The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [21]
pork and mango rolls
asian mini crab cakes
lettuce bundles with spicy peanut noodles (doubled)
korean barbecued ribs with pickled greens
VEGETARIAN SUMMER HARVEST BUFFET
SERVES 6
fresh green tart
orecchiette with green tomatoes, caramelized onions, and corn
farro salad with thinly sliced zucchini, pine nuts, and lemon zest
multicolored pepper and bean salad with ricotta salata and herbs
cherry sherbet in tuile bowls
FISH TACO PARTY
SERVES 6 TO 8
Set out the items buffet style, accompanied by traditional garnishes, including corn tortillas, cabbage, avocados, jalapeos, radishes, and sour cream.
grilled mahimahi
beer-battered cod
roasted tomato and chipotle salsa
cucumber relish
spicy pineapple and mint salsa
green rice
saucy black beans
watermelon-tequila refreshers
key lime bars
watermelon ice
LAKESIDE PICNIC
SERVES 6
sparkling fresh lemonade
warm cheese and glazed pecan dip (halved)
grilled bread with chimichurri
barbecued baby-back ribs
farmstand raw vegetable salad
florence’s potato salad
rhubarb-berry crumbles
KABOB PARTY
SERVES 8
barbecued chicken kabobs with potatoes and summer squash
shrimp kabobs with lemon wedges and cilantro
curried lamb kabobs with cherry tomatoes and red onions
brine-cured pork kabobs with jalapeños and pineapple
tomato and corn tabbouleh salad
lemon aïoli
grilled bread with chimichurri
coconut ice milk
TUSCAN SUPPER
SERVES 6 TO 8
classic garlic bruschetta
spaghetti with garden vegetables
trout with rosemary and white beans
grilled sausage with arugula pesto
mixed mushroom salad
zuppa inglese with chocolate sauce
AUTUMN
THANKSGIVING WITH ITALIAN FLAVORS
SERVES 12
polenta squares with prosciutto
mushroom and celery salad with parmesan cheese
perfect roasted turkey (without the stuffing)
chestnut and sausage stuffing
mashed squash and potatoes with amaretti
braised escarole with currants
savory cranberry jelly
chocolate-almond-marsala cookies
cranberry tart with crème fraîche whipped cream
pumpkin and ricotta crostata
PACKABLE FALL FEAST
SERVES 6
roasted cauliflower and manchego hand pies
pear and autumn-vegetable soup
pan-fried potato and fontina frittata
roasted chicken salad with sour cream dressing
mini pear and blueberry spice cakes
apple pie–spiced cider
AUTUMN HARVEST DINNER
SERVES 10 TO 12
bruschetta with roasted peppers and herbed ricotta
molasses-glazed grilled pork loin with roasted plums
chopped beet salad with feta and pecans
autumn greens with apples, radishes, and cheddar frico
roasted root vegetables with sage and garlic
concord grape sorbet
ELEGANT SIT-DOWN DINNER FOR TEN
SERVES 10
portofino cocktails
thyme crackers with artisanal cheeses and apricot mustard
roasted olives
herbed tomato soup
beef tenderloin with mushrooms and thyme
roasted brussels sprouts with almonds and honey
mashed potatoes and celery root
organic lettuces with fig vinaigrette
port-caramel chocolate tartlets
honey-roasted salted figs
PASTA DINNER FOR FOUR
SERVES 4
broccoflower and toasted country bread with bagna cauda
beet and mâche salad with aged goat cheese
pasta with scallops, garlic, grape tomatoes, and parsley
baked pears with vanilla mascarpone
FALL SOUP PARTY
SERVES 8 TO 10
sesame crunch sticks
clam and corn chowder
roasted vegetable soup
mushroom and wild rice soup
ice-cream sandwiches with molasses-ginger cookies
VEGETARIAN DINNER
SERVES 6 TO 8
cauliflower soup with toasted pumpkinseeds
butternut squash ravioli with fried sage leaves (doubled)
buttermilk-leek galette
roasted parsnip, celery heart, and apple salad with hazelnut vinaigrette
pear stracciatella ice cream with chocolate syrup
chocolate sandwich cookies
AUTUMN PIE PARTY
SERVES 10
For this potluck-style party, assign a pie to each of your guests.
pumpkin-pecan pie
buttermilk pie
pear-fig-walnut pie
apple pie with cheddar crust
crisp coconut and chocolate pie
shoofly pie
plum galette
peanut butter tart
apple pie–spiced cider
STEAKHOUSE DINNER
SERVES 4
iceberg lettuce