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Appetizers

Explore 1521 recipes, 3 projects, 89 articles, 72 galleries, 332 videos, and more

Gravlax with Sweet Mustard Sauce

Ingredients
  • 1 side skin-on wild salmon (about 3 pounds), halved crosswise
  • 2 cups fennel fronds or fresh dill, coarsely chopped
  • 1/2 cup sugar
  • 1/2 cup coarse salt
  • 3 tablespoons coarsely chopped lemon zest
  • 1 1/2 teaspoons whole pink or black peppercorns, crushed
  • 1 tablespoon caraway seeds, crushed (optional)
  • 1 tablespoon aquavit or vodka
  • Sweet Mustard Sauce, optional
  • 1 loaf pumpernickel bread, thinly sliced and crusts removed
  • 1 small red onion, thinly sliced
  • 1 fennel bulb or cucumber (peeled and seeded), thinly sliced
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Squash-Leaf Canapes

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Avocado-Onion Salad

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Crab-Jicama Salpicon

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Grilled Beef Rolls with Scallion Soy Dipping Sauce

Ingredients
  • 1 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 2 pounds beef tenderloin, trimmed
  • Coarse salt and freshly ground pepper
  • 4 scallions, green tops, cut into 3-inch lengths and sliced lengthwise; whites sliced into 1/8-inch rings
  • 3 bell peppers (one each of green, red, and yellow), trimmed, seeded, and cut into long, thin matchsticks
  • 1 teaspoon olive oil
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Lobster Salad on Endive Spears

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Fried Ricotta With a Little Tomato Salad

Other Ideas:
Cheese dishes, Ricotta, Tomatoes
Ingredients
  • 1 pound fresh ricotta cheese, drained
  • 2 tablespoons freshly grated Parmesan cheese, plus more for serving
  • 1 1/2 tablespoons all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 1 large egg
  • 2 ripe tomatoes, halved, seeded, finely chopped and drained
  • 2 fresh basil, stems chopped and leaves torn
  • 1 red chile, ribs and seeds removed and finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
  • Olive oil, for frying
  • Pinch of freshly grated nutmeg, for serving
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Eggplant Puree with Yogurt

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Basil-Stuffed Squash Blossoms

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Potatoes Rioja-Style with Chorizo

Ingredients
  • 3 tablespoons Spanish extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 small onion, finely chopped (about 1 cup)
  • 7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices
  • 1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon pimenton (Spanish sweet paprika), plus more to taste
  • Coarse salt
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