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Potluck

Explore 476 recipes, 1 project, 5 articles, 18 galleries, 2 videos, and more

Open-Faced Trout Sandwiches with Mustard Potatoes

Time:30 mins
Ingredients
  • 1 1/2 pounds small red potatoes
  • Salt and pepper
  • 3 tablespoons olive oil, divided
  • 4 slices crusty bread
  • 1/2 English cucumber, halved and thinly sliced
  • 5 tablespoons 2 percent plain Greek yogurt
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons)
  • 1/2 pound smoked trout, flaked
  • 1 small head romaine lettuce, leaves separated
  • 2 tablespoons whole-grain mustard
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Cilantro-Buttermilk Skirt Steak

Time:1 hour
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Bacon-Cheese Quiche

Time:1 hour 30 mins
Ingredients
  • All-purpose flour, for rolling
  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Coarse salt and ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese (4 ounces)
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Caramelized Onion and Bacon Dip

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Shrimp-and-Pineapple Skewers

Time:30 mins
Ingredients
  • Vegetable oil, for grilling
  • 6 tablespoons honey
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 pineapple, cut into 1 1/2-inch pieces
  • 2 bunches scallions (white and light-green parts only), cut into 2-inch pieces
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Chicken Enchilada Casserole

Time:1 hour
Ingredients
  • 2 pounds tomatillos (husks removed), washed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 white onion, diced small
  • 2 jalapenos, seeded and diced small
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
  • 3 tablespoons sour cream
  • 2 ounces cotija cheese, crumbled (1/2 cup)
  • 1/3 cup chopped fresh cilantro
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Baked Artichoke Dip with Winter Crudites

Ingredients
  • 3 cans (14 ounces each) artichoke hearts in water
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 2 teaspoons coarse salt
  • Freshly ground black pepper, to taste
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Parmesan cheese (3 ounces)
  • 1 cup grated pecorino cheese (3 ounces)
  • 1 large onion, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped, plus leaves for garnish
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup fresh breadcrumbs
  • Sliced fennel, radishes, carrots, celery, and cauliflower florets, for serving
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Chili

Ingredients
  • 5 dried red chiles (Mexican ancho, New Mexican Hatch, or Anaheim)
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced (1 tablespoon)
  • 2 pounds ground beef
  • 1 tablespoon coarse salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes, or pinch of cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup pickled jalapenos, chopped (optional)
  • 1 28-ounce can tomatoes, broken up, with juice
  • 12 ounces beer
  • 1 15-ounce can beans (pinto, kidney, black, or a combination), drained
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Jicama Slaw

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Pretzel Crumbles

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