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Winter

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

Creamed Swiss Chard

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Infused Vodkas

Time:3 days
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Sweet and Salty Pecans

Time:30 mins
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Yule Logs

Ingredients
  • Vegetable oil cooking spray
  • Caramel Cream
  • 6 large eggs, separated
  • Cornstarch or confectioners' sugar, for surface
  • 3/4 cup granulated sugar
  • 1 pound rolled fondant
  • 1/4 cup best-quality unsweetened cocoa powder
  • Best-quality unsweetened cocoa powder, for dusting
  • 1/4 cup all-purpose flour
  • Sugared White Pine Needles, for serving (optional)
  • Milk-Chocolate Pine Cones, for serving (optional)
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Butterscotch-Pecan Cake

Ingredients
  • 2/3 cup packed dark-brown sugar
  • Vegetable-oil cooking spray, for pans
  • 12 ounces unsalted butter (3 sticks), 1 stick left whole, 2 sticks cut into small pieces, softened
  • 3 ounces (6 tablespoons) butter, cut into pieces
  • 3 3/4 cups all-purpose flour
  • 2 cups packed dark-brown sugar
  • 1 cup heavy cream
  • 1 1/4 teaspoons baking powder
  • 1/2 cup light corn syrup
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon coarse salt
  • 1/2 cup heavy cream
  • 2 1/2 teaspoons coarse salt
  • 20 ounces cream cheese, softened
  • 2 cups pecan halves, toasted and chopped, plus more halves for garnish
  • 10 ounces (2 1/2 sticks) unsalted butter, softened
  • 1/2 cup confectioners' sugar, sifted
  • 2 1/2 cups packed dark-brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 1/4 teaspoons rum, preferably golden or dark
  • 1 1/4 cups buttermilk, room temperature
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Pork Loin with Pearl Onions and Apricots

Time:1 hour
Ingredients
  • 1 teaspoon olive oil
  • 1 1/2 pounds boneless pork loin, tied at 1-inch intervals
  • 1/2 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1/2 pound pearl or cipollini onions, peeled
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon fennel seed
  • 1 wide strip orange zest
  • 1/4 cup coarsely chopped dried apricots (2 ounces)
  • 1 teaspoon red-wine vinegar
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Cranberry and Vanilla Pavlova

Ingredients
  • 4 large egg whites, room temperature
  • 3 1/3 cups (12 ounces) fresh cranberries
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 1/4 cup water
  • 1 teaspoon white-wine vinegar
  • 1 vanilla bean, split lengthwise
  • 1/2 cup superfine sugar
  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract
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Silky Braised Chicken with Wild Mushrooms and Pearl Onions

Ingredients
  • 1 chicken (3 1/2 pounds), cut into 8 pieces, skin on
  • Salt and freshly ground black pepper
  • 2 medium onions, cut into 1/8-inch-thick slices
  • 2 cloves garlic, peeled and slightly crushed
  • 40 sprigs fresh thyme, 3 to 4 bunches
  • 2 dried bay leaves
  • 2 sprigs fresh rosemary
  • 2 cups Riesling wine
  • 1 1/2 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 3 tablespoons unsalted butter
  • 5 ounces red pearl onions, peeled and halved (about 1 cup)
  • 1/2 pound fresh wild mushrooms, such as chanterelle, cleaned, trimmed, and cut into 1-inch pieces
  • 1/4 cup Madeira wine
  • 5 teaspoons grainy mustard
  • 10 strips best-quality bacon
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Vanilla Port Bosc Pear

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Shrimp with Kale and White Beans

Ingredients
  • 1 carrot, peeled and cut into 1/4-inch-thick rounds (cut into half-moons, if large)
  • 1 celery stalk, thinly sliced (about 3/4 cup)
  • 1/2 medium red onion, finely chopped (about 1/2 cup)
  • 1 can (15 ounces) white beans, such as cannellini or navy, drained and rinsed
  • 3/4 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 1 small bunch kale (about 12 ounces), stems and center ribs discarded, leaves thinly sliced crosswise
  • 18 medium shrimp (about 8 ounces), peeled and deveined
  • 3/4 cup homemade or low-sodium store-bought chicken stock
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