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The Daily Meal Editor’s Gift Guide 2015

The Daily Meal Editor’s Gift Guide 2015

Find out what we’ll be giving our loved ones this holiday season

Kristen Hom

The Daily Meal Editor’s Gift Guide 2015

Kristen Hom

Compartés Premium Chocolate Bars (9.95)

For those on your list that are notoriously difficult to find gifts for, you can’t really go wrong with chocolate. Compartés Premium Chocolate Bars are handcrafted artisan chocolate bars made fresh daily in Los Angeles from organic chocolate and the freshest ingredients. Some of their mouth-watering flavors include Donuts & Coffee, Birthday Cake, Cereal Bowl, Sea Salt Waffle Cone, Lavender Chocolate, and Vegan Zen. These chocolate bars are delicious and beautiful to look at both inside and out with their beautiful packaging and ”stunning works of edible chocolate art within.” Abigail Abesamis, Associate Editor

Click here to purchase the Compartés Premium Chocolate Bars.

‘The 12 Bottle Bar’ ($14.95)

Small Honey & Beeswax Candle Food Gift Box ($18.99)

Tell someone this holiday season they’re as sweet as honey — for under $20 — with this charming and unique gift box. Included are spring wildflower honey, an old-fashioned wooden honey dipper, a beeswax candle, honey candy, two miniature beeswax floating candles in the shapes of hearts, and honey soap with rosemary and essential oils. This indulgent gift box is perfect for family, a significant other, or anyone you want to know you’re thinking about them. — Hayden Field, Travel Editor

Click here to purchase the Small Honey & Beeswax Candle Food Gift Box.

Window Box Oregano Seed Kit in Bamboo Container ($18.97)

Matthews 1812 House ($20-$50)

This second-generation baked good company, founded in 1979 by Blaine and Deanna Matthews (today run by their daughter Cynthia), is turning out some spectacular desserts, and they’re all available via mail order. Everything made by Matthews is baked in small batches, from high-quality ingredients, and tastes homemade because they are. Our favorites include lemon bars, almond roll-ups, and their new bourbon blondie bars, and they also sell a wide variety of gluten-free as well as savory products. —Dan Myers, Eat/Dine Editor

Click here to browse the Matthews 1812 House.

Bourbon Against the World T-shirt ($24)

Maxwell and Williams Sprinkle 4-Piece Place Setting, Sky (24.99)

W&P Design The Barware Set ($29)

For the budding at-home bartender, or the mason jar-obsessed friend, W&P Design’s The Barware Set is a unique yet practical gift. The set includes the Mason Shaker, a muddler, and a jigger, ‘everything necessary to start crafting delicious cocktails,’ according to the website. Best of all, the set is packaged in a giftable cardboard box, which you can opt to wrap or, in a pinch, throw a bow on, and voilà! — Abigail Abesamis, Associate Editor

Click here to purchase the W&P Design Mason Shaker The Barware Set.

IMUSA Ceramic Caldero ($29.99)

This product brings a colorful twist on this staple cookware piece made for cooking a wide variety of dishes including rice and beans, braised meats, stews, and soups. The white ceramic surface is PFOA, PTFE, and cadmium free, which allows you to embrace a healthier approach to cooking, all while maintaining a superior nonstick surface that requires minimal oil or butter. — Milagros Cruz, Recipe Editor

Click here to purchase the IMUSA Ceramic Caldero.

Fishs Eddy Club Cumming Gift Box Set of Four ($31)

I’m a big fan of gifts that fall into the functional fashion category, especially when it comes to household items. These double rocks glasses from Fishs Eddy, which feature people dancing and partying, accomplish just that. Fishs Eddy says, “Club Cumming was the name given to Alan Cumming’s legendary Cabaret dressing room after-party at Studio 54.” A portion of the sales from these glasses, which are part of Cumming’s bar set made just for Fishs Eddy, go to Broadway Cares/Equity Fights AIDS, so gift them to someone who appreciates a good cocktail as well as a little bit of New York history and goodwill. — Dane Feldman, Copy Editor

Click here to purchase the Fishs Eddy Club Cumming Gift Box Set of Four.

