Tested American side dishes, from holiday-table staples to everyday vegetables and potatoes. Cooked from the real recipe and timed honestly so they land with the main.
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. …
These Martha Stewart deviled eggs get their heat from a roasted red pepper filling blended with Dijon, mayonnaise, and Tabasco. The peppers turn the filling bright orange, and the whole batch of 16 takes about 35 minutes. The recipe comes straight from marthastewart.com, where it first appeared in Everyday Food in October 2011 as a …
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 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 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 …