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Dinner party

Explore 2468 recipes, 80 projects, 137 articles, 285 galleries, 24 videos, and more

Cheesecake with Blueberry Topping

Ingredients
  • Vegetable-oil cooking spray
  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • Boiling water, for roasting pan
  • Blueberry Topping Blueberry Topping
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Braised Brisket with Carrots, Garlic, and Parsnips

Ingredients
  • 1 first cut of beef brisket (5 pounds)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 10 ounces red pearl onions, peeled(about 2 1/2 cups)
  • 1 tablespoon balsamic vinegar
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Sauteed Polenta with Roasted Tomatoes

Ingredients
  • 10 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Balsamic vinegar, for drizzling
  • 1 teaspoon finely chopped fresh tarragon
  • 1 heaping tablespoon coarse salt
  • 1/2 cup fresh ricotta
  • 1 teaspoon light muscovado sugar
  • 2 cups coarse-ground polenta meal
  • Fleur de sel, for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar
  • Freshly ground pepper
  • 1/4 cup olive oil, plus more for drizzling
  • 9 ounces ripe cherry tomatoes, stems intact
  • Parmigiano-Reggiano cheese
  • Sea salt and freshly ground pepper
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Farro Salad with Oven-Roasted Grapes and Autumn Greens

Ingredients
  • 8 ounces farro (about 1 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 6 cups seedless red grapes (about 1 1/2 pounds)
  • 1/4 cup extra-virgin olive oil
  • 2 small red onions, sliced into 1/4-inch rounds
  • 3 tablespoons red wine vinegar, plus more for seasoning
  • 4 cups mixed small greens such as baby kale, baby Swiss chard, red mustard, and red mizuna
  • 8 ounces fresh goat cheese, crumbled (optional)
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Chicken Siu Mai (Chicken Dumplings)

Ingredients
  • 10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
  • 1/3 cup finely diced, peeled, and washed water chestnuts
  • 1/3 cup finely diced bamboo shoots
  • 1/3 cup thinly sliced scallions
  • 2 1/2 tablespoons cornstarch
  • 2 tablespoons White Peppercorn Oil
  • 2 tablespoons oyster sauce
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon Shao Hsing wine or dry sherry
  • 1 1/2 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • Pinch of freshly ground white pepper
  • 1 large egg white, beaten
  • 24 dumpling wrappers, cut into 2 1/2-inch rounds
  • Vegetable oil, for steamer basket
  • Mustard Dipping Sauce
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Margaritas for a Crowd

Other Ideas:
Juice, Limes, Margaritas, Mexican, Tequila
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The Ideal After Dinner Cheese Plate

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Gold and White Thanksgiving

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Create the Right Mood with the Right Wine

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Spiced Slow-Roasted Pork Shoulder with Salt-Baked Shallot and Tarragon Creme Fraiche

Time:6 hours 45 mins
Ingredients
  • 3 tablespoons fennel seeds
  • 3 tablespoons coriander seeds
  • 1 cinnamon stick, broken into pieces
  • 1 tablespoon paprika
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon black peppercorns
  • 10 cloves garlic, peeled
  • A 4-inch piece peeled ginger root, thinly sliced
  • 1 bunch scallions, roughly chopped
  • 3/4 cup grapeseed or safflower oil
  • 1 cup packed light-brown sugar
  • 1 tablespoon finely grated fresh orange zest (from 2 oranges)
  • 1/4 cup soy sauce
  • 1/4 cup red-wine vinegar
  • 1 whole pork shoulder on the bone (about 10 1/2 pounds), room temperature
  • Coarse salt
  • Salt-Baked Shallot and Tarragon Creme Fraiche, for serving
  • 1 1/4 pounds fresh garden peas in pods, shelled (about 4 cups), for serving
  • Pea shoots, for serving (optional)
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