Blog Posts by Martha Stewart

With winter creeping in we're looking for pops of color in the office to distract us from the gloomy outdoors. Even as grown-ups, we want to run to the stationery store for a shiny new batch of school supplies. Trapper Keepers are no longer on our wish lists, but this rainbow of desk accessories is.



Pops of Color1. Our unofficial staff pen, the Le Pen will inspire you to choose a cool signature hue. $1.75 each


2. This clever clip means no more crawling around in search of stray cords. From $15


3. Giant rubber bands in pretty-enough-to-wear prints hold papers securely in file folders. $8 for 2 rubber bands, $5 for 6 file folders


Plus: Decorating by Color



4. Color-coded notebooks are a multitasking must-have. $5 each

5. Create an artful desktop tableau - and keep supplies organized - with an assortment of mod Kaleido metal trays. From $22

Plus: 5 Ways to Use Color in Your Garden

6. Sometimes it's the little things, like this blue tape dispenser, that brighten your day. $12

7. The Refresh

Zucchini Fritters!We love everything about fritters-they are kid-friendly, easy to make in batches and reheat in the toaster, they've got egg for protein and dairy babies need, and you can pretty much put whatever fruit or veggie you want in them.

Making a DIY holiday gift is a great way to add a little extra something to a store-bought present, or the perfect way to show you care without spending heaps of money. Getting started early will give you plenty of time to make a foolproof gift. Here are five simply made presents that can be completed in the comfort of your own home.


Pecan Cluster PackagingPecan Cluster Packaging
The base of this package slides out to reveal the delectable confections within. Red-and-white candy cups hold individual treats.

Use our Pecan Clusters recipe to add a sweet touch to this gift.


Get the Pecan Cluster Packaging Craft



Plus: 29 Personalized Gifts






Yule Log Favor BoxesYule Log Favor Boxes

Glittered birds have made their nests on top. Wooden disks on the ends of the logs keep the treats -- Champagne-bubble gumdrops -- inside.

These versions of the yule log, a quintessential symbol of the Christmas season, are actually favor boxes; they resemble birch logs, thanks to our clip art wrapped around paper-towel rolls.

Making piecrust can leave a cook feeling like a magician. Combine flour, water, and butter with just a bit of sugar and salt and -- presto! -- the result is a tender, flaky pastry that elevates just about any filling. The trick, of course, is in the method -- a simple but precise series of steps that, through baking thousands of pies, our test-kitchen staff has trial-and-errored down to a science.

These eight tips, covering everything from how to defrost a turkey to what to make with leftovers, will ensure that your Thanksgiving dinner goes off without a hitch (or at least comes close).

Choose the right size bird1) Choosing the Right Size Turkey
For a large party, you'll need a big bird -- say, 15 to 20 pounds; figure 1 1/2 pounds for each person. Smaller birds -- 12 pounds or less -- have a smaller meat-to-bone ratio, so allow 2 pounds per person. Remember that the larger the bird, the more likely you are to have leftovers for the next few days.

Plus: 36 Delicious Turkey Recipes

Defrosting frozen turkey2) Defrosting Frozen Turkey
It is best to thaw turkey in the refrigerator, where it's too cold for harmful bacteria to grow. Use the bottom shelf, in case of drips. Place the turkey, breast side up, in its original wrapper, onto a rimmed baking sheet. Plan ahead to allow a full day for every 4 pounds of turkey being thawed.

Cleaning the bird3) Cleaning the Turkey
When you bring a fresh turkey home or thaw

If Pinterest were a place, it would be a wonderland of ombre decor, chalkboard menus, and bunting flags (Pinterestlandia!). And here's what your holiday table would look like if you made only our most-pinned Thanksgiving recipes:

Apple Cinnamon Rum
Drink: Apple Cinnamon Rum
A spicy-sweet autumnal cocktail to kick-off the feast. The recipe has been re-pinned over 400 times!
















Starter: Baked Brie with Pecans Starter: Baked Brie with Pecans
Creamy Brie with toasted pecans and maple syrup gets stomachs growling.

Plus: 25 Make-Ahead Thanksgiving Recipes
















Roasted-Pumpkin SoupFirst Course: Roasted-Pumpkin Soup
Butternut squash works, too, in this simple, healthy starter.


















Muffin-Pan Potato GratinsSide Dish: Muffin-Pan Potato Gratins
Who can turn down these portioned piles?


















Roasted Cabbage WedgesSide Dish: Roasted Cabbage Wedges
Out with the old (green beans) and in with the new (cabbage wedges), which were re-pinned over 550 times.


















Roasted Sweet PotatoesSide Dish: Old Bay-Roasted Sweet Potatoes
The natural sugars caramelize, giving each bite a smoky sweetness.

















Roasted Spaghetti Squash with HerbsSide Dish: Roasted Spaghetti Squash with Herbs
Toss with brown

With multiple appetizers, an epic array of side dishes, and an assortment of pies to prepare -- not to mention the great big bird at the center of the table -- making Thanksgiving dinner can be overwhelming to even the most seasoned cooks. That's why we like to make as many dishes ahead of time as we possibly can. Here are our best make-ahead recipes for appetizers, side dishes, and desserts so you can have more time to enjoy your guests on Thanksgiving Day.

Five and a half pounds of three kinds of apples go inside a flaky, buttery pate-brisee crust to make one showstopping pie.

• Makes one 9-inch pie

Ingredients
• 1/2 cup all-purpose flour, plus more for rolling
• Deep-Dish Pate Brisee or store bought pie crust, dividied into two pieces, one larger for covering the pie.
• 5 1/2 pounds firm tart apples (about 14), such as Empire or Granny Smith
• Juice of 2 lemons
• 1 cup sugar, plus more for sprinkling
• 2 teaspoons ground cinnamon
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 large egg yolk

Directions
1. Preheat oven to 450 degrees. On a lightly floured work surface, roll out a smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a 9-inch deep-dish pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1