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Winter

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

Chestnut Tuiles

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Green Salad with Pomegranate

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Warm Pear Salad

Ingredients
  • 2 Bartlett pears, ripe but firm
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 medium red onion, thinly sliced into rings
  • 2 Belgian endive, sliced crosswise into 1-inch pieces
  • 1 watercress, tough stems removed
  • 1/4 pound Stilton or Roquefort cheese, crumbled
  • 1 1/2 teaspoons red-wine vinegar
  • 1 teaspoon Worcestershire sauce
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Marmalade Windows

Ingredients
  • 1/2 pound (2 sticks) unsalted butter
  • 3/4 cup sugar
  • 3 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange liqueur or cognac
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 1 1/2 teaspoons baking powder
  • Pinch of table salt
  • 1/2 cup orange marmalade
  • 1 tablespoon heavy cream
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Leek Gratin

Time:1 hour 15 mins
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Beef Tenderloin Crostini with Sultana-Port Relish

Ingredients
  • 1 beef tenderloin (about 2 pounds), tied
  • 5 teaspoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 small shallots minced (about 1/4 cup)
  • 1/2 cup sultanas or other golden raisins
  • 3/4 cup tawny port
  • 3 tablespoons balsamic vinegar
  • 1/2 small dried chile de arbol, crumbled
  • 1 sprig fresh thyme
  • 1 celery stalk, thinly sliced diagonally
  • 1 tablespoon celery leaves for garnish
  • 6 tablespoons mayonnaise
  • 2 teaspoons grainy mustard
  • 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
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Old Bay-Roasted Sweet Potatoes

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Smoky Braised Mexican Pumpkin

Ingredients
  • Three to six 1/4-to-1/2- ounce stemmed, dried chipotle chiles, or canned chipotle chiles en adobo
  • 3 large cloves garlic
  • 5 medium (about 8 ounces) tomatillos, husked, rinsed, and halved
  • 2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
  • 1 tablespoon olive oil
  • 1/2 pound lean, boneless pork shoulder, cut into 1/2-inch pieces (optional)
  • 1 medium white onion, thinly sliced
  • 1 1/2 cups sliced Swiss chard
  • 1 teaspoon coarse salt
  • 4 cups peeled, seeded, and cut into 3/4-inch cubes fresh pumpkin, preferably from a 1 1/2-pound wedge cut from a tan or green Mexican pumpkin or a 2-pound pie pumpkin
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Parsnip and Pear Puree

Other Ideas:
Parsnips, Pears, Side dishes
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Glazed Carrots and Ginger

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