5 Must-Try Martha Stewart Recipes for Dinner Tonight

In the realm of home cooking, few names inspire as much awe and appreciation as Martha Stewart. Known for her impeccable taste, detailed instructions, and homey warmth, Martha Stewart has become synonymous with culinary excellence. Whether you're looking to impress dinner guests, treat your family, or simply indulge in some delicious home cooking, her recipes offer something special. Here, we've compiled five of Martha Stewart's recipes that are not only delectable but also guaranteed to elevate your dinner experience.

Roast Chicken with Bread Salad

One of the timeless classics, Martha Stewart's Roast Chicken with Bread Salad is the epitome of comfort food done right. Here’s how you can recreate this dish at home:

• Ingredients:
  • 1 whole chicken (approximately 3 1/2 to 4 pounds)
  • Coarse salt and freshly ground pepper
  • 1 lemon, cut into quarters
  • 4 sprigs of fresh rosemary
  • 1 baguette, cut into 1-inch cubes
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 bunch of dandelion greens, cleaned and trimmed
  • 1 cup grape tomatoes, halved

Steps:

• Roast the Chicken:
  1. Preheat your oven to 425°F.
  2. Season the chicken inside and out with salt and pepper.
  3. Insert lemon quarters and rosemary sprigs into the cavity.
  4. Roast the chicken until the skin is golden brown and the internal temperature reaches 165°F, about 1 hour and 15 minutes. Let it rest for 10 minutes before carving.
• Make the Bread Salad:
  1. Toss the bread cubes with 2 tablespoons of olive oil, season, and bake for 15 minutes until crispy.
  2. In a bowl, mix remaining olive oil with vinegar, salt, and pepper for the dressing.
  3. Combine dandelion greens, tomatoes, and toasted bread in a large serving bowl, then toss with the dressing.

🏆 Note: The secret to a perfect roast chicken lies in its seasoning. Don't skimp on the salt and pepper, and allow the chicken to rest for optimal juiciness.

Beef Bourguignon

Martha Stewart's take on the classic French dish Beef Bourguignon involves rich flavors melded through slow cooking. Here’s the recipe:

• Ingredients:
  • 3 pounds beef chuck, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1/2 cup brandy
  • 1/2 bottle (750 ml) red wine, such as Burgundy or Pinot Noir
  • 2 cups beef stock
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 pound cremini mushrooms, halved
  • 1 large onion, cut into 1/2-inch pieces
  • 4 carrots, cut into 1-inch pieces
  • 12 small pearl onions

Steps:

• Prepare the Meat:
  1. Season the beef with salt and pepper, coat with flour.
  2. Brown the beef in batches in a large pot or Dutch oven with bacon fat over medium-high heat.
  3. Deglaze the pot with brandy, then red wine, scraping up browned bits.
• Simmer:
  1. Add beef stock, thyme, garlic, and tomato paste. Bring to a boil, then reduce to a simmer and cook for about 2 hours or until beef is tender.
  2. Add vegetables during the last 30 minutes of cooking.
• Final Touches:
  1. Sauté mushrooms in a separate pan until browned, then add to the stew before serving.

The beauty of this dish is that it only improves with time, making it perfect for cooking ahead or enjoying leftovers.

Herb Infused Risotto with Scallops

This elegant Risotto with Scallops recipe is a testament to Martha Stewart's ability to turn a simple dish into something luxurious:

• Ingredients:
  • 6 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/4 cup fresh herbs like parsley, dill, or chives, finely chopped
  • 8 large scallops
  • 1 tablespoon butter
  • Lemon zest and juice, to taste

Steps:

• Cook the Risotto:
  1. Warm the broth in a saucepan.
  2. In another pot, sauté onion in oil until translucent, add rice and stir to coat.
  3. Add wine, stir until absorbed. Gradually add the broth, one ladle at a time, stirring continuously until the rice is creamy and tender.
  4. Stir in herbs and lemon zest, adjust seasoning.
• Sear the Scallops:
  1. Season scallops with salt and pepper.
  2. In a hot skillet, melt butter, then sear scallops for 1-2 minutes on each side until golden.
• Assemble:
  1. Serve the risotto with seared scallops on top, drizzled with a squeeze of lemon juice.

