Dinner Party Recipes

This easy mousse-like treat blends the tartness of Key lime pie with the richness of cheesecake. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

This blueberry crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Crostini are perfect spooned high with your pick of toppings.

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Not your average blue-plate special, this meatloaf recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

For a classic pot roast—a tough cut of beef braised until succulent and tender—we start with a well-marbled chuck. Pair it with familiar carrots and potatoes and place in the slow cooker. This recipe comes from Martha's latest book "One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More."

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.

This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.

This creamy potato gratin benefits from a subtle blend of spices. Cinnamon, ginger, and cayenne pepper take it from ordinary to out-of-this-world.

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.

Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.

You can make this triple milk-soaked cake a day in advance and whip the cream just before serving. Martha made this recipe on "Martha Bakes" episode 711.