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Dinner party

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

Savory Wild Mushroom Bread Pudding

Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium yellow onion, sliced
  • Smoked Mushrooms
  • 1 teaspoon minced garlic
  • 3 teaspoons Emeril's Original Essence or Creole Seasoning
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup lager beer
  • 5 large eggs
  • 3 cups heavy cream
  • 1/4 cup molasses
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 3/4 cup freshly grated Gouda cheese
  • 3/4 cup freshly grated white cheddar cheese
  • 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups)
  • 1 teaspoon unsalted butter
  • 1 tablespoon fine dried breadcrumbs
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James Beard's Pureed Parsnips

Ingredients
  • 3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 teaspoon coarse salt, plus more for boiling
  • 1 teaspoon sugar
  • 1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
  • 3 to 4 tablespoons heavy cream
  • 1/4 cup Madeira
  • 2 tablespoons coarse dry bread crumbs or finely chopped nuts
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Scalloped Green Tomatoes

Ingredients
  • 2 tablespoons unsalted butter
  • 1/2 bunch celery, including leaves, coarsely chopped
  • 1 shallot, skin-on, sliced
  • 1/2 small onion, skin-on, sliced
  • 3 peppercorns, crushed with the back of a knife
  • 1 small bay leaf
  • 1 sprig fresh thyme, plus 1 teaspoon fresh thyme leaves
  • Coarse salt and freshly ground black pepper
  • 1 1/2 cups fresh cream
  • 3 to 4 pounds green tomatoes
  • Fresh breadcrumbs from 1 baguette
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Cheddar Biscuits with Pecans

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Black Sea Bass with Matsutake Mushrooms and Rosemary

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for baking sheet
  • 1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter
  • 8 ounces small matsutake mushrooms, peeled and cut into quarters, plus 1 whole, peeled and thinly sliced
  • Coarse salt and freshly ground white pepper
  • Espelette pepper
  • 1/2 cup plus 2 tablespoons sake, preferably Junmai Dai Ginjo
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1/8 teaspoon freshly squeezed lemon juice
  • 3 sprigs fresh rosemary, plus 1 tablespoon chopped
  • 4 (5-ounce) black sea bass fillets
  • 1 small bunch chives, chopped
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Striped Bass with Yuzu Kosho and Wilted Spinach

Ingredients
  • 1 (750 mL) bottle sake, preferably Junmai Daiginjo
  • 1 tablespoon plus 1 teaspoon mirin
  • 1 1/2 teaspoons yuzu kosho
  • 1 1/4 cups (2 1/2 sticks) unsalted butter
  • Coarse salt
  • Zest of 2 yuzu or limes
  • Yuzu juice
  • 2 tablespoons extra-virgin olive oil, plus more for baking sheet
  • 4 (5-ounce) pieces skinless wild striped bass
  • Maldon sea salt
  • Freshly ground espelette pepper
  • 4 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 2 bunches spinach, preferably Bloomsdale spinach
  • Freshly grated yuzu zest, optional
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Stuffed Artichokes

Ingredients
  • 1/3 cup toasted pine nuts
  • 5 cloves garlic, minced
  • 3 oil-packed anchovy filets, rinsed and minced
  • Pinch of crushed red pepper flakes
  • 1 cup fresh breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 2 lemons, halved
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 1/2 teaspoons thinly sliced mint leaves
  • 4 medium to large artichokes
  • 2 cups white wine, such as chardonnay
  • Extra-virgin olive oil
  • Coarse salt
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Roast Leg of Lamb

Ingredients
  • 4 cloves garlic, minced
  • 6 sprigs fresh rosemary, 3 picked and chopped
  • 2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
  • 3/4 cup freshly squeezed orange juice
  • 3/4 cup dry white wine, such as chardonnay
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 (5- to 6-pound) boneless leg of lamb, tied
  • Coarse salt and freshly ground pepper
  • 1 large onion, cut into 3 to 4 pieces
  • 3 carrots, peeled and cut into 3 to 4 pieces each
  • 1 large bulb fennel, trimmed and cut into 3 to 4 pieces
  • 2 leeks, trimmed and cut into 3 to 4 pieces each
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Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

Ingredients
  • 1 pound pitted prunes (2 1/4 cups)
  • 1 pound dark raisins (2 3/4 cups)
  • 1 pound dried currants (3 1/2 cups)
  • 1 pound dried cherries (3 1/3 cups)
  • 3 ounces candied citrus peel, orange and lemon (1/2 cup)
  • 3 ounces candied ginger (1/2 cup)
  • 1 (750 mL) bottle dark rum, plus more for brushing cakes
  • 1 (750 mL) bottle ruby port or Manischewitz wine
  • 2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
  • 4 cups all-purpose flour, plus more for pans
  • 4 ounces blanched almonds (2/3 cup)
  • 1/3 cup boiling water
  • 1/4 cup unsweetened cocoa powder
  • 2 1/2 cups packed dark-brown sugar
  • 1 tablespoon pure vanilla extract
  • 10 large eggs, at room temperature
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 cup molasses or cane sugar
  • Confectioners' sugar or Royal Icing, for serving
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Open-Faced Baguette with Fig Marmalade and Blue Cheese

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