Hey, food friends! Let’s dive into the kitchen with Martha Stewart, the ultimate guide to making every meal feel like a celebration. She’s been inspiring us for years with recipes that are equal parts doable and dazzling. Whether you’re cooking for a Tuesday night or a big party, her dishes bring joy and confidence to the table.
Martha’s recipes are faithful friends you can always turn to when you need them, and never disappointing. Here are 15 of her favourites, and all a way to learn a new trick and whip up something tasty. Put on your apron, and let’s get going!
1. Scalloped Potatoes
Nothing brings happier folks together than a steaming hot, cheesy plate of scalloped potatoes to smile everyone’s faces at the family table. Martha’s recipe takes this tried-and-true comfort food to new heights as a true showstopper.
Employ Yukon gold potatoes, cut very thin (a mandolin is your best friend here) and cooked in milk until tender and infused with flavor. Alternate layers of cream, butter, and nutty Gruyère for a rich and comforting dish.
This is the kind of side that makes any meal feel like a hug. Learn it, and you’ll have a go to that wows every time.
Martha’s Scalloped Potatoes
This recipe creates classic scalloped potatoes, featuring thinly sliced Yukon golds layered with a rich, garlic-infused milk and heavy cream sauce. Finished with shredded Gruyere and baked until tender and golden, it’s a comforting and elegant side dish for any meal.
Equipment
- 1 Baking Dish A 9×13 inch (23×33 cm) gratin or casserole dish is ideal.
- 1 Mandoline or Sharp Chef’s Knife For achieving uniformly thin potato slices, crucial for even cooking.
- 1 Medium Saucepan For warming the milk and cream mixture.
- 1 Whisk For combining the sauce ingredients smoothly.
- 1 Cheese Grater For shredding Gruyere, if not pre-shredded, for optimal melt.
Ingredients
Main
- 3 pounds Yukon gold potatoes peeled and sliced paper thin
- 2 ½ cups milk
- 1 cup heavy cream
- 1 clove garlic peeled
- 3 tablespoons unsalted butter softened
- 5 ounces Gruyere cheese shredded
- Coarse salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Generously butter a 9×13-inch (23×33 cm) baking dish.
- Peel the Yukon gold potatoes and slice them paper-thin, ideally 1/8 inch (3mm) thick, using a mandoline or a very sharp knife.
- In a medium saucepan, combine the milk, heavy cream, and garlic clove. Bring the mixture to a gentle simmer over medium heat, then remove from heat and discard the garlic.
- In the prepared baking dish, arrange one-third of the potato slices in an even layer. Season generously with coarse salt and freshly ground black pepper.
- Sprinkle one-third of the shredded Gruyere cheese over the potato layer, then ladle one-third of the warm milk and cream mixture evenly over the cheese.
- Repeat layering the potatoes, seasoning, Gruyere, and milk mixture two more times, ensuring the top layer is evenly covered with cheese and cream.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
- Let the scalloped potatoes rest for 10-15 minutes before serving to allow the sauce to set.
Notes
1. Uniformity is key: Ensure potato slices are as thin and even as possible, ideally 1/8 inch thick, to guarantee consistent cooking and a smooth texture. A mandoline is highly recommended.2. Infuse the dairy: Gently heat the milk and cream with the garlic clove, then discard it. This subtly flavors the sauce without overwhelming the potatoes. Avoid boiling to prevent scorching.3. Season generously: Potatoes absorb a lot of seasoning. Layer salt and pepper throughout the dish, not just at the end.4. The Resting Period: Allowing the gratin to rest for 10-15 minutes after baking helps the sauce set and prevents it from being too runny when served, ensuring cleaner slices.5. Grate your own Gruyere: Freshly grated Gruyere melts more smoothly and offers a superior nutty flavor compared to pre-shredded varieties.
2. Caesar Salad
The ideal Caesar salad is a culinary miracle, and Martha’s version achieves it perfectly. Outstanding romaine, crunchy croutons, and a crisp dressing all contribute to a stunningly simple union that’s almost impossible to resist.
Begin with the best lettuce you can get and crisp cook croutons that deliver the perfect crunch. The dressing is the magic mix it sparingly to combine the pungent, savory flavors.
This salad is a masterclass in how little does so much when you’re getting the most out of it. It’s ideal for anything from quick-as-lightning lunches to special occasions.
Grilled Chicken and Kale Caesar Pressed Sandwich
In this satisfying, do-ahead sandwich, the kale salad gets more flavorful and tender as it sits. It’s perfect for a picnic!
