Martha Stewart
24 recipes converted from their YouTube cooking videos.
St Patrick's Day - Bill Paxton Cooks Corned Beef and Cabbage - Martha Stewart
A traditional Irish‑American comfort dish featuring a brined corned beef brisket slow‑simmered in its own broth, paired with tender turnips, carrots, cabbage and new potatoes. Perfect for St. Patrick’s Day or any family gathering.
Classic French Onion Soup
A timeless French onion soup made with slowly caramelized yellow onions, rich beef stock, a splash of sherry, and topped with toasted baguette slices and a blend of Gruyère, Fontina, and Swiss cheeses melted under the broiler. Perfect for a cozy dinner or a comforting first course.
Martha Stewart’s Irish Soda Bread
A traditional Irish soda bread enriched with dark raisins, caraway seeds, and a touch of coarse wheat bran. Made with homemade buttermilk from whole milk and apple cider vinegar, this quick one‑bowl loaf is perfect for St. Patrick’s Day or any time you crave a hearty, fragrant bread.
How to Make Martha Stewart's Minestrone
A hearty, healthy Italian minestrone packed with beans, seasonal vegetables, kale, cabbage, and a rich sofrito base. This classic peasant soup is simmered for an hour to develop deep flavor and can be customized with or without pork for a vegetarian version.
Old-Fashioned Peanut Butter Cookies - Martha Stewart
A nostalgic, buttery peanut butter cookie that requires only a bowl and a fork for the classic criss‑cross pattern. No mixer needed—just cream, stir, shape, and bake for a tender, golden‑brown treat that tastes like childhood.
Classic New Jersey Braised Chuck Eye Pot Roast
A frugal, family‑style pot roast that originated in Nutley, New Jersey. A well‑browned chuck eye roast is braised low and slow with onions, carrots, celery, turnips and baby potatoes in a simple water‑and‑vinegar broth, yielding tender meat and a rich, silky gravy. Perfect for feeding a crowd and making leftovers for days.
How to Make Martha Stewart's Chicken Pot Pies
A classic, comforting chicken pot pie made with tender chicken, buttery vegetables, a splash of cognac, and a flaky puff‑pastry top, baked in individual ramekins. Perfect for a cold winter night and easy to make ahead or freeze.
Martha Stewart's Old Fashioned Lemon-Sugar Cookies
A classic American drop cookie infused with bright lemon zest and juice, featuring a buttery crumb, a lightly crisp edge, and a sweet sanding sugar topping. Easy to make and perfect for everyday treats or special occasions.
Holiday Cranberry Citrus Ice Ring Punch
A festive non‑alcoholic punch featuring a stunning frozen ice ring of cranberries, orange and lemon slices, scented with rosemary. The ice ring chills the drink while releasing bright citrus flavors, and a splash of ginger ale adds a champagne‑like fizz. Perfect for holiday open‑house gatherings.
Red Fruit Tart with Vanilla Pastry Cream
A stunning 9‑inch tart with a buttery shortbread‑like crust (patsu cray extra), silky vanilla‑orange pastry cream set with gelatin, and a generous pile of fresh red berries. Perfect for a summer dinner party or special occasion.
Breakfast Spinach Frittata - Martha Stewart
Light and fluffy individual spinach frittatas made with a blend of whole eggs and egg whites, sautéed shallots, baby spinach, and Gruyère cheese. Baked at a high temperature for a puffed top and served with a simple mixed‑green salad dressed with cherry vinegar and olive oil. Perfect for a healthy brunch, lunch, or dinner.
Buttermilk Biscuits
These classic Southern-style buttermilk biscuits are light, flaky, and perfect for Thanksgiving or any meal. Made with simple pantry staples and a quick food‑processor method, they bake up golden and tender in just 20 minutes.
