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Dinner party

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

Spicy Tuna Tartare

Other Ideas:
Appetizers, Asian, Potato chips, Tuna
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Swiss Chard Bundles With Sun Dried Tomato and Ricotta Filling

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Celery Root and Ginger Gold Apple Soup

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and freshly ground pepper
  • 6 cups peeled, chopped celery root (from about 2 large celery roots)
  • 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
  • 10 cups homemade or low-sodium store-bought vegetable stock
  • 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
  • 1/4 cup celery leaves or leaves from celery root stem, for garnish
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Peppery Cheese Crackers

Ingredients
  • 1 cup bread flour
  • 1 cup instant polenta
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated Mimolette cheese
  • 2 1/2 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
  • 3/4 cup buttermilk
  • All-purpose flour, for work surface
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Ile Flottante

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Pork Paillards with Sour Cream-Paprika Sauce

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Orange-Rum Punch

Other Ideas:
Easy recipes, Oranges, Punches, Rum
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Citrus and Caramel Mousse Parfaits

Ingredients
  • 1/4 cup plus 2 tablespoons cold water
  • 2 tablespoons plus 1 1/2 teaspoons packed light-brown sugar
  • 3 oranges, preferably Cara
  • 1 teaspoon unflavored gelatin
  • 1 1/2 tablespoons unsalted butter
  • 2 blood oranges
  • 1 red or pink grapefruit
  • 2 tablespoons light corn syrup
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • Pinch of salt
  • 2 tangerines
  • 2 1/2 tablespoons unsalted butter, room temperature, cut into small pieces
  • 1/4 cup cake flour (not self-rising)
  • 1 Meyer lemon
  • 1 ounce hazelnuts (about 1/4 cup) toasted, skins rubbed off with a damp cloth, and finely ground, or 2 tablespoons hazelnut flour
  • 1 3/4 cups heavy cream
  • 1/2 cup creme fraiche
  • Pinch of salt
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Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing

Ingredients
  • 1 cup sugar
  • 3/4 cup coarse salt
  • 1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped
  • 12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed
  • 16 whole peppercorns
  • 4 bay leaves
  • 1 bunch plus 4 sprigs fresh thyme
  • 1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped
  • 1 lemon, halved
  • 1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen)
  • 6 tablespoons unsalted butter, softened
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 2 sprigs fresh sage
  • 2 cups store-bought low-sodium chicken broth
  • 2 teaspoons Emeril's Original Essence
  • Freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • Brown Butter, Sage, and Mushroom Stuffing, for serving
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Stuffed Marrow Bones

Ingredients
  • 3 beef marrow bones (3 inches each), split lengthwise
  • 4 tablespoons clarified butter
  • 2 ounces chanterelle mushrooms, cleaned and diced
  • 2 ounces hen of the wood mushrooms, cleaned and diced
  • 2 medium porcini mushrooms, cleaned and diced
  • Coarse salt and freshly ground pepper
  • 2 slices white bread, crusts removed, bread cut into 1/3-inch dice
  • 2 tablespoons diced beef marrow
  • 1 tablespoon minced fines herbes (chervil, parsley, tarragon)
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