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Martha Is My Homegirl

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65 Reviews |  By Sana

I make this regularly. I just wanted to have this on hand. NOTE: I use more egg and bread crumbs than suggested

Recipe #154400

Mac and cheese done Martha Stewart's way. :)

Recipe #2910

This is a delicious and elegant version of the humble oatmeal cookie.

Recipe #35174

A deliciously crisp and moist oven fried chicken.

Recipe #346502

Eons ago Martha whipped this up on one of her TV programs. The first time I made it, I knew I was in love. Make a marvelous presentation by placing the chops, apples and cabbage together on your largest and most beautiful serving platter.

Recipe #344125

I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

Recipe #232255

3 Reviews |  By ninja

Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.

Recipe #320348

Recipe #320437

From Martha Stewart's "Everday Food" magazine. October 2005. Have not tried yet.

Recipe #141938

From Martha Steward Living, January 2007. Posted for safe keeping.

Recipe #378168

2 Reviews |  By Carrlin

These are Martha Stewart's version and they are so good!

Recipe #339981

2 Reviews |  By dojemi

This is a Martha Stewart recipe. I absolutely adore any kind of biscotti. This is a real winner.

Recipe #27299

from Martha Stewart's latest magazine..want to put it here for future reference

Recipe #118613

A great recipe for the Holiday Season coming up -

Recipe #342201

This wonderful recipe is from "Martha Stewart's Cooking School" and is delicious any time of the year! It is a bit tedious to assemble, but well worth it! It is very moist and each slice is swirled with stuffing. It makes a beautiful presentation! I first made it for Thanksgiving when I was also serving pork loin and did not want to make a whole turkey. It was a huge hit! I make it with America's Test Kitchen's Classic Bread Stuffing with Sage and Thyme (Recipe # 354309), but you can use your favorite stuffing recipe. A moist stuffing works best! To save time, ask your butcher to bone and butterfly the turkey breast. Make-ahead tip: This can be assembled (through step 2) and refrigerated up to 24 hrs before roasting.

Recipe #354422

Yummy recipe from Martha Stewart

Recipe #356095

I found these on Martha's website. They are a nice alternative for those that aren't crazy about raisin oatmeal cookies, like me. My kids liked them. I increased the cherries by 1/2 cup from the original recipe just to my taste.

Recipe #291859

From Martha Stewart, will be trying this later when the rhubarb comes in.

Recipe #302876

1 Reviews |  By Mami J

A creamy soup flavored with wild mushrooms and a little wine to balance it out. I've left out the dried mushrooms (too expensive) but used a variety of fresh ones with good results. A Martha Stewart recipe.

Recipe #337573

I made this for Thanksgiving a few years back and it was a big hit! Great as leftovers, too. A good option for something a little different as a side dish. It came from a Martha Stewart Living magazine, although when looking in my collection, I couldn't find it again. It's also not on her web site, unfortunately.

Recipe #194788

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