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

Tomato, Basil, and Red Onion Salad

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Custard-Filled Cornbread

Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 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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Small Rice-Stuffed Cabbages

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Eggs Stuffed with Anchovies and Tuna

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Brown-Sugar Barbecue Chicken Drumettes

Time:45 mins
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Classic Cannoli

Ingredients
  • 2 3/4 cups (22 ounces) fresh ricotta cheese
  • 2 cups all-purpose flour, plus more for dusting
  • 3 tablespoons granulated sugar
  • 3/4 cup confectioners' sugar
  • 1 teaspoon unsweetened Dutch-process cocoa powder
  • 3 tablespoons mini semisweet chocolate chips
  • 3/4 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon finely grated orange zest
  • 3/4 cup sweet Marsala wine
  • 1/4 teaspoon fresh lemon juice
  • 3 tablespoons vegetable oil
  • 1 large egg white, lightly beaten
  • 4 ounces semisweet chocolate (preferably 61 percent cacao)
  • 1/2 cup shelled unsalted pistachios, finely chopped
  • Confectioners' sugar, for dusting
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Arugula and Lentil Salad with Goat Cheese

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Smoked Salmon Platter with Fennel Salad

Ingredients
  • 2 fennel bulbs, trimmed, plus 1 tablespoon chopped fronds, remaining fronds reserved for platter
  • 4 teaspoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 side of smoked salmon (about 1 1/2 pounds), sliced
  • 1 package (8 ounces) cream cheese, softened
  • Capers and cornichons, for serving
  • Pumpernickel bread, thinly sliced and cut into triangles, for serving
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Raspberry Trifle

Time:20 mins
Ingredients
  • 1/3 cup sweetened flaked coconut
  • 1/4 cup dry sherry
  • 2 packages frozen raspberries (12 ounces each), thawed
  • 2 teaspoons grated lemon zest
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
  • 1/3 cup sliced almonds, coarsely chopped
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Chocolate-Chestnut Mousse Cake

Ingredients
  • Vegetable oil, for pan
  • 1 jar (7.4 ounces) peeled roasted chestnuts
  • 1 cup whole milk
  • 1/4 cup plus 1 tablespoon light-brown sugar
  • Pinch of coarse salt
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
  • 2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled, plus more for shavings
  • 1 1/2 cups cold heavy cream
  • 24 chocolate wafer cookies (from 1 package)
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