Excalibur Spiral Vegetable Slicer (34.99)

This slicer is great for slicing your favorite vegetables and fruits. It beautifully shreds, slices, and chops most vegetables and fruits. It turns almost any firm vegetable into fine spaghetti-like strands or incredibly thin, long ribbons. It has three interchangeable blades (large noodle, small noodle, and slicing blade) to make curly fries, spiral strands, curled julienne strips, as well as slices and ribbon cuts. Whoever you gift this to will be in curly fry heaven. — Milagros Cruz, Recipe Editor

Click here to purchase the Excalibur Spiral Vegetable Slicer.

Jars by Dani ($40)

For only $40, you’re getting a sweet, homemade treat sent your way! Choose from countless cupcakes in jars including Mrs. Claus’ Cookies, Double Chocolate Cheer, Ho Ho Oreo®, Twinkles ‘n Sprinkles, and Nutty The Elf for a holiday cheer dessert. You can also select from the seasonal variety with winter white chocolate; Holly, Jolly Gingerbread; and Peppermint Wish. These beautifully crafted Jars by Dani desserts taste unbelievable, and make fantastic stocking stuffers! Courtney Nachlas, Entertain and Holiday Editor

Click here to purchase Jars by Dani.

Black & Decker Slow Cooker ($54.27)

Riedel’s Veritas Champagne Wine Glass ($64.86)

Hella Bitters Craft Your Own Bitters Kit (64.95)

Robert Sinskey Vineyards Los Carneros Pinot Blanc 2013 en magnum ($92)

Robert Sinskey makes delicious wines, and one of the best is his luscious, citrus-and-melon-flavored pinot blanc, which he bottles only in half-bottles and magnums. A half-bottle isn't anywhere near enough, and the magnum bottles, tall and lissome in the Alsatian style, are simply beautiful. If your wine merchant can't get the wine, order directly from the winery (they can ship to many, but not all, states) at www.robertsinskey.com. — Colman Andrews, Editorial Director

Click here to purchase the Robert Sinskey Vineyards Los Carneros Pinot Blanc 2013 en magnum.

All-Clad Stainless Steel Digital Kitchen Scale ($99.99)

T-Fal 10-in-1 Multi-Cooker ($99.99)

The new T-Fal 10-in-1 Multi-Cooker features all of the home cook’s cooking and baking needs in a single machine. The T-Fal 10-in-1 Multi-Cooker includes 10 cooking programs: rice, risotto, reheat, oatmeal, slow cook, steam/soup, yogurt, baking, browning, and keep warm. This do-it-all gadget is the must-have gift for any busy chef who loves to cook. — Milagros Cruz, Recipe Editor

Click here to purchase the T-Fal 10-in-1 Multi-Cooker.

T-Fal Clipso Pressure Cooker ($111.99)

All-Clad Waffle Maker ($129.95)

In love with breakfast and brunch? This waffle maker makes the best waffles — it is a breakthrough product. The results are golden brown, crispy, and tender. This is a must-have in your kitchen. You can even get creative with it and use it to make waffle brownies, potato waffles, and more. — Milagros Cruz, Recipe Editor

Click here to purchase the All-Clad Waffle Maker.

Ruffino Bruschetta Board ($175.00)

Lagostina Risottiera ($199.95)

Rich, creamy risotto is easy to prepare in this classic Italian stainless-steel pan. Its five-layer bonded aluminum and stainless-steel core ensures precise heating as you sauté Arborio rice with onions, then simmer the grains in broth and wine. A wide rim speeds evaporation and facilitates stirring. The cherry wood and stainless-steel lid features double-wall construction and ingeniously inverts to create a serving trivet. — Milagros Cruz, Recipe Editor

Click here to purchase the Lagostina Risottiera.

Keurig Kold ($369.99)

Keurig has made waves for its hot beverage maker, but its newest creation, one that makes cold beverages, is a game-changer. You add a cartridge, push a button, and in seconds you have a cold, carbonated beverage. These aren’t knockoffs, either; these are real sodas and drinks from Coca-Cola and the Dr. Pepper Snapple Group. It makes the beverage cold even if the water you use is room temperature. It carbonates without the need for a CO2 canister. It’s incredibly cool, and I’ve really been enjoying mine! — Dan Myers, Eat Editor

Click here to purchase the Keurig Kold.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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&mdashour 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&mdashthe 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&mdashyou'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.


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