27 Classic Martha Stewart Recipes Your Family Will Love

The popularity of Martha Stewart never seems to wane. She remains a one-woman wonder, tirelessly decorating, organizing, gardening, cleaning, and of course, cooking. Did you know that Martha has published 97 books, most of them cookbooks? There are books filled with recipes on slow cooker cooking, quick meals, cakes, appetizers, one-pot meals, holidays, casseroles, cookies, entertaining…really, you name it, Martha’s conquered it.

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This collection includes some of her greatest hits. Most of us aren’t going to start raising our own chickens or hiring staff for our gardens, but we can certainly bake a cake and plug in the slow cooker!

Here are the 27 best Martha Stewart recipes that span the gamut, from grilling to cakes, slow cooking to sandwiches (Turkey Monte Cristo, anyone?). You definitely don’t miss her Molten Chocolate Espresso Cakes or Mile-High Apple Pie!

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No dessert quite says “all-American” like a golden brown, perfectly flaky, double-crust apple pie. This one has almost twice as many apples as most pie recipes, and Martha says, “Its sheer height makes it one of the most impressive things you can bring to the table.”

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This recipe was developed by the Martha Stewart test kitchen back in 2003, and for many at Martha Stewart Living, it’s been the go-to turkey burger ever since. Hearty hits of Dijon and grated Gruyère make the patties especially savory, sliced scallions and minced garlic lend a bite, and dried breadcrumbs help to bind them together.

Martha’s take on the Bavarian classic, featuring cherries and chocolate, has the key components on display: Moist chocolate layers brushed with kirsch, then filled with pastry cream and cherries. Divine, glossy chocolate ganache is poured over the top.

Martha’s beer-braised pork ribs is a hearty, comfort food recipe to fill the whole house with delicious flavors to come home to after a few hours of snowy fun.

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Pistachios, rose water and dried rose petals lend this buttermilk Bundt cake, from Martha Stewart’s Cake Perfection, the haunting flavors of the Middle East. It’s also one of Stewart’s personal favorites from the book.

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This is Martha’s no-fail go-to breakfast in-bed recipe–a homemade take on New York’s famous crumb cake.

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Put your slow cooker to work tonight on this light, flavorful coconut-and-chicken soup.

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“If you’re serving meat-eaters and vegetarians alike, keep it simple and grill an assortment of miniature burgers—some lamb, some chickpea—and offer the same toppings with warm pita bread for both,” Martha says.

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Filled with a hearty mix of mushrooms, barley and white beans, these potpies are just as satisfying as more traditional chicken versions. Phyllo dough offers a quick—and delectably flaky—alternative to a pâté brisée top.

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Our version of this Cajun favorite relies on a roux for thickening the stew, rather than filé powder, which isn’t always so easy to find,” says the queen of cooking. “Making the roux the traditional way, on the stove, can take forty-five minutes. Using the microwave cuts that active time to around 10 minutes.

This Halloween-worthy dessert is really just a super easy cheesecake with a deep, dark cookie crust. Serve it any time of the year without the spiderweb design.

You don’t need any special skills to make this stunning seasonal apple cake from Martha Stewart’s Cake Perfection. You also can bake this in a 13-x-9-inch pan (time is about the same).

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According to Martha, autumn produce offers ample opportunity for main-course salads. Here, pressure-cooked butternut squash is seasoned with a spiced vinaigrette, then scattered with pumpkin seeds, cilantro and scallions. You can try this recipe with other winter squashes, too.

Along with flank steak, hanger has big flavors at a lower price point than a high-end cut. It just takes a few hours of marinating to get it ready for the grill.

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Grilled chicken is far from boring when topped with a colorful, tangy relish like this one. It can be made up to a day ahead.

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Martha’s whoopie pies are perfect for fall. A small ice cream scoop with a release mechanism makes it easy to form uniform-sized cookies.

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“If you like French toast and grilled cheese, you’ll love a Monte Cristo,” says Stewart. “This sandwich is usually pan-fried, but baking it instead means you can use less butter and make several at a time.”

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This potato salad travels well and tastes—and looks—great some hours after it’s prepared. Keep this one in your rotation at all times, and remember to make lots.

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The crowning glory of fried chicken is its crisp, subtly spiced crust and this recipe, which calls for the meat to be simply dredged in seasoned flour before panfrying, will not disappoint.

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This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer.

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Meaty tomatoes are perfect for this recipe from Martha Stewart’s Vegetables. Stuffed with sauteed Swiss chard and topped with cheese, it’s everything we want in a dish.

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The name says it all.

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Martha Stewart’s technique for broiling the eggplant, then tossing it with olive oil, is a healthy alternative to frying. Paired with a variety of tomatoes, this recipe is a gorgeous end-of-summer salad.

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The gluten-free trend has expanded the pantry for all bakers, with a whole new array of flour alternatives. This recipe incorporates whole-grain barley flour for tender biscuits with a bit more fiber.

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These are great cookies to keep in mind for the holidays, and for cookie swaps.

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This salad features moist chicken tossed with greens in a lively vinaigrette.

This recipe turns two 8-inch round cakes into a cute heart shape for Valentine’s Day or any time you need to show someone some cake love.

Up next, 15 classic Barefoot Contessa recipes that prove Ina Garten is the GOAT in the kitchen.