Stewart Recipes
Hello, my name is Nell, and I am the writer and cook behind Stewart Recipes. I’m a home cook based in upstate New York, and I’ve been cooking for more than 10 years. I cook Martha Stewart’s recipes in my kitchen and write about what happens.
I started this website as a result of my years of cooking Martha Stewart’s recipes in the comfort of my own home and discovering the same issue that happens repeatedly: although some recipes may look easy on paper, it is impossible to understand how they will turn out without someone cooking them.
This is what I do at Stewart Recipes: I chose a recipe that comes straight from the Martha Stewart’s original repertoire, cooked it at my place, and recorded my experience. I pay attention to the information that is vital when you are cooking at home: timing, preparation, potential problems, changes that could be done the next time around, and food that goes well with the recipe.
Stewart Recipes is not related to Martha Stewart, Martha Stewart Living Omnimedia, or any other brands owned by Martha Stewart.
How Did Stewart Recipes Come to Be?
Stewart Recipes started as a response to my frustration.
As much as I love looking for new recipes, I got sick of going to a recipe page and scrolling through long intros in order to find the actual information. While cooking, all I wanted to see is straightforward measurements and instructions along with practical tips.
It became obvious to me that it wasn’t enough to read a recipe in order to successfully cook a dish. There are lots of nuances that come only with experience and they include unexpected time that is required, tricky moments in preparation, changes in texture as it cooks, and whether I would be willing to make this particular dish again or not.
I created Stewart Recipes in order to share my insights about the recipes and the process of cooking them.
My Experience in Cooking
I’m not a professionally-trained chef; rather, I’m a home cook, and I think it’s an important distinction.
My experience is gained through the repetition of cooking these recipes at my home. Every recipe is a lesson and an opportunity for me to explore the ingredients, timing, preparation methods, and little things that can affect the outcome of a dish.
Instead of pretending to be a culinary expert, I write each article from the perspective of the person who is most likely to read it – it’s a person who wishes to make a delicious home meal and could use some help from someone else who made the dish.
Here is what I do at Stewart Recipes:
- Cook and evaluate Martha Stewart recipes at home
- Record everything that I notice during preparation and cooking
- Identify steps that might require additional explanation
- Explain cooking directions in clear terms
- Compare the result of cooking to what it supposed to be according to the original recipe
- Research the practical aspects of the dish such as serving, substitution options, storage, and reheating
- Share my experience of cooking and my opinion on what to change in order to get even better result the next time.
I don’t claim professional culinary awards or any experience that I don’t have. The uniqueness of this website lies in the practical experience of home cooking and reporting the results.
How Do I Test a Recipe
First of all, I use the original recipe of Martha Stewart and make the dish based on it. Then, I prepare the recipe at home while making notes during the process.
I analyze preparation time, cooking time, texture, consistency, taste, difficulty, and points where a home cook will have questions. At the end, I assess what went well, what I need to keep in mind next time, and how to serve or store the dish.
Whenever I give my opinion or advice, I make it clear that this is my personal opinion. My mission is not to take any credit for the original recipes of Martha. Rather, it is to provide you with the perspective of a home cook who tested the dish.
What You Will Find on Stewart Recipes
My main goal is to make sure that every article will be helpful to you while you are cooking.
Along with the information about the recipe, I provide step-by-step guide, observations, cooking tips, ideas of how to serve it, storage and reheating instructions, and the answer to the questions you might have.
I try to exclude anything unnecessary from the articles. Nothing but helpful information from one home cook to another.
A Note About Martha Stewart
I decided to base my articles about Martha Stewart’s recipes because there are lots of recipes and different cooking techniques in her body of work. This allows me to learn something new every time I cook at home. I’ve been cooking Martha Stewart’s recipes for years, and they’re some of the recipes I come back to most often. One of my favorites is her classic mac and cheese. It’s simple, comforting, and one of those recipes I’ve made enough times that it always feels familiar.
Martha gets the credit for the original work. Stewart Recipes is my independent report about cooking, testing and discussing Martha’s recipes.
If you came to Stewart Recipes because you found Martha Stewart’s recipe that you wish to try and you would like to know what it’s like to make, then you are at the right place.
— Nell