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Explore 573 recipes, 1 project, 22 articles, 30 galleries, 16 videos, and more

Alexis's Sweet Potato Pie

Ingredients
  • 4 medium sweet potatoes
  • 3 large eggs, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups light cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1 Prebaked Pie Crust Prebaked Pie Crust
  • Whipped Cream, for serving (optional)
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Maple-Whipped Sweet Potatoes

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Green Bean and Artichoke Casserole

Time:40 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups whole milk
  • 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
  • Cayenne pepper
  • 6 slices white sandwich bread, crusts removed, coarsely chopped
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Pork Tamales With Roasted Tomatillo-Chile Salsa

Ingredients
  • 1 pound boneless pork shoulder, cut into 1/4-inch dice
  • 3 cups water
  • 1 medium onion, quartered
  • 2 garlic cloves, peeled
  • 2 sprigs fresh cilantro
  • 1 teaspoon coarse salt
  • 3 plum tomatoes, halved lengthwise
  • 4 dried New Mexico or California chiles, seeds and ribs removed
  • Hot water, for skillet
  • 1 chipotle chile (canned in adobo sauce)
  • 2 tablespoons coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 sprigs fresh cilantro
  • 2 tablespoons fresh pork lard or vegetable shortening
  • Coarse salt and freshly ground pepper, to taste
  • 2 3/4 cups masa harina (Mexican corn flour)
  • 2 1/4 cups hot water
  • 3/4 cup fresh pork lard or vegetable shortening (about 7 ounces), chilled
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons coarse salt
  • 50 dried cornhusks
  • Roasted Tomatillo-Chile Salsa
  • Mexican crema or sour cream, for serving
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Cornbread, Bacon, Leek, and Pecan Stuffing

Ingredients
  • 2 cups pecans
  • 2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
  • 3 tablespoons unsalted butter, cut into small pieces, plus more for dish
  • 8 slices smoked bacon, chopped into 1/2-inch pieces
  • 4 celery stalks, chopped into 1/2-inch pieces
  • 4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 2 1/2 cups Homemade Turkey Stock, Chicken Stock, or store-bought low-sodium chicken stock
  • 4 large eggs, lightly beaten
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Cheddar Cornbread

Time:55 mins
Ingredients
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 cup stone-ground yellow cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups low-fat buttermilk
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons butter
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Custard-Filled Cornbread

Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons unsalted butter, melted and cooled, plus more for skillet
  • 2 large eggs
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 cups whole milk
  • 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
  • 1 cup fresh or thawed frozen corn kernels
  • 1 cup heavy cream
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Fontina, Speck, and Onion Strata

Ingredients
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, preferably Vidalia (about 1 1/2 pounds), thinly sliced
  • Coarse salt and freshly ground pepper
  • 10 large eggs, lightly beaten
  • 3 cups whole milk
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh thyme
  • 10 cups day-old rustic bread (from 13 ounces), cut into 3/4 -inch cubes
  • 4 ounces sliced speck or ham, coarsely chopped (1 1/4 cups)
  • 3 cups shredded fontina (8 ounces)
  • Vegetable oil cooking spray
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Emeril's Anytime Eggnog

Time:30 mins
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