Equipment
- 1 Grill Pan
- 1 Baking Sheet Lined with parchment paper
- 2 Mixing Bowls One small for dressing, one large for kale
- 1 Instant-Read Thermometer For ensuring chicken is cooked through
- 1 Cast-Iron Skillet or Heavy Object For pressing the sandwich
Ingredients
Main
- 2 boneless skinless chicken breasts about 1 pound total
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 6 slices thick-cut bacon about 8 ounces
- 8- inch round sourdough loaf
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan
- 2 anchovies packed in oil finely minced
- 1 small clove garlic grated
- Zest and juice of 1 lemon
- 8 ounces kale washed, stems removed and leaves thinly sliced
- 5 radishes thinly sliced
- 1/2 English cucumber thinly sliced on the bias
Instructions
- Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes.
- Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate.
- Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain.
- Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use.
- Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper.
- Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook’s Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
Notes
The pressing step is paramount for this sandwich; it allows flavors to meld beautifully and compresses the ingredients, preventing sogginess and making for a cohesive bite. Ensure your pressing weight (like a cast-iron skillet or culinary bricks) is substantial for best results. Pre-salting the chicken before grilling enhances its flavor and juiciness. For the kale, thinly slicing and tossing with dressing ahead of time tenderizes it significantly, making it less fibrous and more palatable. Don’t skip scooping out the sourdough crumb; this creates space for ample filling without making the sandwich unwieldy.
3. Tarte Tatin
Don’t be fooled by the French name Martha’s Tarte Tatin is essentially your go-to apple pie, but caramelized instead. It’s simple, stunning, and easier than it appears.
Create a sticky caramel in a pan, stacking apple wedges inside it to absorb all that sweetness. Top with a buttery pastry, bake, and turn out to discover a golden masterpiece.
This dessert shows you how to work with caramel and pastry like a pro. It’s a show-stopping dessert that’s a breeze to make as well as devour.
4. Perfect Roast Chicken
Martha’s roast chicken is the sort of dish that makes you kitchen rock star. Golden, crispy skin and moist meat it’s the epitome of comfort food.
Season it wisely, pop it in the oven at the correct temperature, and perhaps even truss it so it cooks evenly. You’ll have a bird that’s great from wing tip to drumstick.
This is a home cook staple. It’s easy to manipulate, dependable, and adds a touch of specialness to whatever you’re serving.
Mustard Chicken Salad
This recipe creates a delightful Mustard Chicken Salad featuring roasted bone-in chicken and crisp-tender broccoli, all bound by a savory Dijon and whole-grain mustard dressing with fresh tarragon. It’s a simple yet elegant dish, perfect for lunch or a light dinner, designed for flavors to meld beautifully after chilling.
Equipment
- 1 Sheet Pan For roasting chicken
- 1 Large Pot For boiling broccoli
- 1 Large Mixing Bowl For preparing the salad
- 1 Whisk For mixing the dressing
- 1 Cutting Board and Chef’s Knife For dicing chicken and preparing vegetables
Ingredients
Main
- 2 whole 4 split chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes halved
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Notes
1. Roasting bone-in, skin-on chicken yields a more flavorful and moist result than boneless, skinless breasts, as the bones and skin add richness during cooking. Ensure the chicken cools sufficiently before dicing for clean cuts.2. The ice bath for the broccoli is crucial. It halts the cooking process immediately, preserving the vibrant green color and crisp-tender texture, preventing mushiness.3. When adding the dressing, start with a generous amount to coat the warm chicken, allowing it to absorb flavor. Adjust quantity as needed to achieve your desired consistency.4. Refrigerating the salad for a few hours is essential; it allows the mustards and tarragon to meld with the chicken and vegetables, deepening the overall flavor profile. Serving at room temperature enhances the aromatics.
5. Creamy Tomato Soup
If you’re looking for a comfort food fix, Martha’s tomato soup is your ticket. It’s comforting, easy, and ready to serve any time of the year with canned tomatoes.
Sauté onion in butter, then stir in stock and tomatoes, and puree. Add a splash of cream for extra creaminess and richness.
The soup proves that you don’t always have to use up costly ingredients to produce something great. The soup is perfect for a quick work lunch or as a starter for evening dinner.
Crockpot Lasagna Soup
This recipe simplifies classic lasagna into a comforting slow-cooker soup. Browned ground beef, marinara, diced tomatoes, and spices simmer to create a rich base. Lasagna noodles are added at the end, and the soup is finished with creamy ricotta and Parmesan, delivering all the beloved flavors of lasagna in a convenient bowl.
