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Dinner party

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

Boston Cream Pie

Ingredients
  • 1 large egg
  • 8 ounces semisweet chocolate, finely chopped
  • 2 1/2 cups all-purpose flour
  • 4 large egg yolks
  • 1 cup heavy cream, hot
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk, heated
  • 1 cup safflower oil
  • 1 1/2 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
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Whole-Wheat Pasta with Kale and Fontina

Time:35 mins
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Yogurt-Marinated Chicken with Watermelon Salad

Time:30 mins
Ingredients
  • 2 cups 2 percent plain Greek yogurt
  • 8 cloves garlic, coarsely chopped
  • Coarse salt and ground pepper
  • 6 boneless, skinless chicken breasts (3 pounds total)
  • 3 tablespoons olive oil, plus more for grilling
  • 2 tablespoons red-wine vinegar
  • 1/2 small seedless watermelon, sliced
  • 1 pound tomatoes, sliced
  • 1/2 cup packed fresh basil leaves, torn
  • Olive oil
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Chanterelle Toasts

Time:25 mins
Ingredients
  • 1/2 stick unsalted butter
  • 1 pound chanterelle or other fragrant mushrooms, ends trimmed, stalks and caps cut into 1/2-inch pieces
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 8 slices white Pullman bread, crusts removed and bread toasted and cut into 1-by-3-inch strips
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Pea and Parsley Soup with Golden Caviar

Time:45 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 3 cups coarsely chopped onion (from 1 large)
  • Coarse salt and freshly ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 6 cups shelled fresh English peas
  • 4 cups packed flat-leaf parsley leaves (from 2 bunches)
  • 1/4 cup creme fraiche, plus more for garnish
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Golden caviar, for garnish
  • Pea shoots (optional), for garnish
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Tuscan Kale with Orecchiette

Time:35 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium red onion, cut into 1/4-inch-thick slices
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1 teaspoon sugar
  • 2 tablespoons red-wine vinegar
  • Coarse salt
  • 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
  • 12 ounces orecchiette
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Pecorino-Romano cheese
  • Freshly grated nutmeg
  • 2 ounces semisoft goat cheese (such as Le Chevrot), for serving
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Sorrel-Lime Cooler

Time:35 mins
Other Ideas:
Agave nectar, Coolers, Limes, Sorrel
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Stuffed Piquillo Peppers with Goat Cheese

Time:10 mins
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Pavlova with Rhubarb and Pistachios

Time:6 hours
Ingredients
  • 1 3/4 cups sugar, divided
  • 1 tablespoon cornstarch
  • 4 large egg whites, room temperature
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
  • Coarse salt
  • 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Chopped roasted unsalted pistachios, for garnish
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