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Appetizers

Explore 1521 recipes, 3 projects, 89 articles, 72 galleries, 333 videos, and more

Rose's Baked Artichoke Hearts

Other Ideas:
Artichoke hearts, Dips
Ingredients
  • 1 1/2 cups fresh breadcrumbs
  • 1/4 cup finely chopped fresh curly leaf parsley
  • 2 ounces Parmesan cheese, grated (1/4 cup)
  • 2 ounces Pecorino Romano, grated (1/4 cup)
  • 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
  • 2/3 cup extra-virgin olive oil, plus more for baking dishes
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, minced (2 teaspoons)
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Smoky Eggplant Dip with Caramelized Tomatoes and Pita Toasts

Ingredients
  • 4 eggplants (about 1 pound each)
  • 2 tablespoons fresh lemon juice, plus 1 lemon cut into wedges for pitas
  • 3 tablespoons plus 1 teaspoon olive oil
  • 3 1/2 teaspoons salt, plus more for pitas
  • 3/8 teaspoon freshly ground pepper, plus more for pitas
  • 2 teaspoons minced garlic
  • 1 pint red cherry tomatoes, stemmed
  • 1 pint yellow cherry tomatoes, stemmed
  • 1/2 teaspoon sugar
  • 1/2 tablespoon balsamic vinegar
  • 1/2 cup white wine
  • 2 teaspoons chopped fresh oregano, plus more to garnish (optional)
  • Pita bread
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Spinach Deviled Eggs

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 9 ounces baby spinach leaves
  • 2/3 cup mayonnaise
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 12 hard-cooked eggs, peeled and halved lengthwise, yolks removed and reserved
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 24 sprigs fresh chervil or thyme, for garnish
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Grilled Prosciutto-Wrapped Figs with Blue Cheese and Pecans

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Prosciutto Sandwich

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Baked Tortilla Espanola

Time:35 mins
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 4 strands saffron
  • 2 large baking potatoes, peeled and thinly sliced crosswise
  • 1 medium red onion, thinly sliced (1 cup)
  • 5 garlic cloves, finely chopped (1/4 cup)
  • Coarse salt and freshly ground pepper
  • 5 large eggs
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh thyme
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Emeril's Crazy Nachos

Ingredients
  • Crispy Tortilla Chips
  • 4 cups Slow-Cooker Pulled Pork
  • 2 1/2 cups shredded Monterey jack or pepper jack cheese
  • 2/3 cup thinly sliced banana peppers or other pickled peppers, such as cherry or jalapeno
  • Emeril's Queso, warmed
  • 1/4 cup finely chopped scallions, green parts only, for garnish
  • 2 tablespoons finely chopped fresh cilantro, for garnish
  • Chipotle Salsa, for serving
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Yellow- and Orange-Tomato Gazpacho

Ingredients
  • 1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
  • 1 1/4 pounds ripe orange tomatoes, stem ends trimmed
  • 1 four-inch piece English cucumber, peeled and seeded
  • 10 yellow grape tomatoes, quartered
  • 1 garlic clove, minced
  • 2 teaspoons red-wine vinegar
  • 1 1/2 teaspoons sherry vinegar
  • 1 1/2 teaspoons coarse salt
  • 5 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 2 hard-cooked eggs, coarsely chopped, for garnish
  • 2 ounces serrano ham, thinly sliced and chopped, for garnish
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Shrimp Shau Mai

Ingredients
  • 1/3 cup chopped canned water chestnuts
  • 1/4 cup chopped scallions
  • 1/2 pound shelled and deveined shrimp, chopped
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons peanut oil
  • 1 tablespoon sherry wine
  • 2 teaspoons cornstarch
  • 1 to 2 teaspoons sugar, optional
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package wonton wrappers
  • Shau Mai Dipping Sauce
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