Equipment
- 1 Large Skillet
- 1 6-Quart Slow Cooker
- 1 Wooden Spoon or Spatula
- 1 Mixing Bowl
- 1 Ladle
Ingredients
Main
- 1 1/2 pound 93/7 lean ground beef
- 1 medium 9 ounce yellow onion, finely chopped (about 1 1/2 cups)
- 2 tablespoon finely chopped garlic from 6 medium cloves
- 1 1/2 teaspoon table salt divided
- 3/4 teaspoon black pepper divided
- 6 cups beef broth
- 1 24 ounce jar marinara sauce (such as Rao’s)
- 1 15 ounce can diced tomatoes, drained
- 1 6 ounce can basil, garlic, and oregano tomato paste
- 1/4 teaspoon crushed red pepper plus more for garnish
- 8 ounce uncooked lasagna noodles broken into 1 3/4-inch pieces (about 8 to 9 sheets)
- 2 cups fresh baby spinach chopped (about 2 ounce)
- 1 15 ounce container whole-milk ricotta cheese (about 2 cups)
- Grated Parmesan cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon, until no pink remains.
- Drain off any excess grease from the beef, then add the finely chopped yellow onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
- Stir in the finely chopped garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for another minute until fragrant.
- Transfer the beef and onion mixture to a 6-quart slow cooker.
- Add the beef broth, marinara sauce, drained diced tomatoes, basil, garlic, and oregano tomato paste, and crushed red pepper to the slow cooker. Stir well to combine.
- Cover and cook on high for 2 1/2 to 3 hours, or on low for 5 to 6 hours, allowing the flavors to meld.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cook until the noodles are al dente, ensuring they do not become overcooked.
- In a separate small bowl, combine the ricotta cheese with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Stir in the chopped fresh baby spinach into the soup until wilted.
- Ladle the hot soup into bowls, dollop with the seasoned ricotta cheese, and garnish with grated Parmesan cheese and extra crushed red pepper, if desired.
Notes
Achieve maximum flavor by thoroughly browning the ground beef and sautéing the onion and garlic until deeply caramelized before adding to the slow cooker. This foundational step builds a rich umami base. Ensure the lasagna noodles are broken into appropriately sized pieces to prevent clumping and allow for even cooking in the soup. Do not add the noodles too early; they should only cook until al dente to avoid becoming mushy. The ricotta cheese mixture should be dolloped just before serving to maintain its creamy texture and distinct flavor, offering a cooling contrast to the hot soup.
6. Bacon and Spinach Quiche
Martha’s quiche is a breakfast, brunch, or midnight snack savior. Make it with bacon and spinach for added richness and good taste. Shake together a light crust and rich filling that will set to perfection. It’s simple to make ahead, and leftovers are just as delicious.
This recipe is a doozy. Master this, and you’ll have a dish pleaser that you can serve at any time of day.
Spinach and Bacon Quiche
This spinach bacon quiche is the best-tasting quiche I have had in years. A friend of mine made this, and I just had to have the recipe. Great for brunch or for a light dinner with a cup of soup.
Equipment
- 1 Large Skillet For cooking bacon
- 1 9-inch Pie Dish For baking the quiche
- 1 Large Mixing Bowl For whisking egg mixture
- 1 Whisk To combine egg custard ingredients
- 1 Chef’s Knife and Cutting Board For chopping bacon and green onion
Ingredients
Main
- ¾ pound sliced bacon
- 1 9 inch single refrigerated pie crust
- 6 large eggs beaten
- 1 ½ cups heavy cream
- 5 dashes hot pepper sauce or to taste
- 2 dashes Worcestershire sauce
- salt and ground black pepper to taste
- 1 10 ounce package frozen chopped spinach – thawed, drained and squeezed dry
- 1 ½ cups shredded Cheddar cheese
- ½ cup chopped green onion
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
- Fit pie crust into a 9-inch pie dish and set aside.
- Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
- Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
- Bake quiche in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.
Notes
1. **Spinach Preparation:** It is crucial to thoroughly drain and squeeze out all excess moisture from the thawed spinach. Any residual water will dilute the custard, leading to a watery, soggy quiche. Use a clean kitchen towel or cheesecloth for best results.2. **Crispy Bacon:** Ensure the bacon is cooked until very crispy, then drain it well. This prevents a greasy quiche and adds a pleasant textural contrast.3. **Crust Protection:** For a truly professional quiche, consider blind baking (par-baking) the pie crust for 10-15 minutes before adding the filling. This prevents a ‘soggy bottom’ by setting the crust structure.4. **Flavor Enhancement:** A small pinch of freshly grated nutmeg can elevate the flavor of the egg custard, a classic addition to many quiche recipes.5. **Doneness Test:** When checking for doneness, ensure the knife comes out completely clean. If there’s any wet custard, bake for a few more minutes. A slight wobble in the center is acceptable, as it will continue to cook and set as it cools.
