Tag Archives: Martha Stewart recipe

A Two-Fer: Pinapple-Banana Upside-Down Cake

Leave it to Martha Stewart to come up with this two-in-one dessert classic.
Leave it to Martha Stewart to come up with this two-in-one dessert classic.

Got a soft spot for banana bread? And a passion for pineapple upside-down cake?

Then, you’re sure to love this cake that is both those classics combined into one.

“Pineapple-Banana Upside-Down Cake” is like your favorite comforting banana bread gone next level with sugary, jammy pineapple slices all over the top.

The recipe is from “Martha Stewart’s Fruit Desserts” (Clarkson Potter, 2021), of which I received a review copy, by the Kitchens of Martha Stewart.

With more than 100 recipes showcasing all manner of fresh and dried fruit in sweet treats, this is sure to be a book you turn to again and again year-round.

It’s thoughtfully arranged by the seasons, too, with summer bringing forth “Blackberry Pie” and “Melon Pops”; autumn showcasing “Pear Skillet Cake” and “Cranberry Port Sorbet”; winter announcing itself with “Orange Marmalade Cake with Roasted Oranges” and “Deep-Dish Dried-Apple and Cranberry Pie”; and spring delighting with “Strawberry Lemonade Icebox Cake” and “Lemon Rhubarb Bundt.”

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Sheet-Pan Pancakes

Is it breakfast? Or dessert? It's kind of both.
Is it breakfast? Or dessert? It’s kind of both.

I’m sure I’m not alone these days when it comes to inventorying my kitchen.

Lately, it goes something like this:

All-purpose flour. Oh, thank gawd there’s still some!

A half-pint of blueberries grabbed at the last minute at the grocery store a week ago. Half a pint? That’s it??? Why didn’t I think to get more?!?! What a moron.

Half a gallon of heavy cream that expires in five days. Wait. What??

A bag of walnuts. Woo-hoo, precious protein, baby.

A nearly empty bag of almond flour in the far reaches of the freezer. When did I even open this? (Dips finger in to try some.) OK, I think it still tastes OK. I haven’t keeled over yet.

And so it goes.

That, my friends, is what led me to try making Martha Stewart Living’s “Sheet-Pan Pancakes.”

Because let’s face it, we all need a respite from CNN, daily press conferences, and ever-growing statistics on this pandemic that’s remade the world as we knew it.

What we need is pancakes. Because pancakes have had the uncanny power to put a smile on our faces as far back as, well, the invention of pancakes. When you start the day with pancakes, you know it’s going to be a good day. And we can all surely use more of those kind of days right now.

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Shrimp with Cilantro, Lime and Peanuts — As Easy As It Gets

This dish comes together in a flash.
This dish comes together in a flash.

Now that the kids are back in school, and summer getaways have done come and gone, it’s time for quick-cooking dishes that require little thought but deliver way more than anticipated.

“Shrimp with Cilantro, Lime and Peanuts” is that kind of dish.

It’s from “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small: A Cookbook” (Clarkson Potter), the new cookbook by the Kitchens of Martha Stewart Living, of which I received a review copy.

I’d already tried out one recipe from this cookbook that boasts more than 125 to choose from. Since it came out so delightfully well, I couldn’t resist trying my hand at another one before the grilling days of summer end.

This shrimp dish takes barely 10 minutes to put together. You’d be hard pressed to find another that cooks up faster with this much punch.

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Martha Stewart’s New England Fish Sandwiches

Pile on the creamy, tasty slaw on this New England fish sandwich.

Pile on the creamy, tasty slaw on this New England fish sandwich.


When I was a pre-teen, one of my favorite things to eat was a McDonald’s Filet-O-Fish.

Hey, don’t judge. I was very young.

(And why the heck the French term for “fillet” is used for this fast-food item is anyone’s guess.)

There was just something so comforting about that squishy bun that held a golden square of fried fish smothered in tangy tartar sauce.

I even remember how my best friend and I, chilled to the bone as we hoofed it to the mall one blustery, foggy, Saturday afternoon, decided to make a pit-stop at Mickey D’s to get a a fish sandwich to-go. As we continued our trudge in wind and cold (OK, no knee-deep snow), we alternated bites of the sandwich between the two of us. And darned if its warmth didn’t fill us with the fortitude necessary to brave the sales racks at the stores.

Older, wiser, and hopefully making more healthful food choices now, I don’t even remember the last time I ate one of those sandwiches.

But thanks to Martha Stewart, I can now partake of a much better version of it.

Yes, consider this a home-made version a Fillet-O-Fish with a bona fide Martha seal of approval.

Martha Stewart Grilling

“New England Fish Sandwiches” is from her new cookbook, “Martha Stewart’s Grilling: 125+ Recipes for Gatherings Large and Small” (Clarkson Potter), of which I received a review copy.

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Meyer Lemons II: Sweet and Decadent

Zest, juice and slices of Meyer lemon flavor this irresistible Meyer lemon coffee cake.

Zest, juice and slices of Meyer lemon flavor this irresistible Meyer lemon coffee cake.


April showers bring May flowers. But last winter’s deluge of rain nearly drowned my poor little Meyer lemon tree.

Usually flush with deep green leaves and bountiful with sunny yellow lemons, it looks more like Charlie Brown’s Christmas tree right now. In fact, I managed to pick all of about four decent-sized ripe lemons this year — not nearly enough to make this spectacular “Meyer Lemon Coffee Cake” by Martha Stewart.

But lo and behold, my friend Kiki to the rescue. With her tree overflowing with lemons, she gifted me a big bag of them — plenty to make this cake that requires a load of Meyers.

Thin slices of lemon are layered and baked right into the cake, which has a batter laden with lemon zest, too. Then, a mountain of crunchy streusel goes on top — an amount nearly as deep as the cake, itself. Finally, a Meyer lemon citrus glaze is drizzled over the top.

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