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Dinner party

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

Turkey with Mole Sauce

Time:1 hour
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Butterscotch Nut Sundae

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White Beans with Salt Pork

Ingredients
  • 2 cups dried cannellini beans, picked over and rinsed
  • 1 teaspoon baking soda
  • 1/2 pound salt pork, rind removed or pancetta
  • 1 sprig fresh rosemary
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/4 pound prosciutto, cut into 1/4-inch pieces
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 4 canned plum tomatoes, drained, seeded, and finely chopped
  • Freshly ground black pepper
  • 6 slices (1/2 inch thick) crusty country bread, such as ciabatta, toasted
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Fig and Pate Bruschetta

Ingredients
  • 1 tablespoon unsalted butter
  • 3 large shallots
  • 1 cup ruby port
  • 2 dried bay leaves
  • 4 whole black peppercorns
  • 1 long strip orange peel
  • 16 black or purple figs, quartered
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons fresh thyme, leaves, plus 8 sprigs for garnish
  • 8 1/2-inch-thick slices whole-grain walnut bread
  • Olive oil, for brushing
  • 10 ounces smooth pate, such as foie gras or chicken liver
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Lamb Stew with Young Vegetables

Ingredients
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds lamb (breast, shoulder, or both), thoroughly trimmed of fat, cut into 1 1/2-inch pieces
  • 1 medium carrot, trimmed, peeled, washed, and cut in 1/2-inch pieces
  • 1 medium onion, peeled and cut in 1/2-inch pieces
  • 1 clove garlic, peeled and halved lengthwise
  • Coarse salt and freshly ground pepper
  • 1 teaspoon sugar
  • 1 teaspoon (scant) sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon tomato puree
  • 1 Bouquet Garni
  • 4 potatoes, peeled and cut into 1 1/2-by-1/4-by-1/4-inch pieces
  • 1/2 cup young carrots, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
  • 8 pearl onions, peeled
  • 1/2 cup young white turnips, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
  • 1/2 cup green beans, trimmed
  • 1/2 cup green peas, fresh or frozen
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Broccoflower Couscous

Ingredients
  • 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups)
  • 1/3 cup fine-brunoise-cut carrots
  • 1/3 cup finely diced grapes
  • 2 tablespoons finely diced apricots
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 teaspoons freshly ground coriander seeds
  • 1 teaspoon fresh lavender
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons champagne or rice vinegar
  • Celtic sea salt and freshly ground pepper
  • 4 teaspoons Curry Oil
  • 4 teaspoons 25-year-old Villa Manodori balsamic vinegar
  • Freshly ground pepper
  • 1 tablespoon fresh tiny chervil leaves
  • 2 teaspoons fresh tiny tarragon leaves
  • 2 teaspoons fresh micro basil or flat-leaf parsley leaves
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Roast Beef with Caramelized Shallots

Time:2 hours
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Pecan Pie

Ingredients
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee
  • 2 1/2 cups pecan halves
  • 4 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Whipped cream, for serving
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Cream Cheese Pound Cake

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Banana Tarte Tatin

Ingredients
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry (such as Dufour), thawed
  • 6 tablespoons unsalted butter
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 5 large ripe bananas, peeled, halved lengthwise
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark rum
  • 1 cup creme fraiche, for serving
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