You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking...
Author: Martha Stewart
Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.
Author: Martha Stewart
Chef Todd English's recipe is a classic souffle made with pumpkin puree. Enhanced with pumpkin pie spices, the subtle flavor melds well with the airy texture of the egg-based souffle.
Author: Martha Stewart
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
Author: Martha Stewart
For her take on smoky Texas-style BBQ sauce, Martha uses coriander and cumin seeds as well as chile powder, plenty of garlic, and two kinds of vinegar. The result is a sweet, tangy, and spicy sauce just...
Author: Martha Stewart
Author: Martha Stewart
Use this easy crust recipe for our Pumpkin Tart.
Author: Martha Stewart
This delicious recipe for coeur a la creme is courtesy of Anne Willan.
Author: Martha Stewart
Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for...
Author: Martha Stewart
Author: Martha Stewart
These unforgettable, light fall desserts are baked in diminutive Jack-Be-Little pumpkins.
Author: Martha Stewart
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Author: Martha Stewart
Butter and dark brown sugar cook down into a syrupy glaze, imparting rich flavor and a glossy sheen to these sweet potato wedges.
Author: Martha Stewart
Author: Martha Stewart
We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf,...
Author: Martha Stewart
Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.
Author: Martha Stewart
After you've roasted the turkey, save all the fat and juices in the pan, and use them to make this delicious gravy.
Author: Martha Stewart
Soaking the potato rounds briefly in water before frying prevents them from becoming oxidized and removes excess starch, guaranteeing perfectly crisp chips.
Author: Martha Stewart
Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.
Author: Martha Stewart
Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique.
Author: Martha Stewart
This great spice rub for deep-fried turkey was first seen in the November 1996 issue of Martha Stewart Living.
Author: Martha Stewart
This honey butter recipe adds a sweet touch to Cornbread Turkeys.
Author: Martha Stewart
These squash wedges make a tasty side dish, with a cooked red-wine raisin vinaigrette.
Author: Martha Stewart
Author: Martha Stewart
Make Miss Ida's tasty eggnog, a family recipe from event planner Bronson Van Wyck, for a traditional holiday drink no one can resist.
Author: Martha Stewart
A luxurious side, this one-skillet medley of mushrooms such as shiitake, cremini, trumpet, and oyster, is finished with a touch of cream, a tad of sherry vinegar, and a sprinkle of fresh dill.
Author: Martha Stewart
Serve this caviar sauce from chef Emeril Lagasse's "Emeril's Creole Christmas" cookbook with his fantastic Corn Cakes.
Author: Martha Stewart
At over $30 a pound, the chanterelle is a special occasion mushroom that has earned the nickname 'queen of the woods'. In this elegant pan gravy, aromatics like shallot and tarragon build flavor, butter...
Author: Greg Lofts
To jazz up this easy five-ingredient cranberry sauce, we used everything the seasonal satsuma tangerine has to offer-from juicy fruit segments to fragrant zest. A generous tipple of a bold red wine went...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
In this easy Thanksgiving side, jewel-toned sweet potatoes are roasted low and slow. This hands-off method makes them so tender they melt in your mouth, and the gentle oven temperature gives the natural...
Author: Martha Stewart
Use this icing with the Chocolate-Peppermint Cake. Peppermint extract is highly concentrated, so a very small amount is all that is needed.
Author: Martha Stewart
Fill your home with the irresistible aroma of roasted chestnuts this holiday season -- it's a Good Thing.
Author: Martha Stewart
This recipe for almond tart dough is from the How Sweet It Is bakery in New York City.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
You can use any edible, fragrant flower or herb, such as lavender or rose geranium, in place of the rose petals to make herbal sugars. They're excellent in hot and iced teas, fruit salads, baked goods,...
Author: Martha Stewart
The organic version of this rum sidesteps the pesticides found on most sugarcane (its primary ingredient). This winter nightcap recipe adds warming, spicy notes of cinnamon.
Author: Martha Stewart
You can make this white-wine gravy recipe to accompany any turkey, but it's particularly delicious with our Herb-Rubbed Turkey.
Author: Martha Stewart
These fanciful confections are ideal for the holidays, either served on their own or used to adorn our Birch de Noel.
Author: Martha Stewart
Author: Martha Stewart
In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries...
Author: Martha Stewart
Use these pastry shells to make Cranberry Curd Tartlets. The dough for these little cups can be frozen up to one month. Thaw it before dividing into balls.
Author: Martha Stewart
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Author: Martha Stewart