7. New York Style Cheesecake
Martha’s cheesecake is heavenly, rich, and everything you can ever dream of for a dessert. Tangy, rich, and a overall guaranteed party smash.
Mix cream cheese and sour cream and a touch of flour to give it a smooth, dense texture. Bake in a water bath so it remains crack free and gorgeous.
This dessert is a step-by-step tutorial on how to bake in itself, wherein you learn how to make a dessert that is as good-looking as it is delicious, such as from a high-end bakery.
New York-Style Cheesecake
This recipe guides you in preparing a classic New York-Style Cheesecake, focusing on creating a perfect graham cracker crust as its foundation. The process yields a rich, dense, and creamy dessert, traditionally baked and cooled to achieve its signature texture and prevent cracking.
Equipment
- 1 9-inch Springform Pan Essential for easy release of the cheesecake without damage.
- 1 Food Processor For finely crushing graham crackers evenly and efficiently.
- 1 Large Mixing Bowl For combining crust ingredients and later, the cheesecake filling.
- 1 Measuring Cups and Spoons For precise measurement of all ingredients.
- 1 Rubber Spatula For scraping bowls and smoothing the cheesecake batter.
Ingredients
Main
- 12 graham crackers
- 6 tablespoons butter melted; plus more, room temperature, for pan
- 2 tablespoons sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
- Finely crush graham crackers in a food processor until they resemble fine crumbs. Transfer to a large mixing bowl.
- Add melted butter and sugar to the graham cracker crumbs and mix until well combined and the crumbs are moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or a flat measuring cup to compact it.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly on a wire rack.
- Reduce oven temperature to 325°F (160°C).
- Prepare your cheesecake filling (not detailed in this input, but typically involves cream cheese, sugar, eggs, and vanilla, blended until smooth and creamy).
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a rubber spatula.
- Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
- Bake for approximately 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from water bath, cool completely on a wire rack, then chill in the refrigerator for at least 8 hours or overnight before serving.
Notes
1. For the crust, ensure graham crackers are crushed to a fine, even crumb. Press the mixture firmly and evenly into the pan base using the bottom of a glass or a flat measuring cup to create a solid foundation that won’t crumble. Par-baking the crust briefly helps prevent sogginess. 2. For the cheesecake filling (which this recipe input does not detail but is assumed for a complete cheesecake), always use room-temperature cream cheese, eggs, and other dairy. This ensures a silky-smooth batter without lumps and prevents overmixing, which can incorporate too much air, leading to cracks. 3. Employing a water bath during baking is crucial for New York-style cheesecakes. It provides gentle, even heat, preventing the edges from cooking too quickly and creating a dense, creamy texture while minimizing cracks. 4. Allow the cheesecake to cool slowly, first in the oven with the door ajar, then on the counter, before chilling thoroughly. This gradual cooling prevents thermal shock, which is a primary cause of cracking. Chill for at least 8 hours, preferably overnight, for optimal setting and flavor development.
8. Three Ingredient Fettuccine Alfredo
Want a 15 minute dinner as yummy as slaving away all day at the stove? Martha’s Alfredo is your solution just fettuccine, Parmesan, and butter.
The sauce is created when the butter and cheese dissolve into the starch water of the pasta, enveloped by each strand. Outstanding ingredients speak for themselves.
This is ideal for busy weeknights or impulse drop-by visitors. Proof that occasionally, simplicity wins with awesome food.
Martha’s 3-Ingredient Fettuccine Alfredo
This recipe delivers a classic, minimalist Fettuccine Alfredo using just three core ingredients: butter, Parmesan cheese, and fettuccine. The magic lies in creating a luxurious, creamy sauce by emulsifying the rich butter and cheese with starchy pasta water, resulting in a simple yet incredibly satisfying Italian dish. It’s quick, elegant, and perfect for a comforting meal.
Equipment
- 1 Large Stockpot For cooking the fettuccine
- 1 Tongs For tossing the pasta and sauce
- 1 Cheese Grater For freshly grating Parmesan cheese
- 1 Large Serving Bowl For mixing and serving the pasta
Ingredients
Main
- 2 sticks butter room temperature
- ½ pound grated Parmesan cheese plus more for serving
- Coarse salt and freshly ground black pepper
- 1 pound fettuccine
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- Add fettuccine to the boiling water and cook according to package directions until al dente.
