“Years ago at Turkey Hill, I raised these beautiful gray geese from eggs,” Martha recalls of this snapshot taken in August 1976. “They were interesting and taught me a lot. They, and the chickens and turkeys I nurtured, infused in me a love of sustainable, organic, and carefully raised poultry and eggs. Today on my farm in Bedford, I have geese from five different countries, and they continue to do the same.” See more vintage snapshots of Martha over the years at the link in our bio. 📷: Susan Wood / Getty Images
Grilling season is here, and the best way to celebrate is to throw some hot dogs on the grates. While the dog and the bun are important, really, we’re all about the hot dog toppings. Ketchup, mustard, and relish are traditional (and delicious), but there’s a whole world of sauces and condiments that are perfect for adding to chargrilled franks—and we have a fantastic lineup of toppings for you to choose from. Watch as Martha and Kevin Sharkey taste test a variety of hot dog toppings and head to the link in our bio to see our favorite combinations.
This cloud cake recipe creates a dessert as light as, well, a cloud. The cake flour and superfine sugar are sifted four times and the delicate batter is leavened by 14 beaten egg whites. The result is a light and tender vanilla cake made without butter or egg yolks—similar to an angel food cake. Get the recipe at the link in our bio.
Crispy on the outside and custardy inside, French toast makes a delicious breakfast or brunch. It’s a simple dish made with basic ingredients: milk or cream, eggs, butter, and bread. When Martha makes our classic French toast recipe, she uses rich breads like brioche or challah that make it extra pillowy, but any white bread will do. Just be sure the bread is slightly stale (a day or two old), since fresh bread will soak up too much custard. Get the recipe at the link in our bio.
It’s difficult to determine which element of this cherry-cheese strudel pie is more visually appealing: the laurel-inspired twisted crust or the marbleized cream-and-fruit filling. Aesthetics aside, the flavor is next level—creamy ricotta melds with tart cherries in this crowd-pleasing dessert. Get the recipe at the link in our bio. 📷: @christophertestani
Don’t be fooled—these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they’re much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese. Get the recipe for Martha’s mini mocha cheesecakes at the link in our bio.
Beer can chicken might be the most unique grilled recipe you haven’t tried. A whole bird cooks over an open can of beer, which steams as it heats and flavors the chicken. This summertime dish is sure to be a conversation starter and couldn’t be easier to make. See more of our best grilled chicken recipes at the link in our bio.
These lobster rolls are a sensational way to start your summer dinner celebration. Mix the seafood with mayonnaise, lemon juice, chives, chervil, Old Bay seasoning, and cayenne then spoon it into sliced pull-apart rolls. That’s it—your wow-worthy appetizer will be on the table in 25 minutes. Get the recipe at the link in our bio.
Depending on where in the world you are, salsa verde can refer to the Mexican, tomatillo-based salsa or the Italian, herb-based sauce with capers and anchovies, which Martha makes here. Nearly every cuisine has some type of bright green, uncooked sauce to its name, and it’s no wonder why: Acidic, easy to whip up, and packed with flavor, it’s the perfect addition to everything from proteins to vegetables. Get the recipe at the link in our bio.
Simplicity is key when it comes to a classic cocktail. Our classic margarita is made with tequila, lime, and a touch of orange liqueur: just three ingredients, no sour mix, and no frozen riffs. It’s a citrusy, lip-smacking combination that’s easy to make at home. Make sure you have plenty of ice—and get out your shaker because this essential libation is shaken, never stirred. Don’t forget the salt rim that brings it all together. Get the recipe at the link in our bio.
It’s time to settle the debate: Should you store your cups and mugs with the rim up or down? Despite this being a divisive topic (even our readers are split on the right way to store drinkware), there is a correct answer. At the link in our bio, a cleaning expert shares the guidelines to storing glassware, from mugs and glasses to speciality pieces. Tell us: How do you store your glasses? Let us know in the comments below.
