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Dinner party

Explore 2468 recipes, 80 projects, 137 articles, 285 galleries, 24 videos, and more

Wild Herb Ravioli

Time:45 mins
Ingredients
  • 3 tablespoons unsalted butter, divided
  • 1 1/2 ounces chickweed or spinach, stems removed (2 cups)
  • 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups)
  • 1 ounce wild garlic greens or chives, cut into 1/2- to 1-inch lengths (3/4 cup), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 2 ounces ricotta cheese (1/4 cup)
  • 2 ounces freshly grated Parmesan (1/2 cup), plus more for sprinkling
  • 18 egg-roll wrappers (about 8 inches square)
  • 1 tablespoon olive oil
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Eggs with Pine-Nut Sauce

Time:45 mins
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Roman-Style Artichokes

Time:1 hour 15 mins
Ingredients
  • 1 lemon
  • 6 artichokes (8 to 10 ounces each)
  • 1/2 cup dry white wine
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 cup water
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes, plus more for sprinkling
  • 2 tablespoons minced garlic (from about 5 cloves)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh mint leaves
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Tuscan Tomato Soup

Ingredients
  • 1/4 cup olive oil
  • 4 tablespoons (1/2 stick) butter
  • 4 carrots, peeled and finely diced
  • 4 stalks celery, finely diced
  • 3 medium onions, finely minced
  • 3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled, seeded, and coarsely chopped
  • 1/2 cup finely chopped parsley
  • 6 leaves fresh basil, optional
  • Salt and freshly ground pepper
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Chocolate Peanut-Butter Icebox Cake

Time:20 mins
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Organic Lettuces with Fig Vinaigrette

Ingredients
  • Reserved poaching liquid from Oven-Poached Figs
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons finely chopped shallot
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 12 cups salad greens
  • Oven-Poached Figs, for serving
  • Soft ripened cheeses, (such as Camembert or goat cheese), for serving
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Grilled Leg of Lamb Rubbed with Herbes de Provence

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Scallops with Crisped Speck and Herbed Lentils

Ingredients
  • 1 cup French green lentils
  • 1 celery stalk, cut into 1/4-inch dice (about 1/2 cup)
  • 1 shallot, coarsely chopped (about 1/4 cup)
  • 1 tablespoon fresh thyme leaves
  • 1 dried bay leaf
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt
  • Freshly ground pepper, to taste
  • 4 ounces Italian speck (such as speck Alto Adige), cut into 8 thin slices
  • 12 sea scallops (about 1 1/4 pounds), tough muscles removed
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives
  • 2 cups (about 2 ounces) baby spinach
  • 1 teaspoon balsamic vinegar
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Turkey with Mole Sauce

Time:1 hour
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Butterscotch Nut Sundae

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