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Thanksgiving

Explore 890 recipes, 118 projects, 131 articles, 111 galleries, 303 videos, and more

Sauteed Cipollini Onions

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Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

Ingredients
  • 1/2 stick (4 tablespoons) unsalted butter
  • 1 1/4 cups water
  • 2/3 cup packed light-brown sugar
  • 15 ounces whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved lengthwise, for garnish
  • 1/3 cup light corn syrup
  • 3 tablespoons brandy
  • 1 tablespoon water
  • 2 tablespoons strong-brewed coffee
  • Pinch of salt
  • 4 tablespoons unsweetened Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 2 tablespoons heavy cream
  • 1 teaspoon salt
  • 4 ounces bittersweet chocolate (preferably at least 61 percent cacao), finely chopped
  • Pinch of ground cinnamon
  • 1 tablespoon plus 1 1/2 teaspoons brandy
  • 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
  • 3/4 cup packed dark-brown sugar
  • 4 large eggs
  • 1 1/2 teaspoons baking soda
  • 5 ounces bittersweet chocolate (preferably at least 61 percent cacao), coarsely chopped
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Cranberry Chutney

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Cranberry Sauce with Cognac

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Pumpkin and Pecorino Gratin

Time:45 mins
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Pecan Tassies

Ingredients
  • 1/2 cup pecans
  • 1 large egg
  • 1/2 cup (4 ounces) mascarpone cheese
  • 1/4 cup packed light-brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 tablespoons pure maple syrup
  • 3/4 cup all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, softened
  • Pinch of salt
  • 1/4 teaspoon salt
  • 3/4 cup pecans, toasted and coarsely chopped
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Savory Shortbread

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Pecan Praline Tart

Ingredients
  • All-purpose flour, for dusting
  • 1/2 recipe Flaky Pie Dough
  • 2 cups packed light-brown sugar
  • 1 cup heavy cream
  • 1/2 stick (4 tablespoons) unsalted butter
  • 2 tablespoons light corn syrup
  • 2 cups coarsely chopped pecans, toasted
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon coarse salt
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Cranberry-Grape Compote

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Caramelized Turnips and Shallots

Ingredients
  • 1 3/4 pounds white turnips, peeled and cut into pieces 2 1/2 inches by 1 1/2 inches in size
  • 1 3/4 pounds golden turnips or rutabagas, peeled, cut into pieces 2 1/2 inches by 1 1/2 inches in size
  • 10 shallots (about 10 ounces), peeled, root end intact
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 cup red-wine vinegar
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1/4 cup packed light-brown sugar
  • 3 tablespoons unsalted butter
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