Ina Garten’s Sliders are the ultimate crowd-pleaser, elevating the humble backyard burger into a gourmet experience. These bite-sized burgers are the perfect balance of indulgence and simplicity, proving that you don’t need a massive patty to deliver massive flavour. By using premium 80/20 ground beef, a touch of Dijon mustard, and a generous melt of …
Ina Garten’s Capellini with Tomatoes and Basil is a masterclass in the “less is more” philosophy. Featured in her 2009 collection, this dish is the quintessential summer meal—bright, fragrant, and incredibly fast. It captures the essence of a Mediterranean garden, relying on the quality of your olive oil, the sweetness of vine-ripened tomatoes, and the …
Ina Garten’s Sour Cream Coffee Cake is the quintessential weekend treat. Featured in her classic book Barefoot Contessa Parties! (2001), this cake manages to be incredibly dense and rich while remaining perfectly tender. It is the kind of recipe that makes a house smell like heaven while it bakes, making it the perfect centerpiece for …
Ina Garten’s Mac and Cheese is the absolute gold standard of comfort food. This recipe moves far beyond the standard stove-top box by creating a rich, velvety Béchamel sauce infused with the sophisticated depth of Gruyère and the sharp, punchy bite of extra-sharp Cheddar. It is a luxurious, grown-up take on a childhood favourite. What …
Martha Stewart Irish soda bread is a tender loaf with cold butter, caraway seeds, raisins, and buttermilk at about 595 calories per serving. And it takes about 1 hour 35 minutes total, since the 70-minute bake does most of the work after a quick mix. Martha adds cold butter and an egg to this marthastewart.com …
Martha Stewart’s pasta salad tosses farfalle with blanched green beans, chickpeas, capers, and fresh basil in a lemony mayo dressing sharpened with red wine vinegar. It feeds 6 to 8 in about 45 minutes. This version is published on marthastewart.com under the title “Pasta Salad with Green Beans and Basil,” and it leans Mediterranean with …
Martha Stewart’s butternut squash soup simmers peeled squash and sweet Vidalia onion in chicken broth with thyme, then gets pureed until silky smooth, with crispy bacon on top. It serves 12 in about 1 hour. Her team published this recipe on marthastewart.com as a no-cream approach to fall soup, and the richness comes entirely from …
Martha Stewart’s cucumber salad pairs thinly sliced English cucumber with roasted peanuts, fresh herbs, and a rice vinegar dressing reduced to a syrup, and it comes together in about 20 minutes of active work for 2 to 4 servings. Her test kitchen published this Thai-inspired version on marthastewart.com, built on ajad, the bright cucumber relish …
Martha Stewart’s baked potato uses oil-rubbed, salt-crusted russet potatoes baked directly on the oven rack at 400F (200C) until the flesh is completely tender, and it takes about 1 hour 25 minutes for 4 servings. Her test kitchen published this as their go-to method on marthastewart.com, and what sets it apart from most baked potato …
Martha Stewart potato salad brings steamed red potatoes, a tangy white vinegar base, and a creamy buttermilk-mayo dressing together with sliced cornichons, and it feeds 12 in under an hour of active work. This is a Kostyra family recipe published on marthastewart.com, one Martha learned from her Aunt Catherine and has been making since childhood. …