (1 1/2 ounces) Fontina cheese
  • 1/4 cup crumbled Gorgonzola cheese, (1 1/2 ounces)
  • 2 tablespoons ricotta cheese
  • 6 fresh basil leaves, coarsely chopped
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup very thinly sliced scallion, for garnish
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Chanterelle and Parmesan Oysters

Ingredients
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons creme fraiche
  • Freshly ground black pepper
  • 1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
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