Profiteroles make a rich, elegant dessert. Light puff pastry is filled with vanilla bean ice cream and melted chocolate sauce is drizzled over top.
A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.
Buttery, softly scrambled eggs arranged on toast and drizzled with fragrant white truffle oil. Sounds like supper to us.
Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.
Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
A Zuni Cafe specialty, these little cheese puff sandwiches are filled with bacon, tender baby greens, and peppery pickled onions. Perfect as an hors d’oeuvre.
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 concoction that goes spectacularly with the holiday turkey.
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.