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Explore 1867 recipes, 43 articles, 15 galleries, 88 videos, and more

Apple Butter

Ingredients
  • 20 (about 6 1/2 pounds) apples, such as Empire or Golden Delicious, peeled, cored, and quartered
  • 1 cup apple cider
  • 2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
  • 1 large cinnamon stick
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1 small pinch of ground cloves
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
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Ground-Meat Mix

Time:20 mins
Ingredients
  • 4 slices white bread, torn into large pieces
  • 1/2 cup whole milk
  • 3 garlic cloves
  • 1 small onion, coarsely chopped
  • 1 large egg
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds ground chuck (80 percent to 85 percent lean)
  • 1 1/4 pounds ground pork (80 percent to 85 percent lean)
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Mole Sauce

Time:30 mins
Ingredients
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon red-pepper flakes
  • 2 plum tomatoes, cored and chopped
  • 1 ounce semisweet chocolate, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup raisins
  • 2 corn tortillas (6 inches each), cut into 1/2-inch-wide strips
  • 1 small onion, halved and thinly sliced
  • 1 dried ancho chile (available in the spice aisle or produce section)
  • Coarse salt and ground pepper
  • 1/3 cup blanched almonds
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Veal Stock

Other Ideas:
Freezable, Stock, Veal
Ingredients
  • 5 pounds veal bones
  • 2 tablespoons olive oil
  • 4 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 3 medium to large carrots, coarsely chopped
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon whole black peppercorns
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 2/3 cup white vinegar
  • 2 cups red wine
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Ciabatta

Ingredients
  • 8 ounces (1 1/2 cups plus 2 tablespoons) King Arthur unbleached all-purpose flour, plus more for dusting
  • 8 ounces (1 1/2 cups plus 2 tablespoons) King Arthur unbleached all-purpose flour, plus more for dusting
  • 1/4 teaspoon active dry yeast
  • 1/2 teaspoon active dry yeast
  • 4 ounces cool water (75 degrees to 78 degrees; 1/2 cup)
  • 6 ounces (3/4 cup) cool water (75 degrees to 78 degrees)
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • Vegetable-oil cooking spray
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Cranberry Dessert Sauce

Time:25 mins
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Classic Barbecue Sauce

Ingredients
  • 2 tablespoons vegetable oil
  • 1 small white onion, diced small
  • 3 garlic cloves, finely chopped
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons ground mustard
  • 1 can (28 ounces) tomato sauce
  • 1/4 cup unsulfered molasses
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons white vinegar
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground pepper
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Homemade Chicken Stock

Ingredients
  • 1 teaspoon whole black peppercorns
  • 6 sprigs fresh dill, or 2 teaspoons dried dill
  • 6 sprigs fresh flat-leaf parsley
  • 2 dried bay leaves
  • 2 leeks, washed, white and pale-green parts only, cut into thirds
  • 2 carrots, scrubbed, cut into thirds
  • 2 stalks celery, cut into thirds
  • 1 four-pound chicken, cut into 6 pieces
  • 1 1/2 pounds chicken wings
  • 1 1/2 pounds chicken backs
  • 12 cups (two 48-ounce cans) canned low-sodium chicken broth
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Cornmeal-Cherry Cookies

Time:1 hour 45 mins
Ingredients
  • 1 cup all-purpose flour, plus more for work surface
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup dried cherries or cranberries, finely chopped
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Shrimp Stock

Ingredients
  • 1 tablespoon vegetable shortening
  • 1 medium onion, cut into eighths
  • 1 carrot, cut into 1/2-inch pieces
  • 1 celery stalk, cut into 1/2-inch pieces
  • 2 dried bay leaves
  • Two 1/4-inch-thick slices lemon
  • 1 jalapeno pepper, cut in half lengthwise
  • 6 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • Shells from 2 pounds of shrimp
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