Here's an unexpected but totally genius way to cook your turkey for Thanksgiving. Martha Stewart's parchment bag technique yields moist meat and crisp, golden skin every time.

Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet and savory stuffing.

Martha Stewart shares her expert tips on how to properly can tomatoes using the water bath method, plus her go-to marinara sauce to preserve summer tomatoes.

A classic tomato sauce with a pinch of crushed red pepper flakes and mint give this lobster pasta dish its fresh, fiery flavor.

Martha Stewart's fish burger recipe uses a light, flaky white fish such as hake or cod. The flavorful patties are served on brioche buns.

Caution: Martha's eggnog is strong. Like, really strong.

Get all of Martha's crust-worthy pie-making tips.

Skillet cranberry cake, quince cobbler and apple-bourbon potpies are all on Martha's fall menu.

Individual apple pies topped with golden, flaky crust are the perfect finale for a cozy fall dinner.

Martha Stewart's cranberry-studded cake is festive enough for the holiday table but comes together so easily.

Take the humble cobbler up a notch.