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Dinner party

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

Herb-Crusted Salmon with Roasted Lemons

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Calf's Liver with Soft Polenta

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Mark's Osso Buco alla Fiorentina

Other Ideas:
Italian, Main course, Red wine, Veal
Ingredients
  • 4 veal shanks, cut 1 1/2 to 2 inches thick
  • Coarse salt and freshly ground pepper
  • 1/2 cup all-purpose flour, for dredging
  • 1/4 cup vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 1 small carrot, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1 cup milled or crushed canned Italian plum tomatoes
  • 2 cups dry red wine
  • 2 cups veal stock, Homemade Chicken Stock, or low-sodium canned broth
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon freshly grated lemon zest
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Tostones con Mojo

Other Ideas:
Appetizers, Cuban, Plantains
Ingredients
  • 1 hot chile pepper, stem and seeds removed, minced
  • 3 tablespoons finely chopped red bell pepper
  • 1 tablespoons finely chopped onion
  • 3 tablespoons lime juice, (2 limes)
  • 3/4 cup olive oil
  • Peanut oil, for frying
  • 3 deep-green plantains, peeled and cut into 1/2-inch-thick rounds
  • Coarse salt, for sprinkling
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Roots Anna

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Boeuf Bourguignon

Time:4 hours 15 mins
Ingredients
  • 4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
  • 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
  • Coarse salt and ground pepper
  • 1/3 cup all-purpose flour
  • 1 large onion, chopped
  • 3 large cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 6 medium carrots, cut diagonally into 3/4-inch slices
  • 1 bottle dry red wine (3 cups)
  • 1/2 teaspoon dried thyme
  • Roasted Mushrooms and Pearl Onions
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Chilled Minestrone

Ingredients
  • 1/2 cup dried flageolets, rinsed and picked over; discard cracked ones
  • 2 medium onions
  • 1 head garlic, cut in half
  • One 3/4-ounce bunch marjoram
  • 1 dried bay leaf
  • 1 tablespoon black peppercorns
  • 2 teaspoons salt, plus more to taste
  • 2 tablespoon olive oil, plus more for drizzling (optional)
  • 1 large clove garlic, peeled
  • 1/2 large, or 1 small, bulb fennel, thinly sliced and chopped
  • 3 thin carrots, peeled and sliced into 1/4-inch-thick circles
  • 1 1/2 quarts Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 medium Yukon gold potato, or any other starchy cooking potato, cut into 1/2-inch pieces
  • 2 large beefsteak tomatoes, blanched, peeled, and coarsely chopped
  • 1 ear corn, kernels removed
  • 1 to 2 young small zucchini, quartered and cut into 1/3-inch-thick quarter moons
  • 1/4 pound mixed fresh green beans, such as wax beans, string beans, and haricots verts, sliced into 1-inch pieces
  • Freshly ground black pepper, to taste
  • Freshly squeezed lemon juice, to taste
  • Basil Puree, optional
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Baked Clams with Pine Nuts and Basil

Other Ideas:
Appetizers, Clams, Pine nuts
Ingredients
  • 1/3 cup pine nuts
  • 2 pounds quahog clams, shucked, liquid and shells reserved
  • 5 pounds cherrystone clams, shucked, liquid reserved
  • 1 clove garlic, minced
  • 1 tablespoon unsalted butter, room temperature, plus 1 tablespoon melted
  • 1 cup loosely packed fresh basil leaves, coarsely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry breadcrumbs
  • 1 lemon, sliced into wedges
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Seafood Shooters

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Chestnut and Fruit Stuffing with Patti LaBelle

Ingredients
  • 1 day-old baguette (about 12 ounces), torn into 1/2-inch pieces
  • 1 1/4 cups low-sodium canned chicken stock
  • 1/4 cup white wine
  • 2 large eggs
  • 4 tablespoons unsalted butter
  • 1 large onion, cut into 1/4-inch pieces
  • 2 cloves garlic, minced
  • 4 stalks celery, halved lengthwise, and sliced 1/4-inch thick
  • 2 tart crisp apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/2-inch pieces
  • 6 ounces dried pears, cut into 1/2-inch pieces
  • 24 pitted prunes
  • 12 roasted chestnuts, peeled and coarsely chopped
  • coarse salt and freshly ground pepper
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
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