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Winter

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

Vanilla Marshmallows

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Cooked Custard Eggnog

Other Ideas:
Dark rum, Eggnog, Eggs
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Backhouse Family Fruitcake

Ingredients
  • 1 1/2 sticks unsalted butter, plus more for pan
  • 4 ounces glaceed or dried apricot, chopped into 1/2-inch pieces (1/2 cup)
  • 4 ounces glaceed or dried pineapple, chopped into 1/2-inch pieces (1/2 cup)
  • 8 ounces dates, pitted, chopped (1 1/2 cups)
  • 4 ounces dried cherries (1/2 cup)
  • 4 ounces whole blanched almonds (3/4 cup)
  • 8 ounces Brazil nuts (1 1/2 cup)
  • 2/3 cup all-purpose flour
  • 1/2 cup cake flour, (not self-rising)
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 cup light-brown sugar, firmly packed
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rum, plus more for dousing
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Veal Scaloppine with Ruby Red Grapefruit

Time:15 mins
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Kale and Sausage Stuffing

Time:30 mins
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Boeuf Bourguignon Soup

Time:3 hours
Ingredients
  • 4 bone-in short ribs (2 inches thick, 2 pounds total)
  • Coarse salt and freshly ground pepper
  • 2 teaspoons cornstarch
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces white button mushrooms, quartered
  • 3 carrots, 2 finely chopped and 1 cut into 3/4-inch cubes
  • 3 shallots, minced
  • 2 celery stalks, coarsely chopped
  • 2 strips bacon, thinly sliced crosswise
  • 1 tablespoon tomato paste
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 1 cup dry red wine, such as Burgundy
  • 8 cups homemade or store-bought low-sodium beef stock
  • 2 cups water
  • Herbed Egg Noodles, for serving
  • Horseradish Chive Bread, for serving
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Chicken Cacciatore

Ingredients
  • One-and-a-half 3-pound chickens, cut into 12 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 pounds cremini mushrooms or white mushrooms, quartered
  • 2 large onions, sliced 1/4 inch thick
  • 2 large bell peppers (preferably 1 red and 1 green), sliced 1/4 inch thick
  • 4 garlic cloves, smashed
  • 1/2 cup dry red wine
  • One 28-ounce can crushed Italian tomatoes
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 3/4 pound linguine
  • Coarse salt
  • 1/4 cup chopped fresh basil or flat-leaf parsley (optional)
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Celery Root, Persimmon, and Swiss Chard "Stuffing"

Ingredients
  • 2 1/2 pounds celery root (about 2), trimmed, peeled, and cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • Coarse salt and freshly ground black pepper
  • 2 (1-pound) baguettes, cut into 1-inch cubes
  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 2 large bunches Swiss chard, rinsed, tough stems removed
  • 2 cloves garlic, peeled and sliced
  • Large pinch crushed red-pepper flakes
  • 1 tablespoon unsalted butter
  • 1 3/4 cups Mushroom Stock, plus more for Swiss chard, as needed
  • 5 large eggs
  • 2 Fuyu persimmons, peeled and cut into 1 1/2-inch pieces, plus slices, for serving
  • 3/4 cup golden raisins
  • 3/4 cup whole blanched almonds, toasted and chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • Fresh herbs, such as rosemary, sage, and thyme, for serving
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Chocolate Fudge

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Broiled Sweet-and-Spicy Salmon with Pineapple

Time:20 mins
Ingredients
  • 1 cup long-grain white rice
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon cayenne pepper
  • 1 pound skinless salmon fillet, cut into 4 pieces
  • Coarse salt and ground pepper
  • Nonstick cooking spray
  • 1/2 of a whole (4 pound) pineapple, peeled, cored, and cut into 8 pieces lengthwise
  • 1/4 cup lightly packed fresh cilantro leaves, roughly chopped
  • Lime wedges (optional), for serving
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