Figuring out the food and drink menu is one of the first steps you’ll need to take when planning an outdoor gathering. As any picnic enthusiast knows, it’s best to avoid certain items that can spoil easily or make for messy mishaps (sorry, sangria fans). We asked catering and event planning experts to share the top food and drink items you should leave off the menu at any open-air event. Head to the link in our bio to see what they say to avoid—and what alternatives you should offer, instead.
Martha’s take on Kansas City barbecue sauce is quick and easy to make. This classic barbecue sauce is sweet yet piquant, and balances the fattiness of meats. It’s a perfect partner for grilled ribs, chicken, or mushrooms. Get the recipe at the link in our bio.
Consider this your dream frozen cappuccino drink in dessert form. Simply smooth a blend of two parts store-bought coffee ice cream and one part chocolate ice cream into our chocolate-shortbread shell, then whip up an airy top layer of caramel meringue from egg whites, sugar, and cream caramel. The confection is finished with cocoa nibs and more caramel. Get the recipe at the link in our bio. 📷: @conpoulos_photographer
Our easy brown sugar cake is a single-layer snacking cake that’s finished with raspberries and blueberries and a sprinkling of coarse sugar—no frosting needed. It bakes up like a big, delicious, and crunchy muffin top. It’s a fun dessert for a summer potluck or party, as it travels well. Be sure to serve it with plenty of whipped cream or a scoop of vanilla ice cream. Get the recipe at the link in our bio.
Colorful and flavorful, this salad is the epitome of summer. It uses fresh corn and tomatoes with flaky red snapper and plump shrimp. Plating the salad on Bibb lettuce leaves is a restaurant-worthy trick that’s easy to pull off at home. Get the recipe at the link in our bio. 📷: @sidneybensimon
Looking for an easy make-ahead dessert? This key lime tart has a simple graham cracker crust, which means there’s no pastry to roll out. The filling is also super easy: simply whisk the condensed milk, sugar, and fresh lime juice together, pour it into the crust and bake, cool, and refrigerate. It’s a perfect dessert any time of the year, but we especially love its cool creaminess in the summer. Get the recipe at the link in our bio. 📷: @rachelfromiowa
This recipe for grilled eggplant parmesan is a light and summery take on the classic dish. Instead of frying and baking, we turn to the grill to make a quick charred-tomato sauce and grill eggplant planks—no breading required. When tender and well marked, the eggplant is topped with fresh mozzarella cheese and given a few minutes to melt, then topped with the grilled tomato sauce and plenty of fresh basil. Served with torn ciabatta bread, this refreshing, meatless main makes a delicious dinner any night of the week. Get the recipe at the link in our bio. 📷: @brieism
With this vegan banana bread in your repertoire, baking without eggs or dairy has never been tastier. And if you’ve never tried vegan baking before, this easy recipe is a great place to start. Flaxseed, or “flax egg,” serves as a plant-based binder, while coconut oil and almond milk provide moisture and flavor. Get the recipe at the link in our bio. 📷: @kelseynhansen
Even the lemons and pitas hit the grill in this easy recipe, along with marinated lamb and chicken, cocktail tomatoes, and onion wedges. To make a superior souvlaki sandwich, slide the bites off the skewers into a soft, warm pita, and add a dollop of our feta-and-yogurt sauce—it’s more complex than the usual tzatziki. Get the recipe at the link in our bio. 📷: @bryangardnerphotography
Summer is peak grilling season, but if you feel like you’re cooking the same foods over and over again, it might be time to switch it up. Watch as #MarthaCollective Food Expert @tojo827 shares one of his favorite, unexpected foods to grill: watermelon. Grilled watermelon tastes delicious on its own or added to fresh summer salads. You can even add feta cheese for a salty-sweet pairing. See more fruits and vegetables that taste surprisingly delicious when grilled at the link in our bio.
This satisfying weeknight dinner comes together in just 30 minutes, thanks to quick-cooking ingredients like fresh tomatoes, sausage, zucchini and store bought gnocchi. After cooking in a skillet, the flavors are enhanced with prepared pesto and fresh basil before hitting the serving bowl. Get the recipe at the link in our bio. 📷: @linda.xiao
