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Dinner party

Explore 2470 recipes, 79 projects, 136 articles, 285 galleries, 24 videos, and more

Roasted Vegetables

Ingredients
  • 8 ounces fresh mushrooms, such as cremini, shiitake, or button, trimmed
  • 2 bunches baby or 3 medium turnips, peeled and left whole or cut into wedges if large, root end left intact
  • 1 small delicata or acorn squash (about 1 1/4 pounds), seeded and cut into 1/4-inch-thick rounds
  • 8 to 10 small carrots (about 1 pound)
  • 8 very small or 2 medium red onions, left whole and root end left intact or cut into wedges if large
  • 4 garlic cloves, smashed
  • 5 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
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Roast Poussin with Prunes and Thyme

Ingredients
  • 3 poussin, about 1 1/4 pounds each
  • 1 tablespoon salt, plus more to taste
  • 1 1/2 teaspoons freshly ground black pepper, plus more to taste
  • 3 small onions, quartered
  • 9 prunes, pitted
  • 1 bunch fresh thyme
  • 3 stalks celery
  • 3 tablespoons unsalted butter, room temperature
  • 1/4 cup brandy
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
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Lobster Newburg

Ingredients
  • 3 lobsters (1 1/4 pounds each)
  • 4 tablespoons unsalted butter
  • 1 medium onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 medium leeks, white and pale-green parts, well washed
  • 4 medium carrots
  • 8 fresh tarragon
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 2 teaspoons tomato paste
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg yolk
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Fresh Spring Rolls

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Corn, Cranberry Bean, and Fried-Okra Salad

Ingredients
  • 2 tablespoons white-wine vinegar
  • 8 ounces fresh cranberry beans, shelled (1 cup)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon Dijon mustard
  • 2 ears of corn, shucked and halved
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Vegetable oil, for frying
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 4 ounces small okra, stems removed, halved lengthwise and quartered if large
  • 1 ounce (2 1/2 cups) lamb's quarter
  • 1 ounce (2 cups) baby spinach
  • 1/2 cup fresh basil, leaves torn if large
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Rhubarb Crisp

Ingredients
  • 12 tablespoons chilled (1 1/2 sticks) unsalted butter, cut into small pieces, plus more for ramekins
  • 1 cup plus 1 1/2 tablespoons all-purpose flour
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup old-fashioned rolled oats
  • 2 pounds (6 large stalks) rhubarb, cut into 1/2-inch pieces (6 cups)
  • 1 teaspoon grated orange zest
  • Juice of 1 orange
  • 1 vanilla bean, split and scraped
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
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Gingerbread-Cookie Trees

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 1 large egg, room temperature
  • 1/2 cup dark unsulfured molasses
  • 2 1/4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour, plus more for work surface
  • Cream Cheese Frosting
  • Confectioners' sugar, for dusting
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Apple Napoleons

Time:45 mins
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Pumpkin Gratin

Ingredients
  • 1 clove garlic, peeled and cut in half
  • 1 tablespoon unsalted butter, plus more for dish
  • 1/2 cup dried breadcrumbs
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons snipped chives
  • 1 1/2 cups heavy cream
  • 1/8 teaspoon ground nutmeg
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Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce

Ingredients
  • 1 1/2 cups red-currant jelly
  • 1/2 cup Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1 tablespoon water
  • 1/4 teaspoon freshly ground pepper
  • 1 cup coarsely chopped mint leaves
  • 2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
  • Mint sprigs, for garnish
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