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Dinner party

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

Tender Bean Salad with Proscuitto, Roasted Tomatoes, and Parmesan

Ingredients
  • 1 pound haricots verts, trimmed
  • 16 thin slices proscuitto
  • 3 cloves Govind Amstrong's Roasted Garlic
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons sherry vinegar
  • 2 teaspoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 2 bunches frisee, white veins removed
  • 8 sprigs fresh flat-leaf parsley, leaves torn
  • 2 small sprigs fresh basil, leaves torn
  • 3/4 cup Roasted Tomatoes, cut into 1/4-inch-thick strips
  • Shaved Parmesan cheese, for garnish
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Spaghetti with Veal Bolognese Sauce

Ingredients
  • 1 dried one-quarter-ounce package porcini mushrooms
  • 1 large clove garlic
  • 1 small onion, (about 5 ounces), peeled and cut into quarters
  • 2 small carrots, peeled and cut into chunks
  • 1 large rib celery, strings removed, cut into chunks
  • 1 pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice
  • 1/2 cup dry red wine
  • 1/4 cup Tomato Sauce Tomato Sauce
  • 3 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 pound spaghetti
  • 6 tablespoons freshly grated Parmesan cheese, optional
  • Olive-oil, cooking spray
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Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
  • 1 jar (10 ounces) all-fruit apricot jam
  • 1/2 cup low-sodium canned chicken broth
  • 1/2 teaspoon coarse salt
  • 1 cup fresh or frozen (thawed) cranberries
  • 1 1/2 tablespoons red-wine vinegar
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
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Spanish Onion and Potato Torta

Ingredients
  • 7 tablespoons olive oil
  • 1 medium Spanish onion, about 12 ounces, sliced into 1/4-inch-thick half moons
  • 3 medium Yukon gold or other floury potatoes, about 1 pound, sliced into 1/4-inch-thick rounds
  • 8 large eggs
  • 1 teaspoon salt, plus more to taste
  • freshly ground pepper plus more to taste
  • 1 12-inch-diameter round loaf rustic bread
  • 1 clove garlic
  • 1 small head frisee, or other chicory lettuce
  • 2 teaspoons sherry vinegar
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Rice Pilaf with Almonds and Dried Pears

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Slow Roasted Salmon with Caper-and-Herb Relish

Ingredients
  • 4 skinless salmon fillets, (6 ounces each)
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
  • 1 small shallot, finely chopped
  • 2 tablespoons capers, drained and rinsed
  • Grated zest and juice of 1 lemon, preferably organic
  • 1 tablespoon extra-virgin olive oil
  • 1 cup loosely packed fresh flat-leaf parsley, roughly chopped
  • 2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
  • 1 bunch pencil-thin asparagus, tough ends snapped off
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Crab Salad in Carrot Coulis

Ingredients
  • 1 pound picked Dungeness or Peekytoe crab
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 1 small head frisee, white part only, washed and dried
  • Carrot Coulis
  • Cumin Coriander Mousseline
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Poached Pears Filled with Cranberry Sauce

Ingredients
  • 2 lemons
  • 4 firm Bosc pears
  • 3 cups dry white wine
  • 1 1/2 cups sugar
  • 1 tablespoon whole black peppercorns
  • 1 cinnamon stick
  • 1 twelve-ounce bag fresh cranberries (about 3 1/2 cups)
  • 4 kumquats, stems removed, thinly sliced crosswise, and seeds removed
  • 1/4 cup dried cranberries
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Pistachio Souffles with Soft Chocolate Centers

Ingredients
  • 1 3/4 ounces heavy cream
  • 4 large egg whites
  • 1 3/4 cups milk
  • 1 ounce finely grated dark chocolate
  • 1/4 cup superfine sugar
  • 4 ounces roughly chopped dark chocolate
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 3 tablespoons unsalted butter, softened
  • Creme Anglaise, warmed, for serving
  • 1/4 cup pistachio paste
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
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Cranberry Tart with Creme Fraiche Whipped Cream

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