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Dinner party

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

Honey-Mustard Salmon with Green Beans

Time:25 mins
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Classic Fried Chicken

Time:3 hours 45 mins
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Bouillabaisse

Ingredients
  • 3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
  • 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
  • 8 sprigs fresh tarragon
  • 8 fresh sprigs flat-leaf parsley
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1 can whole plum tomatoes (28 ounces)
  • 2 tablespoons olive oil
  • 4 small carrots, peeled, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 2 small onions, peeled, cut into 1/4-inch dice
  • 4 cloves garlic, peeled, minced
  • 1 teaspoon sweet paprika
  • 8 sun-dried tomato halves (dry, not packed in oil)
  • 1 teaspoon saffron strands
  • 1/2 teaspoon turmeric
  • 2 teaspoons harisssa (hot chili paste)
  • 6 dried fennel branches
  • Peel from 3 oranges
  • 3 lobsters (1 1/2 pounds each)
  • 3 pounds mussels, scrubbed and beards trimmed
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 medium baking potatoes (about 2 pounds), peeled
  • 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
  • 2/3 cup Rouille
  • 1 loaf French bread, sliced into rounds and toasted
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Boned, Rolled, and Tied Turkey

Ingredients
  • 1 turkey (12 to 14 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 3 medium cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary, plus 3 large sprigs
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon Dijon mustard
  • 1 pound ground turkey
  • 1 pound ground pork (you can also substitute ground turkey or chicken)
  • 1 cup dried breadcrumbs
  • 3 large eggs
  • 1 cup heavy cream
  • 3 1/2 teaspoons salt
  • 1 3/4 teaspoons freshly ground pepper
  • 1/4 cup maple syrup
  • Cranberry Compote
  • Watercress, for garnish
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Seared Foie Gras with Poached Quince, Tangerine, and Pomegranate Juice

Ingredients
  • 3 medium-ripe yellow quinces, about 1 1/2 pounds
  • 2 tangerines, juiced (about 1/3 cup)
  • Peel of 1 tangerine
  • 1 cinnamon stick, 1/2 inch long
  • 2 to 3 whole cloves
  • 2 tablespoons chopped fresh ginger
  • 1/2 cup sugar
  • 1 large red pomegranate
  • 1/4 cup red-wine vinegar
  • 2 tablespoons sugar
  • 1 1/2 pounds fresh foie gras, well-chilled
  • Coarse salt and freshly ground white pepper
  • 4 sprigs fresh thyme
  • 4 sprigs fresh chervil
  • 1 tablespoon reserved pomegranate seeds
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Asparagus-and-Lemon Risotto

Time:40 mins
Ingredients
  • 6 cups vegetable stock, preferably homemade
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper
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Roast Pork with Fennel, Chiles, and Olives

Time:1 hour 45 mins
Ingredients
  • 3 pounds boneless pork loin, tied
  • 2 teaspoons coarse salt, plus more for vegetables
  • 2 teaspoons whole fennel seeds
  • 2 teaspoons whole coriander seeds
  • 1 teaspoon black peppercorns, plus freshly ground pepper
  • Extra-virgin olive oil
  • 2 large fennel bulbs, halved through core and cut into 1/2-inch wedges
  • 8 fresh medium-hot chiles, such as Italian cherry peppers, halved or whole
  • 1 cup mixed olives (with pits)
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Woven Dried-Fruit Tart

Ingredients
  • All-purpose flour, for surface
  • Pate Brisee
  • 4 cups water
  • 3/4 cup Cognac
  • 1 cup sugar
  • 1 vanilla bean, split and scraped, pod reserved
  • 1 cinnamon stick
  • 3 strips (1 inch each) orange zest
  • 5 whole cloves
  • 11 ounces dried apricots, preferably California (1 1/2 cups)
  • 1 cup pitted prunes
  • 3/4 cup dried cranberries
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • Creme fraiche, for serving
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Black Bass Bouillabaisse with Trofie Pasta

Time:1 hour 45 mins
Ingredients
  • For the broth:
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 6 cups water
  • 1 cup dry white wine
  • 2 celery stalks, chopped
  • 1 fennel bulb, chopped
  • 2 whole black bass or sea bass (about 3 pounds each), filleted, head and bones of 1 reserved, flesh cut into 1-inch strips
  • 1 can (28 ounces) whole tomatoes, preferably San Marzano, drained and chopped
  • 5 parsley sprigs
  • 3 thyme sprigs
  • 1 dried bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 1/8 teaspoon saffron threads (kalustyans.com)
  • For the bouillabaisse with pasta:
  • 5 fingerling potatoes, sliced into 1/4-inch-thick rounds
  • 1 large tomato, seeded and finely chopped
  • 1 teaspoon fresh lemon juice
  • Coarse salt
  • 12 ounces trofie (twisted pasta)
  • Garnish: flat-leaf parsley sprigs
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Cassoulet

Ingredients
  • 4 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 celery stalk, halved crosswise
  • 1 leek, dark-green part only, rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces fatback or uncured pork belly, cut into 1/2-inch dice
  • 8 ounces pork shoulder, cut into 3/4-inch dice
  • 1 whole clove
  • 1 medium onion, halved
  • 1 smoked ham hock
  • 1 medium carrot
  • 1 3/4 cups whole peeled tomatoes with juice, chopped (from a 14 1/2-ounce can)
  • 2 cups dried navy, Great Northern, or Tarbais beans, soaked in cold water for 12 hours
  • 1 garlic clove, halved
  • 2 legs duck confit (homemade or store-bought), skinned and separated at the joint
  • 8 ounces fresh garlic sausage (see the Guide), cut into 1/2-inch half-moons
  • 4 cups coarsely torn fresh bread (preferably from a crusty, rustic loaf)
  • 4 tablespoons unsalted butter, melted
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