StewartRecipes.com is where Martha Stewart’s original recipes meet real-life kitchens—and all the mess, memory, and mood that come with them.
We’re not Martha.
We don’t pretend to be.
But we’ve cooked our way through her classics, her chaos, and her carefully folded instructions long enough to know when to follow the rules… and when to stir with instinct.
This site is for anyone who’s ever tried to recreate one of her dishes and ended up with something slightly different—but still good.
Good enough to feed someone.
Good enough to remember.
Who’s Behind This Site?
I’m Eleanor Hastings. Most people call me Nell.
I live on the coast of Maine in a house that smells like garlic more often than not.
I’m not a trained chef. I don’t own a ring light. I’ve never made a perfect soufflé.
But I’ve made Martha Stewart’s chicken potpie with one sock on and a toddler screaming.
I’ve made her pear crisp after a funeral.
I’ve made her lemon tart on the same day my daughter dropped the first one trying to surprise me.
I grew up in a kitchen where Martha Stewart was gospel. My grandmother had her cookbooks stacked next to old Reader’s Digests and weathered tide charts. We followed her recipes like rituals. Sometimes they worked. Sometimes they didn’t. But we always ate.
Now, I cook Her Highness’s recipes the way most of us do:
With what I have. With how I feel.
And I write about what happens along the way.
What You’ll Find on StewartRecipes.com
- Real-Life Takes on Martha’s Classics
These are all original Martha Stewart recipes—just cooked in a house where the timer gets ignored sometimes.
I don’t create new dishes. I follow hers. But sometimes I forget a step. Sometimes I don’t have crème fraîche. I write about it anyway. - Emotionally Honest Cooking
Every recipe has a story. Some are light. Some aren’t. I remember people through pie crusts and salt. I spiral into memory mid-instruction. That’s how this works. - Flawed, Beautiful Food
You’ll find posts like:- “I Tried Martha Stewart’s Macaroni and Cheese — Here’s How It Went”
- “The Breadcrumbs Burnt. She Wouldn’t Have.”
- “Mae Called It ‘The Bean Thing’ — So I Made It Again”
Because food isn’t just technique.
It’s grief, laughter, doubt, burnt toast, vanilla extract and December ghosts.
It’s all in here.
Important Details
- StewartRecipes.com is an independent editorial project and is not affiliated with or endorsed by Martha Stewart or her brands.
- We respect the original work deeply and always credit the source.
- Recipes are always Martha’s. The rest—the mess, the memories, the commentary—that’s me.
Why I Made This Site
Because I couldn’t stop making her recipes.
Even when I was mad. Even when I didn’t have the right ingredients.
Even when the kitchen was cold and the memory was sharp.
Because sometimes a lemon tart is more than dessert.
Because this is how I hold the past without letting it break me.
Because someone else out there is probably stirring soup with a dented spoon, wondering if it’s okay to skip the parsley. It is.
Final Word
This isn’t a site about perfect food.
It’s about honest food.
Martha gave us the blueprint. I just live in the mess of it.
If that sounds like home to you—welcome.
–nell