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Winter

Explore 1796 recipes, 325 projects, 184 articles, 187 galleries, 86 videos, and more

Pot-au-feu Boiled Dinner

Ingredients
  • 7 quarts veal stock
  • 1 baguette, cut into 1/2-inch slices, toasted
  • 1 3/4 pound chicken, trussed
  • Dijon mustard
  • 3 to 4 pounds beef short ribs, cut into 5 1/2-by-3-inch pieces and tied
  • 1 cup Kalamata olives
  • 1 5- or 6-pound brisket
  • 1 cup cornichons
  • Bouquet garni (4 bay leaves, 12 parsley stems, 1 bunch thyme, and 12 peppercorns)
  • 1/2 prepared horseradish
  • 10 marrow bones, 1 inch thick
  • Coarse salt
  • 10 large leeks
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stem trimmed to 1/2 inch
  • 16 small red potatoes, (about 2 pounds)
  • 8 baby turnips, peeled
  • 1 savoy cabbage, cut into eighths
  • 1 pound haricots verts, trimmed
  • Salt and freshly ground pepper
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Birch de Noel

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Pine-Nut Cookies with Rosemary

Other Ideas:
Cookies, Dessert, Pine nuts, Rosemary
Ingredients
  • 3 1/2 teaspoons coarsely chopped fresh rosemary
  • 1/4 cup pine nuts, toasted, plus more for topping cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon coarse salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons heavy cream
  • 1 large egg
  • Fine sanding sugar, for sprinkling
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Roasted Parsley Root

Ingredients
  • Juice of 2 lemons
  • 1 cup long beans or green beans, cut into 1-inch pieces
  • 3 cups peeled 2-inch cubes parsley root or celery root
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped thyme
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon coarse salt
  • 2 tablespoons soy sauce
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped mint
  • 2 tablespoons toasted pine nuts, chopped
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Brussels Sprouts with Parsnips

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Brandy-Snap Cups

Other Ideas:
Cognac, Dessert, Sugar
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Pan-Roasted Brussels Sprouts

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Pumpkin Cookies with Brown Butter Icing

Ingredients
  • 4 cups confectioners' sugar, sifted
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 teaspoon baking soda
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 1 1/4 teaspoons coarse salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
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Le Marche Lasagna

Ingredients
  • 1 1/2 cups dried porcini mushrooms (about 1 1/2 ounces)
  • 1 bay leaf, preferably fresh
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 1/2 cups (3 sticks) plus 2 tablespoons unsalted butter
  • 9 ounces prosciutto, cut into 1/4-inch pieces
  • 4 1/2 cups very finely chopped onions
  • 1 1/2 cups very finely chopped celery
  • 1 1/2 cups very finely chopped carrots
  • 1 tablespoon plus 1 1/2 teaspoons tomato paste
  • 1/4 cup extra-virgin olive oil
  • 3 3/4 pounds boneless pork shoulder, trimmed and cut into 1/4-inch pieces
  • 6 cups dry Marsala wine
  • 6 cups Fabio Trabocchi's Chicken Stock
  • 4 whole cloves
  • Coarse salt and freshly ground black pepper
  • 7 1/2 cups finely chopped white mushrooms
  • 4 cups freshly grated Parmigiano-Reggiano cheese, plus more for topping
  • 4 pounds Homemade Lasagna Noodles, cooked
  • Bechamel Sauce
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Poinsettia Cocktail

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