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Explore 1865 recipes, 43 articles, 15 galleries, 86 videos, and more

Bird's Nest Cookies

Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour, plus more for rolling out dough
  • 1/4 teaspoon salt
  • 1/2 cup Dutch-process cocoa powder, sifted
  • 6 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • 1 teaspoon instant espresso powder
  • Gel-paste food coloring
  • 2 cups sweetened shredded coconut
  • 6 candy-coated chocolate eggs
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Peanut Butter No-Bake Cookies

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Vegetable Broth

Other Ideas:
Broth, Carrots, Celery, Onions
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Pumpkin Cookies with Brown Butter Icing

Ingredients
  • 4 cups confectioners' sugar, sifted
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 teaspoon baking soda
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 1 1/4 teaspoons coarse salt
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
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Pate Brisee for Pumpkin Pie with Betty White

Other Ideas:
Pate brisee
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Sour Slaw

Other Ideas:
Cabbage, Side dishes, Slaw, Southern
Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup white-wine vinegar
  • 1 tablespoon dry sherry
  • 2 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 1 teaspoon coarse salt
  • 1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
  • 1/4 cup flat-leaf chopped parsley
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Marinated Cauliflower Salad

Ingredients
  • 1 large head cauliflower (about 2 pounds), cut into small florets
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons brine-packed capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley
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Fumet for Le Bernardin Fish Soup

Ingredients
  • 4 pounds heads and bones from black bass, red snapper, or halibut
  • 4 tablespoons corn oil
  • 2 medium onions, peeled, and very thinly sliced
  • 1/2 small fennel bulb, very thinly sliced
  • 12 leeks, thinly sliced
  • 30 whole white peppercorns
  • 1 teaspoon fine sea salt
  • 2 sprigs fresh flat-leaf parsley
  • 2 bay leaves
  • 2 cups dry white wine
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Cream-Cheese Brownies

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Strawberry-Raspberry Sauce

Time:10 mins
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