Food & Wine
Martha Stewart Living

Martha Stewart Living December 2016

We've expanded our magazine to bring you more of the ideas you want for organizing, entertaining, cooking, and decorating- all in one place. Plus, our special Gardening issue, Entertaining Issue, Decorating Issue and Holiday issue are all yours to enjoy as a subscriber.

United States
Meredith Corporation
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$5.61(Incl. tax)
$21.08(Incl. tax)
10 Issues

in this issue

1 min.
martha’s month

“For hors d’oeuvres that everyone loves, I like to serve shrimp cocktail at parties. It’s one of the easiest appetizers to make. For extra flavor, leave the shells on when you cook the shrimp.” —Martha MARTHA’S SHRIMP COCKTAIL In a stockpot, combine 2 carrots; 1 celery stalk (including leaves), cut into 2-inch pieces; ½ teaspoon whole peppercorns; and 1 tablespoon kosher salt. Cover with water by several inches. Halve a lemon and squeeze juice into pot; add rinds. Bring to a boil. Add 1 pound shell-on shrimp; cook until shells are bright pink and flesh is opaque, about 2 minutes. Use a slotted spoon to transfer shrimp to a bowl of ice; let cool. Shrimp can be made up to 1 day ahead and stored, refrigerated, in cooled cooking liquid. Peel just…

1 min.
special delivery

IT’S NO SECRET: We love getting ready for the holidays at Living. We begin planning this issue long before Labor Day—actually, make that Memorial Day—and we have fun dreaming up new ways to decorate, creating delicious menus, and looking for wow-worthy gifts. December is the one time of the year when many of us can pause and celebrate with loved ones, so why not make it extra-special? And that’s exactly what we aim to do, by packing these pages with fresh ideas to elevate your meals, your home, your experience. But we realize the holidays are downright hectic, too, so with our suggestions come strategies for pulling them off (without pulling out your hair). Whatever you take from the magazine and make your own, I hope you enjoy it. And from…

2 min.

ON THE ROAD:CALIFORNIA Stylish hotels have been opening up and down the coast faster than you can say, “Warm winter getaway.” We love the modern-farmhouse vibe of the intimate Hotel Carmel (shown), where galleries and restaurants are just steps away, and guests can kick back by an outdoor fire pit and sip complimentary local wine at sunset. Hotel Carmel thehotelcarmel.com Las Alcobas, St. Helena Napa’s first new luxury property in seven years has food by acclaimed chef Chris Cosentino. lasalcobasnapa valley.com Ranch at Laguna This 68-acre resort offers golf, a spa, and even nature hikes for kids. theranchlb.com Freehand, Los Angeles Opening this winter, the cool hotel-hostel debuts on the West Coast in a historic downtown building. thefreehand.com IN OUR FEED @debrosse_nyc DeBrosse first caught our eye with its luxe line of cozy knitwear, but when we learned…

3 min.
home for the holidays

Holiday Traditions FROM MARTHA EVERY YEAR I want my Christmas holiday to be the same, but different. Subtle additions and subtractions can be surreptitiously incorporated, as long as the overall feeling and atmosphere remain the same. My windows and doorways are always garlanded and wreathed indoors and out. Last year I purchased more than 40 evergreen wreaths for the windows of the house and the eaves of the outbuildings, and affixed wonderful shooting stars, made from hundreds of little white lights, to the roofs and sides of the buildings. The farm comes to life every night, a glistening wonderland the moment the skies darken. I’m tempted to do more, but I leave the jolly Santas, sleighs, and teams of reindeer to the neighbors. I concentrate on what I think will be quietly visible…

9 min.
our holiday gift guide

MAKE GIVE SUNDAE SAUCES The best hostess gifts make life both easier and sweeter. Case in point: These homemade toppings turn a pint of vanilla ice cream into a gourmet dessert. A touch of molasses and holiday spices lend the gingerbread caramel a freshly baked cookie flavor, especially when garnished with slivers of candied ginger. The mandarin-lime curd is aromatic and mouthwatering, and works just as well as a silky spread on toast, muffins, or scones in the morning. To stir up a batch, get the recipes on page 145, and pack them in airtight seven-ounce Mason or jam jars (tied with a spoon). FRINGED COCKTAIL NAPKINS These no-sew hand-fringed cocktail napkins are already a fun upgrade on the paper variety. Add a stamped monogram in the corner for extra credit, box up four,…

2 min.
the bold and the beautiful

GARDEN COME DECEMBER, you’re almost guaranteed to catch sight of a poinsettia (or two, or three—hundred). They decorate homes, shops, and church altars, and appear in bright abundance, wrapped in foil, at supermarkets and nurseries throughout the country. The Mexican native (Euphorbia pulcherrima) is photoperiodic, meaning it blooms only when the days grow short during the colder months. And in the wild, its colors mirror classic holiday tones: green leaves and vivid-red bracts (modified leaves that resemble flower petals; the actual flowers are the tiny buds, called cyathia, in the center of the bracts). It’s no wonder they’ve become a symbol of the season. But horticulturists are trying to broaden the plant’s horizons. “We challenge ourselves to see what we can hybridize,” says Ruth Kobayashi, breeding manager at Ecke Ranch, in Encinitas,…