🍲 Note: Risotto requires patience. Stir continuously to achieve the creamy texture without overcooking the rice.

Summer Squash Gratin

For a lighter fare, Martha Stewart's Summer Squash Gratin is both refreshing and satisfying:

• Ingredients:
  • 2 pounds mixed summer squash (zucchini, yellow squash, pattypan)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 tablespoons fresh thyme leaves
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • Olive oil for drizzling
  • Salt and freshly ground black pepper

Steps:

• Prepare the Dish:
  1. Preheat oven to 375°F.
  2. Slice the squash into 1/4-inch rounds and arrange them in a baking dish, overlapping slightly.
• Make the Topping:
  1. Mix breadcrumbs with Parmesan, thyme, garlic, and seasoning.
  2. Pour cream over the squash, then sprinkle the breadcrumb mixture over the top.
• Bake:
  1. Drizzle with olive oil and bake until the squash is tender, the cream has thickened, and the topping is golden and crisp, about 30-40 minutes.
• Serve:
  1. Garnish with parsley before serving.

This gratin is an excellent side dish or can be a light main course with a fresh salad.

Martha Stewart's Chocolate Molten Lava Cakes

For the sweet conclusion to your dinner, nothing beats the indulgent Chocolate Molten Lava Cakes:

• Ingredients:
  • 4 tablespoons (1/2 stick) unsalted butter, plus more for ramekins
  • 1/3 cup granulated sugar, plus more for dusting
  • 4 ounces semisweet chocolate
  • 2 large eggs, plus 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Confectioners’ sugar, for dusting
  • Whipped cream or ice cream, for serving (optional)

Steps:

• Prepare Ramekins:
  1. Butter four 6-ounce ramekins and dust with sugar.
• Make the Batter:
  1. Melt butter and chocolate in a double boiler. Let cool slightly.
  2. In a separate bowl, whisk together sugar, eggs, yolks, vanilla, and salt until pale and fluffy.
  3. Fold in the chocolate mixture gently until combined.
• Bake:
  1. Divide the batter among the ramekins. Refrigerate for at least 30 minutes or up to 24 hours.
  2. Bake in a preheated 450°F oven for about 12-14 minutes, until the edges are set but the center is still soft.
• Serve:
  1. Let the cakes sit for a minute before running a knife around the edges and inverting onto plates. Dust with confectioners' sugar and serve with whipped cream or ice cream if desired.

In recapitulation, these five Martha Stewart recipes provide a wonderful array of options for any dinner occasion. From the comforting roast chicken to the sophisticated risotto, each dish offers a unique taste experience crafted with Martha's precision. They not only allow home cooks to create meals of restaurant quality but also to experiment with flavors in a way that's accessible and enriching. Whether you're a novice or an experienced chef, these dishes are sure to leave a lasting impression, making your dinner not just a meal, but an event.

Can I make these recipes vegetarian or vegan?

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Yes, many of these recipes can be adapted. For the roast chicken, you could use a plant-based protein or a vegetable medley. The Beef Bourguignon can be converted to a Mushroom Bourguignon, and the risotto can skip the scallops for a vegan-friendly herb risotto. The key is in substituting meats with hearty vegetables or plant-based proteins and ensuring all ingredients are suitable for a vegetarian or vegan diet.

What’s the best way to reheat the Beef Bourguignon?

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Gently reheat Beef Bourguignon on the stove over low heat, adding a bit of broth or water if it seems too dry. You can also reheat it in an oven set to 350°F, covered with foil, until it reaches the desired temperature.

How can I keep the risotto creamy?

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To keep risotto creamy, stir it frequently while cooking. If you’re storing leftovers, add a little broth or water before reheating, stirring constantly. Adding a touch of cream or butter just before serving can also enhance creaminess.

Are there any shortcuts to making Martha Stewart’s recipes?

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Yes, while Martha’s recipes emphasize detail, you can use some shortcuts. Use pre-cut vegetables, buy pre-cooked rotisserie chicken for recipes like the bread salad, or use a slow cooker for dishes like Beef Bourguignon to cut down on cooking time. However, remember that the quality might slightly differ from her original instructions.