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Dinner party

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

Pissaladiere

Ingredients
  • Pissaladiere Dough
  • 1/4 cup olive oil, plus more for pan and plastic wrap
  • 4 medium cloves garlic, finely chopped
  • 3 medium onions, thinly sliced
  • 2 teaspoons coarse salt
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 1 1/2 pounds ripe plum tomatoes
  • 24 anchovies
  • 1/4 cup Nicoise olives, pitted and thinly sliced lengthwise
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Pissaladiere

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 3/4 cups warm water (110 degrees)
  • 2 tablespoons (2 packages) active dry yeast
  • 4 pounds onions, cut into 1/4-inch dice
  • 3 tablespoons extra-virgin olive oil, plus more for pans
  • 2 teaspoons sugar
  • Coarse salt and freshly ground black pepper
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons coarse salt
  • All-purpose flour, for dusting
  • 4 Hard Boiled Eggs, peeled and sliced 1/4 inch thick
  • 1 bulb fennel, trimmed, thinly sliced
  • 3 ounces oil-cured black olives, pitted and halved lengthwise
  • 3 ounces Gruyere cheese, grated
  • Fresh rosemary and thyme, for garnish
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Pear Ice Cream

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Swiss Chard and Goat Cheese Galette

Ingredients
  • 1/2 cup all-purpose flour, plus more for dusting
  • 12 ounces green Swiss chard, washed, stems removed and reserved
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup whole-wheat flour
  • 1 large onion, sliced lengthwise 1/4 inch thick
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 anchovy fillets, coarsely chopped (optional)
  • 3 ounces cream cheese
  • 1 large egg yolk, plus 1 large egg yolk, for egg wash
  • 2 tablespoons fresh thyme leaves
  • 6 ounces fresh goat cheese, room temperature
  • 1 tablespoon heavy cream, for egg wash
  • 2 tablespoons heavy cream
  • 1/2 teaspoon grated nutmeg
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons golden raisins
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Stilton and Sauternes Fondue

Ingredients
  • 1 clove garlic
  • 1 cup Sauternes
  • 12 ounces Stilton cheese, crumbled
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 2 tablespoons creme fraiche
  • Coarse salt and freshly ground pepper
  • Cubed bread, preferably walnut , for serving
  • Boiled fingerling potatoes, beef tips, cornichons, or pickled vegetables, for serving (optional)
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Sashimi Salad

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Gingerbread Trifle with Cognac Custard and Pears

Ingredients
  • 2 1/3 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 4 tablespoons
  • 1 1/2 cups sugar
  • 2 large eggs, at room temperature
  • 3/4 cup unsulfured molasses
  • 3/4 cup nonfat buttermilk
  • 1 lemon
  • 10 ripe pears, such as Bosc or Anjou
  • Cognac Custard
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Roasted Beet and Tomato Puree with Orange

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Austrian Lady Jam Tart

Other Ideas:
Almonds, Apples, Dessert, European, Tarts
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Parker House Rolls

Ingredients
  • 1/2 cup melted (1 stick) unsalted butter, plus more melted butter for brushing bowl
  • 1 1/2 cups warm (115 degrees) milk
  • 2 (1/4-ounce) packages active dry yeast
  • 6 tablespoons sugar
  • 2 teaspoons salt
  • 2 large eggs, lightly beaten
  • 6 to 6 1/2 cups all-purpose flour, plus more for work surface
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