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Dinner party

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

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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Almond-Apricot Tart with Whipped Cream

Ingredients
  • 2 pounds baby apricots, halved and pitted
  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • Garnish: confectioners' sugar
  • 5 large egg yolks
  • 1/4 cup blanched almonds, toasted
  • 1/4 cup plus 2 tablespoons light corn syrup
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter, softened
  • 1/3 cup confectioners' sugar
  • 3 tablespoons light-brown sugar
  • 3 tablespoons amaretto (or other almond-flavored liqueur)
  • 1 large egg yolk
  • Salt
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
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Blackberry Crisp

Time:1 hour
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Grapefruit Sorbet

Other Ideas:
Dessert, Grapefruit, Juice, Sorbet
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Cranberry Cocktails

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Herbed Salmon Roulades with Lemon Beurre Blanc

Ingredients
  • One 3-pound salmon fillet, skinless, small bones removed
  • 2 tablespoons Dijon mustard
  • Coarse salt and ground pepper
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped dill, tarragon, or chives (optional)
  • 1 tablespoon grated lemon zest
  • 1 cup dry white wine
  • 1/2 cup white-wine vinegar
  • 1 shallot, minced
  • 1/2 cup heavy cream
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
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Market Vegetable Salad with Ravigote Vinaigrette

Ingredients
  • 1/2 pound small potatoes
  • Coarse salt and freshly ground white pepper
  • 1/2 pound medium beets, trimmed
  • 1/2 cup white vinegar
  • 1 ear corn, shucked
  • 1 small bulb fennel, cored and sliced
  • 2 ribs celery, cut on the bias into 2-inch pieces
  • 1 small bunch leeks, washed well and ends trimmed
  • 1 small bunch baby turnips, trimmed, peeled, and quartered
  • 1 small bunch baby carrots, trimmed, peeled, and quartered
  • 1/4 pound green beans, ends trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cups mixed greens
  • 1/2 cup dried cherries
  • 1/2 cup toasted walnuts
  • Ravigote Vinaigrette
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Eggnog Cups

Ingredients
  • 7 large egg yolks
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour, sifted
  • 2 cups milk
  • 1/2 vanilla bean, split lengthwise
  • 1 teaspoon nutmeg, preferably fresh grated
  • 1 recipe Lucinda Scala Quinn's Pate Brisee
  • 1 tablespoon, plus 1 cup heavy cream
  • 2 tablespoons confectioners' sugar, sifted
  • 1 tablespoon rum
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