- Before draining, reserve about 1 to 1.5 cups of the starchy pasta water.
- Drain the cooked fettuccine thoroughly, but do not rinse.
- Return the hot pasta to the empty pot or a large serving bowl.
- Immediately add the room-temperature butter to the hot pasta and toss until it begins to melt and coat the noodles.
- Gradually add about half of the grated Parmesan cheese, tossing vigorously to combine.
- Slowly add the reserved pasta water, a tablespoon at a time, continuously tossing the pasta to create a smooth, creamy emulsified sauce.
- Continue adding Parmesan and pasta water alternately, tossing until the sauce reaches your desired consistency and coats the pasta beautifully.
- Season generously with coarse salt and freshly ground black pepper. Serve immediately with extra Parmesan.
Notes
The success of this simple Alfredo lies in the emulsification. Ensure your butter is at room temperature to help it melt smoothly into the hot pasta and combine with the starchy pasta water and Parmesan. Always use freshly grated, high-quality Parmesan for the best flavor and melt; pre-shredded varieties often contain anti-caking agents that hinder a smooth sauce. Do not drain all the pasta water – it’s crucial for creating the creamy consistency. Add it gradually, tossing constantly, until the sauce coats the pasta beautifully. For an authentic touch, a tiny pinch of freshly grated nutmeg can elevate the flavor. Serve immediately as Alfredo does not hold well.
9. Pan Seared Salmon Fillets
Martha’s salmon fillets are fast, healthy, and bursting with flavor. Crispy skin and flaky fish in every bite make them a delight. Pan-fry them in a hot pan for golden brown outside and flaky inside. The sear releases the richness of the salmon.
This recipe keeps things simple, treating you to a weeknight or company-worthy dish.
Pan Seared Salmon Fillets
This recipe delivers perfectly pan-seared salmon fillets with irresistibly crispy skin and tender, flaky flesh. Using minimal ingredients and a focus on proper searing technique, it creates a simple yet elegant main course. Enhanced with a vibrant Caper-Lemon Butter, this dish highlights the natural flavors of the salmon, making it ideal for a quick and healthy meal.
Equipment
- 1 Heavy-Bottomed Skillet Preferably cast iron or stainless steel for excellent heat retention and searing.
- 1 Fish Spatula or Tongs For delicate handling and easy flipping of the salmon fillets.
- 1 Plate or Cutting Board For resting the cooked salmon.
- 4 Paper Towels Essential for thoroughly drying the salmon skin to achieve maximum crispiness.
Ingredients
Main
- 2 teaspoons olive oil
- 2 7-ounce salmon fillets, skin-on
- Coarse salt
- Caper-Lemon Butter for serving
Instructions
- Thoroughly pat salmon fillets dry on all sides with paper towels; this is crucial for crispy skin.
- Season both sides of the salmon generously with coarse salt.
- Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
- Carefully place salmon fillets, skin-side down, into the hot skillet.
- Gently press down on each fillet with a spatula for the first 30 seconds to ensure full skin contact with the pan.
- Sear skin-side down for 4 to 6 minutes, without moving, until the skin is deeply golden brown and crispy, and the flesh is cooked about two-thirds of the way up.
- Flip the fillets and cook for another 2 to 4 minutes, depending on thickness, until the salmon reaches your desired doneness (internal temperature of 125-135°F for medium-rare).
- Remove the salmon from the skillet and transfer to a plate; let rest for 1-2 minutes.
- Serve immediately with the Caper-Lemon Butter.
Notes
Achieving a perfectly crispy skin is paramount. Ensure the salmon fillets are thoroughly patted dry with paper towels; any moisture will steam rather than sear. Preheat your skillet adequately until it’s shimmering, then add the oil. Starting skin-side down and applying gentle pressure for the first minute ensures full contact with the hot pan, promoting even crisping. Do not overcrowd the pan; sear in batches if necessary. The cooking time for the second side is significantly less, focusing on reaching desired doneness without overcooking the delicate flesh. For medium-rare, aim for an internal temperature of 125-135°F (52-57°C). Resting the salmon for a minute or two off the heat allows the juices to redistribute, resulting in a more tender and flavorful fillet. The Caper-Lemon Butter is a brilliant accompaniment, adding a bright, acidic, and salty counterpoint that elevates the dish.
10. Lemon Bars With Brown Butter Shortbread Crust
Martha’s lemon bars are a ray of sunshine with a surprise punch a nutty brown butter crust that elevate them to new heights. Brown the butter to use as a nut base, and then top with a tangy lemon filling in fresh juice. It’s just enough for a sweet and zesty balance.
