No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Appetizers

Explore 1518 recipes, 3 projects, 89 articles, 72 galleries, 332 videos, and more

Radishes with Chive Butter

Other Ideas:
Butter, Chives, Radishes
expand

Black Bean and Goat Cheese Quesadillas

Time:25 mins
expand
expand

Halibut and Salmon Terrine with Aioli and Horseradish

Time:3 hours
Ingredients
  • For the Terrine
  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, chopped
  • 12 ounces boneless, skinless halibut fillets, cut into chunks
  • 12 ounces boneless, skinless wild salmon fillets, cut into chunks
  • 2 large eggs
  • 3/4 cup cold water, plus boiling water for pan
  • 3 tablespoons matzo meal
  • 1 tablespoon sugar
  • 1/2 teaspoon fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 1/2 large carrot, peeled and grated
  • 1/2 large parsnip, peeled and grated
  • 1 tablespoon chopped fresh dill
  • For the Aioli (makes 2/3 cup)
  • 1 garlic clove
  • Coarse salt
  • 1 large egg yolk, room temperature
  • Juice of 1/2 lemon
  • 1/2 cup light olive oil or peanut oil
  • 1/2 cup extra-virgin olive oil
  • Store-bought horseradish with beets, for serving
expand

Corn Cups

Other Ideas:
Cornmeal, Mexican
Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • Pinch of salt
  • Classic Mexican Guacamole, for filling
  • Spicy Pulled Pork, for filling
  • Citrus Salsa, for filling
expand

Endive with Pears, Walnuts, and Roquefort

Ingredients
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons walnut oil
  • 2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2-inch pieces
  • 1 pear, cored and sliced 1/4 inch thick
  • 1/2 cup toasted walnut halves
  • 1/2 cup crumbled Roquefort cheese
expand

Moroccan Salmon Skewers

expand

Wild Mushroom Pate

Ingredients
  • 1 cup walnuts, finely chopped, plus more for garnish
  • 6 tablespoons unsalted butter
  • 2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small mushrooms, halved, for garnish
  • 6 scallions, white and pale-green parts, finely chopped
  • 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup dry sherry
  • Juice of 1 lemon
  • 1 cup fresh flat-leaf parsley leaves, finely chopped
  • Dash of tabasco sauce
  • 1 (8 ounce) package cream cheese, room temperature
expand

Okra Pancakes

Other Ideas:
Cornmeal, Okra, Pancakes
Ingredients
  • 1/2 cup stone-ground white cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt, plus more for serving
  • 1 teaspoon Homemade Baking Powder Homemade Baking Powder
  • 1 large egg, lightly beaten
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup finely chopped onion (1 small)
  • 2 cups thinly sliced okra (about 1 pound)
  • 1/2 teaspoon freshly ground pepper
  • Peanut oil, for frying
expand

Fungus Tart

Time:2 hours
Ingredients
  • 1 disk Pate Brisee
  • All-purpose flour, for surface
  • 7 large shiitake mushrooms, stems trimmed
  • 2 spring onions or scallions
  • 1 Trumpet Royale mushroom
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • 2 tablespoons unsalted butter
  • 1 fennel bulb, chopped, fronds reserved
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • 1 large egg
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground white pepper
expand

advertisement

advertisement

advertisement

advertisement