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Dinner party

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

Rack of Lamb with Herb Crust

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Roasted Cauliflower and Manchego Hand Pies

Ingredients
  • 1 small head cauliflower, florets separated and thinly sliced (about 4 cups)
  • 7 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2/3 cup hazelnuts, toasted, skins removed
  • 1 clove garlic
  • 1 teaspoon finely grated lemon zest
  • Cheese Short Crust
  • 2 teaspoons finely chopped fresh rosemary
  • All-purpose flour, for work surface
  • 5 ounces Manchego cheese, thinly sliced
  • 1 tablespoon heavy cream
  • 1 large egg yolk
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Herbed Crostini

Ingredients
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons finely chopped fresh sage
  • 1 teaspoon finely chopped fresh rosemary
  • 6 tablespoons heavy cream
  • 1 small baguette (10 to 12 inches), cut into 24 slices (1/4 inch thick)
  • Coarse salt and freshly ground pepper
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Kale and Sausage Stuffing

Time:30 mins
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Veal Scaloppine with Ruby Red Grapefruit

Time:15 mins
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Chicken Cacciatore

Ingredients
  • One-and-a-half 3-pound chickens, cut into 12 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  • 2 large onions, sliced 1/4 inch thick
  • 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  • 4 garlic cloves, smashed
  • 1/2 cup dry red wine
  • One 28-ounce can crushed Italian tomatoes
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 3/4 pound linguine
  • Coarse salt
  • 1/4 cup chopped fresh basil or flat-leaf parsley (optional)
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Celery Root, Persimmon, and Swiss Chard "Stuffing"

Ingredients
  • 2 1/2 pounds celery root (about 2), trimmed, peeled, and cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • Coarse salt and freshly ground black pepper
  • 2 (1-pound) baguettes, cut into 1-inch cubes
  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 2 large bunches Swiss chard, rinsed, tough stems removed
  • 2 cloves garlic, peeled and sliced
  • Large pinch crushed red-pepper flakes
  • 1 tablespoon unsalted butter
  • 1 3/4 cups Mushroom Stock, plus more for Swiss chard, as needed
  • 5 large eggs
  • 2 Fuyu persimmons, peeled and cut into 1 1/2-inch pieces, plus slices, for serving
  • 3/4 cup golden raisins
  • 3/4 cup whole blanched almonds, toasted and chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • Fresh herbs, such as rosemary, sage, and thyme, for serving
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Baked Brie

Ingredients
  • 1 cup pecan halves
  • 3/4 cup packed dark-brown sugar
  • All-purpose flour, for dusting
  • 2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
  • 1 wheel (2.2 pounds) Brie
  • 1 large egg yolk
  • 2 tablespoons heavy cream
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Tangy Raspberry Fool

Time:10 mins
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Giblet Stock

Other Ideas:
Stock, Turkey
Ingredients
  • Giblets (heart, gizzard, and liver) and neck, reserved from turkey
  • 4 tablespoons unsalted butter
  • 1 onion, peeled and cut into 1/4-inch cubes
  • 1 rib celery with leaves, stalk cut into 1/4-inch cubes, leaves roughly chopped
  • 1 small leek, trimmed, washed and cut into 1/4-inch cubes
  • Coarse salt and freshly ground pepper
  • 1 dried bay leaf
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