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English/Scottish

Explore 133 recipes, 1 gallery, 27 videos, and more

Mashed Potato and Kale Cakes

Time:45 mins
Ingredients
  • 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
  • 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
  • 1/2 pound bacon, diced medium
  • 2 tablespoons unsalted butter
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Steak and Mushroom Pie, Part 1

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Standing Rib Roast

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Summer Pudding

Time:12 hours 25 mins
Ingredients
  • 1 day-old loaf firm, good-quality white bread (about 1 pound), sliced 1/2 inch thick, crusts removed
  • 1 1/2 pounds fresh raspberries (about 6 cups)
  • 3/4 pound fresh red currants (about 2 cups), stems removed
  • 1/2 pound fresh blackberries (about 2 cups)
  • 1 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon coarse salt
  • 3/4 cup mascarpone (6 ounces)
  • 1 cup heavy cream
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Hard Boiled Egg Recipes, Part 1

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English Beverage Lemon Barley Water

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Onion and Potato Soup

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Shepherd's Pie with Rutabaga Topping

Ingredients
  • 1 rib celery, coarsely chopped
  • 1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary
  • 1 sprig fresh thyme
  • 2 dried bay leaves
  • 1 clove garlic
  • 1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes
  • 2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 2 cups dry red wine
  • 1 cup homemade or store-bought low-sodium canned beef stock
  • 4 carrots, cut crosswise into 3-inch pieces
  • Coarse salt and freshly ground black pepper
  • 3 rutabagas (about 3 pounds), peeled and cut into large pieces
  • 4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces
  • 1/2 cup hot milk, or more if needed
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Shepherd's Pie

Ingredients
  • 3 cups cooked stuffing
  • 1 cup cranberry sauce, plus more for topping (optional)
  • 1 pound cooked sliced turkey
  • 10 ounces glazed carrots (or other leftover vegetable)
  • 4 to 6 tablespoons gravy
  • 3 to 4 cups mashed potatoes
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