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...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for coeur a la creme is courtesy of Anne Willan.
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...
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...
Author: Martha Stewart
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...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this easy crust recipe for our Pumpkin Tart.
Author: Martha Stewart
Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.
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...
Author: Martha Stewart
Author: Martha Stewart
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...
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
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
Fill your home with the irresistible aroma of roasted chestnuts this holiday season -- it's a Good Thing.
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
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
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,...
Author: Martha Stewart
This honey butter recipe adds a sweet touch to Cornbread Turkeys.
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
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...
Author: Martha Stewart
Light, airy, and delicious, these classic Swedish treats are ideal for Valentine's Day.
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....
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...
Author: Greg Lofts
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
These unforgettable, light fall desserts are baked in diminutive Jack-Be-Little pumpkins.
Author: Martha Stewart
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
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...
Author: Martha Stewart
Make this gravy from Hot and Hot Fish Club chef Chris Hastings with drippings from his Heritage Turkey.
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...
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...
Author: Martha Stewart
Author: Martha Stewart
Coffee infuses this soaring confection's layers (separated by a rich mascarpone filling) as well as its whipped-cream coating. The chocolate feathers are...
Author: Martha Stewart
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...
Author: Martha Stewart
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
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...
Author: Martha Stewart
These squash wedges make a tasty side dish, with a cooked red-wine raisin vinaigrette.
Author: Martha Stewart