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Dinner party

Explore 2470 recipes, 79 projects, 136 articles, 285 galleries, 24 videos, and more

Beef Tenderloin Crostini with Sultana-Port Relish

Ingredients
  • 1 beef tenderloin (about 2 pounds), tied
  • 5 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 small shallots minced (about 1/4 cup)
  • 1/2 cup sultanas or other golden raisins
  • 3/4 cup tawny port
  • 3 tablespoons balsamic vinegar
  • 1/2 small dried chile de arbol, crumbled
  • 1 sprig fresh thyme
  • 1 celery stalk, thinly sliced diagonally
  • 1 tablespoon celery leaves for garnish
  • 6 tablespoons mayonnaise
  • 2 teaspoons grainy mustard
  • 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
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Linzer Tart with Lingonberry Jam

Ingredients
  • 3 ounces bittersweet chocolate, chilled
  • 3/4 cup sugar
  • 5 ounces (about 1 cup) whole unblanched almonds
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 9 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1 1/2 tablespoons fresh lemon juice
  • 1 cup lingonberry jam, or raspberry jam
  • Confectioners' sugar, for dusting
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Ricotta Cake

Ingredients
  • 1 quart whole milk
  • 3/4 cup arborio rice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, split lengthwise
  • 1 1/4 cups granulated sugar
  • Unsalted butter, for pan
  • All-purpose flour, for pan
  • 3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
  • 3 large whole eggs plus 3 large egg yolks, lightly beaten
  • Confectioners' sugar, for dusting
  • Strawberry Sauce to Make 1 1/2 Cups
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Phyllo Rolls with Wild Greens

Ingredients
  • 3/4 cup extra-virgin olive oil
  • 1 fennel bulb, trimmed and finely chopped
  • 1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
  • 1 tablespoon coarsely chopped garlic
  • 1 1/2 cups thinly sliced wild greens, (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)
  • 1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar
  • Freshly ground pepper
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • Vegetable-oil cooking spray
  • 1/2 cup (1 stick) unsalted butter
  • 8 sheets phyllo
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Scallops with Cauliflower Puree, Parsley, and Capers

Ingredients
  • 1 medium head cauliflower (about 2 pounds), cut into 1-inch pieces (about 6 cups including stems)
  • 1 shallot, coarsely chopped (about 2 tablespoons)
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • Sea salt or coarse salt
  • Freshly ground pepper
  • 1/4 pound Jerusalem artichokes (about 4), scrubbed and very thinly sliced crosswise into rounds
  • 3 tablespoons extra-virgin olive oil, plus more for baking sheet
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup snipped fresh chives
  • 1 tablespoon rinsed and coarsely chopped capers
  • 12 sea scallops, tough muscles removed
  • 1/2 lemon
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Pork Tenderloin with Orange-Parsley Topping

Time:30 mins
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Spatchcocked Cornish Game Hens with Lemon and Olive Relish

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Green Beans with Vinaigrette

Time:15 mins
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Tropical Ginger Punch

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Baked Apple Dumplings

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 cup packed light-brown sugar
  • All-purpose flour, for rolling out dough
  • 2 tablespoons Armagnac, or brandy
  • 2 cups clear apple juice
  • 2 tablespoons dried cherries, roughly chopped
  • 1 large egg white, lightly beaten
  • 1 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons honey
  • 2 tablespoons sugar
  • 2 tablespoons all-purpose flour
  • 1/2 pound (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1 tablespoon heavy cream
  • 1/2 cup Armagnac, or brandy
  • 2 tablespoons finely ground blanched almonds
  • 2 tablespoons light-brown sugar
  • 1/4 cup pure maple syrup
  • 1 1/2 teaspoons freshly grated ginger
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 2 tablespoons freshly squeezed lemon juice
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon ground cinnamon
  • 4 McIntosh apples
  • 1 lemon, cut into quarters lengthwise
  • 4 cinnamon sticks
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