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Appetizers

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

Warm Spinach-White Bean Dip with Crudites

Ingredients
  • 5 ounces baby spinach (3 cups)
  • 1 fennel bulb, halved and thinly sliced
  • 1 bunch radishes (about 6), halved, greens trimmed but left intact
  • 1 cup part-skim ricotta cheese
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 12 small carrots, greens trimmed but left intact
  • 1 tablespoon finely chopped fresh chives
  • 1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
  • 1 1/2 teaspoons lemon zest
  • 3 stalks celery, halved lengthwise and then crosswise
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
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Creamy Spinach and Sweet-Onion Dip With Crudites

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium Vidalia or other sweet onion, thinly sliced
  • 1 garlic clove, minced
  • 8 ounces (6 cups) fresh spinach, stemmed
  • 1 ounce (1 cup) watercress leaves, coarsely chopped
  • 1/2 avocado, halved, pitted, and peeled
  • 1 cup plain nonfat yogurt, preferably Greek
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • Crudites (such as spears of English cucumber, peeled baby carrots, and trimmed radishes), for serving
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Country Ham and Sweet Potato Biscuits, Part. 2

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Swiss Chard Tzatziki

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Tzatziki

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Dr. Weil's Sweet Potato-Poblano Soup

Ingredients
  • 1 large sweet potato, peeled and diced
  • 1 small onion, diced
  • 1/2 cup frozen corn kernels, thawed
  • 1 small carrot, diced
  • 1 small bulb fennel, diced
  • 4 cloves garlic, mashed
  • 1 poblano chile, seeded and diced
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp coarse salt
  • 1/2 cup white wine
  • 1 14-oz can unsweetened light coconut milk
  • 1/4 cup chopped fresh cilantro, for garnish
  • 2 to 3 scallions, thinly sliced, for garnish
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Chef Ed Brown Shares his Crab Cake Recipe

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Louisiana Crab Cakes with Corn Relish

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How to Make Crab Cakes

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How to Make Crab Cakes and Sauces

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