The bars are a winner and share a convenient browning tip that you’ll use with all types of recipes.
Chef John’s Lemon Bars
These shortbread crust lemon bars are one of my favorite cookies of all time — although technically, they’re closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet and tart lemon-flavored custard, perfectly contrasted against crisp, sweet, buttery shortbread cookie.
Equipment
- 1 8×8 inch Baking Dish For baking the bars.
- 1 Large Mixing Bowl For preparing the shortbread crust.
- 1 Whisk Essential for smooth custard.
- 1 Spatula or wooden spoon For mashing crust ingredients and mixing.
- 1 Lemon Zester For finely grating lemon zest.
Ingredients
Main
- 1 cup all-purpose flour
- ½ cup unsalted butter at room temperature
- ¼ cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 1 large egg yolks
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon confectioners’ sugar or to taste
Instructions
- Set an oven rack to the middle position and preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8×8-inch baking dish.
- Make crust: Use the back of a spatula or wooden spoon to mash flour and butter in a large bowl until thoroughly combined. Mix in confectioners’ sugar, vanilla, and salt until mixture resembles slightly crumbly cookie dough. Moisten your fingers with a little water and press dough into the bottom of the prepared baking dish. Use a fork to prick holes all over crust.
- Bake on the middle rack in the preheated oven until edges are barely golden brown, about 22 minutes. Set aside.
- Make custard: Beat together eggs and egg yolks in a medium bowl until combined. Whisk in white sugar and flour until smooth. Add lemon juice and zest; whisk for 2 minutes. Pour over warm crust.
- Bake on the center rack until custard is set and the top has a thin white sugary crust, about 25 minutes. Let cool completely before cutting into bars.
- Dip a knife into very hot water, then run the blade around the edges and cut into 16 squares. Dust bars with confectioners’ sugar. sanzoe
Notes
Achieving the perfect lemon bar hinges on a few key elements. For the shortbread crust, ensure your butter is at true room temperature to allow for proper incorporation with the flour, creating that ‘slightly crumbly cookie dough’ texture without overworking it. Pricking the crust with a fork before baking prevents it from puffing up. For the custard, fresh lemon juice and zest are non-negotiable for vibrant flavor. Whisk the eggs, sugar, and flour thoroughly before adding the lemon; this helps prevent a grainy texture. Pouring the custard over a still-warm crust promotes a seamless bond. Cooling completely is crucial for the custard to set properly, ensuring clean cuts. Dipping your knife in hot water before slicing yields beautifully sharp edges, enhancing presentation. A pinch of sea salt in the custard can further brighten the lemon’s profile.
11. Soft and Chewy Chocolate Chip Cookies
Martha’s cookies are heaven soft, chewy, and loaded with chocolate. They’re the kind of cookie that disappears in seconds. Use more brown sugar than white for the ultimate chew, and extra butter for richness. Mix gently to preserve their tenderness.
This recipe shows how small changes can make a big impact. Bake these, and you’ll be everyone’s favourite baker.
Double Chocolate Chip Cookies
This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!
Equipment
- 1 Medium Mixing Bowl For wet ingredients
- 1 Electric mixer or whisk For creaming butter and sugars
- 1 Fine-Mesh Sifter For dry ingredients
- 2 Cookie Sheets For baking cookies
- 1 Wire Rack For cooling cookies
Ingredients
Main
- 1 cup margarine softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 3 cups semisweet chocolate chips
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. ALLRECIPES / VICTORIA JEMPTY
- In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. ALLRECIPES / VICTORIA JEMPTY
- Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips ALLRECIPES / VICTORIA JEMPTY
- Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets. ALLRECIPES / VICTORIA JEMPTY
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. ALLRECIPES / VICTORIA JEMPTY
Notes
For superior flavor and texture, I strongly recommend using high-quality unsalted butter instead of margarine; it yields a richer, more tender crumb. Ensure the fat and sugars are thoroughly creamed until light and fluffy to incorporate air, contributing to a soft, chewy cookie. Sifting all dry ingredients is crucial for preventing lumps and ensuring even distribution. Avoid overmixing once the flour is added; mix just until combined to prevent tough cookies. Use good quality chocolate chips; for added depth, consider a mix of semi-sweet and dark chocolate. Watch carefully and avoid overbaking; cookies should be just set at the edges and slightly soft in the center for that perfect chewy texture, as they will continue to set as they cool.
