Martha Stewart Shares Her Top Holiday Hosting Tips

What makes for a perfect Thanksgiving? Food, the guest list, timing?

All of the above, and, of course, some very good choices of drink. A very fine vintage Champagne (Krug would be good), a special cocktail, like a Lemon Drop Martini or a Martha-tini, and to end the evening, a tray with glistening crystal glasses filled with espresso martinis.

Is there a particular meal or celebration that stands out for you?

Christmas Eve at our house has always been special. Each year I try to make something different that will be appealing to my family and friends. This year, it’s all about caviar, so we’ll be having large plate-size blini topped with crème fraîche and caviar, smashed baked potatoes topped with crème fraîche and caviar, a beautiful endive, pomegranate, watercress and arugula salad (no caviar!), and for dessert possibly croquembouche or a Meyer Lemon tart.

For the holidays…are there go-to dishes or decor that always grace your table?

Christmas cookies. We always have a large assortment set out for guests whenever they come to my home. My famous eggnog is also a must for any larger gathering. A cup of that puts everyone in a very good mood.

What is the secret of a great holiday/cocktail party? From music to hors d’oeuvres to timing…

I’m not very fond of cocktail parties, despite the fact that I do make very good cocktails. I prefer a smaller group of people with special cocktails—check out my new book for ideas on those. For hors d’oeuvres, puff pastry cheese straws with poppy seeds always work well.

What is your favorite decorative touch at the holidays—garlands, poinsettias, paperwhites?

This year it’s all about the tiny white light. I just bought a curtain of white lights that will shroud the entrance to my home.

What is your favorite holiday?

The next one.

Are there breakfast favorites that work well on wintry mornings?

I’ve just discovered Peter Luger bacon, which is really delicious—thick-sliced, meaty bacon. To prepare, I line a baking sheet with parchment paper, place the bacon on parchment paper in the oven at 400 degrees, turning the bacon strips once. When they are done, I put them on a rack and another cookie sheet and sprinkle lightly with light brown sugar, and then pop back in the oven and until the sugar melts. Serve that with softly scrambled eggs, croissant and cappuccino.

What is your favorite recipe, story or anecdote from Martha: The Cookbook? Was this 100th book a labor or love? 

I really cannot choose a favorite! The process of creating the book was a lot of work, but a lot of fun. For me, visuals are very important. We spent part of everyday during the photoshoot going through my “prop house” in my basement to find the perfect pieces for each shot. The archival pictures were also fun to pour through and choose. I have vast archives from childhood, so it was nice to choose new things to show. People love that. People who have worked for me for 30 years hadn’t seen some of those things before!