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Dinner party

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

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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Boeuf Bourguignon

Ingredients
  • 6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
  • 1 carrot, thinly sliced crosswise
  • 1 medium onion, sliced crosswise
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
  • 3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
  • 1 tablespoon tomato paste
  • 2 garlic, crushed
  • 1/2 dried thyme, plus 1/4 teaspoon
  • 1 dried bay leaf, crumbled, plus 1/2 bay leaf
  • 4 sprigs fresh parsley, plus more for garnish
  • 1 1/2 tablespoons unsalted butter, plus 2 tablespoons
  • 1 1/2 tablespoons vegetable oil, plus 1 tablespoon
  • 24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
  • 1 pound white mushrooms, trimmed and quartered
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Cornmeal-Fried Trout with Tomato, Sorrel, and Basil Panzanella

Time:35 mins
Ingredients
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 1 cup low-fat buttermilk
  • 1/2 loaf ciabatta (4 to 5 ounces) or other crusty bread, torn into 1-inch cubes
  • 1 tablespoon chopped fresh chives
  • Coarse salt and freshly ground pepper
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 pounds mixed heirloom tomatoes, quartered (left whole if using cherry tomatoes)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons cider vinegar
  • 3/4 cup extra-virgin olive oil
  • 10 basil leaves, preferably Thai, torn
  • All-purpose flour, for dredging
  • 6 to 8 sorrel leaves, torn
  • 4 trout fillets (4 to 5 ounces each)
  • 1 cup coarse yellow cornmeal
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Beef Bourguignon

Ingredients
  • 5 to 6 pounds stewing beef, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 4 teaspoons salt, plus more for water
  • 1 1/2 teaspoons freshly ground black pepper
  • 8 tablespoons canola oil
  • 1 bottle (750-ml) red Burgundy wine
  • 8 ounces pancetta, or other thick bacon, cut into 1/4-inch cubes
  • 2 onions, cut into 1/8-inch-thick rounds
  • 5 carrots (about 1 pound), peeled, cut into 1/4-inch-thick rounds
  • 3 parsnips (about 1 pound), peeled, cut into 1/4-inch-thick rounds
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 5 sprigs fresh flat-leaf parsley
  • 10 whole black peppercorns
  • 4 pounds (8 to 10) Yukon gold potatoes, peeled, cut into 1/4-inch-thick rounds
  • 1 1/2 cups heavy cream
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon freshly grated nutmeg
  • 1 pound pearl onions, peeled
  • 1 1/2 pounds button mushrooms, cleaned, cut into quarters
  • 10 to 12 small sprigs fresh oregano, for garnish
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Ice Cream with Strawberries and Red Wine

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Roast Boneless Leg of Lamb with Potatoes, Lemon, and Marjoram

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Crisp Salmon with Braised Red Cabbage and Mustard Sauce

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Wild Rice Stuffing

Ingredients
  • 2 1/4 cups store-bought low-sodium chicken stock
  • 2 tablespoons unsalted butter
  • 1 cup wild whole grain brown rice mix
  • 1 1/2 teaspoons coarse salt
  • 1 cup assorted dried fruits, such as cranberries, cherries, and apricots, coarsely chopped
  • 1/2 cup coarsely chopped toasted almonds
  • Juice and zest of 1 orange
  • 1/4 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon freshly ground black pepper
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