3 of Our Favorite Recipes from Martha Stewart's "Newlywed Kitchen"

apple cranberry pie
Photo: Stephen Kent Johnson
Starting to cook together? Try these flavorful dinner and dessert ideas.

Individual Chicken Pot Pie

chicken pot pie

These buttery, golden-crusted chicken potpies have undeniable eye appeal, and they make a delectable comfort-food dinner for winter nights. You will have leftover puff pastry, which you can freeze and use later to make appetizers and fruit tarts. Or, feel free to double this recipe to make and freeze more potpies.

Serves: 2

What You'll Need

  • 1 package (17.3 ounces) frozen puff pastry, preferably all butter, thawed
  • 2 tablespoons all-purpose flour, plus more for surface
  • 2 tablespoons unsalted butter
  • ½ onion, diced
  • 1 small carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 small Yukon Gold potato, scrubbed and cut into ½-inch dice
  • 1¼ cups low-sodium chicken broth
  • 1 cup collard-green leaves, tough stems and ribs removed, coarsely chopped
  • 8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
  • Coarse salt and freshly ground pepper
  • 1 large egg, lightly beaten


1. Preheat oven to 425°F. Roll out 1 sheet puff pastry on a lightly floured surface. Cut 2 rounds to fit ramekins, ½ inch larger all around than dishes. Cut a small X in center of each to allow steam to vent. Refrigerate rounds on a parchment-lined baking sheet.

2. Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, about 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until sauce is thickened, about 2 minutes; season with salt and pepper.

3. Divide mixture evenly between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, about 25 minutes.

Steak and Asparagus Stir-Fry

steak and asparagus

When you're pressed for time or just in the mood for a no-fuss dinner, a stir-fry is the way to go. This one stars spicy chiles, fresh asparagus, and either skirt steak or New York strip.

Serves: 2 generously

What You'll Need:

  • 2 tablespoons safflower oil
  • 9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into ¼-inch-thick slices; or New York strip steak, cut against the grain into ¼-inch-thick slices
  • Coarse salt
  • 1 (1½-inch) piece of peeled fresh ginger, minced (about 3 tablespoons)
  • 1½ red Thai chiles or ½ jalapeño chile, minced, seeds and ribs included
  • 1½ bunches scallions, trimmed and thinly sliced on the diagonal, white and green parts separated
  • 1½ bunches asparagus (about 1½ pounds), trimmed and sliced on the diagonal into 2 inch-long pieces
  • Cooked rice, lime wedges, and dry-roasted peanuts, for serving


1. Heat a large wok or skillet over high. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.

2. Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites, and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice, with lime wedges and peanuts.

Apple-Cranberry Pandowdy

cranberry apple pie

Here's another old-fashioned dessert that deserves a prominent place on the modern table. Pandowdy is way more forgiving than a double-crust pie—in fact, a big part of its charm lies in its rustic imprecision.

What You'll Need:

For pie dough

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
  • ¼ to ½ cup ice water

For filling

  • 3 Rome apples (1½ pounds), peeled, cored, and cut into ½-inch slices
  • 4 McIntosh apples (1½ pounds), peeled, cored, and cut into ½-inch slices
  • 1 cup cranberries (thawed if frozen)
  • ⅓ cup packed light-brown sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon heavy cream
  • 2 teaspoons sanding sugar
  • Lightly sweetened whipped cream or vanilla ice cream, for serving


1. Make the pie dough: In the bowl of a food processor, combine flour, salt, and sugar (or whisk together by hand in a bowl). Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds (or quickly cut in with a pastry blender or your fingertips). On a floured piece of parchment, roll out dough to ⅛-inch thickness. Refrigerate until firm, about 20 minutes.

2. Drizzle ¼ cup water over mixture. Pulse (or mix with a fork) until dough just begins to hold together. To test, squeeze a small amount: If it is crumbly, add up to ¼ cup more ice water, 1 tablespoon at a time.

3. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk. Refrigerate until firm, well wrapped in plastic, 1 hour or up to overnight. (Dough may be frozen, for up to 1 month; thaw in refrigerator before using.)

4. Make the filling: Preheat oven to 375°F. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking pan and dot with butter. With a pastry whee or sharp knife, cut dough into pieces about 3 inches square. Lay dough pieces, overlapping slightly, on top of apple mixture. Brush dough with cream and sprinkle with sanding sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool at least 15 minutes. Serve warm or at room temperature with whipped cream or ice cream.

Reprinted from Martha Stewart's Newlywed Kitchen. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.