30 Years of Recipes: The Everyday Favorites Our Former Editors Love Most
For the 30th anniversary celebration of Martha Stewart Living, we asked former staffers what their favorite everyday recipes from the magazine are, the ones they still make years after the photo shoot. Here, you'll find chowder, banana bread, pizza, one-bowl chocolate cake, and other not-to-be-missed recipes.
As part of the celebration of 30 years of Martha Stewart Living, we asked former staffers what their favorite recipes are, the ones they still make in their own kitchens years after the photo shoot took place. Join us as we stroll down memory lane and you'll find a rich assortment of cherished recipes—our past food editors cite everything from lobster and corn chowder to banana bread as the stellar recipes they choose to make time and time again.
Among those who share their favorite recipes in the slides ahead is is Lucinda Scala Quinn, our former executive editorial director of food, and the founder of MadHungry. Over the course of her 16 years working with Martha and the Living team, Lucinda oversaw the creation of hundreds of recipes and even developed many of those recipes herself. Among her top favorites? Several pizza recipes she developed for a story in 2015, including the Jackson Pollock-inspired Eggplant, Pistachio, and Pomegranate Pizza that's shown here.
A very different pizza is one recipe selected by former food editor Anna Kovel. She recalls eating the butternut squash pizza with a hazelnut pizza dough base in the test kitchen and being unable to stop—the combination was that good. But it's not just pizza recipes that stuck with our former food editors. There's also pasta, including our beloved One-Pan Pasta ("We couldn't have a 30th anniversary celebration without it," Jennifer Aaronson, former editorial director of food and entertaining and now culinary director of Martha and Marley Spoon, says). There's also a defining take on Macaroni and Cheese that has yet to be beat. Susan Spungen, founding food editor of Martha Stewart Living and a cookbook author and food stylist, developed it in 2001 and says that it's still the recipe she uses when she makes the ultimate comfort food, all these years later.
Our food editors didn't forget about dessert—you'll find that our much-lauded and much loved One-Bowl Chocolate Cake and can't-be-beat chocolate frosting are two still back-pocket recipes when a sweet treat is called for. There's also an inventive ice cream cake shaped like a watermelon that hits the spot years later. It's certainly the most spectacular no-bake dessert we can think of.
Enjoy these, and more, favorite everyday recipes from 30 years of Martha Stewart Living.
"This recipe blew my mind when we made it for one of our test kitchen feature stories," recalls Aaronson. "The idea of cooking dry pasta straight in the skillet was a genius combination of convenience and yum. The starch from the pasta creates an ultra-creamy sauce. The rest is so simple but so perfect: garlic, tomatoes, basil, red pepper flakes, and parmesan cheese." Just like pretty much anyone who has tried this recipe, Aaronson says, "I could eat this every night of the week."
Lobster and Corn Chowder
There's surprisingly frugal side to this luxurious and comforting recipe, which Scala Quinn developed for the magazine in 2011. "It utilizes both the corn cobs and lobster shells for the stock," she explains.
One-Bowl Chocolate Cake
"I have no idea how many times I've made this cake," laughs Aaronson. "It's probably in the three figures by now." Why does she keep baking this recipe? Because, as she puts it, "It's the most perfect cake recipe ever created and it couldn't be easier." The Vahlrona cocoa powder is key, she says, "for the dark, rich chocolate flavor." As for the cake itself, expect a slice that's "insanely moist and nearly impossible to mess up (unless you forget the sugar which I did once)."
Cauliflower Gratin with Endive
Butternut Squash Pizza with Hazelnut Dough
Food stylist, writer, and former food editor Anna Kovel recalls a beautiful feature story on hazelnuts from 2010. Not only were the images striking, she says, but the flavors were also spot on. That's why this pizza tops her list of beloved recipes. "The flavor of hazelnuts combined with butternut squash was savory and surprising on pizza. I couldn't stop snacking on it in the test kitchen!" she says.
Macaroni and Cheese
"This version of mac and cheese is absolutely the best and there is no reason to look further," says Spungen. "It's definitely my go-to when I want to indulge in mac and cheese!"
Mrs. Milman's Chocolate Frosting
There's nothing quite like your mother's own recipes, which is as this pick from Hannah Milman, former editorial director of crafts, is so special. Her mom's chocolate frosting recipe was adapted by the test kitchen back in 1997 and has been a go-to ever since.
Salmon, Asparagus, and Leek in Parchment
An entrée that looks as good as it tastes, former editor-in-chief and creative director Eric Pike is a fan of this healthy en papillote dish. It's like a taste of spring.
Mixed-Mushroom and Scallion Pizza
For "dough and whimsy" Scala Quinn's "modern masterpizzas" can't be beat. They are truly works of art you can eat. Inspired by Picasso, she created this mushroom pizza. The work of Marc Rothko is reflected in her Two-Tomato Pizza and Wassily Kandisky in the Brussel Sprout, Squash, and Sausage Pizza.
The Best Banana Bread
The recipe title says it all. This simple banana bread with walnuts "has become a firm favorite with our kids and all of their friends, and accompanies them to every birthday celebration at school (without nuts, of course)," says Johansen Stewart.
Bluefish with Herb Stuffing
From a glorious feature story shot one summer comes this recipe, and Kovel will tell you it's one of her favorites. "It's a standout summer recipe for bluefish, which is an under-represented, delicious, and plentiful East Coast fish," she says.
Milman says this is a favorite twice over: It's her favorite recipe from her favorite food story she worked on. The ice cream cake feature story was "inspired by Good Humor and Mounds bars." Of the several superb recipes created, the ice cream bombe that is formed in a bowl and looks like a watermelon stands out most—and you can see why!
Coconut Layer Cake
"It seemed like no one was making layer cakes at the time," says Spungen of the May 1997 feature that included this coconut knockout. "It was a classic that had disappeared, and this story helped bring them back. I've baked this one many, many times over the years."