67 of Martha Stewart’s best recipes to make in honor of her documentary
Martha Stewart has graced the TODAY kitchen countless times for two decades. Along the way, she’s opened about her friendship with Snoop Dogg, revealed her history-making Sports Illustrated cover and kept our anchors well-fed. From sharing gardening tips to recipes for her boozy eggnog and nut balls during the holiday season, our lives are richer (and dinners are tastier), thanks to Martha’s influence.
To celebrate the release of the “Martha” documentary, we’re sharing nearly 70 of the lifestyle icon’s best recipes, including her famous eggnog recipe, cream cheese mashed potatoes (just like her mom made!), sausage and pear stuffing, deep-dish pumpkin pie and more.
Looking for a way to use up leftover Halloween candy? Make these bite-sized treats, which feature miniature peanut butter cups and candy corn. A buttermilk-based cookie dough prevents them from being too sweet.
Get ahead on holiday baking with this make-ahead sugar cookie dough. Martha cut her dough into Christmas trees and decorated each one with melted chocolate and miniature candies to resemble string lights, but feel free to adapt it to other shapes.
Skip the mess with these oven-baked chicken wings, which have just as much flavor and crisp as deep-fried versions. A two-ingredient Buffalo sauce made with Sriracha and butter adds plenty of heat.
Think of this crowd-friendly dessert as a deconstructed strawberry shortcake. Rather than moist sponge cake, the base of this dessert is homemade buttermilk biscuits. They’re topped with homemade whipped cream and sweet macerated berries.
Not only are these individual potpies so much easier to assemble than an entire pie, but they look even more impressive. Use frozen store-bought puff pastry for the buttery topping to save time and effort.
These umami-rich meatballs get their flavor from a combination of fresh ginger, fish sauce, sesame oil and lime juice. Serve them in lettuce cups for an easy appetizer or light dinner.
This nostalgic cake never goes out of style. Martha’s recipe makes it easy to tackle the intimidating process of baking — and unveiling — an upside-down fruit cake.
Somewhere in between apple and pears lie quince, a fruit that’s in season from late summer through fall. Use it as the base for this fruit cobbler, which is covered with a cornmeal and almond biscuit topping.
Let’s just say that Martha’s eggnog is not for the faint of heart. Her recipe calls for a whopping 12 eggs, an entire quart of whole milk and heavy cream, three cups of bourbon, two cups of cognac and dark rum (because why not?).
These are not your average fish burgers. Martha’s recipe calls for more than two pounds of cod, which is lightly tossed with breadcrumbs, mayonnaise, capers and chives to form bright and hearty patties.
Cool off with this tart mocktail, which is made with fresh grapefruit, ginger ale and sanbitter. It’s fruity and perfectly thirst-quenching on a hot day.
The zest and juice of a whopping 17 (!) lemons gives classic mint julep cocktails a welcome bright flavor. Fresh mint leaves are a must, as is good Kentucky bourbon.
We’ve got a way easier approach to hosting a clambake — no beach access required. This one-pot method can be done from the comfort of your own kitchen, but a few tricks (including a bed of seaweed) give it seaside flavor.
Inspired by Mexican wedding cake, these nutty pecan cookies are a holiday staple. The cookies bake in just 10 minutes, which makes these an easy treat to assemble at the last minute.
The secret to building flavor in these short ribs is letting them marinate overnight. This umami-packed marinade is made with a combination of soy sauce, rice vinegar, sugar, ginger, garlic, scallions and sesame seeds.
Skip the frozen version and make homemade pigs in a blanket using puff pastry and fully cooked sausages. They’re garnished with poppy seeds and flaky salt for more flavor and a little crunch.
These ultra-luxurious mashed potatoes get their creamy texture and rich flavor from a combination of butter, whole milk, heavy cream and, yes, cream cheese. It’s just the way Martha’s mom made them.
The beauty of grilled chicken is that it doesn’t need a whole lot of ingredients to make a big impact. Here, the chicken is grilled and brushed with a fragrant green dressing made with cilantro, serrano chiles, scallions and lime.
This three-ingredient appetizer is as easy as it gets. Start by searing one pound of Padrón peppers in an oiled cast-iron skillet until blistered, then sprinkle with flaky sea salt and serve hot.
Inspired by the classic Halloween candy, these no-bake bars feature a layer of creamy peanut butter, which is topped with an irresistible chocolate ganache. Swirl peanut butter into the chocolate topping for a preview of the goodness waiting beneath the surface.
