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Dinner party

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

Bony Bites

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Bread Wreath Recipe

Time:5 hours 30 mins
Other Ideas:
Royal icing
Ingredients
  • 1 cup all-purpose flour, plus more for dusting and sprinkling
  • 1/2 cup rye flour
  • 1 cup plus 2 tablespoons bread flour
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons dry active yeast (from one 1/4-ounce envelope)
  • 1 1/4 cups warm water (110 degrees), plus 1 cup water for metal baking pan
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Winter Escarole Salad with Squash and Cheddar

Ingredients
  • 2 tablespoons white-wine vinegar
  • 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 1/4 teaspoon coarse salt, plus more, to taste
  • 1 Granny Smith apple, quartered, cored, and thinly sliced
  • Freshly ground pepper, to taste
  • 1 head escarole, torn into 2-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 1/2 ounces sharp cheddar cheese, thinly sliced or shaved into ribbons with a vegetable peeler
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Oregano and Orange Rack of Lamb with Caramelized Fingerling Potatoes

Time:1 hour
Ingredients
  • 2 racks of lamb (8 ribs each), frenched
  • Coarse salt and freshly ground pepper
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 3 pounds fingerling potatoes
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 large shallot, minced
  • 1/4 cup red-wine vinegar
  • 3 tablespoons coarsely chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice
  • 1/2 teaspoon crushed red-pepper flakes
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Standing Rib Roast

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Seared Halibut with Arugula Gremolata

Time:45 mins
Ingredients
  • 2 yellow squashes, sliced into 1/2-inch-thick half-moons
  • 8 ounces new potatoes, halved (or quartered if large)
  • 4 small shallots, peeled and quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
  • 1 cup packed arugula or sorrel leaves, chopped
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup toasted pine nuts
  • 1 small lemon, zested and juiced
  • 1 tablespoon safflower oil
  • 4 fillets (6 ounces each) Pacific halibut, skin removed
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Tricolor Salad

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