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Winter

Explore 1762 recipes, 321 projects, 191 articles, 187 galleries, 79 videos, and more

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Soothing Ginger Tea

Other Ideas:
Ginger, Tea drinks
Ingredients
  • 4 1/2 teaspoons cardamom pods, crushed
  • 4 1/2 teaspoons fennel seeds
  • 5 cups water
  • 1 piece (6 inches) fresh ginger, peeled and sliced inch thick (about 3/4 cup)
  • 1 tablespoon honey
  • 1/3 cup fresh mint leaves, plus sprigs for garnish
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Chocolate Truffles

Ingredients
  • 1 pound bittersweet chocolate (preferably 65 percent cacao), coarsely chopped
  • 3/4 cup heavy cream
  • 1 cup (2 sticks) unsalted butter, cut into small pieces, softened
  • 2 tablespoons flavored alcohol, such as Armagnac, rum, framboise, Grand Marnier, or kirsch (optional)
  • 3 cups unsweetened Dutch-process cocoa powder, plus more for dusting
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Salad with Cranberries and Almonds

Time:10 mins
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Cranberry, Apple, and Maple Phyllo

Ingredients
  • 4 sheets phyllo dough (each 17 by 12 inches), thawed if frozen
  • 1 stick (8 tablespoons) unsalted butter, melted, plus more for baking sheet
  • 2 teaspoons ground cinnamon
  • 5 tablespoons pure maple syrup, plus more for serving
  • 4 to 5 apples, such as Gala, Fuji, or Pink Lady, cored, halved, and cut into 1/4-inch-thick wedges
  • 1 1/2 cups (5 1/4 ounces) fresh cranberries
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
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Roasted-Pineapple Hot Buttered Rum

Other Ideas:
Pineapple, Punches
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Individual Pork Potpies

Ingredients
  • 4 pounds boneless pork shoulder, cut into 1/2-inch pieces
  • All-purpose flour, for surface
  • 2 packages (14 ounces each) puff pastry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large egg, lightly beaten
  • 6 ounces rutabaga, peeled and cut into 1/2-inch dice (about 1 1/4 cups)
  • 1 medium carrot, finely chopped (1 cup)
  • 2 stalks celery, finely chopped (1 cup)
  • 2 stalks celery, cut into 1/2-inch dice (1 cup)
  • 1 medium onion, finely chopped (1 1/4 cups)
  • 1 medium potato, peeled and cut into 1/2-inch dice (1 cup)
  • 2 1/2 cups dry white wine, such as Sauvignon Blanc
  • 1 large carrot, peeled and cut into 1/2-inch dice (3/4 cup)
  • 1/2 teaspoon caraway seeds
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons grainy mustard
  • 2 1/2 teaspoons finely chopped fresh thyme
  • 6 tablespoons all-purpose flour
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 4 sprigs fresh thyme
  • 1 dried bay leaf
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Glazed Pecan-Raisin Cake

Time:1 hour 45 mins
Ingredients
  • 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
  • 4 cups all-purpose flour (spooned and leveled), plus more for pan
  • 2 tablespoons ground nutmeg
  • 1 teaspoon baking powder
  • 2 1/4 cups packed light-brown sugar (1 pound)
  • 6 large eggs
  • 1/2 cup brandy
  • 3 cups pecans, chopped (about 12 ounces)
  • 3 cups raisins (1 pound)
  • 1 cup confectioners' sugar
  • 1 tablespoon plus 1 teaspoon orange juice
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Cream of Celery Soup

Other Ideas:
Celery, Cream, Soup course, Soups
Ingredients
  • 1/2 cup (1 stick) unsalted butter
  • 10 pale-green inner ribs celery, coarsely chopped (about 3 1/2 cups)
  • 1/3 cup coarsely chopped shallots
  • 1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes
  • Coarse salt
  • 6 cups homemade or low-sodium store-bought chicken stock
  • 1/4 teaspoon plus a pinch of freshly grated nutmeg
  • 1/4 cup heavy cream, or to taste
  • Very thin baguette, toasted
  • Pale-green celery leaves, for garnish
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Cornish Hens with Pomegranate-Molasses Glaze

Ingredients
  • 2/3 cup pomegranate molasses
  • 2/3 cup extra-virgin olive oil
  • Freshly ground pepper
  • 4 Cornish hens (1 to 1 1/2 pounds each), rinsed and patted dry
  • 4 onions, 2 thinly sliced, the other 2 cut into 8 wedges each
  • 8 garlic cloves, smashed
  • Vegetable oil, cooking spray
  • 2 lemons, cut into 8 wedges each
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Coarse salt
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Roasted Pears and Quinces with Tangerine Zest

Ingredients
  • 10 small pears, preferably Forelle, peeled, halved, and seeded
  • 5 quinces, peeled, halved, seeded, and cut into 8 to 10 wedges
  • 1 lemon, halved
  • 2 ounces (4 tablespoons) unsalted butter
  • 1 cup sugar
  • 6 tangerines, zest cut into strips, and juiced (about 1 cup)
  • 2 vanilla beans, split and scraped, pods reserved
  • 2 cups dry white wine
  • Vanilla-Bean Creme Anglaise (optional)
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