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Appetizers

Explore 1516 recipes, 3 projects, 89 articles, 72 galleries, 330 videos, and more

Frisee with Lardons and Poached Eggs

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Tomato Hand Pies

Ingredients
  • All-purpose flour, for surface
  • Pate Brisee
  • 2 1/2 pounds medium tomatoes, cored and sliced 1/4 inch thick crosswise
  • 1 medium onion, quartered lengthwise and thinly sliced crosswise
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh oregano, plus small sprigs for serving (optional)
  • 1/3 cup chopped pitted oil-cured black olives
  • 4 ounces feta cheese, crumbled (3/4 cup)
  • 1 large egg yolk, lightly beaten with 1 tablespoon water, for egg wash
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Smoked-Salmon Cobb Salad

Ingredients
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup minced shallots (from 2 shallots)
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 8 ounces bacon (about 10 strips)
  • 1 head Boston or bibb lettuce, leaves torn into 3-inch pieces
  • 3 large hard-cooked eggs, quartered lengthwise and halved crosswise
  • 3 ounces smoked salmon, flaked with a fork into bite-size pieces
  • 1 avocado, pitted, peeled, and cut into 1/2-inch dice
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Asparagus-Parmesan Tart

Ingredients
  • 1 sheet (14 ounces) frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1 large egg, well beaten
  • 10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler
  • 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
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Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

Other Ideas:
Horseradish, Pike, Red beets
Ingredients
  • 3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
  • 3 medium yellow onions, peeled and quartered
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, cut into 1-inch pieces
  • 8 sprigs fresh thyme
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 bottle (750 mL) dry white wine
  • 1 medium yellow onion, coarsely chopped
  • 1 1/4 pounds skinned pike fillets, cut into 3-inch pieces
  • 1 1/4 pounds skinned whitefish fillets, cut into 3-inch pieces
  • 1/2 pound skinned carp fillets, cut into 3-inch pieces
  • 2 large eggs, plus 2 large egg whites
  • 3 tablespoons matzo meal
  • 1 tablespoon coarse salt, plus 3/4 teaspoon
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon fresh lemon juice
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup ice water
  • 3 medium red beets, stems and greens removed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 2 tablespoons white-wine vinegar
  • 1 cup finely grated peeled fresh horseradish
  • 1/2 cup white-wine vinegar
  • 1/2 teaspoon sugar
  • Pinch of coarse salt
  • 2 bunches fresh dill, separated into small sprigs
  • 2 bunches fresh flat-leaf parsley, separated into small sprigs
  • 1 bunch fresh chives (about 12), cut into 1-inch pieces
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Salsa de Chile Pasilla de Oaxaca

Other Ideas:
Chiles, Mexican, Salsas, Tomatillos
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Fruits de Mer Platter

Ingredients
  • 1/2 bottle (375 mL) dry white wine
  • 1/4 cup coarse salt or sea salt
  • 2 lemons, halved
  • 1 teaspoon paprika
  • 1 teaspoon coriander seeds
  • 1 teaspoon celery seed
  • 3 bay leaves
  • 2 live lobsters (each 1 1/4 pounds)
  • 6 king crab legs (1 3/4 pounds total)
  • 2 pounds large shrimp in shells
  • 24 oysters
  • 12 littleneck clams
  • Crushed ice
  • 2 to 4 ounces caviar, such as North American osetra
  • Toast points
  • Classic Cocktail Sauce
  • Saffron Mayonnaise
  • Mignonette Sauce
  • Lemon wedges
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Zucchini Rounds with Roasted Tomatoes

Ingredients
  • 1 1/2 pounds (2 pints) cherry tomatoes
  • 9 garlic cloves
  • 1 1/2 teaspoons sugar
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 sprigs thyme
  • 3 sprigs marjoram
  • 2 zucchini, cut into 1/2-inch-thick rounds
  • 1/4 cup water
  • Baking soda
  • 2 sprigs basil
  • 3 tablespoons pine nuts
  • 2 tablespoons capers, rinsed
  • 1/3 cup Nicoise olives, pitted
  • 1 lemon
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Goldie's Conch Salad

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Tomato, Cucumber, and Pickled-Onion Salad

Ingredients
  • 1 small red onion, halved lengthwise, thinly sliced crosswise (about 1 cup)
  • 3 tablespoons red-wine vinegar
  • 6 ripe medium tomatoes, cored and cut into wedges
  • 1 English cucumber, partially peeled lengthwise to create stripes, then cut crosswise into 1/2-inch-thick slices, larger pieces halved
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/4 cup packed fresh basil, larger leaves torn
  • Sea salt and freshly ground pepper
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