Martha Stewart’s mashed potatoes use russet or Yukon Gold potatoes boiled in salted water, then mashed with warmed milk, butter, and nutmeg. The recipe takes about 35 minutes and serves 6 as a side dish. Stewart gives two methods: a potato ricer for a fine texture, or a stand mixer for speed. This recipe sits …
Martha Stewart’s scalloped potatoes are Yukon Gold slices simmered in milk, layered with Gruyère, and baked in that milk mixed with double cream. They bake at 160°C (325°F) for 80-90 minutes until golden and bubbly. The dish serves 8 and takes about 2 hours. This recipe sits on Stewart’s official site as her go-to holiday …
Martha Stewart’s cheesecake is a no-bake recipe with a graham cracker crust and a cream cheese filling made with condensed milk, lemon, and vanilla. It chills in the fridge for 2½ to 3 hours until firm, with no oven time at all. The recipe serves 8. This recipe sits on Stewart’s official site as her …
Martha Stewart’s pie crust is an all-butter pâte brisée made with plain flour, salt, a touch of sugar, and ice-cold water. It makes two 25 cm (10 in) crusts and is mixed entirely by hand. The dough chills for at least an hour before rolling. This recipe sits on Stewart’s official site as her go-to …
Martha Stewart’s hard-boiled eggs use an off-heat method: cover with cold water and bring to the boil. Remove from the heat, cover, and let sit for 12 minutes. It takes 15 minutes total and works for one egg or a full dozen. This recipe comes from Stewart’s official site, where she calls it a “one-ingredient …
Martha Stewart’s banana bread is a dense, moist loaf made with very ripe bananas, sour cream, butter, and chopped walnuts or pecans. It bakes at 180°C (350°F) for about 1 hour 10 minutes in a 23×13 cm (9×5 in) loaf tin. The recipe makes one loaf that serves 8. This recipe first appeared in Stewart’s …
Martha Stewart’s Asian chicken salad is a no-cook mix of red cabbage, carrots, mint, and cilantro with shredded chicken. A lime-jalapeño dressing ties it together in 15 minutes using leftover or rotisserie chicken. It serves 4 as a light lunch or quick weeknight meal. This recipe appeared in Everyday Food, March 2011. Stewart keeps the …
Martha Stewart’s slow cooker corned beef and cabbage is a one-pot meal with a 1.4 kg (3 lb) brisket, carrots, potatoes, celery, and Savoy cabbage. It cooks on high for 5 hours or low for 10, with the cabbage added in the last 45 minutes. Grainy mustard is the only condiment. This recipe appeared in …
Martha Stewart’s deep-fried turkey is a 6.8 kg (15 lb) bird rubbed with ground bay leaves, thyme, oregano, and Creole seasoning. It fries in peanut oil at 182°C (360°F) for 45 minutes. The recipe comes from chef Rina Prentice and needs an overnight rub. This recipe first appeared in Martha Stewart Living, November 1996 and …
Martha Stewart’s crown roast is a pork rib roast rubbed with orange zest, garlic, and rosemary. It starts at 220°C (425°F), drops to 190°C (375°F), and takes about 1 hour 45 minutes total. The pan juices make a gravy with white wine and apple cider. This recipe first appeared in Martha Stewart Living, January 2001. …