12. Homemade Yogurt
Martha’s yogurt recipe makes something that seems tricky feel totally doable. With just milk and a bit of yogurt as a starter, you’re set. Heat the milk, chill it, add the starter, and let it sit in a warm place until it thickens to creamy tartness. It’s magic.
It tastes great on its own or mixed into smoothies, dressings, or breakfast bowls. And it’s a great way to play with fermentation.
Homemade Plain Greek Yogurt
This recipe guides you through making homemade plain Greek yogurt by heating milk, cooling it, incorporating a yogurt starter, and incubating it for several hours. The mixture is then strained to achieve the characteristic thick Greek yogurt consistency, offering a fresh, cultured dairy product.
Equipment
- 1 Saucepan Medium-sized for heating milk
- 1 Instant-Read Thermometer Crucial for accurate temperature control
- 1 Whisk For mixing starter into milk
- 1 Fine-mesh Sieve For straining the yogurt
- 1 Cheesecloth For lining the sieve during straining
Ingredients
Main
- 4 cups nonfat or low-fat milk
- ¼ cup nonfat or low-fat plain yogurt
Instructions
- Pour the milk into a clean saucepan and heat it over medium heat, stirring occasionally, until it reaches 180°F (82°C) on an instant-read thermometer.
- Remove the saucepan from the heat and allow the milk to cool down to 110-115°F (43-46°C). This can be expedited by placing the saucepan in an ice bath.
- Once cooled, scoop about 1/2 cup of the warm milk into a small bowl and whisk in the ¼ cup of plain yogurt until smooth.
- Pour the yogurt-milk mixture back into the saucepan with the remaining warm milk and stir gently to combine thoroughly.
- Transfer the mixture into a clean, heat-proof container, cover it, and place it in a warm spot (ideally around 100-115°F / 38-46°C) for 6-12 hours, or until it has thickened.
- Once thickened, carefully transfer the yogurt to a fine-mesh sieve lined with cheesecloth, placed over a large bowl to catch the whey.
- Refrigerate the yogurt while it strains for at least 4 hours, or overnight, depending on your desired thickness.
- Once strained to your liking, discard the whey (or save for other uses) and transfer the homemade Greek yogurt to an airtight container.
- Store the finished yogurt in the refrigerator for up to 1 week.
Notes
Precision in temperature control is paramount for successful yogurt making. Heating the milk to 180°F (82°C) pasteurizes it and denatures proteins, preventing separation, but cooling to 110-115°F (43-46°C) is critical before adding the live culture to avoid killing the beneficial bacteria. Ensure all equipment is meticulously clean to prevent contamination. The quality of your starter yogurt directly impacts the final product; opt for one with active, live cultures. For a thicker Greek yogurt, strain for a longer duration, adjusting to your preferred consistency. For richer flavor and texture, consider using whole milk instead of nonfat or low-fat.
13. Classic Beef Bourguignon
Martha’s beef bourguignon is old-fashioned, but budget-friendly, French comfort food. It’s rich stew that will thaw your bones. Braise beef in red wine with vegetables, bacon, and mushrooms for strong, rich flavor. Slow cooking tenderizes it so that it will literally melt in your mouth.
It’s ideal for cold winter nights or as a visitor-entertainer. It also shows you how to develop strong flavors over time.
Boeuf Bourguignon
This recipe prepares a classic French Boeuf Bourguignon, a hearty beef stew braised in red Burgundy wine with onions, garlic, mushrooms, potatoes, and peas. The dish is slow-cooked to yield incredibly tender beef and a rich, deeply flavored sauce, perfect for a comforting meal.
Equipment
- 1 Dutch Oven or Large Braising Pot Essential for even heat distribution and slow cooking
- 1 Chef’s knife For prepping beef, onions, garlic, and potatoes
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pot
- 1 Liquid Measuring Cup For accurately measuring wine and broth
Ingredients
Main
- 2 pounds Top Sirloin Beef cut in 1 inch cubes
- 1 Large White Onion coursely chopped
- 2 cups Baby Peas
- 3/4 pound Small white button mushrooms stems removed
- 2 1/2 cups Red Burgundy Wine
- 1 cup Beef Broth
- 3 Cloves of garlic finely chopped
- 1/4 cup Finely chopped parsley
- 1 tablespoon Tomato paste
- Salt and Pepper to taste
- 2 tablespoons All purpose flour
- 1/4 cup Olive oil
- 1 tablespoon Butter
- 8 Small Yukon Gold Potatoes
Instructions
- Pat beef cubes dry and season generously with salt and pepper.
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Brown beef in batches until deeply caramelized on all sides, then remove and set aside.
