Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.
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 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
Author: Martha Stewart
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
Fill your home with the irresistible aroma of roasted chestnuts this holiday season -- it's a Good Thing.
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 notes of cinnamon.
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
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
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