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Winter

Explore 1798 recipes, 325 projects, 184 articles, 187 galleries, 86 videos, and more

Molasses Spice Crisps

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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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Butternut Squash Risotto

Time:1 hour
Ingredients
  • 1 tablespoon butter
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
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Pear Upside-Down Cake

Ingredients
  • 1 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light-brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 ripe pears, such as Bartlett or Anjou, peeled and cored
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • 1/2 cup whole milk
  • 1/4 teaspoon cream of tartar
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Poached Chicken and Vegetables (Poule Au Pot)

Ingredients
  • 3 sixteen-ounce chicken breasts on the bone, split, skin removed
  • 4 sprigs fresh flat-leaf parsley
  • 4 ounces button mushrooms, cut in half
  • 4 sprigs fresh thyme
  • 8 ounces small red potatoes, cut into 1-inch pieces
  • 1 teaspoon whole black peppercorns
  • 4 ounces white or green asparagus, stems peeled, cut into 1-inch pieces
  • 1 carrot, peeled, cut into 1/4-inch slices
  • 2 bay leaves
  • 1 stalk celery, peeled, cut into 1/4-inch slices
  • 4 cloves
  • 2 teaspoons extra-virgin olive oil
  • 4 ounces pearl onions, peeled
  • 8 ounces baby turnips, peeled, or medium turnips, peeled and cut into wedges
  • 1 carrot, cut into 4 pieces
  • 1 stalk celery, cut into 4 pieces
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 onion, peeled and quartered
  • 1/4 cup dry white wine
  • 2 fifteen-ounce cans low-sodium chicken stock, or homemade, skimmed of fat
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Chocolate-Drizzled Spice Cookies

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Candy Apples

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Granny Rose's Hot Rolls

Other Ideas:
Bread course, Butter, Milk
Ingredients
  • 2 cups whole milk
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 4 tablespoons unsalted butter, room temperature, plus more for bowl and baking sheets
  • 1 envelope active dry yeast (1 scant tablespoon)
  • 1/4 cup warm water (110 degrees)
  • 5 to 6 cups all-purpose flour, plus more for dusting
  • Rosemary leaves (optional), for garnish
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Fruit and Stout Cake

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened, plus more for pan
  • 12 ounces (2 cups) prunes, pitted, chopped into 1/2-inch pieces
  • 8 ounces (1 1/2 cups) golden raisins
  • 8 ounces (1 1/2 cups) currants
  • 1 1/4 cups stout, such as Guinness, plus more for dousing
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cup light-brown sugar, firmly packed
  • 2 eggs
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Maple-Pecan Shortbread

Ingredients
  • 2 1/4 cups all-purpose flour, plus more for work surface
  • 1/2 cup cake flour, (not self-rising)
  • 1/2 teaspoon salt
  • 3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg yolk
  • 1/4 teaspoon pure maple extract
  • 1 large egg, lightly beaten
  • Turbinado sugar, for sprinkling
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