- Add chopped onion to the pot, scraping up any browned bits from the bottom, and cook until softened, about 5-7 minutes.
- Stir in chopped garlic and tomato paste, cooking for another minute until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a light roux.
- Pour in red Burgundy wine, scraping the bottom of the pot to deglaze thoroughly. Bring to a simmer.
- Return the browned beef to the pot, add beef broth, and bring to a gentle simmer. Cover and braise for at least 2 hours, or until beef is very tender.
- Add whole small Yukon Gold potatoes and whole small button mushrooms to the pot. Continue to simmer, covered, for another 30-45 minutes, or until potatoes are tender.
- Stir in baby peas during the last 10 minutes of cooking.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
Achieving deep flavor is paramount for Boeuf Bourguignon. Ensure beef is thoroughly browned in batches to create a rich fond at the bottom of the pot, which will form the base of your sauce. Deglazing with Burgundy wine is crucial; use a wine you would enjoy drinking. Slow cooking is key to tenderizing the sirloin; do not rush this process. For an even richer flavor, consider adding a few strips of bacon or pancetta rendered before browning the beef, using the fat for cooking and adding the crispy bits back at the end. Taste and adjust seasoning throughout the cooking process, especially before serving. Serve over creamy mashed potatoes or wide egg noodles to soak up the luxurious sauce.
14. Fluffy Buttermilk Pancakes
Martha’s pancakes are light, fluffy, and the best way to start the day. They’re so good, you’ll never go back to a mix. Buttermilk gives them a slight tang and airy texture. Mix gently, let the batter rest, and cook on a hot griddle for golden results.
Add chocolate chips or berries for playful variations. These pancakes will have everyone at the table smiling.
Simple Homemade Pancakes
This recipe provides simple instructions for making classic homemade buttermilk pancakes. With minimal ingredients and straightforward steps, you can create a batch of fluffy, golden pancakes perfect for breakfast or brunch in under 30 minutes.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk or fork
- 1 Non-Stick Skillet or Griddle
- 1 1/4 cup Measuring Cup For portioning batter
- 1 Spatula For flipping pancakes
Ingredients
Main
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
Instructions
- In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
- Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
- Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
Notes
Avoid overmixing the batter; a few lumps are fine and result in tender pancakes. Overmixing develops the gluten and can make them tough. Ensure your griddle is properly heated before adding batter; a quick test is to sprinkle a few drops of water – they should sizzle and evaporate quickly. Don’t crowd the pan, cook in batches for best results. Keep cooked pancakes warm in a low oven (like 200°F or 90°C) on a wire rack set inside a baking sheet while you finish the batch.
15. Savory Risotto
Martha’s risotto turns an elegant dinner into a complete reality. It’s richest comfort food, and the stir is well worth it. Begin with onions and garlic, toast rice, and slowly add broth, stirring constantly. Add Parmesan for added richness.
This recipe is simple to alter use it with asparagus, mushrooms, or seafood. It’s among the finest methods of mastering timing and patience in the kitchen.
Savory Oat Risotto
Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.
Equipment
- 1 Small Saucepan For heating chicken stock
- 1 Large Skillet For preparing the risotto
- 1 Chef’s knife For chopping spring onions and garlic
- 1 Wooden Spoon or Spatula For constant stirring
- 1 Ladle For adding stock gradually
Ingredients
Main
- 3 cups chicken stock
- 1 bunch spring onions chopped, or more to taste
- 5 tablespoons butter divided
- ½ bunch spring garlic minced, or more to taste
- 2 cups steel-cut oats
- sea salt and freshly ground black pepper to taste
- ⅓ cup white wine
- ½ cup grated Parmigiano-Reggiano cheese
Instructions
- Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
- Measure out 2 tablespoons spring onion tops and reserve.
- Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
- Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
- Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
- Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.
Notes
Achieving the perfect creamy texture for this oat risotto hinges on two key techniques: constant stirring and gradual addition of hot stock. Stirring helps release the oats’ starches, creating a velvety consistency. Adding stock in small increments ensures the oats absorb it evenly, preventing a soupy or dry result. For enhanced flavor, consider using homemade chicken stock. A final emulsification with butter and Parmigiano-Reggiano (known as ‘mantecatura’) off the heat is crucial for richness and a glossy finish. Don’t be afraid to taste and adjust seasoning throughout the cooking process, especially the salt and pepper, to balance the savory notes.
There you have 15 Martha Stewart recipes that’ll make you a happier, more skillful cook. From comforting soups to rich desserts, each one’s an opportunity to learn the ropes on something new and nourish the people you care about. Choose one, get the kitchen hot, and bask in the delicious result!