Leftover Ham Recipes - Martha Stewart
A complete plan for using a holiday ham from start to finish. Roast a pre‑cooked ham with a sweet apricot‑mustard glaze, transform leftovers into a caramelized shallot and cheese panini, and finish the ham bone in a comforting pea soup with homemade croutons. Serves eight and stays under $40.
Martha Stewart’s 12 Favorite Cookies
A hearty, chewy breakfast cookie packed with dried mango, papaya, raisins, seeds, coconut, and almonds. Made with a blend of whole‑wheat and all‑purpose flour, these cookies are perfect for a nutritious start to the day or a grab‑and‑go snack.
How to Make Martha Stewart's Lemon Confit
A step‑by‑step guide to making traditional Moroccan preserved lemons at home. These salty, tangy lemon rinds add a burst of flavor to couscous, tagines, pastas, and more. The recipe uses only lemons, coarse kosher salt, and a sterilized wide‑mouth jar, and the finished preserve keeps for a year when stored properly.
Martha Stewart's 9 Best Soup, Stew and Homemade Stock Recipes
A rich, one‑pot beef stew featuring browned chuck, rendered bacon lardons, red wine, and tender fingerling potatoes. Perfect for a cozy dinner, this Martha Stewart recipe walks you through rendering, browning, deglazing, and a long gentle simmer for melt‑in‑your‑mouth meat.
How to Make Creme Fraiche - Throwback Thursday - Martha Stewart
A simple, no‑cook method to make authentic French crème fraîche at home using just heavy cream and low‑fat buttermilk. The thick, tangy cream can be used as a topping for berries, a base for sauces, or a luxurious addition to soups and desserts.
Martha Stewart’s Brown Sugar Chocolate Chip Cookies
A classic, buttery chocolate chip cookie with a crisp edge and soft center, made with plenty of brown sugar and chilled dough for perfect texture. Martha Stewart shows how to cream butter and sugars, chill the dough, and bake on a black iron sheet for beautiful concentric rings.
Martha Stewart's Favorite Chocolate Chip Cookie Recipe - Martha Stewart
Thin, buttery brown‑sugar chocolate chip cookies that are a holiday favorite in the Stewart household. Made with a pound of butter, light brown sugar, and plenty of chocolate chips, these 4‑inch cookies bake up in just 11 minutes and are perfect for Christmas gatherings or any celebration.
Martha Stewart's German Spice Cookies (Pfeffernusse)
A fragrant Austrian-inspired peppernut cookie packed with black pepper, warm spices, and a sweet kirsch glaze. The cookies are crisp on the edges, tender inside, and finished with pink peppercorn garnish for a festive touch.
How to Make Martha Stewart's Fresh Ricotta
Learn how to make fresh, creamy ricotta cheese at home using whole milk, heavy cream, and lemon juice, then pair it with a bright rhubarb compote for a simple yet elegant dessert. This step‑by‑step guide from Martha Stewart walks you through heating, curdling, draining, and serving, with tips for perfect texture and storage.
How to Make Martha Stewart's Gravlax
A classic Scandinavian gravlax that uses a dry cure of salt, sugar, coriander and pepper followed by a second cure with olive oil, vodka, whole coriander seeds and fresh dill. The result is buttery, silky salmon perfect for elegant hors d'oeuvres.
Martha Stewart's Essential Southern Recipes
A Southern‑style fried chicken inspired by the weekly cook‑outs in Amarillo, Texas. The chicken is brined in ice water, marinated in buttermilk (with optional Tabasco for heat), dredged in a seasoned flour blend, and fried in solid vegetable shortening to a perfect golden crisp. Served with a quick, vinegar‑kissed red‑and‑green cabbage slaw.
Martha Stewart's Braised Pulled Pork Shoulder
A crowd‑pleasing Texas‑style pulled pork sandwich made from a well‑marinated pork shoulder that’s seared, slow‑braised at 325°F for 5‑6 hours, then shredded and tossed with a wet, spicy barbecue sauce and served on soft buns.