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Dinner party

Explore 2470 recipes, 79 projects, 136 articles, 285 galleries, 24 videos, and more

Praline Napoleons with Almond Cream Filling

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Miniature Yellow Butter Cakes

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Lemon-Ricotta Fritters with Lemon Curd

Ingredients
  • 8 large egg yolks
  • 4 cups vegetable oil, for deep-frying
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cake flour
  • 2 teaspoons finely grated lemon zest
  • 1/2 cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1/4 teaspoon coarse salt
  • 4 large eggs
  • 4 ounces (1/2 cup) cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1 pound ricotta cheese, drained
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
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Warm Summer Squash Salad

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Chilled Poached Apricots with Whipped Cream

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Ricotta Tart with Chocolate and Kumquats

Time:1 hour
Ingredients
  • 5 ounces chocolate wafers (about 24 cookies)
  • 1 1/2 cups ricotta (12 ounces)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1/8 teaspoon ground cinnamon
  • 5 kumquats, thinly sliced crosswise
  • 1 ounce bittersweet chocolate, coarsely chopped
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Poached Pears with Stilton

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Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts

Ingredients
  • 2 tablespoons Dijon mustard
  • 2 small heads broccoli, trimmed and cut into large florets
  • 1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 head romaine lettuce (or 2 hearts romaine), leaves separated
  • Candied Walnuts, or 1 cup toasted walnuts
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 tablespoons water
  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, thinly sliced
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon honey
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Coarse salt
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon coarse salt
  • 1 teaspoon sherry vinegar
  • 1/4 cup extra-virgin olive oil
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Roasted Carrots, Parsnips, and Shallots

Other Ideas:
Carrots, Parsnips, Side dishes
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Pappardelle Pasta with Olives, Thyme, and Lemon

Ingredients
  • 1/2 teaspoon coarse salt, plus more for water
  • 8 ounces dried pappardelle, or other long, flat pasta
  • 16 Kalamata olives, pitted
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • Zest of 1 lemon, coarsely chopped
  • One 3-inch strip orange zest, coarsely chopped
  • 1/4 teaspoon crushed red-pepper flakes
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