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Thanksgiving

Explore 884 recipes, 118 projects, 130 articles, 111 galleries, 275 videos, and more

Warm Fennel-and-Parmesan Dip

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Mixed Grain Pilaf

Ingredients
  • 2 tablespoons unsalted butter
  • 1 teaspoon unsalted butter, for parchment paper
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1 large onion, finely chopped
  • 4 cups sliced white mushrooms
  • 4 cremini mushrooms, sliced
  • 2 cups pearl barley
  • 1 cup soft winter wheatberries
  • 1/2 cup millet
  • 1 cup wild rice, rinsed
  • 6 cups heated chicken stock, preferably homemade
  • 1/4 cup chopped fresh herbs, such as flat-leaf parsley, thyme, oregano, chives
  • Salt and freshly ground pepper
  • 3 tablespoons Marsala wine
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Pumpkin Cream Pie

Ingredients
  • 2 cups whole milk
  • 1 1/4 cups ground gingersnaps (from about 25 cookies)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • Salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • Pinch of ground cloves
  • 1/2 cup sugar
  • Salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
  • 1 tablespoon unsalted butter, room temperature
  • 1 1/4 cups heavy cream, whisked to medium peaks
  • Garnish: freshly grated nutmeg
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Spiced Brandy Wine

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Quince Biscuit Pie

Ingredients
  • 5 cups water
  • 1 3/4 cups all-purpose flour
  • 1 cup heavy cream, chilled
  • 1/4 cup pure maple syrup
  • 1/3 cup fine yellow cornmeal
  • 1 cup pure maple syrup
  • Garnish: confectioners' sugar
  • 1/3 cup granulated sugar
  • 1/2 cup granulated sugar
  • 5 quinces, peeled, cored, and quartered (melissas.com)
  • 2 teaspoons baking powder
  • 1 vanilla bean, split and scraped, pod reserved
  • Salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 2 teaspoons cornstarch
  • 1 cup heavy cream
  • 3 tablespoons sliced almonds
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St-Germain and Champagne

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Pear and Apple Phyllo Crisp

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Rosemary Vodka Tonics

Other Ideas:
Cocktails, Rosemary, Vodka
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Roasted Turnips and Pears with Rosemary-Honey Drizzle

Other Ideas:
Bosc pears, Side dishes, Turnips
Ingredients
  • 6 medium purple-topped turnips (14 to 15 ounces), unpeeled and cut into 1/2- to 3/4-inch cubes
  • 2 firm ripe Bosc pears (about 7 ounces each), unpeeled, cored, and cut into 1/2-inch cubes
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons coarse salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh rosemary
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Black Lacquered Turkey

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