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Winter

Explore 1797 recipes, 325 projects, 184 articles, 187 galleries, 86 videos, and more

Ukrainian Borscht

Ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds short ribs
  • Coarse salt and freshly ground pepper
  • 2 medium onions, diced
  • 1 cup dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 5 garlic cloves, minced
  • 1 celery root, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 pound cabbage, shredded
  • 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
  • 5 cups water
  • 1 tablespoon tomato paste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped parsley, for garnish
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Almond Tart Dough

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Cranberry-Apple Chutney

Ingredients
  • 1 cup cider vinegar (preferably unfiltered, such as Bragg Organic, organicdirect.com)
  • 1 cup packed light-brown sugar
  • 1 red onion, finely chopped
  • 3/4 cup mixed dried fruit, such as currants, golden raisins, and chopped prunes
  • 1 tablespoon minced peeled fresh ginger (from one 1 1/2-inch piece)
  • 10 whole cloves, crushed with the side of a knife (1/2 teaspoon)
  • 2 whole cinnamon sticks
  • 12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
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Stenciled Gingerbread Cookies

Ingredients
  • 6 cups all-purpose flour, plus more for surface
  • 1 teaspoon baking soda
  • 1/2 teaspoon teaspoon baking powder
  • 2 sticks unsalted butter, room temperature
  • 1 cup packed dark-brown sugar
  • 1 tablespoon plus 1 teaspoon ground ginger
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • Salt and freshly ground pepper
  • 2 large eggs
  • 1 cup unsulfured molasses
  • Royal Icing
  • Confectioners' sugar or luster dust (nycake.com)
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Pear Pandowdy

Ingredients
  • 4 pounds firm, ripe pears such as Bosc or Bartlett, peeled, cored, and cut into 1/2 -inch wedges
  • 1 3/4 cups all-purpose flour
  • 1/2 cup blanched hazelnuts, toasted and finely ground
  • 1/3 cup granulated sugar
  • 1 teaspoon granulated sugar
  • 1/4 cup chopped dried figs
  • Salt
  • 2 tablespoons fresh lemon juice
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 tablespoon all-purpose flour
  • 1/4 to 1/2 cup ice water
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • 1/8 teaspoon freshly grated nutmeg
  • Fine sanding sugar, for sprinkling
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Kumquat-Champagne Cocktails

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Lentil and Escarole Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 small carrot, coarsely chopped
  • 3/4 cup French green lentils
  • 1 bay leaf
  • 2 whole canned tomatoes, drained, seeded, and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 slices Italian bread, cut into 3/4-inch cubes
  • 1/2 escarole, cut crosswise into 1-inch strips
  • 2 teaspoons extra-virgin olive oil
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Spiced Ginger Cashews

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Pork Loin with Apple-Cornbread Stuffing

Ingredients
  • 4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
  • 2 small onions, chopped (about 1 3/4 cups)
  • 1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
  • 6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
  • 4 sprigs fresh thyme, finely chopped
  • 2 sprigs fresh rosemary, finely chopped
  • 10 fresh sage leaves, finely chopped, plus 6 whole leaves
  • Coarse salt and freshly ground pepper
  • 12 ounces corn bread, cut into cubes (about 3 cups)
  • 1/3 cup homemade or low-sodium store-bought chicken stock
  • 1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
  • 1/4 cup olive oil
  • 2 cups apple cider
  • 1 pound cipollini onions
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Duck Breasts with Pomegranate-Walnut Sauce

Other Ideas:
Duck breasts, Main course
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 5 ounces lightly toasted walnuts, finely chopped
  • 3 tablespoons pomegranate molasses
  • 2 cups pomegranate seeds (2 pomegranates)
  • 1 cup homemade veal stock or low-sodium canned beef stock
  • 3/4 cup homemade chicken stock or low-sodium canned chicken stock
  • Coarse salt and freshly ground pepper
  • 4 Magret duck breast halves, trimmed, excess fat and skin reserved
  • 1 tablespoon fresh mint, chopped or leaves, for garnish
  • Roasted Fingerling Potatoes
  • Mixed greens, for serving, optional
  • Pomegranate Vinaigrette
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