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Appetizers

Explore 1498 recipes, 3 projects, 90 articles, 74 galleries, 302 videos, and more

Chicken-Liver Crostini

Other Ideas:
Bread, Cream
Ingredients
  • 8 ounces chicken livers
  • 2 tablespoons grapeseed oil
  • 1/2 medium onion, sliced (about 1 cup)
  • 1 tablespoon salt-packed capers, rinsed and drained
  • Pinch of red-pepper flakes
  • 3 fresh sage leaves
  • 1/2 cup Vin Santo or other sweet white dessert wine
  • 1 cup heavy cream
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil, for drizzling
  • Crusty bread, sliced and toasted, for serving
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Ina's Lemon Capellini with Caviar

Other Ideas:
Lemons, Main course
Ingredients
  • Olive oil
  • 1 pound dried capellini
  • 1/2 pound unsalted butter, melted
  • Zest and juice of 2 lemons, plus additional zest for garnish
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 150 grams very good black caviar
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Triple Creme Cheese with Armagnac Soaked Raisins

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Fava Bean, Mint, and Pecorino Romano Bruschetta

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Hogwash

Other Ideas:
Dressings, Main course
Ingredients
  • 1/2 cup natural rice vinegar
  • 1/2 cup seasoned rice vinegar
  • 2 shallots, finely chopped
  • 3 tablespoons freshly squeezed lime juice, strained
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 small bunch cilantro, picked and roughly chopped
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Gravlax

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Mushroom-Polenta Diamonds

Other Ideas:
Polenta, Shiitake mushrooms
Ingredients
  • 6 ounces shiitake mushrooms, stems removed, and caps wiped clean
  • 1 tablespoon unsalted butter, plus more for baking sheet
  • 1 small onion, minced
  • 2 tablespoons port or dry white wine
  • 6 tablespoons heavy cream
  • 1 teaspoon coarse salt, plus more for seasoning
  • Freshly ground pepper
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
  • 2 roasted red bell peppers, cut into thin slivers, for garnish (optional)
  • Mascarpone cheese, for garnish (optional)
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Citrus and Rosemary Olives

Other Ideas:
Lemons, Olives, Oranges, Rosemary
Ingredients
  • Zest of 1 lemon
  • Zest of 1 orange
  • 8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary
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