Wake up like Martha with this good-for-you green juice. It’s made with a combination of apples, celery, cucumbers, spinach, parsley, ginger and lemon.
Whether you’re feeling under the weather or trying to boost your immune system, this homemade tea will do the trick.
When it comes to cranberries, think beyond jams and sauces. This easy skillet cake is perfect for last-minute baking. You can use fresh or frozen cranberries for ease.
From Easter and Mother’s Day brunch to game day, deviled eggs are a must-have appetizer. Pro tip: slice a very thin piece off the bottom of each halved egg to secure it in place.
Cool off with this zingy iced tea, which starts with Red Zinger tea. Martha brews the tea, then lets it chill off in a large pitcher with orange slices, lemon slices and fresh mint for even more flavor.
Martha’s recipe walks home cooks through the process of making hard-boiled eggs, including the best way to peel them. You’ll yield perfectly cooked, bright yellow yolks and firm whites.
If you’re craving chocolate chip cookies, this nutritious version from Martha will more then scratch the itch. Rather than the usual all-purpose flour, this recipe calls for farro flour, which gives the cookies a nutty flavor.
It’s so secret that Martha loves Halloween. This creepy concoction may send a shiver up your spine, but it’s utterly delicious. Think of it as a spooky twist on a classic Salty Dog cocktail with fresh grapefruit juice and gin.
After a day spent skating, sledding or shoveling, a cup of silky smooth hot chocolate is definitely in order. Martha makes hers with a combination of whole milk, heavy cream, cocoa powder, bittersweet chocolate and brown sugar. Don’t forget the marshmallows!
Looking for the perfect Thanksgiving recipe? This one is as classic as it gets. A combination of sweet Italian sausage and firm pears provide most of the heft.
These truffles are Martha’s take on brigadeiros, the popular Brazilian confection. They’re made with condensed milk, butter, cream, cocoa powder and cocoa powder, then rolled in sprinkles. Use assorted colors depending on the season (try pink and red for Valentine’s Day or red and green for Christmas).
This crisp and refreshing cucumber dip is a staple in Kentucky. Combine grated cucumber, shallot, cream cheese, sour cream, mayonnaise and green Tabasco for an easy party starter. Serve with crudité.
Follow Martha’s method for jammy soft-boiled eggs, then serve them with toast for dipping or over a rice bowl with meat and vegetables.
Inspired by Mexican wedding cookies or Russian tea cakes, these warm and spiced cookies are a must-make holiday treat. A little bit of almond flour gives them a nutty flavor and perfectly crumbly texture.
As if thick-cut bacon couldn’t be more delicious, coat it with brown sugar and cayenne pepper for a sweet-meets-spicy bite.
These fudgy brownies are sure to be a graveyard smash. Bittersweet chocolate is used in the brownie batter, which is topped with broken chocolate sandwich cookies that resemble monster faces.
After you’ve carved your pumpkins, don’t discard the pumpkin seeds. Clean them and turn them into a sweet and crunchy brittle for snacking. It’s a no-waste recipe that offers a seasonal twist of classic pumpkin brittle.
Two Italian classics — penne alla vodka and fra diavolo sauce — join forces in this lively seafood pasta dish. A pinch of red pepper flakes delivers some heat, while a full 1/4 cup of mint leaves gives it a fresh bite.
Take pumpkin pie to new heights with this deep-dish version featuring a phyllo dough crust. The creamy filling is made with a combination of pure pumpkin purée, eggs, evaporated milk, maple syrup and vanilla.
Inspired by a lemon meringue pie, this lofty layer cake takes the classic dessert to new heights. The meringue topping is lightly torched, giving it a mesmerizing golden effect.
Follow Martha’s tried-and-true turkey recipe on Thanksgiving. She starts by soaking cheesecloth in white wine and melted butter, which is then carefully draped over the bird. This method ensures that the skin will get evenly browned and meat will be infused with plenty of flavor.
Make these Swiss meringue kisses, which can be decorated and served as a light dessert or used as a garnish on another dessert. The white chocolate and coconut coating delivers a lovely amount of sweetness.
Maple is used two ways in these soft and chewy sandwich cookies. Maple sugar is used in the buttery cinnamon cookie dough, while maple syrup is folded into the buttercream filling. Cut the dough into leaf-shaped cookies for the full effect.
Inspired by the French cooking technique en papillote, turkey cooked in parchment paper guarantees moist meat and crisp, golden skin every time.
