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Potluck

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

Tomato, Basil, and Red Onion Salad

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Andouille, Bean, and Tomato Salad

Ingredients
  • 1 3/4 cups dried beans, such as yellow Steuben
  • 1/2 cup thinly sliced Vidalia or sweet red onion
  • 1/2 fresh jalapeno chile, halved and thinly sliced into half-moons (remove seeds for less heat if desired)
  • 3 garlic cloves
  • 6 fresh thyme sprigs
  • 1 tablespoon cider vinegar
  • 2 dried bay leaves
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for skillet
  • Coarse salt and freshly ground pepper
  • 1 tablespoon coarse salt
  • 1 medium Kirby cucumber, peeled, quartered lengthwise, and cut into 1/2-inch-thick pieces
  • 16 yellow cherry tomatoes, halved
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 12 ounces Andouille sausage, cut into 1/4-inch rounds
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Custard-Filled Cornbread

Ingredients
  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 2 cups whole milk
  • 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
  • 1 cup fresh or thawed frozen corn kernels
  • 1 cup heavy cream
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Red, White, and Blueberry Trifle

Time:1 hour 30 mins
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Eggs Stuffed with Anchovies and Tuna

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Arugula and Lentil Salad with Goat Cheese

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Pecan Fudge Brownies

Time:1 hour
Ingredients
  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1 cup all-purpose flour, (spooned and leveled)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1 ounce semisweet chocolate, coarsely chopped
  • 1 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans, coarsely chopped
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Baked Rigatoni

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves large garlic, finely chopped
  • 1 can (6 ounces) tomato paste
  • 2 cans (28 ounces each) sunpeeled crushed tomatoes in puree
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 pound rigatoni
  • 1 1/2 pounds whole-milk ricotta cheese
  • 1 pound fresh mozzarella cheese, cut into small cubes
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Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives

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