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Winter

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

White Hot Chocolate

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Black Pepper Tagliatelle with Parsnips and Pancetta

Ingredients
  • Semolina flour, for baking sheet
  • Black Pepper Pasta
  • Coarse salt
  • 1 tablespoon olive oil
  • 1/4 pound pancetta or slab bacon, cut into 1/2-inch cubes
  • 2 tablespoons unsalted butter
  • 1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/4-inch half-moons
  • Freshly ground black pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1 bunch flat-leaf parsley leaves, finely chopped (about 1/4 cup), plus more for serving
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Poached Pears with Gingerbread

Ingredients
  • 1 cup heavy cream
  • 3 medium firm pears, such as Anjou, Bartlett, or Bosc
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan
  • 1 bottle (750 ml) robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
  • 2 tablespoons confectioners' sugar
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup sugar
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean, cut in half lengthwise
  • 1 whole cinnamon stick
  • 4 large eggs
  • 3/4 teaspoon ground ginger
  • Peel from 1 orange
  • 1 teaspoon ground cinnamon
  • Peel from 1 lemon
  • 3/4 teaspoon ground nutmeg
  • 2 whole cloves
  • 1/4 teaspoon ground cloves
  • 1 star anise
  • 1/2 teaspoon baking soda
  • 1 whole bay leaf
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • Confectioners' sugar, for dusting
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Veal Ragu with Potato Gnocchi

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 cups plus 2 teaspoons coarse salt
  • 4 to 5 pounds veal shanks, cut 1 1/2 to 2 inches thick
  • 2 pounds russet potatoes
  • 1 large egg, beaten
  • Coarse salt and freshly ground pepper
  • 1 medium onion, finely chopped
  • 1/2 pound all-purpose flour (about 1 3/4 cups), plus more for surface
  • 3 garlic cloves, minced (1 tablespoon)
  • 2 tablespoons tomato paste
  • 2 medium carrots, cut diagonally, 1/4 inch thick
  • 1 celery stalk, cut diagonally, 1/4 inch thick
  • 1 cup dry red wine
  • 2 cups canned pureed tomatoes
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1 dried bay leaf
  • 5 sprigs thyme
  • Freshly grated Parmesan cheese, for serving
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Tarentaise-Uplands Pleasant Ridge Blend Fondue Recipe

Ingredients
  • Coarse salt
  • 1 clove garlic, stem end removed
  • 1 1/2 cups shredded Tarentaise cheese (about 4 ounces), room temperature
  • 1 1/2 cups shredded uplands Pleasant Ridge cheese (about 4 ounces), room temperature
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 4 ounces dry white wine
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch freshly grated nutmeg
  • Freshly ground black pepper
  • Country-style bread, cut into cubes, for serving
  • Boiled fingerling potatoes, for serving
  • Broccoli, blanched, for serving
  • Cauliflower, for serving
  • Carrots, for serving
  • Kielbasa, for serving
  • Cubed apples or pears, for serving
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Citrus Vinaigrette

Other Ideas:
Juice, Lemons, Limes, Oranges, Vinaigrette
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Chocolate Bread Pudding

Time:50 mins
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Smashed Red Potatoes

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Alfred's Winter-Squash Risotto

Ingredients
  • 20 large cloves garlic, unpeeled, preferably fresh heads that are firm and have no sprouts
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 quarts Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large (2 pounds) butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons Roasted-Garlic Puree
  • Coarse salt and freshly ground white pepper
  • 2 ounces slab bacon, preferably maple-smoked, cut into 1/2-inch dice
  • Coarse salt and freshly ground white pepper
  • 2 teaspoons finely chopped chervil
  • 1 teaspoon finely chopped marjoram
  • 1 cup minced shallots or onions
  • 2 teaspoons light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pound Italian rice, preferably Vialone Nano or Arborio
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon ground ginger
  • Coarse salt and freshly ground white pepper
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground white pepper
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White Bean Soup with Sausage and Collards

Time:35 mins
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