Martha’s Cold-Weather Comforts

When the weather is cold Martha, like most of us, turns to more hearty, warming dishes. Cozy up with some of her favorite comfort foods.

"I am often asked the question: What is your favorite type of food?" Martha says. "Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot."

This dessert pierogi is filled with fresh blueberries. Topped with sweet vanilla-nutmeg sour cream, these dumplings make a memorable brunch course or finish to a meal.

Your search for the ultimate mac and cheese recipe has come to an end. Sharp white cheddar, grated Gruyere, and Pecorino Romano cheeses give the sauce its heavenly richness and complexity.

This traditional French apple tart is made like an upside-down single-crust pie. To achieve the wonderful caramelized surface that defines this rustic tart, you need to use a cast-iron skillet.

This devilishly delicious all-occasion cake recipe was adapted from "Martha Stewart's Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

Yeast makes these biscuits light and airy. Add a smear of Brooke's Mustard Dip and a slice of country ham for a delicious breakfast sandwich.

A brown Betty is a spiced fruit dessert with buttered breadcrumb or cake-crumb topping that turns golden brown as it cooks. Our individual Bettys have two layers of Bartlett pears alternating with a blend of torn sourdough bread, butter, sugar, ginger, cinnamon, nutmeg, and a splash of apple cider.

A rich, buttery loaf like this is wonderful with morning coffee, and it can also be used to make a really decadent French toast.

This sticky bun recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company.

Rustic potpie turns into an elegant meal when baked in individual ramekins. Top each one with a square of purchased puff pastry and bake until golden, crisp, and piping hot.

Flaky pate brisee pastry encases three different kinds of apples in Martha’s favorite apple pie, and it tastes even better the day after baking.

Dinner-party sophistication meets hearty comfort food in chef Pierre Schaedelin's signature ribs recipe from "Martha's Entertaining."

Popovers can be suited to any occasion with the addition of cheese (such as Parmesan), sugar, or spices to the batter.

This delicious five-ingredient soup, courtesy of food editor Sarah Carey’s mother, Susan, is a study in perfect simplicity.

There's no cream in this creamy white sauce -- just generous amounts of butter and Parmesan cheese. The recipe comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

This German comfort food recipe -- bottom round braised with onions, ketchup, vinegar, and red wine -- comes from Martha's childhood neighbor Mr. Maus.

Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.

Martha’s favorite crumb cake recipe comes from from Sara Foster, owner of Foster's Markets in the Raleigh-Durham area of North Carolina.