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Dinner party

Explore 2471 recipes, 79 projects, 136 articles, 285 galleries, 24 videos, and more

Easy Chocolate Cake

Time:1 hour
Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 3/4 cup unsweetened cocoa powder, plus more for pan
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream
  • Chocolate Glaze
  • Sweetened whipped cream, for serving (optional)
  • Chocolate shavings, for serving (optional)
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Genoise Roll with Lemon-Blackberry Semifreddo

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Wild Mushroom Crostini

Ingredients
  • 1 ounce dried porcini mushrooms
  • 3 cloves garlic, peeled
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 teaspoon salt, plus more to taste
  • 1 long Italian or French bread, sliced 1/4 inch thick on the diagonal
  • Extra-virgin olive oil, for bread
  • 1/2 tablespoon fresh thyme leaves, (about 5 sprigs)
  • 3 tablespoons unsalted butter, or as needed
  • 3 tablespoons olive oil, or as needed
  • 2 shallots, peeled and finely chopped
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 2 pounds assorted wild mushrooms, such as shiitake, cremini, oyster, and chanterelle, cut into 3/8-inch slices
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The Elms' Root Vegetable Red Flannel Hash

Ingredients
  • 2 medium beets, peeled
  • 2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
  • Juice of 1 lemon
  • 1 medium baking potato, peeled and cut into 1/4-inch dice
  • 1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
  • 1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
  • 4 tablespoons unsalted butter
  • 1 medium onion, cut into 1/4-inch dice
  • Salt, to taste, plus more for water
  • Freshly ground black pepper
  • 2 tablespoons fresh flat-leaf parsley, coarsely chopped
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Layered Eggplant and Polenta Casserole

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, cut into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 2 pounds fresh or canned plum tomatoes, peeled and chopped
  • 1/4 teaspoon coarse salt
  • 1 tablespoon balsamic vinegar
  • 3/4 cup loosely packed basil leaves
  • Freshly ground pepper
  • 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds
  • 1 (16-ounce) log precooked polenta, sliced into 1/4-inch rounds
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Alfred's Diver Scallops with Vegetable Ragout and Osetra Caviar

Ingredients
  • Coarse salt and freshly ground white pepper
  • 6 small potatoes, unpeeled
  • 4 ounces brussels sprouts
  • 1 cup water
  • 1 medium carrot, peeled and diced
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter, cut in pieces
  • 2 tablespoons vegetable oil
  • 12 large (about 1 pound) sea scallops, preferably diver -- harvested, small muscle flaps removed and reserved
  • Alfred's Scallop-Butter Sauce
  • 2 tablespoons chopped chives
  • 2 ounces osetra caviar
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Roasted-Parsnip Bread Pudding

Ingredients
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish
  • 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)
  • 1/3 cup dry white wine
  • 2 tablespoons chopped fresh thyme
  • 2 cups heavy cream
  • 5 large eggs
  • 1 cup finely grated Parmesan cheese
  • 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes
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Parsnip Soup with Toasted Almonds

Other Ideas:
Almonds, Parsnips, Soup course, Soups
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Potatoes Anna

Time:1 hour 20 mins
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Herb-Crusted Salmon with Roasted Lemons

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