There’s nothing wrong with a simple chocolate chip cookie — but we definitely won’t turn down this upgraded version. Start by making a basic chocolate chip cookie dough, then place a few caramels in each dough just before baking. The result is ooey-gooey treats that are fun to eat.
When tomatoes are at their peak in summer, put them to use in these individual pies. They’re mixed with oregano, olives and feta for a Mediterranean bites.
This fresh, protein-packed salad features seared ssalmon, jammy eggs, baby potatoes and snap peas. Everything is dressed with a light Dijon-lemon vinaigrette.
This unconventional cooking method may just became your new favorite way to cook a Thanksgiving turkey. Doing so gives the thighs and legs a chance to cook in the high heat without overcooking the delicate breast meat.
Get ready for game day with this extra-creamy guacamole, which features one surprising ingredient: hard-boiled eggs. If you want to do things to the nines like Martha, make homemade tortilla chips too.
Light and bright, these sunny cupcakes get a double dose of lemon in both the cake batter and creamy curd filling. Use Meyer lemons, which are less acidic than regular lemons.
This multi-layer ice cream cake features a fudgy chocolate batter, vanilla and strawberry ice cream, crunchy peanut butter and raspberries. It’s the ultimate make-ahead summer dessert.
Leave it to Martha to make marble cake look even more mesmerizing. The cake is layered with a rich mocha frosting that’s made with a duo of unsweetened Dutch-process cocoa powder and semisweet chocolate.
From Memorial Day to Labor Day, Martha’s all-American dessert is sure to impress a crowd. She assembles the cake pieces in a way that makes it look like the fruity layer cake is actually blowing in the breeze. A Swiss meringue buttercream prevents the cake from tasting too cloying.
This one’s for chocolate lovers everywhere. A towering chocolate cake is filled with homemade caramel sauce and topped with a decadent chocolate frosting. It’s an over-the-top dessert that’s perfect for special occasions.
Sour cherries are only at their peak for a few short weeks in June, so take advantage of them while you can. One of our favorite ways to bake with them? This jammy pie is made with a whopping two pounds of cherries and homemade pie crust.
Whether you cook it on the stovetop or in an electric pressure cooker, this spicy and fragrant chicken delivers a delicious dinner. Bonus: the chicken and rice cook together, minimizing cleanup.
Linzer cookies are a staple during the holiday season. Try Martha’s recipe, which features ground hazelnuts for a nutty bite and a fruit jam filling (pick your favorite flavor).
This is no ordinary margarita. It starts with a bright homemade lemon simple syrup, which is then combined with tequila or mezcal and orange liqueur.
Can’t decide between a Manhattan or a martini? This gin-based cocktail offers the best of both worlds with a duo of sweet and dry vermouth, orange bitters and Luxardo cherries.
Get in the spooky spirit with these soft and pillowy sugar cookies. The dough is made with equal parts all-purpose flour and cake flour, which gives them plenty of body and an extra soft texture. Decorate the cookies with homemade royal icing to resemble spiderwebs, if you dare.
This cookie recipe will appeal to your friends who insist they don’t have much of a sweet tooth. Nutty pecans and salty potato chips offer welcome crunch and flavor to a brown sugar cookie dough.
This nostalgic recipe doesn’t rely on any shortcuts. Instead, a trio of ground beef, pork and veal are cooked with some dried spices (ground coriander, chili powder and bay leaves), the Cajun holy trinity (onions, celery and bell peppers) and a few additional ingredients (maple syrup, Worcestershire and tomato paste). You can cook the meat in a pressure cooker or the stovetop, depending on your preferred method.
Make Sunday brunch a memorable one with homemade French toast following Martha’s go-to recipe. Her secret? Adding brandy and citrus zest to the custard, which gives it a bright, caramelized flavor.
Can we let you in on a secret? This cake batter calls for puréed beets, which makes the cake extra fudgy and moist. We promise you can’t taste them, though!
Meyer lemons are prized for their floral aroma and gentle flavor that’s far less astringent than regular lemons. That’s why they work so beautifully in these soft and sweet cut-out cookies, which are shaped and decorated like evergreen wreaths.
Short on time? This crowd-friendly vegetarian dip comes together in 20-minutes, so you can spend more time with your guests and less time in the kitchen.
How adorable are these seasonal sugar cookies, which are cut-out and brightly decorated like spring chickens? Make them for an Easter gathering and watch as they disappear in 3, 2, 1.
