From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

Although this recipe includes a pesto sauce, you can also serve the gnocchi with butter and cheese, pomodoro sauce, or ragu. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley). To prepare this as seen on Mad Hungry TV, switch out the pesto for the sauce fr...

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

A holiday open house is the perfect opportunity to serve this hearty, robust French dish.

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert’s "Avec Eric" cookbook.

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

Food writer Dorie Greenspan was inspired to create this cake after tasting a similar custard-like dessert in a Parisian bistro. This dish appears in her cookbook "Around My French Table."

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from "Around My French Table," by Dorie Greenspan.

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert’s "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe, if desired.

From: Martha Stewart on Mon, Dec 13 2010 9:40 PM

Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an elegant meal.

From: Martha Stewart on Mon, Dec 13 2010 9:39 PM

Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream can be served as an alternative topping to sour lemon sauce.

From: Martha Stewart on Fri, Dec 10 2010 9:51 PM

Moist cake is topped with three layers of ice cream and fluffy meringue in this old-fashioned dessert.

From: Martha Stewart on Tue, Dec 07 2010 9:51 PM

Make classic cream soda at home with this simple recipe from Anton Nocito of P&H Soda and Syrup. Also Try: Grapefruit Soda Syrup, Quince Soda Syrup

From: Martha Stewart on Tue, Dec 07 2010 9:48 PM

Basic sugar cookies become elegant favors when stacked to resemble miniature wedding cakes. Each cookie was spread with royal icing, then assembled once the frosting was set. Small dabs of icing also secure each layer.

From: Martha Stewart on Tue, Dec 07 2010 9:47 PM

From: Martha Stewart on Sat, Dec 04 2010 3:39 PM

Baking soda is the secret to achieving an airy texture. Whisking it in at the last minute gives the brittle its namesake appearance. Honey is used to sweeten the caramel.

From: Martha Stewart on Sat, Dec 04 2010 3:39 PM

We love the icing-and-candy embellishments on these gingerbread people, but the cookies are just as charming when decorated more minimally from head to crumbly toe. Cut details (like a heart, or eyes, or clothing) from the dough scraps. Well-wrapped, the dough can be frozen up to one month. Let ...

From: Martha Stewart on Sat, Dec 04 2010 3:39 PM

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its own texture and flavor. For recipes and inspiration, try one of our our variations: Lemon and Almond Brittle Pine Nut and Rosemary BrittleCashew and Cayenne BrittlePepita and Lavender BrittleCoconut and Spice ...

From: Martha Stewart on Sat, Dec 04 2010 3:39 PM

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its own texture and flavor. For recipes and inspiration, try one of our our variations: Lemon and Almond Brittle Pine Nut and Rosemary BrittleCashew and Cayenne BrittlePepita and Lavender BrittleCoconut and Spice ...

From: Martha Stewart on Wed, Dec 01 2010 3:38 PM

This simple sandwich is Martha’s favorite way to enjoy leftover Thanksgiving turkey.

From: Martha Stewart on Wed, Dec 01 2010 3:38 PM

Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.

From: Martha Stewart on Wed, Dec 01 2010 3:38 PM

Acorn squash rings get the sweet treatment in this buttery recipe from "Fast, Fresh & Green," by Susie Middleton.Also try: Roasted Turnips and Pears with Rosemary-Honey Drizzle, Roasted Brussels Sprouts with Orange-Butter Sauce