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Appetizers

Explore 1517 recipes, 3 projects, 89 articles, 72 galleries, 331 videos, and more

Smoked-Salmon Hash

Ingredients
  • 1 pound red potatoes, cut into 1/2-inch dice
  • 3 tablespoons unsalted butter
  • 1 medium red onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 8 ounces thinly sliced smoked salmon, torn into 2-inch pieces
  • 1 head Bibb lettuce, leaves separated, for serving
  • 2 teaspoons fresh dill, coarsely chopped
  • Coarse salt and freshly ground pepper
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Feta Dip with Scallions

Time:5 mins
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Goat-Cheese Crostini with Fig Compote

Time:40 mins
Ingredients
  • 1 small baguette (8 ounces), cut on the diagonal into 24 slices
  • 3 tablespoons olive oil
  • 1/2 cup chopped dried Mission figs
  • 1/4 cup light-brown sugar
  • 1 cup dry red wine
  • 1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
  • Coarse salt
  • 5 ounces goat cheese (1 small log)
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Savory Shortbread

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Baby Artichokes with Olives en Papillote

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Crisp Potato Skins

Time:1 hour
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Chickpea Patties

Time:15 mins
Ingredients
  • 2 scallions, trimmed and coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1/3 cup firmly packed fresh cilantro leaves
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 cup plain mashed potatoes, room temperature or chilled
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • Assorted garnishes, such as olives, crumbled feta cheese, lettuce leaves, lemon wedges, and warm pita bread (optional)
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Crostini

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Blue-Cheese Dip

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Chilled Mussels with Saffron Mayonnaise

Ingredients
  • 2 garlic cloves
  • 4 cups water
  • Vegetables, such as steamed asparagus and boiled potatoes
  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads (tienda.com)
  • Coarse salt
  • 2 garlic cloves
  • 3 dozen mussels, scrubbed well and debearded
  • 2 large egg yolks
  • 3/4 cup vegetable oil, preferably safflower
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons white-wine vinegar
  • 2 tablespoons water
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