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Winter

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

Roasted Winter-Vegetable Composed Salad

Ingredients
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 garlic bulbs, halved horizontally
  • 4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch
  • 5 small onions, cut into wedges
  • Coarse salt
  • 1/2 head cauliflower (1 pound), cut into small clusters
  • 1 bunch carrots, peeled and trimmed (halved lengthwise if large)
  • 2 small winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded
  • 2 dried figs (preferably Calimyrna)
  • 3 tablespoons balsamic vinegar
  • Pinch of freshly ground pepper
  • 5 ounces mixed hearty greens, such as baby kale and escarole
  • Fresh rosemary sprigs, for garnish
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Pot-Roast Hash

Time:40 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 2 baking potatoes (about 1 pound), peeled and cut into 1/4-inch dice
  • Salt and pepper
  • 1 onion, chopped (about 1 1/2 Cups)
  • 1 green bell pepper, chopped
  • 2 cups leftover Pot Roast Recipe, (cut into 1/4-inch dice)
  • 1/2 cup leftover pan juices, (optional)
  • 4 eggs
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Seared Salmon with Oranges and Fennel

Time:15 mins
Ingredients
  • 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
  • 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
  • 1/4 cup pitted green olives, halved
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
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Pear, Pistachio, and Ginger Blondies

Ingredients
  • 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup coarsely chopped dried pears (4 ounces)
  • 3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
  • 1/4 cup coarsely chopped candied ginger (1 1/4 ounces)
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Creamy Red-Pepper Soup

Time:45 mins
Ingredients
  • 2 tablespoons butter
  • 1 rib celery, chopped
  • 1 small carrot, chopped
  • 1/2 small onion, chopped (1/2 cup)
  • 1 small garlic clove, minced
  • 3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 pinch sugar
  • Coarse salt and ground pepper
  • 2 tablespoons roughly chopped chives, for garnish
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Rutabaga Puree

Time:50 mins
Other Ideas:
Rutabagas, Side dishes
Ingredients
  • 2 tablespoons unsalted butter
  • 2 large shallots, coarsely chopped
  • 1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 1/4 teaspoon chopped fresh thyme
  • 2 tablespoons mascarpone cheese
  • Thyme leaves, for garnish
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Potato Pancakes

Time:1 hour
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Black-Bean Soup

Ingredients
  • 2 tablespoons canola oil
  • 1 slice ham, 1/2 inch thick
  • 1 medium red onion (5 ounces), diced
  • 1 jalapeno chile, seeded if less heat is desired, and finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 cans black beans (15 ounces each), drained and rinsed
  • Salt and pepper, to taste
  • 1/2 cup lightly packed cilantro leaves, for garnish
  • Lime wedges (optional), for serving
  • Plain yogurt (optional), for garnish
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Honeyed Ham with Pears and Cranberries

Ingredients
  • 1 fully cooked, smoked bone-in ham, (about 10 pounds), trimmed of excess fat and skin
  • Whole cloves, for ham (about 45)
  • 2 cups apple cider
  • 1 1/2 cups honey
  • 1 cinnamon stick
  • 5 Bosc pears, quartered and cored
  • 3 cups fresh or frozen cranberries
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon ground ginger
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