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Winter

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

Gingerbread Kids

Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 2 1/4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • Sanding sugar and miniature candies, for decorating
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Orange, Roasted Beet, and Arugula Salad

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Apple Pie Cake

Ingredients
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
  • 1 1/2 cups packed light-brown sugar
  • 3 tablespoons Calvados apple brandy
  • Salt
  • 3 whole cinnamon sticks
  • 6 medium Braeburn or McIntosh apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup sour cream
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Ricotta Tart with Chocolate and Kumquats

Time:1 hour
Ingredients
  • 5 ounces chocolate wafers (about 24 cookies)
  • 1 1/2 cups ricotta (12 ounces)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1/8 teaspoon ground cinnamon
  • 5 kumquats, thinly sliced crosswise
  • 1 ounce bittersweet chocolate, coarsely chopped
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Poached Pears with Stilton

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Shredded Pork in Red Chili

Ingredients
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 4 dried mulato chiles
  • 1 chipotle chile
  • 8 garlic cloves, unpeeled
  • 4 1/2 cups boiling water
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 1/2 cups warm water
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Coarse salt and freshly ground pepper
  • 1 teaspoon cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
  • 1 small onion, finely chopped
  • 1 1/2 cups 1/2-inch-cubed peeled yuca
  • 1 cup dried red kidney beans, soaked in water overnight
  • Hominy, warm tortillas, Mexican crema or sour cream, and jalapeno chile slices, for serving (optional)
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Boeuf Bourguignon

Ingredients
  • 6 ounces slab bacon, rind removed, cut into 1/4-by-1 1/2-inch pieces
  • 1 tablespoon olive oil
  • 3 pounds stewing beef, such as lean rump pot roast, cut into 2-inch cubes, patted dry
  • 1 carrot, thinly sliced crosswise
  • 1 medium onion, sliced crosswise
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 3 cups red wine, such as Chianti, Beaujolais, or Cotes du Rhone
  • 3 cups homemade beef stock or canned low-sodium beef stock, plus 1/2 cup
  • 1 tablespoon tomato paste
  • 2 garlic, crushed
  • 1/2 dried thyme, plus 1/4 teaspoon
  • 1 dried bay leaf, crumbled, plus 1/2 bay leaf
  • 4 sprigs fresh parsley, plus more for garnish
  • 1 1/2 tablespoons unsalted butter, plus 2 tablespoons
  • 1 1/2 tablespoons vegetable oil, plus 1 tablespoon
  • 24 cipollini or pearl onions, soaked in warm water for 15 minutes, and peeled
  • 1 pound white mushrooms, trimmed and quartered
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Beef Bourguignon

Ingredients
  • 5 to 6 pounds stewing beef, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 4 teaspoons salt, plus more for water
  • 1 1/2 teaspoons freshly ground black pepper
  • 8 tablespoons canola oil
  • 1 bottle (750-ml) red Burgundy wine
  • 8 ounces pancetta, or other thick bacon, cut into 1/4-inch cubes
  • 2 onions, cut into 1/8-inch-thick rounds
  • 5 carrots (about 1 pound), peeled, cut into 1/4-inch-thick rounds
  • 3 parsnips (about 1 pound), peeled, cut into 1/4-inch-thick rounds
  • 1 dried bay leaf
  • 3 sprigs fresh thyme
  • 5 sprigs fresh flat-leaf parsley
  • 10 whole black peppercorns
  • 4 pounds (8 to 10) Yukon gold potatoes, peeled, cut into 1/4-inch-thick rounds
  • 1 1/2 cups heavy cream
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon freshly grated nutmeg
  • 1 pound pearl onions, peeled
  • 1 1/2 pounds button mushrooms, cleaned, cut into quarters
  • 10 to 12 small sprigs fresh oregano, for garnish
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Crisp Salmon with Braised Red Cabbage and Mustard Sauce

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