Watched the show? Want the Recipes?

Click on the recipe titles below to get the recipes from today’s episode.

Cheesy Scalloped Potatoes

Carrots Agrodolce

Pan Fried Steak

Simple Steak Sauce

Iceberg Lettuce Wedges with Creamy Blue Cheese Dressing

You can find all your favorite recipes (and more) at http://www.marthastewart.com/madhungry

5 Comments
  • Aimee' Bercier
    September 28, 2010 at 8:40 pm

    I Love this show. Your recipes are delicious and easy. It has me cooking again. THANKS

  • Carol Kaiser
    September 29, 2010 at 11:00 pm

    Love “Mad Hungry” – Lucinda’s recipes are easy to follow and good to eat. Keep the episodes coming!

  • Annie Popp
    October 23, 2010 at 10:53 pm

    I made the cheesey scalppoed potatoes for a pulled pork pot luck, they were FABULOUS!!! I was really nervous, but everyone LOVED them. And they were pretty easy to prepare too.

  • Sondra Ives
    December 31, 2010 at 11:12 pm

    I have fixed this steak twice. The flavor is delicioius. But how do you keep the smoke at bay? I heat the iron skillet for 10 minutes on a little less than high heat, put in the pat of butter with the steak immediately on top. The thick white cloud of smoke rises from each side of the steak. I have the vent hood fan on high, but before I know it the kitchen is filled with smoke. Any suggestions?

  • Bilal
    May 14, 2011 at 3:37 am

    This recipe is very delicious and easy.steak sauce
    is very spicy,thank you for telling the whole recipe.

More Posts
  • The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included.
  • Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter.
  • Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
  • A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top.
  • Tomatoes, beets and peaches at their peak, together on one platter. Salt, oil, herbs, and nature does the rest.