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Thanksgiving

Explore 890 recipes, 118 projects, 131 articles, 111 galleries, 304 videos, and more

Lemony Shredded Brussels Sprouts

Time:20 mins
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Green Bean Casserole

Time:50 mins
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Pear-Cranberry Upside-Down Cake

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 3/4 cups firmly packed light-brown sugar
  • 3 firm but ripe pears, such as Anjou
  • Juice of 1 lemon
  • 1 cup cranberries
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 3 large eggs
  • 1 cup milk, room temperature
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Spaghetti Squash with Herbs

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Cranberry Sauce with Dried Cherries

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Oyster Brioche Stuffing

Ingredients
  • 12 slices brioche, 3/4 inch thick, crusts removed
  • 4 tablespoons butter
  • 1 onion, diced into 1/4-inch pieces
  • 2 celery ribs, diced into 1/4-inch pieces
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons cognac, (optional)
  • 2 dozen shucked oysters, 1/3 cup liquor reserved
  • 1/2 cup heavy cream
  • 1 1/2 cups fresh flat-leaf parsley, leaves, chopped
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Pumpkin Spice Cake with Honey Frosting

Time:2 hours 30 mins
Ingredients
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
  • 2 teaspoons baking soda
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree
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Pinzimonio

Ingredients
  • 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
  • 8 ounces radishes (about 8)
  • 1/2 head cauliflower, cut into small florets
  • 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
  • 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
  • 8 ounces haricots verts, trimmed
  • 2 yellow or red bell peppers, cut into strips
  • 6 thin scallions
  • 2 Belgian endives
  • 1/2 lemon
  • 1/3 cup flaked sea salt or coarse salt
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil
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