The flaky, tender, flavorful piecrust you’ve long for but may not have had the nerve to make. It’s rich with butter and the now un-demonized fat: lard.
Glogg is Scandinavian mulled wine served at Christmas. This version combines port wine, brandy, whiskey, raisins, almonds, orange zest, cinnamon, and cardamon.
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet stuffing that goes spectacularly with the holiday turkey.
This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.
We know, we know. There’ve been other recipes that promise you a “classic” roast turkey. But we really mean it. We doubt Martha could do it any better herself.
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
Pasta’s lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it’s elegance defined. Perfect for any need-to-impress occasion.
Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world…and your cocktail party…and your shower…
These sugar-spice cookies get their kick from cinnamon, orange zest, allspice, nutmeg and cloves, not to mention a crackly orange-juice glaze on top.
Rich swirls of dark chocolate run though this classic vanilla-orange Bundt cake. A sprinkling of powdered sugar give the pound cake a festive look.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
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